| Conditions |
- Lodging
In Hôtels or country gites
Lodging with private hosts can be arranged.
|
| Course details |
PRACTICAL ASPECT
- DIFFERENT PIZZA DOUGHS
Self raising doughs, mixed self-raising doughs, catering doughs
- MAKING BASES FOR ELABORATE DECORATION
Production of different tomatoe decoration
Mixed butters
Sea-food in the pizzeria
Fresh vegetables and fresh fruit
Aromatic oil
Italian cheeses
Use of eggs in the pizzeria, etc...
- TECHNIQUES OF PRODUCTION
Hand kneading
Machine kneading
Pizza doughs from 9 flour varieties
The 5 methods of fermentation
Dough temperatures
The 11 methods of shaping
Use of the scoop in pizzeria
Temperatures and cooking times
- THE PIZZAS OF THE MASTER PIZZAÏOLO SCHOOL
The classics
The specials
The creations of the school
The pan-pizzas and the deep-pans
The catering pizzas
The aperitif pizas
Take-away pizzas
- WORKING WITH FRESH DOUGHS
Working by hand and with a machine
Three types of cooking
The two "Al dente"
Dough in sauce
Meet stuffing
Accompanying sauces
Multiple presentation
- ITALIAN DESSERTS
- ITALIAN ICE-CUPS
- ITALIAN COCKTAIL BARS
THEORETICAL ASPECT
- ECONOMIC APPROACHES OF THE BUSINESS
Production of a profit return
The notion of profit margins and charges
Fiscal and financial aspect
Establishment of a balance sheet
Questions and answers
- THE BILL OF FARE OF FOOD DRINKS
Elaboration of the drinks menu
Elaboration of menus from the food menu
Analysis of menus in terms of varieties and quantities
Choice of support, personalisation
- TECHNOLOGY AND HYGIENE OF PRODUCTION
Choice of products
Criteria of quality
Stocking conditions
Proliferation of germs
The risks of food-poisoning
- HOSPITALITY - COMMERCIALISATION
The rules of hospitality
Deciding a circle of reference
The typical customer
Distinguishing actual need and personal need
Sales promotion (the bill of fare, publicity...)
- INITIATION INTO SERVING
Participation of the students in the practice pizzeria.
Back to previous |
|
