Held since 1914, the annual Ice Cream Technology Course is the only one of its kind in Canada. Registration is limited due to the hands-on nature of the program.
This intensive week-long course provides participants with knowledge of the ingredients, processing and quality features of ice cream. The sessions examine the technical points of ice cream manufacturing, with an emphasis on the quality of the finished product. Lectures are complemented with lab sessions and demonstrations, and there is ample opportunity for personal contact with the instructor and industry colleagues.
Designed for small to large scale manufacturers, suppliers and retailers. Of particular interest to those in production, quality assurance, R&D and technical sales. This course is also suitable for those interested in starting their own ice cream or frozen dessert business, whether they have previous ice cream making experience or not.