 PIZZA-MAKER TRAINING COURSE The course will take place in 70 hours subdivided in the following manner:
The the course's theoretical hours aim to furnish to the participants with an essential knowledge of the physiological, morphological and genetic components of the products which compose the Neapolitan pizza. In the elaboration of this course, it is held essential to keep track of the practice, for which after the theoretical lessons group practices will be held, and individuals assigned to businesses in the sector that are concerned with cooperating in this training course. The program that follows has the primary goal of rendering accessible those notions essential for undertaking a working, qualified, artisan activity. Even if it may be understood as only a first phase of learning, it may be furthered with courses designed to foster undertaking entrepreneurial activity.
The theory section will take place in class following a well defined schedule in which will the instructors will teach the three essential materials. 1) HISTORICAL SIGNS: MARKET TENDENCIES, USES AND CUSTOMS 2) COMPONENTS
3) EQUIPMENT: Ovens; Benches; Pizza Peels (wood & stainless steel); Oil pitcher; Take-out equipment. 4) HYGIENE : generic hygienic norms, new law "H.C.C.P." 5) ON-THE-JOB SAFETY: New law #626 PRACTICE Practice is divided into three very important moments: Practice I. Technique of creation : Dough, laminazione and cooking The students from the second day of class will begin to have the first notions of the dough, seen by the actual act of its preparation by the student with explanations by a master pizza-maker. Group Practice Group practice will take place with a maximum of 2 students per class. The students will have a wood-burning oven at their disposition and benches to learn the first notions on the working of the impasto, and the preparation of the pizza. Each lesson will last 3 hours a day for five days a week and will take place over the course of two weeks. On site Practice The course will take place in pizzerias where a professional pizzaiolo will work alongside the apprentice becoming a tutor for the student. The on site practices will be five days a week for four hours a day for one week. The total hours will be 20. The Exams A commission composed of instructors and inspectors of the Verace Pizza Napoletana association will examine the course participants. The students will undergo three tests: Oral : During the production of the pizza, or thereafter, the commission will place questions to the apprentice pizza-maker. Practical : Preparation of the impasto, creation of a pizza which the student will have to prepare according to the directions of the Commission, including speed of preparation. Certification of Eligibility Only to those who pass the training course will be given a certificate of eligibility by the Verace Pizza Napoletana association. To those who are not held eligible, it will be granted to repeat, the practical or the theoretical portions of the exam until the reaching of good preparation. Information The course will begin the February 1, 1999
at 9:30 at the seat of the Verace Pizza Napoletana association in Viale
Letizia, 22 Naples, Italy. The course in total will last 4 weeks. Exams The exam will take place at the seat of the Verace Pizza Napoletana and will consist of both the practical and theoretical elements covered. The students will be provided a pizza-maker's uniform composed of a number 2 t-shirt with the symbol of the association, pants, apron, hat and scollino that they will put on during practical tests and the exams. The total cost of the course is $2600.00 to be paid at the time of registration. It is also possible to divide the course payment in three installments: $800.00 at the time of registration $1000.00 the following week $800.00 before beginning the on site practice |
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