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Description

The work of pizzaiolo is one of the most requested professional figures in Italy and all around the world. Having attended a course in Italy and obtained a certificate , it is definitely an advantage in your professional curriculum as well as a necessary step to understand really all the work processes.

Enrolling in a course today is a future possibility in the various occupational sectors of this profession; pizzerias, restaurants, discos, tourist villages and cruise ships.

Becoming an business man is still possible thanks to a reduced initial investment for take-away or shredded pizzerias .

duration of the course

The course has a duration of 30hours divided into

6 hours/day

requirements

The course is open to anyone, without age limits, wants to learn with passion the fundamental knowledge and techniques of this sector.

DIDACTIC PLAN

• THE FLOURS

• THE INGREDIENTS

• THE DOUGH

• THE LEAVENING

• OPENING

• TOPPING

• PROFESSIONAL EQUIPMENT

• COOKING

• LA PIZZA " GOURMET " “ NAPOLETANA” “ ROMANA”

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why choose us

- Using one of the most equipped laboratories, familiarize yourself with professional machines, leavening cell, spiral or fork mixers, have the possibility of adjusting the water temperature of the mixture at will, the use of selected flours of superior quality, with stone mill and ancient grains.

- Having a knowledge of the equipment necessary to perform at best your craft is no longer an option but a necessity also required by companies.

- The internship as an essential training tool to complete the training and facilitate the student to enter the working world.

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