Purpose of the Short Course
This course is designed to provide attendees with an in-depth exposure to the practice of manufacturing frozen desserts using batch freezers. Lectures will cover concerns of quality evaluation, flavor selection, and processing procedures. Working in small groups under skilled supervision, the lab sessions will give participants hands-on experience with freezer operation.
The fee of $1,200 includes cost of instructional materials and supplies, break and lunch, and registration. Lodging, parking and other meals are not included. Cancellation policy: Applicants may cancel up to 30 days before the short course, but are assessed a $500 fee. Substitutions may be made at any time.
The program will be held at the UW Madison, Department of Food Science
Room 205, Babcock Hall, 1605 Linden Drive, Madison, WI.
Lodging is not included in the registration fee. Local area hotels include:
DoubleTree Downtown Madison
525 W Johnson St
Madison, WI 53703
*FREE SHUTTLE & PARKING
1308 W Dayton St
Madison, WI 53715
Best Western Plus InnTowner Madison
2424 University Avenue
Madison, WI 53726
What to Bring
Shoes must cover your toes and have adequate wet-surface traction - no sandals or loose-fitting clothing.
Tall rubber boots for use in the manufacturing sessions are recommended.
Long sleeve t-shirts or sweatshirts and jeans are best. You will be exposed to temperature extremes, cleaning and sanitizing compounds, lots of water and, of course, ice cream ingredients.
Bring plenty of spare changes of clothes, especially shoes and socks.
Disposable aprons, hair and beard nets will be provided.
“The hands-on application was exactly what I was looking for The approach of the instructors (experiential) was valuable for retaining answers to questions.”
"Intense! Three days doesn’t seem like enough but it really is when you are doing the pace we all are!"
“Practical application allows the layman to understand the breadth of the entire process.”
“The hands-on experience in the lab, working with the recipes, and the different machines. I came away with the confidence to make great tasting ice cream.”
“The opportunity to have hands-on experience to build confidence as ice cream makers. Dr Rankin was great. Having use of all the equipment and instructors at the same time was great. Size of class was just right.”
“Dr. Rankin’s knowledge of the chemistry involved with milk was a real strength as was Bill’s hands-on experience in the ice cream making.”
“Lots of hands-on experience - best learning environment.”
“Great course - well worth the money and time!”
“Scott was excellent - he is an asset to University of Wisconsin as he can take the academic side of ice cream and apply it to the practice side.”
“Great course. Enjoyed it tremendously.”