Class hours
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)
Ice Cream & Sorbet
Ice Cream, Sorbets & Frozen Entremets for Boutique Pastry Chefs
2 sessions in the year
16 - 18 mar.
11 - 13 may
Duration
The training course takes place over 3 days, for a total of 24 hours. Day 1 (Monday): welcome from 8:30 am, course starts at 9:00 am, ends at 6:00 pm. Days 2 & 3: from 8:30 am to 5:30 pm. Each day includes a one-hour lunch break (12:30 pm – 1:30 pm)
Audience
Pastry Chefs, Bakers, Restaurateurs, and Catering Professionals
Prerequisites
Basic pastry knowledge and techniques
Language
French and English, depending on the session
Fee
1316.67 € H.T / 1580 € T.T.C
Location
École Bellouet Paris 304–306, rue Lecourbe 75015 Paris
Accessibility
The venue is fully accessible for people with reduced mobility
Conditions
Minimum 8 participants maximum 12 participants
Formations certifiées Qualiopi et prises en charge possibles
Ice Cream, Sorbets & Frozen Entremets for Boutique Pastry Chefs
Technical mastery of cold desserts for seasonal or year-round offerings.
In this course, you’ll learn to:
• Create balanced and stable ice creams and sorbets, • Work with ice cream bases suited for boutique pastry, • Design elegant and well-structured frozen entremets, • Control moulding, demoulding, storage, assembly, and frozen decoration, • Optimize recipes for consistent and efficient production. A key course for expanding your product range with refined frozen desserts, perfectly tailored for boutique sales.
Need information?
Contact Us
For any request, you can contact us by phone at 01 40 60 16 20 or via the form
The office is open from Monday to Thursday from 9:00 AM to 12:30 PM and from 1:30 PM to 6:00 PM - closed on public holidays
Find Us
BELLOUET PARIS SCHOOL 304-306, rue Lecourbe - 75015 PARIS
Metro stop Convention (line 12) or Lourmel (line 8)