ANPA - Accademia Nazionale Professioni Alberghiere

The only certified and patented method to train
and work quickly in tourism and catering

Phone: +39 06 997 069 45
Phone: +39 06 997 069 46
Mobile: +39 393 9230 999

Pizza Maker Basic Level
Description

DESCRIPTION
PIZZA MAKER BASIC LEVEL

The professional course for Pizzaiolo (basic level) organized by ANPA with the high patronage and the partnership of APCI (Italian Professional Chefs Association) and the Sicilian Chef and Pastry Chef Movement, aims to teach an ancient job that permits to young and senior people, men and women, italians and foreigners, to create wides working opportunities in Italy and abroad, in an exciting and rewarding food sector. The course is addressed to those who have already worked in a pizzeria and wish to update and to improve their technical knowledge, as well as to those who, without experience, want to acquire the right technical and professional skills to start their own business and/or work in pizzeria restaurants. The student will acquire dexterity and speed in the preparation of the dough, as well as technical skills and theoretical knowledge on the processes of flour and leavening. The student will have a very good knowledge of the use of the equipment and the raw materials, as well as of the techniques of rising, flavouring and cooking pizza, calzoni, supplì, the savory pastries and bakery products. The course is totally practical, and is structured on a total of 48 hours spread over a period of one month and a half for three times a week of classes (Monday, Thursday, Friday), from 15:00 to 18:00, with the opportunity to realize an internship period from 1 to 6 months (subject to the availability and the final decision of the hosting companies), in a pizzeria restaurant where the student will test on the field the technical skills acquired during the training course, as well as he will learn new procedures and new pizza processes according to the standards of work and business strategy of the hosting company.

Information

INFORMATION
PIZZA MAKER BASIC LEVEL

START COURSES Every month

DURATION A month and a half of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company

PARTICIPANTS Max 15

FREQUENCY Three times a week (Monday, Wednesday, Friday)

TIMETABLE 15.00 – 18.00

COST € 1300,00 + VAT 22%

STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150.00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150.00 + VAT 22 %

INSTALLMENTS € 278,00 + 2 installments of € 660,00
€ 278,00 + 12 installments of € 116,50

Didactic Program

PIZZA MAKER BASIC LEVEL
DIDACTICAL SCHEDULE:

• The structure of the pizzeria laboratory and the equipment
The pizzeria laboratory brigade and its hierarchy, the respect for rules, the importance of the uniform. Personal hygiene. The equipments of the pizzeria laboratory and their use; utensils in general. The wood stove and electric oven.

• The flour and the basic cereals for breadmaking (types and categories)
Chemical composition of flours, baking strength and choice of the most suitable product for the dough, flour 0, flour 00, white flour, wheat flour, whole wheat flour, soft wheat flour, Manitoba flour, gluten free flour, semolina , the starch

• Yeast, water, salt and oil: functions in the dough
The choice of the flours, the various types of yeast (natural yeast and mother, yeast, baking powder), the times and the leavening phases, starches, carbohydrates, proteins, fatty acids, vitamins, enzymatic transformations.

• Leavening (processes and metabolism)
The action of yeast fermentation and the formation of carbon dioxide, the breakdown of proteins, amino acids and fats, the formation of sugars, strong flour, weak flour and rest times of the mix, the bet and been shaped, the training pats, spreading the mix (dough for pizza Roman and Neapolitan pizza).

• Techniques of preparation and spreading of (roman pizza and napolitano pizza)
The drafting of the hard dough by hand, the writing of the disc of dough with a rolling pin, the writing of the disc of dough with the press disk.

• Techniques of dressing and toppings
The red and white base pizza, the choice of ingredients, the various types of tomatoes, the various types of mozzarella, salami and sausages, vegetables, cheese, fish.

• Techniques to impale and bake the pizza
The wooden shovel, the aluminum shovel, the steel blade (characteristics, diversity and use in pizzeria)

• Techniques of cooking pizza
Techniques to determine the correct temperature of the oven, cooking times, techniques to verify the correct cooking pizza.

• Techniques for turning out pizza
Timing and techniques to determine the correct cooking pizza, techniques to lay the pizza on the plate, condiments and toppings final.

• The fryer: crostini, calzini and supplies

• Quiche and salted cakes
Technical processing of puff pastry, technical seasoning, stuffing and cooking.

• Sanitary/health Regulation: HACCP

• Prevention and Safety (optional teaching module - cost € 120.00 + VAT 22%)
Pizza Maker Advanced Level
Description

DESCRIPTION
PIZZA MAKER ADVANCED LEVEL

The professional course for Pizzaiolo (Advanced level) organized by ANPA with the high patronage and the partnership of APCI (Italian Professional Chefs Association) the Sicilian Chef and Pastry Chef Movement and the SKAL International, is the second step required by the training program in Pizzaiolo. The course and is targeted to those who have already attended the course for "Pizzaiolo - Basic level” awarded with its title of" Apprentice Pizzaiolo ", as well to those pizzaioli, chefs and other operators who intend to upgrade and to improve their knowledge on the production of true Italian pizza. The course, starting from a the knowledge and the use of flour, yeast and raw materials, will then focus in a technical manner the process of leavening, of processing and spreading of. Particular attention will, therefore, dedicated to the commodity aspects (choice of raw materials and ingredients), studying the products targeted to customers with allergies and intolerances (pizza prepared with flour and gluten-free products), the preparation, the drafting and the cooking of pizza to pan and to the blade. The training will enable the students to achieve an advanced degree of technicality and professionalism, which will permit them to carry out properly and individually the main techniques of making the true "made in Italy" pizza. The course is totally practical, it will take place within professional pizzerias and allow students to use professional equipment and tooling in order to ensure the proper execution of the products according to the working craft standard. The teaching of the courses is entrusted exclusively to Masters Pizzaioli of proven experience and high professionalism.

Information

INFORMATION
PIZZA MAKER ADVANCED LEVEL

START COURSES Every month

DURATION A month and a half of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company

PARTICIPANTS Max 15

FREQUENCY Three times a week (Monday, Wednesday, Friday)

TIMETABLE 15.00 – 18.00

COST € 1100,00 + VAT 22%

STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150.00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150.00 + VAT 22 %

INSTALLMENTS € 242,00 + 2 installments of € 550,00
€ 242,00 + 12 installments of € 97,50

Didactic Program

PIZZA MAKER ADVANCED LEVEL
DIDACTICAL SCHEDULE:

• The flour: classification, types and uses
Flour quality and organoleptic characteristics, chemical composition of the flours, baking strength and choice of the most suitable product for the dough, flour 0, 00 flour, white flour, wheat flour, whole wheat flour, wheat flour, flour Manitoba , gluten free flour, semolina, starch.

• Yeast, water, salt and oil: functions in the dough
The calculation of doses and quantities, the choice of flour, water (use, types, treatments and temperature), the various types of yeast (yeast and mother, yeast, baking powder), timing and stages leavening, starches, carbohydrates, proteins, fatty acids, vitamins, enzymatic transformations.

• Rising, matured and been shaped dough
The direct dough, the indirect dough Poolish method, the action of yeast fermentation and the formation of carbon dioxide, the breakdown of proteins, amino acids and fats, the formation of sugars, strong flour, weak flour and rest times of the mix, the “puntata” and the “staglio”, the formation of the dough balls, spreading the mix (dough for Roman and Neapolitan pizza).

• Processing techniques dough using gluten-free
Classification of food without gluten and arrangements for the kitchen and dining room to avoid the risk of contamination

• The true Neapolitan pizza
Processing of the dough, spreading the mix, seasoning, stuffing and bake pizza according to the criteria established by the regulations of the International Neapolitan pizza.

• The pizza pan
The use and the correct temperature of the oven, preparation techniques and spreading of the pizza pan, the choice of ingredients, seasoning and cooking techniques of the pizza pan, the counter service.

• The pizza to the blade
Preparation techniques and spreading of pizza to the blade, the choice of ingredients, seasoning and cooking techniques of pizza to the blade

• The Roman “pinsa”
Preparation techniques and spreading of the Roman “pinsa”, the choice of ingredients, seasoning and cooking techniques of the Roman “pinsa”.
Pizza Maker Specialist Level
Description

DESCRIPTION
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.

Information

INFORMATION
PIZZA MAKER SPECIALIST LEVEL

START COURSES Every month

DURATION 18 hours of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company

PARTICIPANTS Max 15

FREQUENCY Three times a week (Monday, Wednesday, Friday)

TIMETABLE 15.00 – 18.00

COST € 600,00 + VAT 22%

STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150,00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150,00 + VAT 22 %

INSTALLMENTS € 232,00 + 1 installment of € 500,00

Didactic Program

PIZZA MAKER SPECIALIST LEVEL
DIDACTICAL SCHEDULE:

• Marketing of food and the composition of the menu
The role of marketing in catering; the functions of the Management; marketing planning and evaluation of results; the marketing mix for companies of Catering; the life cycle of the product for companies catering; the behavioral characteristics of consumers; techniques to determine the degree of customer satisfaction; techniques of composing a balanced menu; composition techniques and pricing, stages of cost of commodities; preserve crops and production systems; the life cycle of the product in restaurants; the positioning of the restaurant and the quality indicators; the benchmarking competition.

• Analysis and cost management in catering
The operational management of the Food Cost of food; the configuration of costs and revenues; planning, monitoring, analysis and corrective action; the evaluation of the target; factors accounting; allocation of costs and revenues; inventory management; bookkeeping; controllable and uncontrollable factors; the Food Cost Analysis Report; the Weekly Report and midweek; the trend graph of the monthly report; the total sales and cost first; the graphic trend of costs and revenues; total quality in services; the analysis of supply and demand; competitive analysis.

• Composition of wine and food matching techniques/wine
The organization and the management of the cellar; the overall planning of the purchases; the definition of the wine list; choosing and serving wine at the exercise restorative; the selection of the producers; verification of the quality of batches of wine offerings, delivery times, prices and terms of payment; updating and verification of stocks and the "register of the basement"; organoleptic analysis and tasting techniques; evolution, changes, defects and diseases of wine; the Enography, national and foreign; the fundamental principles of matching food and wine; service, bottles and glasses.

• The mise en place, the organization of the restaurant and the techniques of communication with customers
The brigade of room: hierarchies, roles and relationships between the individual components; the decor of the dining room; organization and styles of service: buffet, service appetizers, soups service at table service guéridon vale, English, Italian, French, self-service; equipment and tooling of the breakfast room and restaurant; setting up a buffet; the organization of the service and reception techniques;

• Prevention and Safety (teaching module optional - cost € 120.00 + VAT 22%)