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 accommodation rate - scroll down this page 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:

$1,710.00 per attendee (U.S. Dollars only) - minus applicable discounts

Course discounts:

"Early Bird" Registration (before xxxx, 2023): $50 Discount per attendee

Two of More Attendees from Same Company: $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 & light snacks each day, reference materials, supplies, fully-updated 700+ plus page course manual AND a copy of our 400 page reference text Tharp & Young On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology for each attendee.

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

Cancellation and Refund Policy:

A full refund is available up to ??????, 2023. After this date a $300 cancellation fee will be assessed to cover the cost of guaranteed commitments.

PRE-REGISTER FOR THE COURSE:

To pre-register for TYOIC North American Edition, November 29 - December 1, 2023
Click here to PRE-REGISTER (opens in a new window).

BOOK ACCOMMODATION:

TYOIC will reserve a block of rooms at the Embassy Suites Las Vegas - check back here for details, to be confirmed.

More Questions?
Contact Us