The Sweet Route to Dessertpreneurship

What’s the first thing we do when there’s a professional interest we want to pursue—such as entrepreneurship for example—or a skill we want to elevate? We look for the best route to help us achieve that goal. For professional dessert artisans, the perfect route to “dessertpreneurship“—dessert-based entrepreneurship—is in Campbellfield, Victoria, which houses our PreGel International Training Center (ITC) — a learning environment of skill, knowledge, and competency blended with dessert recipe innovation and fun.

So, what would make you the perfect candidate for training at our PreGel ITC? Having feelings of insecurity due to a lack of experience, or concluding that a training class is not necessary because you’ve been a professional dessert artisan for so long.

 

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How so?

PreGel’s in-depth classes are designed to fit all skill levels from beginner to advanced, and provide a broad understanding of how to create artisanal desserts and build a successful business based on quality. The signature approach is to provide students with both a solid classroom learning experience and hands-on instruction.

“We are extremely excited about the classes at our PreGel International Training Center,” says Mike Downing, corporate pastry chef for PreGel. “Our team of chef instructors put a lot of work into creating a diverse curricula that will accommodate enthusiastic chefs and decision-makers, as well as newcomers to the world of pastry and frozen desserts. The courses we offer were developed with the long-term success of our students in mind, as well as the idea that PreGel is an overall resource in all things related to pastry, frozen desserts, and beverages,” Chef Downing concludes.

PreGel ITC

The overall goal of the PreGel ITC is to make sure that no student leaves its classes disappointed or ill-equipped to succeed in business. Therefore, our Victorian establishment (there are 29 locations worldwide) teach the latest techniques in a fundamental range of traditional and trending dessert topics, made to capture the attention of current and aspiring dessertrepreneurs looking to offer difference.

 

I’m listening, tell me more!

PreGel ITC class listings are divided into three categories that provide the opportunity for dessertpreneurs to work with the finest ingredients, top-tier equipment, and obtain instruction from some of the industry’s most knowledgeable chef artisans. Business owners, decision-makers, and chefs are invited to take one or all class offerings at their convenience for the most thorough educational experience in the science, creation, and presentation of artisanal desserts.

Here’s the run down:

Gelato: Are you thinking about going into the business of artisanal Italian gelato? Perhaps you’re looking to expand your current menu with a trending frozen dessert? Either way, the PreGel International Training Centers have a variety of gelato-focused curricula that meet the needs of all skill levels.

The Fundamentals of Gelato & Sorbetto Production

Advanced Gelato and Sorbetto Production

Holiday Gelato Class

 

Specialty: Learn how to create and emphasize the “wow” factor of your display case with some of the hottest industry trends taught by some of the industry’s most talented and knowledgeable chef artisans.

Frozen Pops and Paletas

Ice Cream 101

 

Pastry: “Rise” to the occasion of heightened excellence and understanding with a choice of classes that best serve your niche specialty.

Fundamentals of Pastry

Advanced Pastry

 

Are you ready to begin your journey to dessertpreneurship? Here are the routes!

The PreGel International Training Center – is located at Unit 3/123 National Boulevard Campbellfield VIC 3061. It takes approximately 20-30 minutes (17km) to drive from Melbourne Airport to our facility.

Whichever route you take to dessertpreneurship, it’s well worth the trip.