Modern technology has made ice-cream-making more user-friendly.
DurationAbout the Course
Modern technology has made ice-cream-making more user-friendly. Get hands-on experience by using modern technology combined with Food Science knowledge to create ice cream that is friendly to diabetics in this course.
In addition, you will learn to explore various digital resources to gain understanding on topics such as the functions of common ingredients used in ice cream, alternative sugar replacements and the ice cream manufacturing process.
Established as an institution of higher learning in 1992, Nanyang Polytechnic's (NYP) academic schools offer quality education and training through more than 40 full-time diploma courses and common entry programmes.
NYP also has a full suite of continuing education and training (CET) options for lifelong learning, ranging from specialist and advanced diplomas, to SkillsFuture modules and courses.
NYP's Asian Culinary Institute and the Singapore Institute of Retail Studies are CET institutes set up in partnership with SkillsFuture Singapore (SSG) to champion and transform Singapore's F&B and retail sectors respectively.
A third NYP CET institute - the National Centre of Excellence for Workplace Learning - also set up in collaboration with SSG, will spearhead the development of progressive workplace learning strategies and programmes for companies here.
Ever wanted to make your very own ice cream “Magnum”? In this class you will learn how to make a frozen parfait using raspberry and milk chocolate and mold it into the very iconic indulgent ice cream; the Magnum!
Mantecados. Small, crumbly sugar cookies baked in the oven.
Kids Course is designed to teach children cooking of food and also the background knowledge about the relationship between food and science
This course is designed for individuals who want to know the basics of ice cream making without the technicalities.
The course aims to deepen your knowledge to enable them to master the characteristics of the ingredients, mixing and dosing techniques, and the different protocols for making ice cream, sorbets, and granitas in order to make attractive presentations.
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