Course objectivesThe aim of the course is to make students balance milk-based and sorbet recipes starting from raw materials, understanding their functional composition. It provides the necessary knowledge to create gelato flavors with infusions, produce artisanal yogurt, yogurt flavor, and frozen yogurt. The course also aims to teach strategic marketing concepts for the point of sale, including positioning and design choices. Who is it addressed to?This course is designed for who would like to differentiate and upgrade the quality of gelato as well as personalize and expand the product assortment.PrerequisitesCompletion of the Basic Course or equivalent professional experiences.Subjects covered   • Raw Materials - Functional composition• Reverse balancing• Milk-based gelato balancing• Water-based gelato balancing (fruit sorbets with sugar syrups)• Ingredient reconstitution method• Sugar Analysis• Sugar Antifreezing Power and Sweetness Power• Yogurt production, Yogurt Gelato and Frozen Yogurt• Infusion flavoring technique• International flavors and specialties• Layout of a gelato shop and investment calculation and analysisFor premium in-class enrollments:Hands-on practice every day in the afternoon at production station with latest-technology machineries and enhanced food safety measures. For online student enrollments: A dedicated tutor as a moderator of the live chat during the theory lesson every morning and a group video conference dedicated to auditor students for Q&A and discussions.DurationThe course lasts 5 days. It starts at 9.00 am and ends in the evening at 5.00 pm, with a 1h lunch break, for in premium in-class enrollment. It starts at 9.00 am and ends at 2.00 pm for online students.