- AssociazioneFarinaDelTuoSacco - Professional Italian Pizza School, gastronomy, training and job

Professional Pizza Maker

 

The course of pizza is integrative and complementary to the Basic Course for 40 hours. Looking to all, members and non-members, who plan to make the pizza their work profession. At the end the student will be able independently to manage a pizza counter and take care of all the basic preparation. The themes will be: preparing the mix (direct, indirect, chariot, polish and sourdough “Pasta Madre”), leavening (time and characteristics), the manipulation of the dough balls, food preparation, types of cooking and the types of preparation for round pizza (classic and Neapolitan STG), shovel and pan pizza.

Also, theoretical parts will be treated with hints of business administration, basic administration, marketing, food cost.

For this course will be important to support a Biologist who will talk about HACCP to give the participant the thinking in terms of food safety.

Ideal for people wishing to become an expert pizza maker and make the pizza chef job as a business opportunity.

 

Electric "South Furnaces" (peel pizza, round pizza pan pizza)

Wood / Gas "Marana Forni" (classic round pizza and stg Naples)

 

40 + 80 hours divided in lessons of 6 hours per day for 5 days a week

(Total duration of one month)

 

Issuing certificate of participation in the course of "Pizzaiolo"

Workwear teaching materials, use of professional equipment, course and HACCP certificate, subscription to the newsletter from the school where our members will be informed of the news in a professional and training field.

 

on request (info@associazionefarinadeltuosacco.it)