Gelato Maker Courses

⭐ Take your skills to the next level with these exclusive Gelato Maker Courses! Discover advanced formulation, innovation, pastry, and special ingredient techniques from leading industry experts

🚨 Take advantage of a special promotional price when buying two courses by using the code CURSOHELADO

Highlights
🌟 A variety of specialized modules to choose from, ranging from Gelato & Coffee to Frozen Pastry
🍦 Learn from expert teachers and chefs such as Felipe Araya, Renzo Fabro, and Tomás Mafia
🧪 In-depth technical and conceptual training: master formulation, PAC/POD balancing, and the integration of new technologies
✨ Perfect for both professionals looking to innovate and advanced gelato makers wanting to perfect their structural recipes

General Info
📅 Dates and times: choose your course directly in the ticket selector
⏳ Duration: each course lasts 3 hours
📍 Location: Polo Apoquindo
👥 Group size: limited spots per session to ensure optimal learning
⚡ Difficulty: suitable for all experience levels with a desire to learn gelato-making techniques
❓ Please consult the FAQs of this experience here

Course Program

☕ Gelato & Coffee
📅 Thursday, July 16, 2026 — 10:00 AM to 1:00 PM
📝 A practical and conceptual introduction to the world of coffee applied to gelato, covering its core fundamentals. (Prof. Tomás Mafia)

🍯 Friendly Sugar
📅 Thursday, July 6, 2026 — 3:00 PM to 6:00 PM
📝 A review of how to replace conventional sugars with special sugars to avoid glycemic impact. (Prof. María José González)

🚀 Gelato of the Future Course - Part 1
📅 Friday, July 17, 2026 — 10:00 AM to 1:00 PM
📝 The application of innovation and technology to frozen products, integrating flavor creation methodologies. (Chef Felipe Araya)

🔮 Gelato of the Future Course - Part 2
📅 Friday, July 17, 2026 — 3:00 PM to 6:00 PM
📝 Consolidating the innovation tools reviewed in Part 1 to apply them to concrete cases. (Chef Felipe Araya)

🍸 Alcoholic Gelato and Sorbets Course
📅 Saturday, July 18, 2026 — 10:00 AM to 1:00 PM
📝 Technical formulation, PAC/POD balancing, and structural architecture to formulate stable recipes. (Chef Renzo Fabro)

🍰 Frozen Pastry Course
📅 Saturday, July 18, 2026 — 3:00 PM to 6:00 PM
📝 An introduction to the technical aspects of frozen pastry, focusing on maintaining a perfect balance between doughs and components. (Prof. Constanza Borras)

Description
Join the ultimate educational experience for gelato lovers with these Gelato Maker Courses. Throughout different specialized modules, you will learn to fuse coffee and gelato, work with special sugars that reduce glycemic impact, and consolidate innovation and technology tools applied to creating new flavors. Additionally, you will dive deep into the technical formulation of stable recipes for alcoholic sorbets and learn the secrets of frozen pastry to achieve perfectly balanced pastries and components. Get your tickets now!