Batch Freezer Workshop

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.

Registration Fee

The fee 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.

Where

The program will be held at the UW Madison, Department of Food Science

Room 205, Babcock Hall, 1605 Linden Drive, Madison, WI.

Lodging

Lodging is not included in the registration fee. Local area hotels include:

DoubleTree Downtown Madison

525 W Johnson St

Madison, WI 53703

608-251-5511

Union South

1308 W Dayton St

Madison, WI 53715

608-263-2600

Best Western Plus InnTowner Madison

2424 University Avenue

Madison, WI 53726

608-233-8778

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.