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Gelato Course Level 2 Carpigiani Gelato (CGU)

$1,700 AUD

Contact Us

Monday 22 July 2024 - Friday 26 July 2024
9 AM - 5:30 PM

Gelato Kitchen, Building D, Level 1, Room D112 William Angliss Institute, 555 La Trobe St, Melbourne VIC 3000, Australia


What You Learn

Produce gelato for customers with food intolerances including non dairy and infusions techniques

Learn more about ingredient properties and techniques for personalising recipes

Understand the composition of ingredients and formulate balanced gelato and sorbetto recipes

What You Get

CGU Intermediate resource and recipe manuals

Hands on practical experience

Materials to Bring



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.


The CGU Gelato level 2 Intermediate course is designed for participants who have completed Gelato Course Level 1 Carpigiani Gelato (CGU) and entrepreneurs who have some basic knowledge of the production of gelato, but would like to differentiate and upgrade the quality of gelato as well as enlarging the product assortment and personalising it.

William Angliss Institute together with Majors Group Australasia and Carpigiani Gelato University (CGU) Italy have collaborated to offer CGU gelato making courses in Melbourne, Australia. 

In the level 2 course, you will study the properties of each ingredient in gelato and understand how they contribute to gelato quality;  you will learn how to recognise and correct defects. You will learn how to produce cream and fruit gelato, gelato for people with food intolerances, made with soy or almond drinks; yoghurt and frozen yoghurt; cream and fruit sorbetto; infusions, sugar syrups, poached fruit, toppings and sauces. This course will allow you to strategically plan the product offer mix for your gelato shop, including complementary products.

The CGU gelato level 2 course will also cover:

An indepth analysis of the raw materials used to make gelato and the functional composition of sugars, fats and solids.  Cream gelato and fruit gelato balancing with compensating ingredients, ingredient replacement method Gelato for people suffering with food intolerance - Allergies and intolerances. Fruit and cream sorbetto, granita and cremolata, yoghurt and frozen yoghurt, infusion gelato and international gelato flavours.