This specialised course is designed for gelato professionals looking to expand their creative and technical skills by working with Asian ingredients and flavour profiles. Combining in-depth theory with hands-on practice, the Asian Gelato Course focuses on understanding ingredient functionality and transforming traditional Asian flavours into balanced, high-quality gelato suitable for modern foodservice environments.

Participants will gain a deeper understanding of how to analyse ingredients, adjust formulations, and apply advanced balancing techniques to achieve consistent results. The course emphasises practical applications, enabling learners to confidently create gelato recipes that honour authentic flavours while meeting professional quality standards.

Through both theoretical and practical approaches, participants will learn how to adapt traditional Asian ingredients and flavour profiles into well-balanced, high-quality gelato recipes suitable for modern foodservice environments.

Course Topics and Subjects Covered

• Analysis of ingredients and its composition from nutrition label

• Inverse balancing techniques

• Direct vs Indirect Method Production Method

• Tea and Spice Infusion

• Tea Powders and Oil

• Raw Materials from Asia

The objective of this course is to provide participants with a deeper understanding of ingredient composition and functionality, while equipping them with the skills to effectively translate diverse Asian flavours into gelato applications.

Prerequisites

Having professional experience as gelato artisan, knowledge of balancing recipes or having completed the Carpigiani Gelato Level 2 course.https://shortcourses.angliss.edu.au/courses/1001323-gelato-course-level-2-carpigiani-gelato-cgu