Gelato Course Level 3 - Carpigiani Gelato (CGU)
Monday 29 September 2025 - Friday 03 October 2025
9 AM - 5 PM
Snapshot
What You Learn
Necessary tools for balancing artisanal sauces and toppings
Deeper knowledge of balancing techniques and raw materials
What You Get
Access to digital resources and recipes
Hands on gelato making experience to test recipes
Materials to Bring
Apron and hair nets supplied
Notepad and Pen
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, Carpigiani Gelato University Italy and Majors Group are excited to announce the launch of Level 3 Advanced Gelato Course in Australia, this September to coincide with our 10 year Anniversary of Carpigiani Gelato University Training in Australia.
For our First Launch Course Stefano Tarquinio, Gelato Master and CGU Italy trainer will be conducting the program. “Stefano Tarquinio is a new generation gelato maker and gelato maestro of Carpigiani Gelato University. He is very passionate about his work and is an expert on Italian food culture. He started at a young age with his own gelato shop and in a few years, he became very famous in Bologna for his high-quality gelato. He started teaching at Carpigiani Gelato University soon after, enriching his experience with several international consultations, courses and demonstrations. All the students love Stefano Tarquinio’s high-level teaching method: always passionate, engaging and very efficient.” Courtesy of Carpigiani Gelato University Italy.
The Advanced Course Level 3, is a must for those who want to expand their product range and be unique in the market.
EXCLUSIVE EARLY BIRD OFFER - 10% off all Level 3 Advanced Gelato 2025 courses
Pre-Requisite
This course is exclusive to Level 2 Intermediate participants and to current Gelato Business owners and Gelato Chefs who are working in the Gelato Industry. It is also necessary to have prior knowledge of balancing and production of gelato. A pre-requisitie of Basic (level 1) and Intermediate (Level 2) Gelato Courses is required.
Course objectives
The aim of the Advanced Gelato Course is to make students independent in creating the recipes most demanded by today's market, which require a deeper knowledge of balancing techniques and raw materials. Additionally, the course will provide the necessary tools for balancing artisanal sauces and toppings.
Course Topics and Subjects Covered
• Alcoholic gelato: milk based, water based
• Balance with water PAC calculation
• No added sugars gelato: milk based, water based
• Topping, sauces, pralines and fillings balance for negative temperatures
• Dairy free gelato: water based
• Chocolate: history, production, varieties, balancing, and applications
• Savory gelato: milk based, water based
For more information please email us at shortcourses@angliss.edu.au
