2-day Gelato Course
Monday 4/6/2009

Carpigiani Frozen Dessert University Courses & Seminars

Because Carpigiani is an education leader, we are continually offering new instructional opportunities . As always, we meet the needs of beginners and seasoned veterans through a spectrum of classes and demos.

New in 2008!

Pastochef Course
New Instructors
Advanced Courses in Specialty Recipes
Expanded dates

Carpigiani continues our dedication to “Learn from the Pros” quality instruction with emphasis on

hands-on experience
education, not a sales pitch
instructors knowledgeable in both food science and business
well-stocked and equipped professional facilities
individuality … small classes mean personal attention and time for your questions
balanced product and marketing information
and an unbiased opportunity to appreciate diverse suppliers' products in class
value … the course fee refunded in a rebate coupon

All courses listed are taught in English (see Carpigiani.com for international classes). Class sizes are limited.

CANCELLATION POLICY
Full refunds will be issued for cancellations received in writing 2 weeks prior to the seminar. Carpigiani reserves the right to cancel, postpone, or reschedule any seminar due to insufficient enrollment or other unforeseen circumstances. Because of this, we will notify you 10 days prior to the seminar if there are any date changes or cancellations. If this occurs, full refunds will be issued but Carpigiani will not be held responsible for other costs, charges or expenses including cancellation/change charges assessed by airline or travel agencies. We will give you the option to reschedule your course for another date.

The Educational Process

Our team of experienced instructors provides practical knowledge that will help you be an expert capable of making choices that lead to profits. Through detailed lectures, hands-on mixing of recipes from scratch and from mixes, experimenting with a variety of flavorings, inclusions, and variegates, entertaining Q&A sessions, and directing you in actually making, pricing, and marketing your own premium products, you will gain experience, knowledge, skills and confidence.

Course Descriptions

For more information on any of our courses, please contact the FDU Coordinator who would be happy to answer your questions.

Pastry Plus NEW COURSE! 2 days (1 day course by special arrangement):

Students are introduced to the wide range of mousse, creams and custards, sauces and more that can be made with plenty of recipes, hands-on experience and – of course – taste-testing. Utilizing the Carpigiani Pastochef RTX line, the course is for pastry and restaurant chefs and owner/managers.

Advanced Gelato NEW COURSE! 2 days:

An Italian gelato master shares his proposals for tastier, healthier, more digestible, authentic gelato. Experience a product with no regular sugar and less butterfat that doesn't give up its flavor fragrance and fullness. Hands-on will include classic creams and chocolate flavors, creative flavors with cheeses, infuses and liquors. Open to experienced gelato makers.

American-style Ice Cream 2 days:

A fast-paced blend of hands-on production, and business basics. Utilizing products from a wide variety of suppliers, students experiment with ingredients for traditional “hard” ice cream, sorbet, sherbet, and water ices. Practical lessons include ice cream pies, cakes and decorating. Classroom instruction includes pricing, fine-tuning recipes for the best results, and expressing individual creativity.

Gelato 2 days:

A fast-paced blend of hands-on production, and marketing points for gelato shops. Utilizing products from a wide variety of suppliers, students experiment with ingredients for Italian-style ice cream, called gelato, and Italian-style sorbet. Practical lessons include maximizing visual appeal within the case, and mixing from scratch or from a powder base. Classroom instruction includes fine-tuning recipes for the best results and expressing individual creativity.

Retailers 4 days:

For both the soon-to-be and experienced shop owner/manager, this course teaches both American-style ice cream and gelato production, as well as business aspects such as promotion and pricing. This course has it all in four fast days of hands-on production, discussion, and classroom instruction. Ideal immersion course for those wanting to get up to speed quickly and those ready to move their business to the next level.

Gelateria 3 days:

An expanded Gelato course for beginners or experienced gelateria managers. The course includes store layout and design techniques as well as plenty of hands on product production, recipe fine tuning and experimentation.

Course Instructors

Luciano Ferrari

Beloved worldwide for his charm and experience, Luciano came to the education world from his own workshop in Italy . He has developed new product lines for restaurants and operations in Europe, America , the Middle East, and Asia . He authored a gelato recipe book and many articles about gelato production and artistry. A past instructor at the World Pastry Forum, Luciano was a judge of the 2005 National Pastry Team Championship. Luciano is a well-versed and fluent instructor in every aspect of gelato.

Roberto Lobrano

Owning multiple gelato shops is just the beginning of Roberto's experience. He is also educated in the economics and marketing of frozen desserts. Roberto heads a prestigious consultancy firm in Europe for marketing and entertainment and has taught at Carpigiani Gelato University in Italy and the UK for several years. He teaches a range of courses from beginner gelato to advanced marketing and communication of a gelato parlor.

Alessandro Racca

Alessandro has been instrumental in developing the Pastochef and corresponding recipes. As member of a well-respected culinary dynasty, Alessandro has worked since childhood in all aspects of the pastry world. He now specializes in chocolate production, ice cream, small pastries, custard crèmes, and is consulted for his experience and education concerning food production and business management. He is a long-time instructor with Carpigiani abroad where he is the chief Pastochef trainer. He can customize his class agenda for restaurants or pastry shops.

Giacomo Schiavon

Giacomo's previous American seminars received rave reviews from the capacity audience. Available for only two FDU seminars in California and North Carolina , this is a rare opportunity to learn from a first-tier master the fine-tuning of premium and specialty gelato. Like all FDU instructors, Giacomo has earned his experience in the field. Giacomo's Bologna , Italy gelateria is respected around the world for their level of artistry. This is the shop others try to emulate. Giacomo is further respected for his recipe mastery; he creates his own from-scratch recipes that are unmatched in flavor and meeting special dietary issues

Debbie Lee

Debbie balances the science of food technology (she has doctorate with emphasis in food microbiology) with the entrepreneurial aspects of running her family-owned ice cream parlor. She often creates her own gourmet flavors and meets customer requests for decorated creations and specialty flavors. Debbie has been an FDU instructor for over a decade. Students praise her practical knowledge of marketing, staffing, and running a busy store. She also participates in demonstrations at distributor locations, ice cream associations/tradeshows, and special projects including academic presentations at Penn State University’s acclaimed dairy program.

We also offer Gelato Courses and Frozen Dessert Demos at locations near you! Click here to learn more.

View our Seminar Schedule