Participatory Action Research as Development Tool for Industry Training: Artisan Gelato

  • Angela Tsimiklis
Part of the Tourism, Hospitality & Event Management book series (THEM)


This chapter examines how participatory action research was used as a methodology and means to develop specialised artisanal gelato culinary programs at William Angliss Institute. The research wanted to push the boundaries of design methodologies in food, tourism, hospitality and events and was the foundation for creating a new training model and pathway for the Australian Vocational Education System to advance the development of professional resources and introduce a base for a culinary specialist training. The intricacy of developing professional culinary training programs for specialist and artisanal food products alongside a required depth of knowledge was unattainable through training in current Australian hospitality qualifications. The benefits of this research have enabled the establishment of a specialist training facility to train artisan gelato skills. The professional artisanal gelato training program continues to innovate and attracts local and international experts and students to the facility.


Design methodologies Artisanal Applied knowledge Pedagogy 


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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.William Angliss InstituteMelbourneAustralia

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