Duration
5 days
Schedule
2026 Course Dates Released
Monday 23rd March - Friday 27th March 2026
Monday 18th May - Friday 22nd May 2026
Monday 3rd August - Friday 7th August 2026
Prerequisites
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 and Conditions. If you have questions please email shortcourses@angliss.edu.au
What You Learn
Infusion flavouring techniques and international flavours and specialties
Learn more about ingredient composition and techniques for personalising recipes including sorbetto with sugar syrups
Reverse balancing techniques and Milk based gelato balancing
What You Get
CGU Intermediate digital resource and recipe manuals
Hands on practical experience
Materials to Bring
Notepad
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.
The newly updated Intermediate Level 2 Gelato Course is a necessary step for those who want to create original recipes autonomously.
The 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.
Course Objectives
The aim of the course is to make students balance milk-based and sorbet recipes starting from raw materials, understanding their functional composition by studying the properties of each ingredient and understand how they contribute to gelato quality. It provides the necessary knowledge to create gelato flavours with infusions, produce artisanal yogurt, yogurt flavour, and frozen yogurt.
Subjects covered
• Raw Materials - Functional composition
• Reverse balancing
• Milk-based gelato balancing
• Water-based gelato balancing (fruit sorbets with sugar syrups)
• Ingredient reconstitution method
• Sugar Analysis
• Sugar Anti-freezing Power and Sweetness Power
• Yogurt production, Yogurt Gelato and Frozen Yogurt
• Infusion flavouring technique
• International flavours and specialties
• Layout of a gelato shop and investment calculation and analysis
If you have any further queries, please email ShortCourses@angliss.edu.au