Established in 2005, the International Centre for Culinary Arts (ICCA) Dubai is a leading training provider in the Middle east in culinary arts. The school was featured amongst the Top 10 Culinary Institutes in the World.

The official Carpigiani Gelato University course Gelato Base Program is offered directly in Dubai.

Niko Romito Formazione is a Higher Education and Specialization School dedicated to catering and Haute Cuisine.

Established in 2011 the school offers different training opportunities for future cooks, catering professionals and amateurs, with extended training programs, intensive courses and short courses on specific subjects.

Niko Romito Formazione is a Regione Abruzzo  Certified  Post- Compulsory, Undergraduate  and Higher Education Institute, according to Regional Council Decree n.363, 20 July 2009.

William Angliss Institute is the Government endorsed specialist training provider for the foods, tourism, hospitality and events industries, delivering a range of courses within Australia and internationally. With around 18,000 students enrolling each year, we offer a broad range of training and education programs including accredited traineeships and apprenticeships, certificates, diplomas and advanced diplomas, short courses, graduate certificates and degrees. William Angliss Institute is a partner of Carpigiani Gelato University offering many gelato courses in Sydney and Melbourne.

The Chocolate Academy™ Center is a school based in Milano focused on chocolate culture with the best instructors and world champions. Chocolate Academy™ Center Milano offers complete courses dedicated to pastry techinques, chocolaterie and gelato making.

Bali Culinary Pastry School offers Professional Culinary Chef Certificate Programs. It was born with an objective to provide industry access programs in culinary and pastry world. We recognized the importance of every person to have an equal opportunity of pursuing specific career path in culinary, pastry and bakery fields.

Whiteacademy is a pastry school and Gelateria that offers training courses at various level. The school is equipped with a laboratory that has the most innovative machines, therefore the students have the possibility to practice directly on a dedicated workstation, so that each student will be guaranteed to learn at his best. Whiteacademy, thanks to its team of professional, is able to supply the students with a comprehensive consultancy and also to follow them up until the eventual opening of the gelateria: that is to say, from the projectation of the point of sales, until the business as well as technical and marketing advices.

In April 2000 Le Cordon Bleu, opened, for the first time, its cooking culinary school in Mexico thanks to a strategic partnership with Universidad Anahuac. Given the pivotal role that both Universities have been playing in their respective educational fields, they offer the best cooking techniques training in the whole country. At the present time Le Cordon Bleu Mexico Universidad Anahuac Campus Norte is partner of Carpigiani Gelato University.

Academy of Pastry Arts Indonesia is an esteemed group of Professional Pastry & Culinary Schools in all Asia, founded in 2010. The academy uses cutting edge technology, mixed with ingenious techniques, specifically designed to teach the art, science and techniques of creating good food and methods needed to excel in the food industry. Alongside that, the batch size is deliberately kept small so that one-on-one attention can be given to the students. Our faculty consists of the largest number of Master Chefs spanning the level of MOF, World Champions, Master Chocolatiers and Master Bakers and a total of over 75 such classes are conducted across our centres every year. We believe in providing the best tools & Equipments that can contribute to our student’s success. Personalized instructions and hands-on training from world class chef instructors in a professional environment remains to be our hallmark. Since this year the Academy of Pastry Arts has a collaboration with Carpigiani Gelato University with the aim of inserting gelato in the academic program.

Carpigiani joined the association of “Friends of the University of Gastronomic Sciences” as a Supporting Member.

The University of Gastronomic Sciences, was founded and promoted in 2004 by the international Slow Food association in partnership with the Piemonte region. It aims to create an international center of training and research, at the service of those working not only for a renewed agriculture, but also for the maintenance of biodiversity, as well as for well balance relationship between gastronomy and agricultural sciences.

Co-branding course: Gelato Sensory Analysis: Learn to taste artisan gelato like a glass of wine

Profile Taster Study Center: Founded in 1990, the Taster Study Center is the most advanced sensory analysis unit in Italy. Sensory analysis is the set of techniques and methods that allow to measure, through the senses, what is perceived of a product or of a service. The Study Center for Tasters collects several data related to the perception of products and thanks to its innovative methods and software, and it therefore interpret them.

Le Centre d’Etudes Spécialistes, fondé en 1990, est l’unité d’analyse sensorielle la plus avancée en Italie. L’analyse sensorielle est l’ensemble des techniques et des méthodes permettant de mesurer à travers les sens ce qui est perçu de tout produit ou service. Le Centre d’Etudes recueille les données relatives à la perception de produits et de services par des méthodes innovantes, les élabore statistiquement, même avec des logiciels propriétaires, et les interprète.