TRAINING

Intensive Training 2010

The Training will take place in the professional School IV IPPSAR in Naples (Ist.” ipssar Duca di buon vicino” via Gorizia, 2).

The Traing will last 50 hours subdivided in the following manner:

A) Theory

4 hours of commodity science, equipment, hygiene and safety on the job. We provide also a 2 visits at producers for other 6 hours.

Knowlegde of Products and Production factors The course's theoretical hours aim to furnish the learners with an essential knowledge of the physiological, morphological and genetic components of the products which compose the Neapolitan pizza (Flour, Plum tomatoes, Extra-vergin olive oil, Buffalo and cow’s milk mozzarella). The theory section will take place in the laboratory and producers enterprices following a well defined schedule in which the instructors will teach this fivee essential concepts.

1) HISTORICAL SIGNS: MARKET TENDENCIES, USES AND CUSTOMS

2) COMPONENTS:

Dough: flour, yeast, water, salt.

Ingredients: San Marzano Plum tomato, Extravirgin olive oil, buffalo and cow’s milk mozzarella, basil, oregano, garlic etc.

3) EQUIPMENT: Wood burning Oven characteristic; Benches; Pizza Peels (wood & stainless steel); Oil pitcher; Take-out equipment, etc .

HYGIENE and ON-THE-JOB SAFETY : (New law 81/2008 (Ex 626/94))

B) Laboratory School

28 hours of Master pizzaiolo teacher-directed practice (max 6 people)

This training is focused on practice: so you are going to spend lots of time working and preparing dough, forming the balls, slapping the dough, cooking pizza and preparing all ingredients you need. From the morning to the evening you are going to practise, because in our mind is the most important thing to do in a Real Pizza napoletana trainig. Every learner will have a his own work space and will be overseen by the master pizzaiolo of AVPN.

The practice will start the first day with making dough by hands than with the machine. The learners will learn how to turn on the wood-burning oven and how to keep it ready for working with a work bench space for his own and will be overseen by the master pizzaiolo who is going to teach the Trainig.

The learners wil also achive many secrets and skills like the way of preparing the ingredients (how the mozzarella should be cut, how the tomato plums should be melt etc.)

C) Professional Stage:

16 hours of individual practice in the business (Historical and very famous Neapolitan pizzeria)

According to the following schedule for the practice in the business, as we think it’s very useful to have a working experience directly in the pizzeria with the customers contact.

We schedule an extra and voluntary professional stage if needed

D)Knoledge Test at the end of the training

Practical and theoretical Tests:

A commission composed of Master pizzaioli and directors of Associazione Verace Pizza Napoletana will examine the training learners at the end of the training.

The students will undergo two tests and a verbal interview:

Theory : Multiple choice test – 20 questions with multiple choice.

Practical : Preparation and rising of the dough, and preparation of the two classical Neapolitan pizzas (Margherita and marinara).

At the end of the test the learner will achieve a score out of 100. Thirty point will be taken with the Theory test, and seventy coull be taken with practical skills. Then will follow a verbal interview also to talk about the skill and the goals of the learners.

E)Certification and Eligibility to be written in VPN Albo of Pizzaioli

At the end of the Training all the learners will be given a certification for attending the Training “Pizza napoletana” of the AVPN.

Only to those who pass the exam test with a score at least of 80 points out 100 and will be able to demonstrate at least two years of working in pizzeria will be written in the Albo Pizzaioli of AVPN. To those who are not held eligible, it will be granted to repeat the exam in one of the following training sessions.

- Intensive Training 2010 information (with registration form).

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The AVPN starts training courses and stages for trained or trainees pizza-makers from all over the world, so the new generations will keep alive ancient traditions and their roots, distinguishing the “original neapolitan pizza” all over the world.
Therefore, training courses for overseas pizza-makers are encouraged, also through flight bookings, car rentals and hotel reservations in town and so on. An English speaking tutor is available, while for other languages a minimum of five people in each group is required.
Each training course, at any level, will offer some brief, yet necessary theory and technique issues; however a lot of practice will be done on the spot, in our associated Pizzerias and our apprentices will be continuously tutored by qualified Neapolitan pizza-makers.
Special training-courses are held for children and teenagers of any age. Groups will be formed for children up to 10 years old and teenagers up to 18. It’s a professional and certified approach to the pizza-making, based on our history and traditions.
At the end of the course the AVPN will issue a degree certifying the successful completion of the course for each trained pizza-maker. The degree will not be given to the pizzeria they belong to, therefore the pizza-maker can count on an enduring and guaranteed certification. At the same time a certified pizza-maker commits himself to comply with our Association protocol; in this way the ancient pizza-makers tradition is kept alive by new generations and the “original Neapolitan pizza” will remain unaltered.