Basic Gelato Course

Course objectives
After the Basic Course you will have a solid knowledge of Italian artisan gelato and you will be able to: understand ingredients and different production methods, produce gelato, sorbet and stick gelato, plan your investments, compare retail strategies, respect hygiene criteria in the laboratory.

Who is it addressed to?
This course is aimed at aspiring gelato entrepreneurs who want to take a first step in learning how to produce high-quality authentic Italian gelato.

Subjects covered
• Gelato: what is it?
• Raw materials
• Different methods and their production cycles
• Sorbets – cold method
• Granita and cremolata
• Hygiene standards in the laboratory
• Gelato with inclusions and variegations
• Milk-based fruit flavours
• Soft-serve gelato
• Stick gelato and take away tubs
• Investment format and gelato shop business

Duration
The course lasts 5 days – Starting at 9.00 am (CET) and ending in the afternoon at 2.00 pm (CET).*

Check the available dates and the starting time of the lesson.

For those unable to attend the course online live, the recordings of the lessons and discussions will remain available for 30 days from the end of the course. 

Registration bonuses
• Course textbook available
• Bonus Video Lesson in student’s private area: Presentation of the Carpigiani Range, Virtual Tour of Gelato Museum. 
• Dedicated Q&A sessions
• A dedicated tutor as a moderator of the live chat during the theory lesson every day
• The recordings of lessons and discussions will remain available for 30 days from the end of the course. 
• At the end of the class you will receive a coupon worth Eur 200 off the price of a Carpigiani gelato machine for a purchase of at least 13.000 EUR net

Certificate
• Issued by Carpigiani Gelato University, a certificate of participation is granted to those who attend at least 80% of the course and pass the final exam.

* The dates of courses can be modified if the minimum number of students required is not reached

See the Basic Gelato Course in action

Basic Gelato Course at Carpigiani Gelato University