A comprehensive programme of theory and practice for an increasingly demanding market. Learning and refining practical skills is combined with theoretical modules to build a thorough understanding of the profession.
For Level 1 graduates and experienced professionals who want to complete their training, refine their techniques and organise their business more effectively.
What you will learn
In-depth knowledge of doughs, pizza styles, production techniques and ingredients, with a focus on the fundamentals of running a catering business.
Duration
120 hours over 15 days: 40 hours of theory and 80 hours of practice. Schedule: 09:00–17:30.
Language
Italian
The teaching language for each session is listed with the available dates.
Course programme
Theory
- History of pizza and introduction to cereals with and without gluten
- Soft and durum wheat: characteristics, quality and use in pizzerias
- Grain structure and milling stages
- Flour composition, vitamins, labelling and correct storage
- Laboratory quality assessment, W strength and flour energy
- Dough ingredients and the correct order of addition
- Differences between proofing and maturation, the Maillard reaction and digestion
- Direct method, short and long fermentation, biga, poolish and autolyse
- Flours, tools, types of mixers and ovens
- Oven temperature and biochemical processes
- Ingredient and production costs, costing and profit margins
- Sustainability, local sourcing and seasonality of ingredients
- Introduction to breadmaking in pizzerias
- Theory exam
Practice
- Direct and indirect doughs with poolish, biga and autolyse for classic pizza
- Contemporary Neapolitan pizza with direct and indirect doughs
- Neapolitan pizza according to TSG specifications
- Indirect doughs for pan pizza and different bigas for pizza in pala
- Direct and indirect doughs for tray-baked pizza and focaccia
- Alternative flours: wholemeal, type 1, heritage grains, semolina, soy and cereals
- Doughs with black carrot, spinach, spirulina and beetroot
- Breads: Italian small loaves, multigrain, basket-proofed, Pugliese, baguettes and rosette rolls
- Temperature control, dividing, shaping and maturation
- Using refrigeration to store dough correctly
- Stretching, ingredient quantities and production planning
- Oven management and assessing baking results
- Preparing for the next day and cleaning
- Practical exam
Available dates
Contact our office for upcoming dates and availability.
Would you like to know more?
Send us your enquiry about the course Advanced professional pizza chef course. Please specify your preferred school and date.
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