Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

5 days

Schedule

Monday to Friday 9:00am - 5:00pm

Prerequisites

Gelato Course Level 1 Carpigiani Gelato (CGU)

What You Learn

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

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

Learn more about ingredient properties and techniques for personalising recipes

What You Get

Hands on practical experience

CGU Intermediate resource and recipe manuals

Materials to Bring

Pen

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.

Date
Location
Places Remaining
Date Monday, 04 Dec 09:00 AM to Friday, 08 Dec 05:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
10

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 (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, with sugar or sugar-free; gelato for people with food intolerance, made with soy or rice; cremolada and granite; yogurt and frozen yogurt; stick gelato and sorbets; whipped  gelato and gelato pastries; single portion pastries and chocolates for gelatiere. This course will allow you to plan strategically the product offer mix for your gelato shop, including main complementary products.

The CGU gelato level 2 course will also cover:

  • Raw Materials - Functional composition
  • Cream gelato and fruit gelato balancing
  • Ingredient replacement method Gelato for people suffering with food intolerance - Alergies and intolerances
  • Low fat gelato
  • Fruit gelato
  • Granita and cremolada
  • Yogurt and Frozen Yogurt
  • Infusion gelato
  • Small pastry in gelato workshops
  • Chocolate confectionery in gelato workshop - Chocolate tempering
  • Chocolate confectionery in gelato workshop – Types