Advanced Gelato Making Course in Malaysia
For gelato makers who already know the fundamentals and want to produce at a true professional standard. This hands-on course in our Iskandar Puteri (Johor) lab takes you from making good gelato to making it consistent, stable and commercially repeatable - batch after batch.
What you'll master
You'll master formulation control - balancing sugars for the right freezing point and scoopability, dialling in fat and total-solids ratios, and choosing the right stabiliser and emulsifier for each base. We also cover flavour development across dairy, fruit (sorbet) and nut bases, texture correction to fix iciness or gumminess, and recipe design that scales cleanly to commercial production.
Who it's for
This course is for makers who already know the fundamentals — existing gelato makers, café and dessert-business owners producing in-house, head chefs, and serious enthusiasts ready to level up. It's best taken after our Beginner course or with equivalent hands-on experience. You should be comfortable churning a basic mix before you arrive; from there, we focus on control, consistency and commercial readiness.
How it runs
Sessions are small-group and fully hands-on in our Iskandar Puteri (Johor) lab. You work through real production challenges on professional equipment — formulating, adjusting and correcting live — rather than just watching demos. You'll leave able to build, scale and troubleshoot your own recipes independently, with notes and reference formulas to take home.