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PROFESSIONAL PIZZAIOLO COURSE in Empoli (Florence) from 26 May 2019

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from: 26 May 2019 Duration: 3 months
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■ DESIGNED BY GREAT PIZZAIOLI MASTERS ■ STUDIED TO ENTER QUICKLY AT WORK ■ WIDELY TESTED: OVER 350 STUDENTS EVERY YEAR ■ CERTIFICATIONS OF THE PIZZAIOLO EMPOLI COURSE: the only one in Italy designed according to the European Quality Standard UNI & ISO 0 on professional culinary training, constantly subjected to quality checks and satisfaction of the end user. ■ OBJECTIVES OF THE COURSE: Quickly enter the world of work as a Professional Pizza Maker. This implies transforming the passion for white art into a profession, providing all the professional bases of work as pizza makers and giving birth to a creative predisposition on fundamental subjects necessary to produce any type of pizza in a professional way: learning and gaining experience to enter quickly in the world of work. ■ ACCESS REQUIREMENTS: Passion for pizza and desire to learn the profession. ■ TITLES AND CERTIFICATES: Professional Pizzaiolo Diploma Italian Chef Academy ♦ HACCP certificate for food handling. ■ DURATION: 244 hours, approximately 3 months. ■ FREQUENCY: 1 day a week during academic lessons. ■ INTERNSHIP: 200 hours within one of the 550 participating pizzerias. ■ TRAINING PATH: Phase 1) 10 Training Modules in the Academy, video and multimedia supports. Each module contains advanced theory and advanced practice; pre-stage speed test; Phase 2) Course and HACCP Certificate; Step 3: 200-hour professional internship in a pizzeria; Phase 4) Final Exam: theoretical writing + evaluation of the stage before a commission of experts. ■ ACADEMIC LESSONS PROGRAM: Mother yeast and rustic yeasts ♦ Baking ♦ Baked goods ♦ Pizza leavening ♦ Choosing ingredients to make a successful menu ♦ Baked buns, milk rolls and crushed bread ♦ Pressed products, pizza and derivatives ♦ The pizza with the shovel: Tuscan dough ♦ The pizza with the shovel: Neapolitan dough ♦ The pizza with the shovel: true dough ♦ Processing of Tuscan / Neapolitan / Veracast dough: leavening, spreading, seasoning and cooking ♦ Exercises for the acquisition of manual skills and necessary speed ♦ Study and realization of various models of Pizza Gourmet ♦ Management of the profession ♦ Organization and hygiene in the kitchen. ■ TEACHERS OF THE PIZZAIOLO COURSE: Master Pizzaioli winners of specific awards and National prizes. ■ EMPLOYMENT ENTRY: Hundreds of exclusive job offers in Italy and worldwide dedicated to AIC graduates and selection by 7 Tour Operators and Large Hotel Groups. ■ HEADQUARTERS AND TIMETABLE Via Cantino Cantini n ° 46 Empoli - Florence (5 minutes walk from the train station) EMPOLI Sunday Full Time Version from 09.30 to 16.00 for a total of 5 meetings (quick lunch offered within the Academic laboratory). STAGE HOURS: agreed with the host structure. ■ COST OF THE PIZZAIOLO COURSE € 1050.00 (VAT included) Includes: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ the kit: pole + bandana and educational manual ♦ HACCP course and certificate ♦ Tutoring during the whole course ♦ 200 hours internship ♦ Enrollment and INAIL insurance ♦ Final exam and the release of the Diploma.

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