FDI Class Registration PDF

The course is divided into theory and practical sessions dealing with the following topics;

Theory

• Store location, layout and design
• Customer characteristics and identification
• Basic business management and administration
• Staff location and hiring techniques
• Marketing and promotion
• Off site set up and sales
• Health issues
• Costing & financial analysis.
• Ice cream defect analysis and remedy
• Guest speakers from leading industry experts, including dairy mix and vanilla companies as well as the US Small Business Administration.

Practical

• Assembly and disassembly of custard machines, and batch freezers.
• Running and suspension of fresh frozen custard, gelato, and other frozen dessert specialties
• Formulation and running of different recipes
• Use of blast freezers, display cabinets and dipping cabinets
• A blind taste test   
• Portion control, scooping cones and hand packs.
• Making waffle cones/baskets, sundaes, shakes and other frozen dessert specialties.
• Making Italian Ices, sorbets, gelato, and hard scoop ice cream
• Batch freezer techniques and,
• A guided tour of frozen custard and gelato stores throughout Saint Louis.

We supply a manual full of practical information and examples, of which we only have time to go over a quarter of the information in class time.  We also provide you with a vendor information pack, providing you with a full range of suppliers for the ice cream and frozen dessert industry. State of the art equipment as well as marketing and menu examples from actual stores assists in providing expert training in current industry trends.

What to Bring

You need only bring yourselves along to the first day of class.  Manuals, pens and all other needs will be provided.  The dress is casual, although you will need to wear “close toed” shoes.

These do NOT qualify as close toed shoes.

Cost

The cost of the course is $685 per person for the three day course.
Registration and attendance at the course qualifies attendee’s to a rebate off the price of a machine when ordered.  The rebate is listed as follows:

Custard Course
Cost of class ($685.00) is covered by a 100% rebate when ordering a 3 Barrel Machine (Saving $685.00)  Cost of class is rebated 75% when ordering a 2 Barrel Machine (Saving $515.00). If a D202 (small 2 barrel) machine is ordered after attending the class, 50% cost of tuition is rebated, saving $345.00.  There is no time limit to claim this discount.

Gelato and Premium Ice Cream Course
Cost of class ($685.00) is covered by a 100% rebate when ordering 2 or more batch freezers model VB35 or larger (a saving of $685.00).  Cost of class is rebated 75% when ordering a VB80 batch freezer (a saving of $515.00).  If a VB60 batch freezer is ordered after attending the class, 50% cost of tuition is rebated, a saving of $345.00.  There is no time limit to claim this discount.

Hours

Meals

Travel

The course will be conducted at the Saint Louis Community College, at the Forest Park Campus, which is centrally located in the Saint Louis metro area. You will receive a map of St Louis with the relevant locations noted upon registering for the course.   The local airport code for the Saint Louis Airport is STL

Accommodation

There are numerous options for accommodation close to the College. The following Hotels will offer you our corporate rate when you mention you are attending the Frozen Dessert Institute Course.

Hampton Inn and Suites
5650 Oakland Ave,
St Louis MO, 63110
Phone – 314 655 3993
www.hamptoninnforestpark.com

This Hampton Inn is a 2 minute walk to the front door of the College and is brand new.  It features free wireless internet and complimentary hot breakfast each morning.  It is by far the most accessible hotel to the Institute.

Drury Inn & Suites Forest Park
2111 Sulphur Ave.
St. Louis, MO 63139
p: 314.646.0770 f. 314.646.0770
www.druryhotels.com/properties/forestpark.cfm

For somewhere a little more upscale, the Chase Park Plaza is directly adjacent to Forest Park.
It is in Saint Louis, and recently underwent a 100 million dollar refurbishment.

Chase Park Plaza
212 N Kingshighway Blvd
St Louis, MO, 62108
Phone 1 877 587 2427
www.chaseparkplaza.com

Consulting

Staff from the Frozen Dessert Institute can also help you individually with your specific plans for opening and running your frozen dessert business.
Our instructors have had experience in owning and operating multiple unit locations and can assist in the following areas;

• Store location and rating potential sites
• Assistance in the layout and planning of your store
• Assistance in selection of equipment, appliances, mixes and ingredients
• Liaison between mix and flavor company’s
• Single day trainings for you and your staff, either at the FDI or at your location
• Ongoing support and training
• P&L percentages and support
• Creating a marketing plan to fit your needs.

Should you have any other questions, please don’t hesitate to call or return email.

The Course Director’s are Steve Christensen and Steve Frahm.  Should you have any questions directly relating to the course, contact details are:

schristensen@stoelting.com
P 636-778-0297
F 636-778-0298
C 314-550-4054

sfrahm@stoelting.com
P 920-894-2293
F 920-894-7029
C 920-286-1464

* * * Please note * * *

• Payment must be made prior to attendance and a registration pack must be received before attendance.
• No recordings, audio or video are permitted during the course.  You are welcome to take photographs

Testimonials

“I was skeptical after seeing the amount of topics to be covered whether or not this course would be valuable. I could not be more pleased with not only all of the topics covered, but the depth in which they were covered.  The instructors are so knowledgeable; I can’t imagine starting a custard shop without taking this course”

“The instructors know their stuff; the content was perfect and the guest presenters were very informative.  There was a good balance between class time and hands on.”

“The strengths of this course are the organization, and hands on activities.  The instructor kept the class on schedule.  Also I appreciated the catalogs of food service vendors.  The practical ideas were helpful to me, because I don’t like just hearing or reading about theory.  I also loved the Custard Crawl; witnessing restaurants other than in my own area”

“The knowledge that Steve shared is invaluable; he is passionate and his enthusiasm is contagious”

“I can't tell you how much I enjoyed the opportunity to experience your class.  It was so well done! Your passion for the subject matter came through in every aspect of your planning, presentation and your interactions with us, the vendors and your assistant.  I loved the "hands on" part of the class and you opened our eyes to so many elements to consider that we surely would have overlooked.”