Carpigiani Gelato University was founded in 2003 with the mission of spreading the culture of Italian artisan gelato. With more than 15 campuses worldwide, it has become a world leader in training new gelato makers, supported by a network of gelato and pastry maestros, entrepreneurs and chefs.

Two specialty schools

As the university grew, it created Specialty Schools for the areas where artisan gelato is developing fastest:

• Gelato Pastry, for pastry professionals.
• Foodservice Professionals, for chefs and people working in the restaurant industry.

The autumn 2019 courses

• 29 October, Jakarta: Gelato Pastry course at APCA Indonesia with pastry chef Andrea De Bellis.
• 5 November, Gelato University in Bologna: a duo comparing the Italian and French schools, gelato and pastry chef Alessandro Racca with Stephane Auge, MOF and pastry professor at Lycee Hotelier in Bordeaux.
• 31 October, Bali Culinary Pastry School: a masterclass for chefs and restaurant pastry chefs, “Gelato in Fine Dining”, with pastry and gelato chef Luca Cappelletti.
• 12 November, Italy: Fabrizio Fiorani, Asia’s Best Pastry Chef, presenting “Gelato: leading or supporting role in dessert?”

Train with Carpigiani Gelato University through Majors Group in New Zealand

Majors Group offers training through Carpigiani Gelato University, from first steps in gelato to more advanced skills. See our training options for what is available, and talk to us about the pastry equipment that goes with the courses.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.