Professional Gelato Making Course

Learn the art of authentic Italian gelato in our hands-on gelato making course at Carrara. Designed for beginners and industry professionals who are looking to take their gelato making skills to the next level, this immersive gelato making course will enable you to master professional churning techniques.

​We will be sharing with you professional gelato making techniques stemming from 12 years of experience in producing gelato on a commercial scale for 5 star hotels, award-winning restaurants, international food chains, gelato shops and supermarkets.  Join our gelato making course in Singapore and take home the skills to make delicious, artisanal gelato anytime!

Gelato Making Course (Basic Level)

Gelato Making Course Outline (Basic level)

​Day 1 (9am to 5pm)
  • History of gelato & ice cream
  • Different types of frozen desserts 
  • Gelato vs ice cream vs sorbet vs sherbet 
  • Selection of raw ingredients
  • ​Raw ingredients functions
  • Ingredients functions in sorbet
  • ​Emulsifiers & stabilizers in sorbet
  • Balancing of sorbet recipes
  • Calculating the anti-freezing point and sweetness of sorbet
  • Hands on production of sorbet

Day 2 (9am to 5pm)
  • Ingredients functions in gelato 
  • Ingredients functions in sherbet
  • Emulsifiers & stabilizers in gelato/sherbet
  • Balancing of gelato recipes
  • Balancing of sherbet recipes
  • Calculation of sweetness and anti-freezing power of gelato and sherbet 
  • Use of instant ready gelato/sherbet products 
  • Hands on production of gelato and sherbet 
  • Analysis of common gelato/sorbet/sherbet defects

Gelato Making Course Objective (Basic level)
  • ​Understand the differences between various frozen desserts
  • Understand the functions of various raw ingredients in gelato, sorbet & sherbet production
  • Developing a gelato, sorbet & sherbet recipe
  • Acquire practical skills to produce gelato, sorbet & sherbet

Gelato Making Course Target Audience (Basic level)
  • Gelato hobbyist
  • Existing gelato producers
  • Aspiring gelato producers

Price: $500 per person for public class.
$2000 for private 1:1 class

Next class date: 12th and 13th May 2026 (9am to 5pm)

Gelato Making Course (Advanced Level)

Gelato Making Course Outline (Advanced Level)

Day 3 (9am-5pm)
  • Selection of suitable gelato display freezer 
  • Comparison of various commercial batch freezers/pasteurizers
  • Selection of gelato storage freezers
  • Industrial vs semi industrial vs commercial production lines
  • Implementation of HACCP and ISO22000 production line 
  • Managing shelf-life of frozen desserts 
  • Hands on production of advanced gelato recipes
  • Hands on production of various types of sorbets
  • Hands on production of various types of sherbet

Day 4 (9am-5pm)
  • Brand positioning 
  • Gelato store design 
  • Workflow and operations planning
  • Cost & profit structure of gelato business
  • Management of single store vs chain store gelato business 
  • Budgeting and cashflow planning 
  • Presentation of gelato 
  • Hands on production of novel gelato & sorbet products
  • Hands on production of gelato cake
  • Hands on styling of gelato

Gelato Making Course Objective (Advanced level)
  • ​Develop a criteria for the selection of suitable machinery
  • Understand food safety standards in gelato making
  • Managing shelf-life and quality of gelato
  • Acquire practical skills to produce advanced gelato, sorbet & sherbet products
  • Understand the design of a gelato shop
  • Understand the financials of starting a gelato business
  • Learn practical skills to improve presentation of gelato

Gelato Making Course Target Audience (Advanced level)
  • Aspiring gelato shop owners
  • Learners who have completed the Gelato making course (basic level)

Price: $1500 per pax. $4500 per pax for 1:1 class

Next class date: 14th and 15th May 2026 (9am to 5pm)

Gelato Making Course Trainer

The gelato making course will be conducted by award-winning chef Jackson Lee. Jackson is the founder and head chef of Carrara, and has been manufacturing gelato for the past 12 years for both business-to-business and end consumers at Carrara cafe since 2015. Jackson heads a team of gelato chefs at Carrara's ISO22000:2018, HACCP & HALAL certified gelato manufacturing plant supplying gelato and premixes to more than 300 over F&B establishments including 5 star hotels, award-winning restaurants, international chain stores and supermarkets.

​To date, he has conducted ice cream making courses to the public and also various government organizations & companies like Google, LinkedIn, Spotify, Exxon Mobil, Autodesk, Carousell, Foodpanda, Twitter, IBM, Chevron, Obayashi Corporation, Keppel Capital, CapitalLand, L'Oreal, Ministry of Trade & Industry (MTI), Ministry of Education (MOE), Minsitry of Health (MOH), SkillsFuture Singapore (SSG), Inland Revenue Authority of Singapore (IRAS), Economic Development Board of Singapore (EDB) & Immigration & Checkpoints Authority (ICA) among many others.
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Below are some of the credentials of our trainer:
  • Singapore Gelato Championship 2019 1ST runner up (DAS)
  • WSQ Specialist Diploma in Food & Beverage Management (SSG)
  • Certificate in Culinary Arts (SHATEC)
  • Food Hygiene Officer & Auditor (SFA & SSG)
  • Advanced Certificate in Training & Assessment (ACTA) (SSG) 
  • Featured on Channel News Asia, MediaCorp Channel 8 and various publications