The course is a high-profile and limited-numbered training experience, which allows the acquirement of knowledge and great practical skills to properly make a gluten-free pizza
This course aims to train those who want to learn and/or deepen their theorical and technical knowledge about the making of dough for gluten-free pizza and want to satisfy the request of their customers with a tasty, effective and modern offer. The course is led by qualified pizza chefs with great and recognized skills in the skills.
The course is aimed at:
- Those who are already in the pizzeria or restaurants sector;
- Those who are interested, even without experience, in acquiring the right technical and professional skills.
The training duration is 16 hours (3 theorical + 13 practical).
N. of participants:
Min. 4 / Max 10
Duration:
Two days (Monday and Tuesday)
Location:
Associazione Verace Pizza Napoletana, Via Capodimonte 19/A - 80131 Napoli
Provided uniform:
n. 1 Shopper - n.2 T-Shirts - n. 1 Pants - n.1 Neckerchief - n.1 Apron
Teacher:
Domenico Scola, Maria Carmela Scola
Next dates
Monday 20 May 2024
Monday 08 July 2024
Monday 29 July 2024
Monday 16 September 2024
Monday 14 October 2024
Monday 18 November 2024
Monday 09 December 2024
Price:
€ 350,00 + Iva
Price for AVPN members:
€ 250,00 + Iva
Price for AVPN students:
€ 250,00 + Iva
Language assistant:
€ 150,00 + Iva
The cost does not include expenses for food and accommodation.
For information on accommodation inside AVPN Campus or in affiliated hotels and B&Bs, write to welcomecapodimonte@gmail.com
In collaboration with:
