Gelato Course Level 1 Carpigiani Gelato (CGU)
Monday 01 December 2025 - Friday 05 December 2025
9 AM - 5 PM
Snapshot
What You Learn
The fundamentals of Artisan gelato, sorbetto, gelato pastries and stick gelato production.
How to design a gelato shop layout and how to store, display and sell gelato effectively.
Hygiene and kitchen standards required to work in a gelato laboratory, including communication and behaviour in the store.
What You Get
One voucher to the value of $1000 that can be applied towards the purchase of any new Carpigiani Gelato Machine purchased from Majors Group Australia*
*Conditions apply. For more information please contact Majors Group Australasia e: info@majorsgroup.com.au ph: 1800 625677
Skills and knowledge in basic gelato training with hands on practice.
Digital Resource and recipe manual, an apron and a certificate of participation.
Materials to Bring
Resources and aprons are supplied.
Pen and notepad
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
William Angliss Institute together with Majors Group Australia and Carpigiani Gelato (CGU) have collaborated to offer CGU gelato making courses in Melbourne, Australia. This is the only of its kind in Australia and is the same course as that being offered at CGU headquarters Bologna, Italy.
The New Level 1 Basic Gelato Course offers a cutting-edge learning experience with new recipes to enhance your educational journey and is designed for aspiring gelato entrepreneurs who want to take a first step to learn how to produce high quality authentic Italian gelato. This course is also ideal for current industry professionals who need to upskill and expand their gelato making knowledge and skills, and for new entrants into the gelato industry.
Course Objectives
The goal of the course is to make learners understand what high-quality gelato is and how to produce it, providing an overview of the production methods and the different categories of products offered by a modern gelato shop. The new basic course aims to provide fundamental knowledge about the profitability of the business and the organization of work in a gelateria. By the end of the course, students will be able to produce milk-based gelato, variegated gelato, sorbets, granita and gelato on a stick.
The course will be structured with theory lectures and hands on practice in small groups in a commercial kitchen.
Subjects covered
25 hours of theory
15 hours of hands-on practice
• Gelato: what is it?
• Raw materials and ingredients used to produce gelato
• Different methods and their production cycles using commercial equipmentt
• Sorbets – cold method
• Granita and cremolata
• History of gelato
• Hygiene standards in the laboratory and kitcehn, food safety practices
• Gelato with inclusions and variegations
• Milk-based fruit flavours
• Soft-serve gelato
• Stick gelato and take away tubs
• Investment format and gelato shop business
• Storage and presenting gelato for a showcase.
Once you have enrolled into the course, you will be emailed a username and password which will give you access to the online hygiene component. Please note that the online hygiene component needs to be completed prior to attending the course. Following this you will gain access to the digital course material.
If you have any further queries, please email ShortCourses@angliss.edu.au
