Advanced training courses 3rd level

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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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