The Pizza Chef & Baker course professionally qualifies those who aim to work in the baking industry and in pizza restaurants.
The course is taught by qualified bakers and pizza-makers who are all experts in the field.

The course covers

  • Food properties
  • Organising the workplace in a pizza restaurant
  • The techniques and practice of the pizza restaurant (plated pizzas, those cooked on the peel, and pan pizzas)
  • Bread-making techniques
  • The management and balancing of pizza ingredients and personalising of recipes
  • The use of natural yeast and mother doughs
  • Using specific and alternative types of flour
  • The bromatology of the basic ingredients used for pizza
  • Working as a pizza chef: legal requirements and work safety
  • Hygiene practice regulations – HACCP
  • Application of skills learnt (internship)
Program taught in:
  • English
  • Italian

See 3 more programs offered by La Scuola di Cucina - Cuisine Academy »

Last updated November 16, 2018
This course is Campus based
Start Date
1 - 3 months
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