PIZZA CHEF PROGRAM AND INFORMATION

Objectives: The course is intended for all lovers of pizza and related products, wishing to turn their passion into a professional job. White Art Masters, and award-winning Pizzaioli professionals, within a laboratory equipped with three types of ovens (wood burning, electric and convention / steam) can make all kinds of pizza, leavened, focaccia bread and cakes of pizza chef

Students who do not need any service and have B1 level knowledge of the Italian language may apply, without the dedicated assistance for students from abroad. In this case the cost will be € 3.600,00

Other certificates: The students will receive also the HACCP and Safety (in workplaces for restaurant service) certificates.

Practice as employee or self-employed
• Elements of labour law, with particular reference to the characteristics of the most frequent types of employment contract, autonomous and semi-subordinate.
• Format type of contract.
• Basics relating to civil and criminal liability of service providers.
• Elements of tax legislation, with particular reference to the exercise of self-employment.
• Contractual aspects, taxes and benefits. The obligation to keep accounts, because of the different possible forms of exercise.

Working as “pizzaiolo”
• Italian national labor contract reference where applicable, format type of contract.
• Principles and regional and national standards for the exercise of food service in the form of company (formerly REC).
• The dining room staff and kitchen: roles, activities and responsibilities.
• The high quality brand for pizza: state of the debate.

Working in the restaurant industry
• Elements of market analysis, customer segmentation on the basis of the purchase cost and subsequent definition of the characteristics lead type.
• Elements of tourism marketing and planning.
• Main trends, technology and market, related to the catering industry.

Preparing the pizza
• Elements of nutrition science: the characteristics of the main nutrients: carbohydrates, lipids, proteins, vitamins, minerals; the nutritional characteristics of the main food; the calorie needs of the population groups; the mechanisms of digestion and absorption of nutrients.
• Elements of study of marketable products  industry: flour, yeast, tomato, mozzarella, olive oil. Basic ingredients for making pizza: organoleptic characteristics and their caloric intake; storage conditions and possible alterations.
• Procedure, techniques and tools of amalgamation and mixture of ingredients.
• Techniques for handling and processing of the ingredients used for the preparation of traditional pizzas (cheese, meats, vegetables, vegetables preserved in oil)
• Indicators of the quality of the ingredients used for the preparation of pizza.
• Elements of chemistry (chemical and physical implications in shaping the dough; technological parameters; leavening of the dough).
• Basic Recipes relative to traditional pizza.
• Characteristics and types of storage methods (techniques and tools).
• Steps in the process of conservation.
• Control methods, risks and frequent errors.

Monitoring the inventory of the “Pizzeria “
• Elements of the economic management of a catering company such as a pizzeria.
• Procedures for the purchase of goods (order forms, order forms, etc..).
• Rules on the labelling and marking of products.
• Techniques and methods for monitoring food quality.
• Techniques and methods of hygiene control of the process (flow charts: receiving, storage, preparation, cooking, storage, hot and cold, heating, cooling, etc.)

“Organizing the workplace – “Pizzeria”
• Good practices for the organization of mobile place of work.
• Technologies of the operation of electric furnaces and wood-burning stoves, grills and related control devices and safety.
• Characteristics and how to use tools and kitchen utensils.
• Characteristics and mode of operation of kitchen equipment (especially mixers and electric ovens) and associated control devices and safety.
• Tools and equipment for the use and cleaning of the oven.
• Features and calorific power of the different types of wood.

The system to ensure the hygiene and cleanliness of the workplace – Food & beverage
• Regulation on the hygiene of foodstuffs.
• Basic principles of HACCP (Hazard Analysis and Critical Control Points) and its applications.
• Principles of hygiene and personal care.
• Systems and methods of hygiene management of the work environment: cleaning and sanitation of the premises; monitoring and combating pests, waste disposal.
• Characteristics of health sanitizing products: type of detergents and cleaners for the cleaning and sanitizing of the countertop and equipment used in the kitchen.

“Working safely within the food service”
• Existing regulations on safety, accident prevention, fire prevention and occupational health, urban planning, also with reference to the obligations under TU81/08 occupational and environmental risk factors, and subsequent corrective and supplementary provisions.

Assessing the quality of service offered as part of the accommodation
• Aspects of quality management of a process of provision of services. Concepts of quality promise, delivered, expected and perceived.
• Operational procedures for evaluating the quality of a service.
• Principles and techniques for assessing the effectiveness and economic efficiency.