William Angliss Institute

Gelato master takes students to the next level

Gelato master Luciano Ferrari from Carpigiani Gelato University in Bologna Italy visited William Angliss Institute in Melbourne to deliver new Level 2 intermediate gelato training - for the first time in July.

Ten students and Angliss teachers Melissa Caia and Nikki McQuinn with a range of expertise and gelato-making backgrounds completed the course which is about developing new recipe formulations.  This expands on the first course and how to put gelato and sorbetto recipes altogether.
"We were taking existing recipes and creating new customer experiences and flavours. We experimented with warm and cold infusion flavours and textural experiences," Melissa said.
Melissa attended the CGU in Bologna in 2014 to experience the courses and bring this expertise back to Angliss.
“Gelato resonates with so many people and the scene is growing so quickly here in Melbourne. It was amazing to work alongside Luciano and be taught by one of the best in the world and now be able to share these techniques with my students,” Melissa said.
Luciano was very impressed with the students and said he was enthusiastic about the quality of CGU education at William Angliss Institute.
In Bologna the professional gelato course is a four week program designed to train future or existing entrepreneurs how to make Italian artisan gelato.
"Here in Melbourne we offer this course in conjunction with CGU as a series of levels. The new level targets existing gelato businesses looking to expand their product offering and develop new gelato-making techniques," Melissa said.
Participants from around the world enrol to complete the professional training with aspirations and plans to open a gelato business or add to their existing gelato, patisserie or food business. Luciano has got more than 30 years of experience in the ice-cream and gelato industry.
His specific areas of expertise include frozen dessert recipe balancing and development, nutritional evaluation, production planning and improvement, hygiene control flow (HACCP), shop and facility layout, profitability analysis, technical and commercial training for frozen dessert equipment sales staff and end users.
For the next courses visit https://shortcourses.angliss.edu.au/


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