Frozen Dessert University

Carpigiani's Frozen Dessert University is the world's leading provider of hands-on instruction for making Gourmet Frozen Desserts.

In line with the growing trend of in-store production of high quality gelato, ice cream, and frozen desserts, we are applying our unequalled experience and expertise to this new program, which heavily emphasizes the values of tradition and a hands-on approach as the keys to educating beginners and seasoned dessert professionals alike, molding them into expert creators of the best possible gourmet frozen desserts.

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Our concept is that of fully equipping every individual or organization who is serious about American-style ice cream, Gelato, Sorbets, Water Ice, Soft Serve, frozen custard, frozen cakes, and all other forms of frozen desserts, by providing solutions and education, for the achievement of success in your own profession of business activity.

The Curriculum
Frozen Dessert University's curriculum consists of six courses, each lasting an average of about four days. To learn more about course content you can click on the titles below or browse the Courses section visible to the left.

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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.

Gelato and Design - 3 Days
We at the Gelato and Pastry Institute of America have been in the gelato and ice cream business for the last fifteen years and would like to pass on our knowledge to you. Along with us we have assembled a group of teachers and products that will give you all of the tools you will need to begin or improve your concept.

Gelato Week Full Immersion
The most common desire expressed by students in the past was the possibility to further explore the concepts taught in the two-day course. With Gelato Week Full Immersion you will have five full days to build a stronger foundation for your future professional growth.

Soft Serve 101 - 1 Day
This course introduces the soft serve machine and the diversity of products that can be produced. From soft serve ice cream, yogurt, custard, and sorbet bases that can go into the machine to the end menu product, there is a broad spectrum of possibilities. Details of the product, the machine, and the menu items will give you plenty of food for thought in the soft serve area.

Pastry Plus - 2 Days - NEW COURSE!
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.

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.


FDU On the Road
Carpigiani organizes demos at distributor location to better introduce the various opportunities in the frozen dessert industry.