PROFESSIONAL COURSE
20H - THEORY + 100H - PRACTICE
(OVER 90% OF STUDENTS FOUND JOBS AFTER THIS COURSE)
Even if you start from 0, in just 120 hours you can change your professional life and become a Professional Pizza Chef.
From theory to practice, Pizzeria Fretta e Furia thanks to its specialized teacher and his experience, will make you discover all the secrets of a good pizza chef .
Included in the price: registration fee and insurance, pizza chef's teaching manual , notebook, complete kit (t-shirt, cap and apron), training certificate and registration in the work section of the school
The course is carried out inside the dedicated classroom and in the laboratory inside the pizzeria, truly putting your hands in the dough.
€1000
Available places are limited, don't miss the opportunity to become an amateur pizza chef!
€1300
-23%
1000
Available places are limited, don't miss the opportunity to become a professional pizza chef!
€1300
-23%
THEORY - 20H
You can't make a textbook pizza if you don't first know the theory behind it .
Thanks to the dedicated classroom inside the pizzeria, students will be able to learn all the key notions for creating a textbook pizza. With the supplied multimedia board , they will display the 3D images and historical videos for an immersive and engaging experience as well as educational and professional .
History, knowledge of raw materials, methods of processing and transformation of flour and all the ingredients present in the dough are part of the topics that will be covered in this part of the course.
Only in this way can the maximum level of knowledge in these preparations be achieved.
PRACTICE - 100H
Let's move on to the pragmatic part, how to really make a good pizza/focaccia/farinata. Once the theory hours are over, the students will undertake various tests to put into practice what they have learned. We will go through the preparation of the dough with various methods, the rolling out of the balls and the pizza base , the filling and the dosages in the sauces and finally the cooking in the ovens. Everything is carried out in the laboratory fully equipped with professional machinery which will guarantee an experience much closer to the final work environment compared to other training courses. The most important part will be knowing how to manage the problematic situations of the busiest evenings through the simulations to which the students will be subjected. It will be tricks and quick solutions that will make the difference in a professional figure like this, Solutions that you will find in this course. It will be our pleasure to teach you all the secrets to becoming a qualified professional pizza chef , changing your life forever.
Get involved, contact us and book access to first class.
HURRY, places available are limited (to guarantee the most tailor-made experience possible for each student).
QUALIFIED OR REPREPARED
So if you don't pass the final exam, you can be re-prepared for free and take the exam again and finally become a REAL pizza chef.
Don't worry
All the courses of our school for pizza makers adopt the formula:
AFRAID OF MAKING A MISTAKE?
DO YOU STILL HAVE ANY DOUBTS? THERE ARE THE FAQ
If you still have doubts regarding the courses or anything else, feel free to write to us at ufficiopizza@outlook.it
Alternatively, please consult the page dedicated to the most frequently asked questions that are asked to us (FAQ).
There you will find all the information necessary to resolve all your doubts and begin this path that will allow you to develop a profession that knows no unemployment
STUDENT FEEDBACK
Coltivo da sempre la passione per questo lavoro, ma con il corso professionale che ho fatto ho finalmente trovato un posto di lavoro stabile e che amo.
Linda Ferdeghini
Pensavo fosse difficile, che fosse una cosa irraggiungibile. Per me diventare un Pizzaiolo era un sogno. Ad oggi ho realizzato questo sogno grazie a questi corsi.
Amir Kherboub
Fin da bambino vedevo i Pizzaioli come dei supereroi, che creavano dal nulla qualcosa di magnifico. Ora anch'io lo sono diventato. Grazie Fretta e Furia!
Matteo Vesigna
Volevo stupire tutti con le mie abilità in cucina, ma mano a mano che scoprivo la storia di questo lavoro, mi sono innamorato.
Ora sono un pizzaiolo professionale!