The course is designed for those who wish to learn the skills and techniques needed to make Neapolitan pizza at a professional level.
Topics: dough management, selection of ingredients, toppings, baking, table service, collaboration with oven staff, front of house staff. Managing suppliers, restaurant logistics, décor and cleaning, organization of staff, working at the counter, selection of ingredients, menu and wine list creation, dough management, toppings, baking, table service, administration and bookkeeping. View the full course content.
The course duration is 90 hours, spread over 20 days and is aimed at those who have never worked professionally as a pizza chef but would like to take up a career in the sector. All courses will be taught by qualified instructors.