This workshop is designed for the artisan ice cream manufacturer and will give participants the tools to understand ice cream food safety, frozen dessert composition, compare types, and discuss different physical properties. 

We will identify basic ice cream-making equipment required to start a small-scale operation as well as industrial ice cream equipment. Both dairy and plant-based ingredients will be reviewed and discussed. 

• Hybrid course: online modules and two-day in-person session (both online and in-person course participation required.)
  • Online session opens on January 1, 2024
  • In-person session, April 16-17, 2024