Service à la Française International Brochure Programmation SERVICE A LA FRANCAISE_Mauritius | Page 40

ICE-CREAM MAKER TRAINING
' From
23 rd to 26 th November
Theme of training: Ice-cream and frozen desserts accompanying a
gastronomic menu, original and tropical flavours
Theme of contest: Wedding desserts using exclusively local products
Emmanuel RYON
MEILLEUR OUVRIER DE FRANCE
ICE-CREAM MAKER
SAF Member
Craft leader
The Ice-cream maker applies his knowledge of the physico-chemical properties
of the ingredients and the use of the equipment to develop a wide variety of
products. He creates innovative compositions to illustrate a theme. He has
a good knowledge of the requirements: cold chain, food safety of classical
and innovative frozen products. He makes the different mixes, parfaits,
frozen soufflés. He makes products that are part of the composition of frozen
desserts and their decorations. He masters the techniques for mounting and
decorating.
Objective of the Training
Strengthen and deepen the knowledge of the trainee to enable him/her to:
• Master the characteristics of the ingredients,
• Master the mixing and dosing techniques,
• Master the different protocols for the manufacturing of ice creams, sorbets
and slush drinks,
• Know and create attractive presentations.
GREEN ZOOM
SAF has a Sustainable Development
Commitment which will result in
the choice of our partner-suppliers
for our classes which are already
committed
towards
products
with a low carbon emission, and
the teaching of "good practices"
linked to the reduction of energy
consumption, renewable energies,
water saving, waste recycling and
biodiversity protection. During the
training the following aspects will
be reviewed: quality cooking with
products taking into consideration
health, reduction of waste, choice of
cooking methods "more sustainable
and healthier", the use of local
products that allows gastronomy
and the fight against food waste,
the use of products from organic
farming, or environmental-friendly,
conservation methods that consume
little energy and are respectful of the
product such as the low temperature
box (.. .)
Content
The training is structured around different areas that are gradually tackled
through practical exercises:
• 
Mastering the characteristics of the materials to produce balanced ice
cream, mastering cooking methods,
• Manufacturing of frozen products: Ice-creams, sorbet, slush drinks,
• Parfaits, frozen soufflés, making products that are part of the composition
of frozen desserts, fruit pastries, biscuits, coulis, and meringues,
• 
Decoration and decorative techniques: creating decorative elements
(cooked sugars, pulled sugars, nougatine), shaping techniques, other tricks
of decorations,
• Conservation regulations of products throughout the production process.
Duration
4 days.