 | This article contains content that is written like an advertisement .(August 2016) |
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| Type | Public |
|---|---|
| Established | 2003 |
| Location | , , |
| Website | http://www.gelatouniversity.com |
Carpigiani Gelato University is a school in Anzola dell'Emilia, Bologna, Italy. It was set up by gelato machine maker Carpigiani in 2003, with the aim of teaching students from around the world how to make artisanal "Italian-style" gelato. [1] [2] [3] [4]
Following the invention of the Carpigiani brothers' first automatic gelato machine, the "Autogelatiera", in 1944, [5] the Carpigiani Group was formed in 1946. [5] Years later, they decided to start teaching the art of gelato making, opening the Carpigiani Gelato University in 2003. [6] [5] [7]
Carpigiani Gelato University's main campus lies in Bologna, Italy. It offers courses in 12 different countries, including Dubai, São Paulo and Kuala Lumpur. [8] All classes are taught in either Italian, English, French or German. [3]
The university offers over 500 courses for both beginners and experts. [8] Courses can range from a few days [9] to five weeks [8] in length, [5] covering topics ranging from hands-on work to food science. [10] Many international students attend these courses to acquire and improve their knowledge.
Tertiary education, also referred to as third-level, third-stage or post-secondary education, is the educational level following the completion of secondary education. The World Bank, for example, defines tertiary education as including universities as well as trade schools and colleges. Higher education is taken to include undergraduate and postgraduate education, while vocational education beyond secondary education is known as further education in the United Kingdom, or included under the category of continuing education in the United States.
Carpigiani is an Italian company, located near Bologna, specialising in the production of gelato and ice cream machines. It has approximately 35% of the global market share, which includes both machines for the production of Italian artisan gelato and those for the production of soft serve gelato and ice cream.
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