The training course for pizza chefs of the Jager Institute is governed by the Bollino Bianco Quality mark.
The Basic Course for “Pizza school” of the Jager Institute is reserved for:
those who want to learn how to make pizzaiolo professionally,
professionals in the sector and owners of restaurant businesses who want to learn and deepen theoretical concepts and practical experience necessary to operate successfully in the pizza industry.
WHAT ARE THE CONTENT OF THE BASIC COURSE FOR PIZZAIOLI OF THE JAGER INSTITUTE?
The course for pizza chefs alternates hours dedicated to learning and refining practical skills in theoretical sessions, fundamental to gather the best fruits from their work (and to understand where and why mistakes occur that compromise the product).
The path will lead the student to know:
- the different types of cereals
- the flours
- the choice of flours according to the dough and therefore of the final product to be produced
- the yeasts
- the leavening
- the ingredients
- preparing pizza doughs
- the drafting of the dough
- the filling
- cooking pizza
The training course for pizza chefs. International Pizza School.
Training as usual for the Jager Institute will take place at the venue with overnight stays at special prices for out-of-home students, or as often required by reaching a minimum number of participants, directly in the company.
International Pizza School. We have organized training courses for pizza makers in Italy and abroad.
For the raw materials of the course, at the expense of the Jager Institute, in company charged to the company.
Specific information on terms and conditions, [email protected]