Duration
5 days
Schedule
2026 Dates Released
Monday 27th April - Friday 1st May 2026
Prerequisites
Gelato Course Level 2 Carpigiani Gelato (CGU)
Gelato Course Level 1 Carpigiani Gelato (CGU)
Please note: If travelling from interstate or overseas, please make flexible travel arrangements as courses may be cancelled if insufficient enrolments are received for the courses. Please refer to our terms & conditions. If you have questions please email shortcourses@angliss.edu.au
What You Learn
Deeper knowledge of balancing techniques and raw materials, including balance with water PAC calculation.
No added sugar Gelato; milk based and water based. Savoury gelato, gelato and sorbetto with alcohol.
Dairy Free Gelato; water based and plant based. Balancing artisanal sauces and toppings
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.
William Angliss Institute, Carpigiani Gelato University Italy and Majors Group are excited to announce the launch of Level 3 Advanced Gelato Course in Australia.
The Advanced Course Level 3, is a must for those who want to expand their product range and be unique in the market.
Pre-Requisite
A pre-requisitie of Basic (level 1) and Intermediate (Level 2) Gelato Courses is required. It is requested to have prior knowledge of balancing and production of gelato. Completion of Basic and Intermediate courses are highly recommended.
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
• Inverse balancing techniques and details. Balance with water PAC calculation
• No added sugars gelato: milk based, water based - how to formulate and balance recipes
• Topping, sauces, pralines and fillings balance for negative temperatures
• Dairy free gelato: water based and plant-milk based
• Anaylsis of stabilizers used for gelato and sorbetto
• Chocolate: history, production, varieties, balancing, and applications. production of gelato with white, milk and dark chocolates.
• Alcoholic gelato: milk based, water based - how to balance and calculate recipes
• Gastronomic and Savory gelato: milk based, water based
For more information please email us at shortcourses@angliss.edu.au