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