90. BY MELISSA CAIA, WILLIAM ANGLISS INSTITUTE SPECIALIST COFFEE AND GELATO TRAINER
S
CIALIS PE T
Courses
COME TO AUSTRALIA
SINCE COMPLETING A PROFESSIONAL COURSE AT THE CARPIGIANI GELATO UNIVERSITY (CGU) IN BOLOGNA, ITALY LAST YEAR IT HAS BEEN VERY SATISFYING TO SEE THE FIRST OF OUR SHORT COURSES START TO ROLL OUT IN SYDNEY AND MELBOURNE.
W
illiam Angliss Institute has partnered with Majors Group to be the first to deliver CGU training in Australia. Through our Melbourne campus, William Angliss Institute will host up to five new short courses based around the art of gelato-making for the first time in Australia over the next few months. Courses will also run in Sydney, Perth and New Zealand. For 22 years, Majors Group has been specialising in distributing ice cream, gelato, granita equipment and all related products and helped countless businesses Australia-wide and internationally to become successful in this specific industry. The goal of the CGU, working with Majors Group in Australia is to assist entrepreneurs throughout the world who want to open a gelato shop, as well as those who are already working in the sector but seek to upskill and strive towards being masters of their craft. One of the things I love about working with gelato is the huge range of possibilities available and how you can really tailor your product to be seasonal, fun and of course delicious. One of my colleagues William Angliss Institute
Patisserie Program Leader Angela Tsimiklis also recently returned from CGU in Bologna after being awarded the International Specialised Skills Group Overseas Fellowship 2014 sponsored by the Victorian Government Higher Education and Skills Group. The International Specialised Skills Institute allowed Angela to research and get first-hand experience learning gelato-making at CGU in Italy to be able to share this expertise in Australia. Angela also found it was an honour to experience the warmth of the Italian people who shared their knowledge, skills and culture to give insights into proper artisan gelato making. The training was delivered over four weeks in Bolonga at CGU studying advanced techniques in artisanal gelato-making including one week working in a gelataria. Angela was with students from all over the world including Singapore, Malaysia, Slovenia, Spain, Russia and Peru. In addition to our experienced staff and trainers, the partnership with CGU broadens our scope with new specialities. On offer in Melbourne is the Gelato Course Level 1 five-day program which is designed to teach sufficient knowledge about artisan gelato
businesses and production. It teaches trainees how to produce gelato, sorbetto, gelato pastries, stick gelato and take-away gelato. Additional to the production, there are lessons covering hygiene standards, location research, designing the gelato shop layout and setting up a business plan. Other courses include the Artisan Gelato, Introductory course which is designed for professionals, to teach the basics of gelato making and give a better understanding of the gelato industry. For passionate gelato lovers who want to create and entertain at home, there are Gelato at Home and Affogato courses, teaching the latest gelato tips, techniques and recipes. We look forward to welcoming students and industry professionals from across Asia-Pacific to participate in these world-renowned gelatomaking courses. To sign-up for a new short course visit: shortcourses.angliss.edu.au/carpigiani-gelato-cgu