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SUMMARY:Batch Freezer Workshop
DESCRIPTION:Purpose of the Short Course\nThis 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. \nRegistration Fee\nThe 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. \nWhere\nThe program will be held at the UW Madison\, Department of Food Science \nRoom 205\, Babcock Hall\, 1605 Linden Drive\, Madison\, WI. \nLodging\nLodging is not included in the registration fee. Local area hotels include: \nDoubleTree Downtown Madison \n525 W Johnson St \nMadison\, WI 53703 \n608-251-5511 \nUnion South \n1308 W Dayton St \nMadison\, WI 53715 \n608-263-2600 \nBest Western Plus InnTowner Madison \n2424 University Avenue \nMadison\, WI 53726 \n608-233-8778 \nWhat to Bring\nShoes must cover your toes and have adequate wet-surface traction – no sandals or loose-fitting clothing. \nTall rubber boots for use in the manufacturing sessions are recommended. \nLong 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. \nBring plenty of spare changes of clothes\, especially shoes and socks. \nDisposable aprons\, hair and beard nets will be provided.
URL:https://foodsci.wisc.edu/event/batch-freezer-workshop-2/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
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