PIZZAIOLO MASTER + SVH

 

The aim of this course is to gain basic knowledge as a (auxiliary) pizza baker. After completion you will be able to bake pizza independently and you will have the industry recognized diploma Pizzaiolo SVH. Experience is not necessary.

 

Practice

 

Pizza technique basic:

  • Making classic pizza dough

  • Kneading techniques

  • Recipes & calculating

  • Bulging up

  • Open the bottom and invest

  • Use pizza shovel

  • Baking

  • Make sauce and toppings

+ Pizza technique master:

  • Working with various flours

  • Fermentation properties

  • Making biga & poolish dough (indirect method)

  • Sourdough (semi-direct method)

  • Pizza tasting test

  • Prepare large group

  • Make plate pizza

  • Making focaccia

  • Pizzas high hydration

  • Stitch technique for high hydration / Romana style

  • Making sandwiches from pizza dough

+ General:

  • Practical skills assistant cook, such as preparation and cutting techniques

  • Mise en place and mastic

  • Host role play guest

  • HCCP in practice

 

Theory

 

Pizza technique basic:

  • Wheat varieties and uses

  • Direct flours

  • Ingredients dough

  • Recipes & process

  • Kneading techniques

  • Fermentation / fermentation

  • Rising and maturing of dough

  • Water temperature formula

+ Pizza technique master:

  • Flours (improve)

  • Enzymes

  • Measuring instruments

  • Rheology

  • Mozzarella and tomato

  • Response from Maillard

  • Pizza menu

  • High hydration

  • Recipe

  • Theory Romana

+ General

  • History pizza

  • General knowledge of the catering industry

  • Quality control theory

  • HACCP

  • Inventory management

  • Storage of products

  • Commodity knowledge

  • Operation of equipment

 

 

Price: € 1,995 (VAT FREE)

Exam fee SVH: € 250

Course days: 10 (including exam days)

Lesson times: 9.30am - 4.30pm (Mon + Tue)
 

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