Intermediate Course

The School for Successful Gelato Entrepreneurs

Carpigiani Gelato Ice Cream University is recognised internationally for developing successful gelato entrepreneurs around the world.

The Intermediate course is designed to take participants to next level  following completion of the Basics  Course.


A Taste of what the Intermediate course covers:

  • Understand the science of gelato and its components
  • Making gelato and sorbets with fruit
  • Working with gelato and different infusions
  • Understanding and making gelato for food tolerances
  • Producing yogurts and different fruit pochee
  • Producing different sauces for production
  • Managing the display case
Gelato University Intermediate Course

Course Details

Course Objective

At the end of this course you will know all the technical properties of gelato in order to personalise your recipes, thanks to the new knowledge of: composition of ingredients, balancing techniques of gelato and sorbet, sugar analysis, recognising and correcting defects of gelato and substituting milk with plant-based drinks.

Who is it for?

This course is designed for candidates who have first attended the basic Gelato workshop and are looking to further their knowledge including vegetarian and vegan options.

Timings and Costs

Duration: The course lasts 2 days. Starting at 9:30am and ends at 5:00pm inc. lunch.

Charges: £599 + VAT per person

Are you the Next Gelato Entrepreneur

Gelato University concentrates on delivering “the art and science of gelato production, the comprehensive training of gelato entrepreneurs, and the promotion of Italian gelato as a natural and flavourful food suitable for all cultures. Our students learn from our professional and expert technicians whilst working with our state-of-the-art gelato machines and facilities. Successful graduates of our University are able to bring back all the skills they have learned to open or perfect their own Italian gelato enterprise anywhere around the world.

Register for the Intermediate Course

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