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Course Description:

The 3-day "THARP &YOUNG ON ICE CREAM" program offers all the key elements of the science, technology, and manufacturing of ice cream and other frozen desserts.

In addition, the 3-day program uses an innovative team teaching approach to take advantage of nearly 75 years of combined dairy & ice cream technology experience and expertise. A multi-disciplined approach to development, production, and quality of commercial ice cream and other frozen desserts is taken.

COVERAGE INCLUDES: INGREDIENT FUNCTION / SELECTION KEY ELEMENTS OF STRUCTURE / PROPERTIES MIX PROCESSING / FREEZING / HARDENING FORMULATING FOR SPECIAL FEATURES / BENEFITS ATTRIBUTES / DEFECTS FLAVORS / INCLUSIONS / COLORS MANAGING COSTS / COST SAVINGS SENSORY TECHNIQUES: QA / PRODUCT DEVELOPMENT QUALITY ASSURANCE / FOOD SAFETY NEW INGREDIENTS / PROCESSES / PRODUCTS EXPANDED EMPHASIS!! FORMULATING IN EVER-CHANGING, CHALLENGING REGULATORY ENVIRONMENT. FORMULATING WITH INCREASED SERVING SIZES IN MIND. FORMULATING FOR “REDUCED” OR “NO” "ADDED SUGARS”. FORMULATING FOR “REDUCED" CALORIE TARGETS FORMULATING NOVEL WATER ICES, SLUSH BEVERAGES AND THE LIKE TRUE SUGAR-FREE ICE CREAM: INGREDIENT SELECTION AND FORMULATION ULTRA LOW TEMPERATURE FREEZING FORMULATING GOOD-FOR-YOU ICE CREAMS COMMERCIAL PRODUCT CLINICS FORMULATION WORKSHOPS

The course is fully updated and revised annually to include hot topics, emerging technologies, new approaches, and new products.

Click 3-day Course Schedule to view
the full course program.

Venue & Accommodations:

Embassy Suites Las Vegas
4315 Swenson Street
Las Vegas, NV 89119
702-795-2800
Fax 702-795-1520

Special Tharp & Young rate - scroll down to find the link to make a reservation.

Amenities:
Short distance from Las Vegas' McCarran International Airport
- Discounted room rate*
- All 2-room suite hotel
- Full cook-to-order breakfast included
- Full service restaurant .. breakfast, lunch, dinner, room service
- Shuttle transportation to nearby attractions
- Nightly Manager's Cocktail Reception included.

*Ask for "Tharp & Young Group Rates".

Tuition Fee:

$1,550.00 per attendee (U.S. Dollars only) - minus applicable discounts

Course discounts (details tbc):

"Early Bird" Registration (before Sep 1, 2020): $50 Discount per attendee

Two of More Attendees from Same Company: $50 Discount per attendee

Purchase of our book, Tharp & Young On Ice Cream: An Encyclopedic
Guide to Ice Cream Science and Technology: $50 Discount per attendee

Previous Attending Companies: $50 per attendee
(click to view list of previous attending companies)

Discounts are combinable.

Tuition includes:

3 full days of programs, 3 lunches, beverages & snacks each day, reference materials, supplies and 700+ plus page course manual.

ALL books of attendees will be co-signed by both Bruce and Steve.

Cancellation and Refund Policy:

A full refund is available up to November 1, 2020. After this date a $300 cancellation fee will be assessed to cover the cost of guaranteed commitments.

Click here to PRE-REGISTER (opens in a new window).

Book Accommodation:

TYOIC has reserved a block of rooms at the Embassy Suites Las Vegas - click on the link below to make a reservation at the special Tharp & Young rate.

Booking Link: CLICK HERE (opens in a new window).

    Hotel: Embassy Suites Hotel Las Vegas

    Group Name: Tharp & Young On Ice Cream

    Arrival Date: 01-Dec-2020

    Departure Date: 04-Dec-2020

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