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.
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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The Udders Workshop Experience encourages team bonding through the art of ice cream making. Learn, laugh and chill! Enjoy the Udders Ice Cream Buffet at the end of the workshop!
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