IN-THE-OVEN

Professional Bread-Making and Pizza Course

Number of lessons: 15 theoretical-practical lessons in the laboratory lasting 4 hours each

Total number of didactic hour: 60 hours
Internship period: Not included
Cost: 1.650,00 Euros which includes: 500.00 Euros registration fee, didactic material (handouts with recipes,
apron, jacket and chef's hat), chef/tutor during the lessons, ingredients for the lessons and insurance
coverage for the hours of study at school.
Course description: Over the course of a few weeks, the program will focus on a careful study of all the
aspects of baking. An overview of the history, in-depth study of the ingredients, processing and leavening
techniques. Practice in the processing of different types of dough.
The course starts from the basic techniques and is suitable for both those who have no experience or have
received professional training in cooking or pastry.
During the lessons students will familiarize with the machinery, the ingredients and the different textures of
the many types of dough made. Through traditional and modern techniques, students will develop the ability
to work independently and in a team.
Lessons will be held in Italian and English. The program is limited to a maximum of 15 participants plus
remedial and occasional students.
Requirements: Minimum 16 years of age
Objectives: To become a specialized professional in the production of breads and pizza in order to be able
to work in artisanal bakeries and pizzerias. Acquire the skills to create a bakery line for your business..
Lessons description:
Practical lessons lasting 4 hours:
1st part - Presentation 15 minutes
2nd part - Practice 3 hours and 15 minutes
3rd part - Tasting, discussion and final clean-up 30 minutes
Presentation
Introduction to the lesson. The teacher explains the program of the day, the characteristics of the
preparations, the presentation of the ingredients and the techniques to be used. Explanation of the doughs,
their technical peculiarities and processing methods.
Practice
The teacher describes the preparation and begins to implement it in collaboration with the students, assigning
them different tasks each time. The teacher highlights the crucial part of the preparation by dedicating more
time and attention to the delicate and more difficult stages. During this phase, the processing techniques that
characterize the bread or pizza being made are focused on and practiced. Students will actively participate in
all of phases as a team, experimenting with the delicate stages. The teacher supervises and corrects the
students when necessary. During the lesson all students will be responsible for the cleaning of the worktops
and utensils used.

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Tasting, discussion and final clean-up
Students learn to manage the prepared products and practice the presentation of the exhibition. The tasting is
guided by the teacher in order for the students to understand the characteristics of each product, recognizing
any defects. Students take care of the cleaning of the laboratory, washing and storage of eventual
programmed preparations.

Programme:
History and culture of bread in Italy with an overview of regional products. Study of the ingredients, their food
categories and flavour characteristics. Techniques of dough kneading, leavening, dividing and baking with
traditional and modern methods.
The topics covered during the course may undergo variations to maximize the learning level of the students.
The 4 hour practical lessons will cover the following topics
o Flours, food categories and labeling
o History of bread and pizza making
o Theory and practice of leavening matrixes, flours and doughs
o Regional breads: Southern Italian breads (Puglia, Campania & Sicily)
o Regional breads: Central Italian breads (Tuscany)
o Regional breads: Northern Italian breads (Emilia-Romagna & Piedmont)
o Neapolitan, Roman and peel pizza
o Pinsa dough and focaccia
o Gourmet pizza
o Pizza made with ancient grains and natural leavening agents
o Special breads
o Brioche breads
o Northern European breads
o Savoury pastries
o Fried dough, the panzerotto and other preparations

Payment terms: Following enrolment and presentation of the registration form and payment of the
registration fee of 500.00 Euros, a deposit of 300.00 Euros is required within two months before the course
start date. In case of cancellation, the amounts paid will not be refunded. If the cancellation occurs before the
deadline (2 months prior to beginning of the course) the deposit will be returned. The registration fee is non
refundable.
In case of cancellation of the course by the school, the school will refund the amounts already paid, including
the registration fee.
The final balance is required at the beginning of the course.
Frequency: Daily from Monday to Friday.
Certificate of attendance: A certificate of attendance will be awarded only upon attainment of 80%
attendance of the course.

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