Carpigiani Gelato University is constantly looking for important collaborations in an effort to maintain a high level of competence, to promote the research in gelato and Italian artisan pastry and to contribute to the development of the gelato market worldwide.
Profile of EIO: In order to maintain a consistently high level of scientific research it is not enough to have dedicated and experienced individual researchers but you must also ensure that they are able to work to the highest standards. For this reason, the European Institute of Oncology is flanked by the IEO Foundation, a non-profit organization active in fundraising. In the IEO and it's Foundation, the fight against cancer follows three distinct pathways: · clinical research which concentrates on the three areas of prevention and diagnosis, surgery and medical care;
· experimental research that here is the main priority;
· training, which is of the utmost importance.
In 1989, Valrhona created a professional training center in Tain l’Hermitage to help artisan customers’ teams learn specific technical skills
in the fields of patisserie and confections. Since then, l’École du Grand Chocolat has welcomed more than 800 trainees a year from around the world. Moreover, l’École creates and publishes over 100 new recipes a season for making patisserie, desserts, or chocolates.
In 2007, Valrhona inaugurated a new École du Grand Chocolat in Tokyo (Japan) and in 2010 a new l'École du Grand Chocolat in France (Versailles).
At-Sunrice GlobalChef Academy is an EduTrust-certified institution that cultivates global chefs and F&B professionals in an environment of culinary
authenticity. The Academy imparts skills and knowledge in East and West, Old World and New World cuisines, herbs and spices, innovation and technology. Since 2007, At-Sunrice has been recognised by the Singapore Workforce Development Agency (WDA) as a CET Institute for Culinary and F&B Management.
Founded only in 1987, the Instituto Scappi is today an important reality with more than 1300 students and over 200 teachers, including technical and professional teachers, all with extensive experience and recognized skills. Such rapid development is understandable especially in light of the close relationship the school has with the territory, being able to respond to needs and demands spread to the provincial and regional level and so on.
hangar78 is the ideal location where each student, with his own culinary baggage, can arrive, stop and restart enriched with a unique experience. With bid training to 360 °, aimed at both professionals and enthusiasts, the school has two highly ' cutting-edge classrooms, one with 24 seats where you can watch demonstrations or lectures and an another with 16 other workstations, each equipped with all the necessary equipment and tools.
International Centre for Culinary Arts (ICCA) Dubai
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.
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.
It all began with the marriage between Gennaro Fabbri and his wife Rachele Buriani, the woman who invented a magic recipe – for the first-ever Amarena Fabbri syrup. They had just given birth to a unique style of products for pastry and gelateria, which was then passed down from one generation to the next until the present day. In 100 years Fabbri has become strong reality, starting from Bologna city the company as reached all the 5 continents in the world. In 1996 Fabbri has founded the school "Scuola Permanente Internazionale di Gelateria e Pasticceria Artigianale", soon renamed "Fabbri Master Class".
High level Gelato, pastry and cooking academy. Mag has his headquarter in Palermo MAG and takes his name and inspiration from Antonino Galvagno, who has contributed to spread the artisan gelato and Sicilian pastry art in the world. Thank to his vision, Master Academy Antonino Galvagno hosts periodically operators from around the world who learn or perfect their art here.
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