Doughs with Alternative Flours, Poolish in Pizzeria, Pastries Made with Pizzeria Equipment. Focus on Pizza & Cocktails
The restaurant market, particularly the world of pizza, increasingly demands evolving professionals capable of creating traditional or innovative products that can compete with new trends.
The Advanced Training Level 3 course aims to impart essential theoretical and practical knowledge for an increasingly challenging and demanding market. The program includes hours dedicated to learning and perfecting practical skills, along with theoretical sessions, fundamental for gaining the right awareness and reaping the benefits of your work. The course will allow you to gain skills in alternative flours, the use of poolish pre-ferment, and small pastries that can be made with the equipment available in the pizzeria. Additionally, the course will delve into the theme of cocktails in pizzerias: choosing raw materials, mixing techniques, and pairings to enhance your offerings.
The course is suitable for those who have attended the Advanced Training Level 1 or 2 program or have already gained field experience and wish to acquire new theoretical and practical knowledge to complete their professional training. Also for those who want to acquire new techniques or management models to better organize their business or diversify their gastronomic offerings.
