Advanced courses

True baker course

The course is a high-profile and limited-numbered training experience, which allows the acquirement of competence and great practical skills about the baking of True Neapolitan Pizza.
The Neapolitan Pizza world is nowadays increasingly looking for the professional figure of the baker, a real profession that needs a technical qualification and a deep knowledge of the matter.
The course is structured to allow the student:
- To learn the different cooking times that pizza needs depending on whether it is a margherita, of a more complex (more toppings) pizza or a filled one;
- To manage the baking of several pizza both in wood-fired oven and gas one;
- To modify the temperature that the oven can reach depending on the different kinds of dough;
- To recognize the different typologies of firewood;
- To learn the technical features of the ovens, both wood-fired and gas;
- To select the work equipment;
The course is led by qualified maestri pizzaioli with great and recognized skills in the sector.

The course is aimed at:
- Those who are already in the pizzeria or restaurants field;
- Those who are ex-student of the AVPN courses;
- Those who have a basic knowledge about the cooking of Neapolitan pizza.

The duration of the course is of 16 hours (2 of theory + 14 of practice)

N. of participants:
Min. 4 / Max 10
Duration:
Two days (Thursday and Friday)
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
Next dates 2019:
14 and 15 February
14 and 15 March
11 and 12 April
16 and 17 May
13 and 14 June
27 and 28 June
25 and 26 July
19 and 20 September
17 and 18 October
14 and 15 November
28 and 29 November.
Price:
€ 400,00 + Iva
Price for AVPN members and 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 formazione@pizzanapoletana.org

AVPN - True baker course
AVPN - True baker course
AVPN - True baker course
AVPN - True baker course
AVPN - True baker course
AVPN - True baker course
AVPN - True baker course
AVPN - True baker course

PROGRAM OF DAY 1:

h. 10.00 – 12.00:
Theorical lesson: the ovens, the firewood and the technical equipment
h. 12.00 – 18.00:
Practical laboratory on cooking

PROGRAM OF DAY 2:

h. 10.00 - 18.00:
Practical laboratory on cooking
h. 18.00:
Delivery of the certificate of attendance


AVPN - True baker course
AVPN - True baker course
AVPN - True baker course

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"True baker course"


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€ 150,00 (+ Iva)

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Inpact
 Del Prete Legnami
Polselli
Ferrara Forni
Marra Forni
Dalla Giovanna
Authentico
Pasini
Esmach
Grassi
Spigadoro
Medaglia Forni
SITTA
Solania
Acunto Ovens
TERRAVIVA
Pizzastyle
Cirio
Ciao Pomodoro
Latteria Sorrentina
Coppola
Agrigenus
Molino Iaquone
Caputo
Molini Bongiovanni
Biocom
Valoriani
Molino Piantoni
Cosma
Mutti
Denti Flours
Olitalia
Ponticorvo
La Fiammante
Mecnosud
La Valle
Meking
Caseificio Buonocore BIEMME2
Gimetal
Marana Forni
Gargiulo
Agugiaro - 5 Stagioni
Cediform
Perteghella
Euroiovine
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2018 Associazione Verace Pizza Napoletana | All rights reserved
Registered Office: Associazione Verace Pizza Napoletana, Via dei mille 16, 80121 Napoli, Italia - C.F./P.IVA: 07801000634
Organizational headquarters and training school: Via Capodimonte 19a, 80131 Napoli, Italia
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