Enhance Your Skills: Advanced Training Courses

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Advanced course 1st level


How to make a round pizza on a plate, in a pan, on a peel, and focaccias.


Focus on pizzeria marketing and food photography


 

The restaurant market, especially the world of pizza, increasingly requires evolving professionals capable of creating traditional or innovative products that can compete with new trends.

The Advanced Training Level 1 course aims to impart essential theoretical and practical knowledge for an increasingly challenging and demanding market. The program includes hours devoted to learning and perfecting practical skills in theoretical sessions, crucial for acquiring the right awareness and reaping the benefits of one’s work. Additionally, there will be in-depth studies on management, managerial skills, and marketing to organize and maximize one’s business. A complete course that will allow acquiring skills on different styles of pizza and capturing them professionally through the careful teaching of a food photography professional, who will reveal secrets and techniques to enhance the product in web and social media communication.

The course is suitable for those who have already gained experience in the field and wish to acquire new theoretical and practical knowledge to complete their professional training. Also, for those who want to learn new techniques or management models to better organize their activities or diversify their gastronomic offerings.



What You Will Learn


An in-depth level of knowledge and preparation on different types of dough, pizza styles, production techniques, raw materials, as well as a focus on the managerial and marketing aspects essential for a cutting-edge restaurant business.



Duration


Total of 40 hours, divided over 5 days: 10 hours of theoretical lessons and 30 hours of practical sessions. 

From 9:00 AM to 5:30 PM



Language


Italian

Course program

Theory

10 Hours


How to make a round plate pizza, pan pizza, paddle pizza, and focaccias.


Focus on marketing in pizzerias and food photography


 

The restaurant market, particularly the world of pizza, increasingly requires professionals who are continuously evolving, capable of creating traditional or innovative products that compete with new trends.

The High Training Level 1 course aims to transmit essential theoretical and practical knowledge for an increasingly challenging and demanding market. The program includes hours dedicated to learning and perfecting practical skills and theoretical sessions, crucial for gaining the right awareness and reaping the fruits of one’s labor. There will also be in-depth sessions on management, marketing, and organization to maximize the potential of one’s business. A comprehensive course that will allow you to acquire skills on different styles of pizza and capture them professionally through the teachings of a food photography expert, who will reveal secrets and techniques for enhancing your product in web and social media communication.

The course is suitable for those with field experience who wish to acquire new theoretical and practical knowledge to complete their professional training. Also, for those who want to learn new techniques or management models to better organize their business or diversify their gastronomic offer.

Practice

30 Hours



  • Preparation of doughs for short and long indirect fermentation for classic round pizza


  • Preparation of traditional focaccia: Genovese, Barese, Recco, corn


  • Preparation of doughs using an indirect method for pan pizzas


  • Preparation of indirect doughs for pizza al taglio/teglia 


  • Use of innovative latest-generation flours


  • Control and management of dough temperatures


  • Forming dough balls – dividing


  • Management of fermentation and maturation at both room and controlled temperatures


  • Managing the refrigerator for proper dough storage  


  • Techniques for spreading the dough disc and seasoning calibration


  • Oven management for different types of pizzas prepared 


  • Oven management and baking at different temperatures and analysis of results 


  • Line management for service 


  • Verification test with practical exam



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Advanced training course 2nd level


Gluten-free in pizzerias, bread, Neapolitan and Roman pizza. 


Focus on beer and wine and their pairings


 

The restaurant market, particularly the world of pizza, increasingly demands professionals who are continually evolving, capable of producing traditional or innovative products that can compete with new trends. 

The Advanced Training Level 2 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 alongside theoretical sessions, crucial for gaining the right awareness and reaping the rewards of one’s labor. Additionally, there will be in-depth discussions on management and organization to best enhance one’s activity. The course will also enable skills acquisition on contemporary and Neapolitan STG pizza, gluten-free options, baking, wine, and beer for creating specific menus. The goal is to enhance one’s restaurant business.   

The course is suitable for those who have completed the Professional Pizzaiolo Level 1 program or have already gained experience in the field and wish to acquire new theoretical and practical knowledge to complete their professional training. Also, for those who want to learn new techniques or management models to better organize their activity or diversify their gastronomic offerings. 



What You Will Learn


A comprehensive level of knowledge and preparation on various types of dough, alternative pizza styles to traditional flat pizza, gluten-free, bread production techniques, raw materials, as well as a focus on the nutritional aspects of the products made. Essential aspects for a modern restaurant business.



Duration


Total of 40 hours, divided into 5 days: 10 hours of theoretical lessons and 30 hours of practice. 

From 9:00 AM to 5:30 PM



Language


Italian

Course program

Theory

10 Hours



  • Nutritional aspects of the main pizza ingredients (oil, mozzarella, tomato, etc.)


  • Beer and its pairings: how to choose beers and build a dedicated list. The perfect tapping and main pairings


  • Wine and its pairings: how to choose wines and build a dedicated list


  • Gluten-free: theoretical introduction to gluten-free flours, doughs for pizzas and bread, about celiac disease, and organizing workspaces to serve customers safely


  • Bread in pizzerias: theoretical introduction and production of different types of bread to be made in your own pizzeria


  • Neapolitan pizza: history of the iconic style


  • Regulations of Neapolitan Pizza STG: ingredients, specific production and processing methods


  • Contemporary pizza: the evolution of a great classic


  • Crispy, thin, and tasty: Roman pizza on the plate and its characteristics


  • Educational visit to the milling process at Agugiaro&Figna mill




Practice

30 Hours



  • Preparation of gluten-free bread, pizza, and desserts


  • Preparation of Neapolitan dough as specified by the STG regulations


  • Preparation of contemporary Neapolitan pizza with direct and indirect doughs using biga


  • Preparation of bread doughs using direct and indirect methods with various types of flour


  • Preparation of Roman pizza on the plate with direct and indirect doughs


  • Use of innovative latest-generation flours


  • Control and management of dough temperatures, fermentation, and maturation both at room temperature and controlled temperatures


  • Techniques for stretching the dough disc and seasoning calibration


  • Oven management for different types of pizzas prepared


  • Oven management and cooking at different temperatures and analyzing the results


  • Line management for service




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Advanced training courses 3rd level


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. 



What You Will Learn


An advanced level of knowledge and preparation on various types of dough, pizza styles, production techniques to create pastry products in a pizzeria, essential topics for a cutting-edge restaurant business.



Duration


A total of 40 hours, divided into 5 days: 10 hours of theoretical lessons and 30 hours of practice. 

From 9:00 to 17:30

Language

Italian

Course program

Theory

10 Hours



  • The value of alternative flours in pizza dough


  • The poolish preferment in pizzerias: characteristics, correct fermentation times, usage percentages in dough, and management at room temperature or refrigerated


  • Pairing pizza and cocktails: alternative proposals to expand your business


  • Theoretical introduction to pastry techniques for the perfect execution of every recipe and the functional management of a pastry workshop. Production of easy-to-make recipes in a pizzeria


  • Educational visit to the milling process at the Agugiaro&Figna mill



Practice

30 Hours



  • Direct and indirect dough making with alternative flours: stone-ground, soy, ancient grains, whole durum wheat semolina, cracked wheat, hemp, cereals with rustic kernels, and with seawater or flavored water




  • Making pizza dough with the poolish preferment managed at room temperature and refrigerated


  • Creating pastry products suitable for a pizzeria


  • Using innovative, next-generation flours


  • Controlling and managing dough temperatures, fermentation, and maturation at both room temperature and controlled temperatures


  • Techniques for stretching dough and calibrating toppings


  • Managing the oven for different types of prepared pizzas


  • Oven management and baking at different temperatures, with results analysis


  • Service line management



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Available courses

Available courses for your selection