Self-improvement is on the minds of many as they head into the new year. That goes especially for those in the dessert industry, who are looking to improve their skills in a variety of areas.
PreGel’s International Training Centers are helping with that. PreGel has announced the 2019 curricula at these centers, covering Gelato, Specialty, and Pastry. These courses are designed to meet the needs of all skill levels, from beginners to advanced chefs.
- Fundamentals of Gelato & Sorbetto Production
- Advanced Gelato & Sorbetto Production
- Holiday Gelato Class
- Frozen Pops & Paletas
- Ice Cream 101
- Pastry Basics
- Modern Pastry Shop
- Bakery 101
“We are extremely excited about the upcoming year of classes at the PreGel International Training Centers,” says Mike Downing, corporate pastry chef at PreGel America. “Our team of chef instructors put a lot of work into creating a diverse curricula that will accommodate enthusiastic chefs and decision-makers, as well as newcomers to the world of pastry and frozen desserts. The courses we're offering were developed with the long-term success of our students in mind, as well as the idea that PreGel is an overall resource in all things related to pastry, frozen desserts, and beverages.”
PreGel boasts 25 (and counting) state-of-the-art International Training Centers (ITCs) around the world, with five locations in the United States. One of the most important features of the ITCs is location, as PreGel strategically built these learning facilities in food hubs around the country — so that students would not only be afforded a phenomenal educational experience but also be inspired by the culinary atmosphere on their own time.