Italy
Qualification
Professional and Vocational
Study mode
Full-time
Duration
8 weeks
Intakes
October
November
December
September
August
July
June
May
April
March
January
February
Total tuition fee (local)
Contact the university / college
Total tuition fee (foreign)
Contact the university / college
Entry Requirements
- Italian and foreign professionals of food and wine
- Italian and foreign food lovers and enthusiasts
Curriculum
- The Doughs and Yeasts
- Pizza: Notions and Concepts
- Specialist Techniques
- Professors of Pizza Making
- ICIF: a frame of reference
- History and traditions of Pizza
- The profession of pizza maker
- A growing market
- Food raw materials
- Flour: classifications, types, quality and use
- Water: a resource to be exploited
- Salts: selection and management of a basic element
- The ingredients: a choice that characterizes us, the importance of seasonality and territoriality
- The classical Pizza and the pan pizza