Courses pizzaiolo:Courses for pizza makers of the "School Pizzaioli S.Cicchi" are highly professional.
From 5 to the 9 April Available From 12 to the 16 April Available From 19 to the 23 April Available From 26 to the 30 April Available for info contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). From 3 to the 7 May Available From 10 to the 14 May Available From 17 to the 21 May Available From 24 to the 28 May Available From 31 May to 4 June Available for info contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). From 7 to the 11 June Available From 14 to the 18 June Available From 21 to the 25 June Available From 28 to the 2 July Available for info contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). From 5 to the 9 July Available From 12 to the 16 July Available From 19 to the 23 July Available From 26 to the 30 July Available for info contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). From 2 to the 6 August Available From 9 to the 13 August Available From 16 to the 20 August Available From 23 to the 27 August Available From 30 to the 3 September Available For info please contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). From 6 to the 10 September Available From 13 to the 17 September Available From 20 to the 24 September Available From 27 Settebre al 1 October Available for info contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). From 4 to the 8 October Available From 11 to the 15 October Available From 18 to the 22 October Available From 25 to the 29 October For info please contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). In an individual course (you and the instructor) of 5 days “40 hours” You learn the art of making pizza quickly getting good results. The course is ideal for Pizzaiolo INDIVIDUAL THE PIZZAIOLO who wants to improve themselves or for the unemployed to find employment in this industry that knows no crisis. The 86% of our participants find work or started his own successful. The School of Pizza “Silvio Cicchi” as many students per year The national reports of the Fipe speak of lack of 6.000 Highly skilled pizza makers! Anyone can participate in the Course of the School of Individual Pizzaiolo Pizza Italian “Silvio Cicchi” and have a new opportunity to work as employees or set up profitable, both in Italy and abroad. REQUEST MORE INFORMATION Learn a skill that knows no crisis, and gives you the ability to work anywhere in the world. Are required 6000 pizzaioli. Reserve now LESSONS To address the course is not necessary to have attended any specialized school. WHERE IS THAT The courses are held in laboratories prepared, of pizzerias, showroom of firms specializing in the restaurant business, training institutions. THEORY The theory is necessary to know all the ingredients that areused in the preparation of the dough: flour, water, yeast, oil, sale… With this knowledge you can prepare any kind of dough. PRACTICE The practice is carried out in laboratories equipped, provided with all the tools and ingredients needed for the preparation of pizzas. Students will have the opportunity to confront and engage immediately in the art of pizza, assisted in every step by specialists: preparation of the dough, packaging of balls, manipulation of the disk of dough, various fillings and baking in the oven. CERTIFICATE At the end of the course each student must pass a practical test in which to demonstrate what they have learned in previous days. After the test, will be handed certificates of the School pizzaioli S.Cicchi with which you can search immediately work in a pizzeria starting from the summer is coming. The certificates are valid abroad, Our school provides Pizzaioli specific request a cover letter that certifies the knowledge acquired and the certificate obtained. For more information send us an email, or call +39 3476244362
THE COURSE INDIVIDUAL OF 5 DAYS (40 hours) E’ ACCESSIBLE AT ANY TIME OF YEAR € 499. Contact us for further information.
They also provided the necessary knowledge on the furnaces, on ingredients for fillings, and on cooking time.