The Open Day was the first time ICCA opened its doors to the public to tour its brand new premises in DKV, where a range of freshly made original Italian gelato was on offer for all to try. Gelato enthusiasts were treated to an exclusive short class on Italian Gelato by the internationally renowned Carpigiani Master Trainer Alice Vignoli. It was also the first opportunity for the public to try a specially crafted Emirati fusion flavour called Dubailicious.
Dubailicious consists of honey, orange blossom, rosewater blossom, pistachio ripple and is topped off with pistachio praline.
Sunjeh Raja, Director and CEO of ICCA: “We are excited at hosting our first Open Day this year. Our new premises in DKV has been built to the highest standards with cutting edge equipment installed and the best talent brought in to train our students. Our strategic partnerships with industry leaders has strengthened our offering to our students and further helps to bridge the skill gap faced in the UAE to ensure we are able to meet industry demand for world-class chefs and artisans. ICCA offers accreditation from City & Guilds London, Knowledge and Human Development Authority (KHDA) Government of Dubai and most recently a Gelato Curriculum accredited by Carpigiani Gelato University. We hope to have more Open Day’s in the future and to encourage the youth of the UAE to explore a culinary career.”
The ICCA Gelato Open Day was created in partnership with Carpigiani Gelato University to formally launch the ICCA-CGU Gelato Base Program. It also served as a warm up to the Gelato World Tour Dubai chapter being held at the Burj Khalifa Park from the 12th – 15th February where sixteen of the best Gelato artisans from the Middle East, North Africa & South Asia region are competing to create the world’s best flavour. Winners will be announced on the final day of the Tour, Saturday the 15th at 6pm.
The ICCA – CGU Gelato Base Program is designed for the aspiring Gelato professional or entrepreneurs who have no knowledge or experience in Gelato. The objective of these classes is to teach the basic theoretical and practical concepts necessary to produce superior Gelato. The ICCA – CGU Dubai delivers the complete Gelato Curriculum accredited by Carpigiani Gelato University – Italy.
Established in 2005, the International Centre for Culinary Arts (ICCA) Dubai is an industry centred vocational training (VET) centre. Specializing in Culinary Arts, ICCA’s mission is to become the leading training provider in the Middle East with a vision to redefine ways in which professional and personal culinary training is offered. Providing its students a truly world class culinary experience, with its accreditation from City & Guilds London, Knowledge, Human Development Authority (KHDA) Government of Dubai and with its strategic location at the region’s finest educational hub, the Dubai Knowledge Village.
Featured amongst the Top 10 Culinary Institutes in the World and awarded the “Recognition of Quality Culinary Education” by the World Association of Chefs Societies (WACS), a global authority on food standards. The “Recognition of Quality Culinary Education” award seeks to recognize training and education that meets or exceeds the culinary standards education established by WACS.
About CGU and Gelato:
Carpigiani Gelato University – Bologna, Italy is recognised as the most prestigious Gelato School in the world, teaching Artisan Gelato and renowned to produce the most number of Gelato Entrepreneurs, the world over. ICCA – Carpigiani Gelato University, Dubai is an official international partner campus that delivers the complete Gelato Curriculum in its state of the art and full range Gelato training facility.
Gelato is the Italian word for ice cream, derived from the Latin word “gelātus” (meaning frozen). In English it generally refers to varieties of ice cream made in a traditional Italian style. Gelato is made with milk, cream, various sugars, and flavoring such as fresh fruit and nut purees.Gelato is a type of soft ice cream containing a relatively small amount of air. By statute, gelato in Italy must have at least 3.5% butterfat, with no upper limit established.