certificate n° IT 11/0050

Scuola Italiana Pizzaioli Since 1988 we train Pizza Professionals
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Basic Courses

BASIC COURSE of the Italian Style Pizza:

Objectives:

The basic course is reserved for those who wish to learn the job of pizzaiolo, professionals and  owners of restaurants, who want to learn and deepen the theoretical concepts and practical experience required to operate with success in the business of ​​pizza.

Content:

The course alternates hours devoted to theory, necessary for deeply understanding why you get certain results rather than others, with hours devoted to manual and gestural practice. The path will lead the student towards several steps in order to fully prepare them to the job. Among others, we focus the course on types of cereals, flour and how to choose among them the best ingredients to catch your goals, the yeast, leavening techniques, the ingredients, the topping and  the cooking. Obviously, we dedicate several sessions teaching how to use professional tools as ovens, mixers, shock freezers..

Duration:

The intensive course takes place over five days, from Monday to Friday, for 40 hours in total. This includes 10 hours of theory and 30 hours of practice. In special situations, the course will be organized by dividing 40 hours total within two weeks.

Instructors:

Our teachers are Master Instructors with a “Training Course Certificate”. In order to become an instructor of the Scuola Italiana Pizzaioli they must follow a long an challenging training path. This is how we guarantee the highest professional standards to our students.

Training Course Certificate: because our Master Instructors PFC played a training course specifically dedicated to them; the organization, content and teaching methods have been certified by an external company: Sgs – Accredia. Anything to improve the security of an education qualitatively high.

Certificate:

At the end of the course there will be a practical and theoretical test and. The school will recognize the commitment  of the student who has passed these tests with a ‘Certificate of Participation”. In case the student fails the test, he will have the opportunity to try again the test once, rather than participate for free to a new course.

Job Opportunities:

The pizzaiolo is fortunately a job that does not see any crisis and it is still strongly required on the market. Our school is constantly receiving requests from restaurateurs and pizzerias, and we are truly happy to verify that our best students are easily placed on the labor market.

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26 YEARS OF PIZZA WORLD CHAMPIONSHIP

The oldest, most enduring and international worldwide competition for pizza-makers will be back to Parma…Read more
14/12/2016

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19/01/2017

26 YEARS OF PIZZA WORLD CHAMPIONSHIP

The oldest, most enduring and international worldwide competition for pizza-makers will be back to Parma…Read more
14/12/2016

Course for Professionals Pizzaioli in Caorle ( Ve)

The first week of December, in Caorle (Ve), 10 Professionals Pizzaioli took apart at the…Read more
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Become a Master Instructor!

We are looking for new countries where to open a branch of our School. Become…Read more
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