school of gelato & pastry - pregel americafrozen pops and paletas in this two-day course...
TRANSCRIPT
www.pregeltraining.com
SCHOOL OF GELATO & PASTRY
From Our Family to Yours, we invite you to learn with us at the PreGel America International Training Centers (ITCs) – our premiere schools for gelato and pastry. These state-of-the-art facilities are the foremost culinary educational establishments for professional and aspiring specialty dessert chefs. Located in prominent cities notorious for their excellent gastronomy, including Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX, our ITCs offer unparalleled ingredients, superior equipment, and unequalled training and guidance from expert chefs.
Our thorough curriculums are specifically designed to provide both classroom learning and hands-on instruction and built to suit all skill levels, covering the spectrum of specialty dessert creation from artisanal frozen desserts to fine pastry. All PreGel America classes are certified by the American Culinary Federation (ACF) for Continuing Education Hours (CEHs) towards ACF initial and renewal certification.
International Training Center – CHARLOTTE4450 Fortune Avenue NWConcord, NC 28027Tel: 704 707 [email protected]
International Training Center –LOS ANGELES116 S Brent CircleWalnut, CA 91789Tel: 704 785 [email protected]
International Training Center –FT. LAUDERDALE1475 W Cypress Creek Rd. Suite 205Ft. Lauderdale , Florida 33309Tel: 954 908 [email protected]
International Training Center –CHICAGO915 Busse Road,Elk Grove Village, Illinois, 60007Tel: [email protected]
International Training Center –DALLAS612 E. Dallas RoadSuite 300Grapevine, TX 76051Tel: 704 956 [email protected]
U.S. Locations
Register for classes online at www.pregel-itc.com.
International Locations
PreGel hosts more than 25 International Training Centers worldwide - with some countries hosting multiple facilities - all of which were created as a global network of schools to provide their students with the theoretical and practical knowledge on Frozen Desserts and Pastry needed to create lucrative and successful businesses.
BENELUXwww.pregel.it/[email protected]
HONG [email protected]
SPAINwww.pregel.it/[email protected]
Visit www.pregeltraining.com for more information.
THE FUNDAMENTALS OF GELATO & SORBETTO PRODUCTION
This three-day course covers simple recipe formulation, serving standards and suggestions as well as cleaning and sanitizing procedures for daily operations.
ADVANCED GELATO & SORBETTO PRODUCTION
This two-day course explores advanced theory, covering the formulation of customized recipes, in-depth scientific approaches to ingredient composition and the effect of each ingredient on the final dessert structure.
2018 CURRICULUMS
GELATO & SORBETTO
GELATO INNOVATION & EXPLORATION
In this inventive class, students will learn how to formulate gelato and sorbetto with unique flavor combinations and ingredients as well as decorating techniques.
HOLIDAY GELATO CLASS (Fall & Winter) In this two-day course, learn a variety of recipes for Halloween, Thanksgiving, Christmas, New Years, and Valentine’s Day.
FROZEN DESSERT NOVELTIES
This class teaches students how to prepare trendy soft serve frozen dessert options as well as gelato bonbons, ice cream sandwiches, frozen cakes, milkshakes, and more.
FROZEN POPS AND PALETAS
In this two-day course students will learn a variety of techniques and recipes used to create different styles of frozen pops and paletas from small to large scale production and gain hands on experience creating diverse flavors and textures.
2018 CURRICULUMS
FROZEN SPECIALTIES & NEW CONCEPTS
ICE CREAM 101
Learn the processes to make artisanal ice cream in this three-day hands-on course, exploring a variety of unique flavor combinations along with decorating techniques and scientific ingredient principles.
ARTISAN DOUGHNUTS
Utilizing different recipes for yeast-raised and cake doughnuts, our chefs will share their techniques and creativity to make these trendy gourmet treats.
GLUTEN-FREE BAKING
Learn how to improvise classic recipes such as tarts, cakes, pies, cookies, eclairs, funnel cakes, and make them gluten free, utilizing our unique and innovative pastry products.
2018 CURRICULUMS
PASTRY & BAKING
MODERN PASTRY SHOP
In this new and exciting course, make a variety of pastry items including entremets, verrines, mono-portions, eclairs, macarons and chocolate bonbons with a modern, innovative and creative flair. QUICK & EASY PASTRIES
This class teaches the preparation of quick and easy upscale desserts and pastries such as mousse, tarts, and pannacotta through balancing flavor profiles, decorating, and layering.
Register at www.pregel-itc.com to learn from some of the world’s most renowned pastry chefs.
Redefining the Art of Pastry & Dessert
Exclusively hosted at PreGel’s International Training Centers—Charlotte, NC, PreGel America’s 5-Star Pastry Series® is a mixture of educational seminars designed to create dynamic pastry experiences that know no bounds. Specifically crafted for advanced pastry chefs looking to sharpen their skills in niche categories such as plated desserts, pastry buffets, and chocolate, the 3-day seminars are lectured by world-renowned pastry chefs dedicated to providing a superior level of instruction, and offer ACF continuing education hours (CEHs) towards ACF initial and renewal certification.
All Things Chocolate: Bean to Dessert Chef Michael Laiskonis June 18, 2018 - Charlotte, NC, USA
Cutting Edge Petit GâteauxChef Amaury Guichon July 16, 2018 - Charlotte, NC, USA
Innovative Gâteaux de Voyage & Bite Size Desserts Chef Lauren V. Haas August 06, 2018 - Charlotte, NC, USA
Boutique Style PastriesChef Frank Haasnoot September 10, 2018 - Charlotte, NC, USA
2018 CURRICULUMS
Chef Amaury Guichon
Chef lauren v.haas
Chef frankhaasnoot
Chef michaellaiskonis
PreGel America, INC.4450 Fortune Ave. NW
Concord, NC 28027Tel: 704 707 0300
We invite you to explore how PreGel can become your ideal business partner by visiting our website and online resources at: www.pregelamerica.com.
RECIPES - VIDEOS - IMAGE DATABASE - TRAINING CLASSES - CUSTOM MAGAZINE