We will have 6-hour classes from Monday to Friday, and from 8.00 a.m to 2.00 p.m.
COURSE DESCRIPTION This is mainly an intensive practical course. The theoretical part of the course is necessary for learning the nature of ingredients (flour, water, yeast, oil, salt) used for preparing dough for classic pizzas (New York style) and Neapolitan pizzas. The practical portion of the course will teach students the direct method for producing pizza dough, how to make dough balls, how to hand-stretch dough balls, how to prepare toppings and baking methods. The trainee will acquire ability and speed in the use of equipment (mixers, workbench, shovels, and ovens) and will be able to start the new job immediately after the conclusion of the course. All our classes are limited to guarantee adequate training to each student.
WHAT WE ISSUE At the end of the training course, an internationally recognized certificate will be given, guaranteed by the fact that Accademia Pizzaioli is an institute with the International Quality Certifications UNI EN ISO 9001: 2015 and UNI ISO 29990: 2011: training, therefore, takes place according to a certified training course. A declaration will also be issued by the school, certifying the skills acquired during the course, which can be used in the search for a job.