Gelato Professional Training in Malaysia
Our training programmes cover operational excellence, basic gelato making, and advanced formulation, guiding operators from day-to-day workflow to professional-level production. Together, they build strong fundamentals, technical confidence, and the ability to create consistent, high-quality gelato in a commercial setting.
Operation
Operational training equips your team with the practical skills to run a gelato parlour efficiently from day one. Participants learn the full production cycle — from ingredient preparation and machine operation to portioning, display management, and end-of-day storage. The programme covers hygiene standards, temperature control, waste reduction, and how to maintain consistent product quality across every shift. Ideal for café owners onboarding new staff, F&B operators launching a gelato counter, or anyone stepping into a hands-on gelato role for the first time. No prior experience is required — just the commitment to run things right.
Gelato Making
(Basic)
Basic gelato making training introduces the foundational science and craft behind authentic gelato. Participants learn how key ingredients — milk solids, sugars, stabilisers, and flavouring pastes — interact to produce a balanced, smooth, and scoopable product. Through hands-on sessions in our Johor gelato lab, you will formulate and churn your own gelato, understanding how small changes in composition affect texture, sweetness, and freezing behaviour. This programme is designed for aspiring gelato makers, café owners wanting to produce in-house, and F&B entrepreneurs building a dessert menu from scratch. You leave with the confidence to produce consistent, quality gelato independently.
Gelato Making (Advanced)
Advanced gelato making training is designed for operators who already understand the basics and are ready to work at a professional production level. The programme focuses on formulation control — balancing sugars for optimal freezing point, adjusting fat and solids ratios, and selecting the right stabiliser and emulsifier combinations for different applications. Participants work through texture correction techniques, flavour development across dairy, fruit, and nut bases, and recipe design for commercial scalability. Real production challenges are addressed in a live lab environment, giving participants the tools to diagnose and fix issues independently. Suitable for gelato business owners, head chefs, and serious enthusiasts looking to elevate their craft.
Start Your Gelato Training Journey
Whether you are equipping your team for opening day, upgrading your production skills, or building a gelato business from the ground up — Amrichi's training programmes are designed to get you there faster.
Reach out to us today to discuss which programme suits your goals, your team size, and your timeline. We'll put together the right training plan for you.