The professional Pizzaiolo course takes place every day, from Monday to Friday, with a 90-minute session per day, including theory and teaching practice in our laboratories as well as intensive professional practice in Piceri with whom we have cooperation agreements.
This course focuses on the development and theoretical and practical acquisition of the profession, where the focus is on recognizing professional equipment, furnishing equipment in appropriate work positions, organizing work, preparing pizza dough and various sauces, etc.
During this course, the focus is on the preparation of the pizza dough and the ingredients, such as the order of the products, the time of preparation of the dough, the temperature of arrival of the dough, the division of the dough into grams according to the size of the pizza.
In the internship phase, the course focuses on the opening and presentation moment of a pizza, which includes the techniques of opening and shaping the pizza, filling and decorating it, baking time and proper temperatures, putting it in the oven and keeping it in shape. etc.
At the end of the course, based on the law on vocational education, obtain a certificate, which is valid inside and outside the country, as we are licensed by the Ministry of Social Welfare and Youth.