PIZZA MAKER SPECIALIST LEVEL
The training course for "Pizzaiolo - specialist level" organized by ANPA - National Academy Professions Hotel under the high patronage and exclusive dell'APCI - Association of Professional Italian Chefs, FIP - Federation of Italian pastries, ice cream and chocolate shop, is the third step required by the training program and will appeal to those who have already attended the first two levels of the Course for "Pizzaiolo" (basic and advanced) and earned its title of "Qualified Pizzaiolo", as well as chefs and operators in the catering sector that intend to update, retrain and improve their knowledge on management and organizational aspects of the department's pizzeria and restaurant, and also have expertise on the design of the menu and basic knowledge of wine tasting and food pairing. The course, starting from the supervision of supply of food and beverage products, will deepen the analysis, management and cost control in catering, inventory management, bookkeeping, the Food Cost, the Analysis Report , the organization and management of the human resources department of the kitchen, to the relationships with suppliers and customers and the definition of lines food and wine company. The training will enable the achievement of a degree of technical and professional training that will put students in a position to carry out properly, in a company dining hotel or business usage, control functions of plants and offices, and general coordination of the Brigade of organizational and managerial responsibilities, alongside to executives and managers of raparti restorative company (responsible for restaurant, Food & Beverage Manager). The course, theoretical and practical, will take place within pizzerias professional site on national territory and will allow students to use professional equipment and tooling in order to ensure a professional preparation according to international labor standards. The teaching of the courses is entrusted exclusively to Masters Pizzaioli proven experience and high professionalism.