Training Course - Associazione Verace Pizza Napoletana

Transcript

TRAINING & PROFESSIONAL STAGE
60 HOURS
PRESENTATION
Associazione Verace Pizza Napoletana
Sede Legale: Via dei Mille,16 80121 Napoli P.I. 07801000634 - Iscrizione Reg. Imprese Napoli n. 814980
Uffici: Via R. Bracco, 45 - 80133 Napoli - Tel.e Fax +39 0814201205 - e.mail. [email protected]
INTENSIVE TRAINING OF “VERA PIZZA NAPOLETANA”
This intensive Training is oriented on people who want to learn the Neapolitan technique of making pizza.
School lessons (40 hours) + Professional stage at the pizzeria (20 hours) = 60 hours
 Theory: 7 hours + n. 2/3 excursions with explanation about the choice of the products proper to make the
Neapolitan pizza;
 Laboratory-School: 33 hours
 Professional Stage at AVPN certified pizzerias: 20 hours
Maximum number of course participants: min 6/max 8;
Duration: 8 DAYS (Mon, Tue, Wed, Thu, Fri, Sat, Mon, Tue, Wed);
Laboratory Lessons: from Monday till Friday from 9 a.m. till 3 p.m.
School location: Istituto A. Esposito Ferraioli, via Gorizia, 2 - Poggioreale (Naples)
Professional Stage: in one of well known Neapolitan pizzerias according to the schedule.
Extra Week (optional): an opportunity to take another week (from Monday till Friday) of only practice at the
pizzeria by paying an extra fee for the assurance and raw materials.
(For additional weeks, please contact the Association);
Final Exam: Wednesday afternoon
Work uniform provided by the association: 4 t-shirts, 2 pants, 2 neckerchieves, 2 aprons, 2 hats,
1 back-pack, 1 book;
Training Costs:
€ 1.750,00 (taxes and HACCP Certification included)* for the basic course
Optional:
 Translator (for school lessons only): € 250,00 (taxes included);
 1 Extra Week (Mon-Fri): € 350,00 (taxes included);
 Additional Training (3 days) about the making of other kinds of pizzas and the calzone (min. 3 people)
: € 350,00 (taxes included)
*The costs of accommodation, food and transfer are not included. For more information about the hotels and
B&B conFritioned, please contact the Association.
School location
Educational Plan
The Training course is based on the practice and on the skills development for the manipulation of the pizza. For this
reason after the theorethical lectures we organize group and individual practical work. The program is intended to give
the essential concepts to understand the qualified artisanal work and to learn the Neapolitan technique.
The Training will last 60 hours subdivided in the following manner:
A) Theory: Four hours of commodity science, equipment, hygiene and safety.
The hours of theory, will be integrated by the visits at the companies and will give useful information about the choice of
PRODUCTS that are used for the making of the Neapolitan pizza (Flour, Plum tomatoes, Extra-vergin olive oil, Buffalo and
cow’s milk mozzarella) and also about the EQUIPMENT (Wood burning oFri; benches; pizza Peels (wood & stainless steel);
cruets; mixers etc.
HYGIENE and ON-THE-JOB SAFETY : (New law 81/2008 (Ex 626/94)
B) School: You are going to spend lots of time working and preparing dough, forming the balls, slapping the dough,
cooking pizzas and preparing the ingredients. Every student will have his own 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 mixer. The students will learn how to light
on the wood-burning oven and how to keep it ready to work. The learners will 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 crushed etc.)
C) Professional Stage: 20 hours of individual practice at historical and very famous Neapolitan pizzerias.
The student will be identified by an uniform and by a badge with the logos of the Association.
The student during his stay at the pizzeria will watch the pizza maker while he is doing his work and will ask questions
about the making process, the manipulation, the condiments, the cooking etc.
Exam (written and practical test)
A committee composed by Master Pizzamakers and Directors of the True Neapolitan Pizza Association will examine the
training students at the end of the training.
The students will pass two tests and an oral interview:
Theory: 25 questions with multiple choice.
Practice: Preparation and rising of the dough, preparation of two classical Neapolitan pizzas: “Margherita” and
“Marinara”.
At the end of the test the student will achieve a score out of 100. Thirty point will be taken with the theory test, and
seFrity for practical skills. After there is an interview to talk about the skills and the goals of the students.
Extra week (optional):
We also arrange an extra optional stage if requested. A week of only practice at the pizzeria. During this week a student
will follow all the stages of the true Neapolitan pizza making, assisting the main pizzamaker during his work. Every extra
week starts on Mondady and ends on Friday. You can choose to go in the morning, in the evening, or both (according the
time with the pizzaiolo).
Additional Training (optional):
The 3 days of additional Training will be basically dedicated to teach the other kind of pizzas and the calzone (folded
pizza). The student will learn how to prepare the ingredients and how to cook the pizzas. The additional course will take
place only if the minimum number of 3 participants is reached.
Certification and Eligibility to be written in VPN Albo of Pizzaioli
At the end of the Training all the students will get a certificate for attending the 60 hours AVPN Training of “Pizza
napoletana”.
Only to those who pass the test with a score higher than 75/100 and will be able to demonstrate at least two years of
working in pizzeria will be written in the “Albo Pizzaioli” (Pizza makers register) of AVPN. To those who are not held
eligible, it will be granted to repeat the exam in one of training sessions.
TRAINING SCHEDULE
9:30
14:00
15:00
19:00
MONDAY
INTRODUCTION
+
VISIT
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
STAGE
VISIT + THEORY
LESSONS
STAGE
STAGE
PRACTICAL
PRACTICAL
PRACTICAL
PRACTICAL
PRACTICAL
SATURDAY
THEORY
LESSON +
PRACTICAL
PRACTICAL
(until 3 pm)
SUN
DAY OFF
TIME
MONDAY
TUESDAY
WEDNESDAY
VISIT
STAGE
OPTIONAL
STAGE
PRACTICAL
PRACTICAL
EXAM
“Vera Pizza Napoletana” Training Calendar
Year 2016-2017
Basic Training Course 2016
Additional Training
September
Mon 19
Tue 20
Wed 21
Thu 22
Fri 23
Sat 24
Mon 26
Tue 27
Wed 28
Thu 29
Fri 30
Sat 1
October
Mon 3
Tue 4
Wed 5
Thu 6
Fri 7
Sat 8
Mon 10
Tue 11
Wed 12
Thu 13
Fri 14
Sat 15
Mon 17
Tue 18
Wed 19
Thu 20
Fri 21
Sat 22
Mon 24
Tue 25
Wed 26
Thu 27
Fri 28
Sat 29
November
Mon 7
Tue 8
Wed 9
Thu 10
Fri 11
Sat 12
Mon 14
Tue 15
Wed 16
Thu 17
Fri 18
Sat 19
Mon 21
Tue 22
Wed 23
Thu 24
Fri 25
Sat 26
Mon 28
Tue 29
Wed 30
Thu 1
Fri 2
Sat 3
Basic Training Course 2016
Additional Training
ESAMI
January
Mon 9
Tue 10
Wed 11
Thu 12
Fri 13
Sat 14
Mon 16
Tue 17
Wed 18
Thu 19
Fri 20
Sat 21
Mon 23
Tue 24
Wed 25
Thu 26
Fri 27
Sat 28
Mon 30
Tue 31
Wed 1
Thu 2
Fri 3
Sat 4
Tue 14
Wed 15
Thu 16
Fri 17
Sat 18
Mon 20
Tue 21
Wed 22
Thu 23
Fri 24
Sat 25
Mon 6
Tue 7
Wed 8
Thu 9
Fri 10
Sat 11
Mon 13
Tue 14
Wed 15
Thu 16
Fri 17
Sat 18
Mon 20
Tue 21
Wed 22
Thu 23
Fri 24
Sat 25
Mon 27
Tue 28
Wed 29
Thu 30
Fri 31
Sat 1
Mon 3
Tue 4
Wed 5
Thu 6
Fri 7
Sat 8
Mon 10
Tue 11
Wed 12
Thu 13
Fri 14
Sat 15
Mon 17
Tue 18
Wed 19
Thu 20
Fri 21
Sat 22
Mon 24
Tue 25
Wed 26
Thu 27
Fri 28
Sat 29
Mon 8
Tue 9
Wed 10
Thu 11
Fri 12
Sat 13
Mon 15
Tue 16
Wed 17
Thu 18
Fri 19
Sat 20
Mon 22
Tue 23
Wed 24
Thu 25
Fri 26
Sat 27
Mon 29
Tue 30
Wed 31
Thu 1
Fri 2
Sat 3
Mon 5
Tue 6
Wed 7
Thu 8
Fri 9
Sat 10
Mon 12
Tue 13
Wed 14
Thu 15
Fri 16
Sat 17
Mon 19
Tue 20
Wed 21
Thu 22
Fri 23
Sat 24
Mon 26
Tue 27
Wed 28
Thu 29
Fri 30
Sat 1
Mon 3
Tue 4
Wed 5
Thu 6
Fri 7
Sat 8
Mon 10
Tue 11
Wed 12
Thu 13
Fri 14
Sat 15
Mon 17
Tue 18
Wed 19
Thu 20
Fri 21
Sat 22
Mon 24
Tue 25
Wed 26
Thu 27
Fri 28
Sat 29
February
Mon 13
March
April
May
June
July
Training of “Vera Pizza Napoletana” Enrollment Form
Name …………………………………………………………… Surname………………….………………………………………………………………...
Address ……………………………………………..……………………………………………………………………….…….………………………..………
City…………………………………..………………… Zip code…..….……………….. Country………….………………………………………………
E-Mail Address …...……………………………………………………………………….……………………………………………..……………….……..
Phone Number (mobile) ………………….………………………….…….. Date and place of birth:………………………………………….
Spoken languages: ….….….….….….….…………………………………………………..…………………………………………………………………
T-shirt size:
S M L XL XXL XXXL Pants size: S M L XL XXL XXXL
INVOICING INFORMATION
Corporate Name …………………………………………………………………………………………………………………………………………………..
VAT Number or Tax Code ……………………..……………………………………………………… City.……………………………………………..
Address………………………..………………………………………………………….Zip code………………..Country……………………………….
BASIC COURSE*:
€ 1.750,00 (taxes and HACCP Certification included)
19th September 2016
3rd October 2016
17th October 2016
7th November 2016
21st November 2016
9th January 2017
23rd January 2017
13th February 2017
6th March 2017
20th March 2017
3rd April 2017
17th April 2017
8th May 2017
22nd May 2017
5th June 2017
19th June 2017
3rd July 2017
17th July 2017
ADDITIONAL TRAINING (3 days):
€ 350,00 (taxes included)
29-1 September 2016
13-15 October 2016
27-29 October 2016
17-19 November 2016
19-21 January 2017
2-4 February 2017
23-25 February 2017
16-18 March 2017
30-1 March/April 2017
13-15 April 2017
27-29 April 2017
18-20 May 2017
1-3 June 2017
15-17 June 2017
29-1 June/ July 2017
13-15 July 2017
27-29 July 2017
Extra Week (after the course)
Translator (for school lessons only)
*The costs of accommodation, food and transfers are not included
30% deposit for the registration (a month before) + 70% the first day of course
□ Bank transfer
c/o Deutsche Bank Agenzia 1 - Napoli - Via Santa Brigida
CIN: Z - ABI: 03104 - CAB: 03400 - conto corrente n°: 000000012435
IBAN: IT98Z0310403400000000012435 - Swift: DEUTITMMNAP
□ PayPal
We inform you that under Article. 13 D. Decree Law 196/2003 "True Neapolitan Pizza Association" will proceed to the processing of data provided by
you in respect of the law regarding the protection of personal data, and that she may at any time request the cancellation from our files.

Training Course - Associazione Verace Pizza Napoletana

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