avpn uk.pdfdifferent methods of leavening, maturation, and fermentation of pizza dough. a study...

PRESENTATION

The intensive training is oriented towards people who want to learn the Neapolitan technique of making pizza. Duration Training: 60 HOURS, divided in:

- 42 hours of Laboratory-School - 13 hours of Theory - 5 hours of Professional stage at AVPN certified pizzerias

N. of partecipants: min 4/max 10;

Duration: 9 DAYS (Mon, Tue, Wed, Thu, Fri, Sat, Mon, Tue, Wed);

School Location: Associazione Verace Pizza Napoletana - Via Capodimonte, 19/A, 80131 Naples

Professional Stage: in one of well-known Neapolitan pizzerias according to the schedule.

Final Exam: Wednesday afternoon

AVPN Work uniform: 4 t-shirts, 2 pants, 2 neckerchieves, 2 aprons, 2 hats, 1 back-pack, 1 handbook;

Training Costs: € 1.750,00 (taxes and HACCP Certification included)* for the basic course

The Extra Training is oriented towards people who attended our Training Vera Pizza or who want to

improve the Neapolitan technique of making pizza.

Duration Extra Training 42 HOURS of Laboratory-School

N. of participants: min 2/max 10;

Duration: 7 DAYS (Thu, Fri, Mon, Tue, Wed, Thu, Fri);

School Location: Associazione Verace Pizza Napoletana - Via Capodimonte, 19/A, 80131 Naples

Extra Training Cost: € 750,00 (taxes included)*

(*)*The costs of accommodation, food and transfer are not included.

Translator (for school lessons only): € 300,00 (taxes included)

EXTRA STAGE, another Week of practice at AVPN pizzeria (Mon - Fri):

€ 400,00 (taxes included)

For additional weeks, please contact AVPN or write an email to [email protected]

Costs of the room inside AVPN Campus - Via Capodimonte, 19/A, 80131 Naples

Single Room € 50,00 for night

Double Room € 65,00 for night

Vera Pizza Napoletana - School Via Capodimonte 19a, Naples

https://www.google.it/maps/place/Associazione+Verace+Pizza+Napoletana/@40.867343,14.2485112,15z/data=!4m12!1m6!3m5!1s0x0:0xef3ac49202e41a6c!2sAssociazione+Verace+Pizza+Napoletana!8m2!3d40.867343!4d14.2485112!3m4!1s0x0:0xef3ac49202e41a6c!8m2!3d40.867343!4d14.2485112

TEACHING PLAN

The purpose of this Training is to give the essential notions to start a qualified working activity and

learning the Neapolitan technique.

The Training lasts 60 hours and is organized as follows:

a) Theory (13 hours)

Historical background and introduction of Neapolitan pizza

Different methods of leavening, maturation, and fermentation of pizza dough.

A study about main ingredients of Neapolitan pizza: water, flour, yeast, salt, tomato, mozzarella and extra virgin olive oil.

Baking and building techniques of wood and gas oven.

b) Laboratory-School (42 hours): All the practical lessons will be held by an expert AVPN’s pizza maker, in the new laboratory of Capodimonte equipped with 3 wood ovens, 2 gas ovens and other modern equipment. Training program is organized as follows:

Preparation of pizza dough with hands and kneader;

Mold preparation;

Pizza dough’s handling and its condiment;

Oven functions: ignition, use of baker’s shoved and baking techniques;

Learning how to bake according to preferable temperature;

Baking’s difference with various temperature and result’s analysis;

Cleaning tools.

c) Professional Stage (5 hours): A professional stage is provided among important pizzeria certificated by AVPN. This stage is necessary in order to acquire a direct experience with customers and work-related problems. Stage will be on Saturday from 10,00 to 15,00. Applicants will be identified by an uniform and badge with the logo of the Association. Applicants will observe the pizza maker during his daily job, and will have the opportunity to ask questions about productive and handling process, ingredients and baking.

d) Certificate of attendance and final exam At the end of the course will be given a certificate of attendance which attest the participation of the intensive training lasted 60hours about real Neapolitan pizza. The certificate is private and include the score obtained in the final exam taken by applicants. Final exam consists of a practical-theoretical test about the preparation of the two Neapolitan pizza: margherita and marinara.

Training Vera Pizza Schedule

Day / Time 10.00 11.00 12.00 13.00 14.00 15.00 16.00 17.00 18.00 19.00

Monday Presentation Haccp Training Practical

Tuesday Lesson about Flour and Leavening Practical

Wednesday Lesson about Mozzarella, Fiordilatte, Oven, Tomatoes

Practical

Thursday Practical Practical

Friday Practical Lesson about Oil Practical

Saturday Stage at the Pizzeria

Monday Practical Practical

Tuesday Practical Practical

Wednesday Practical Exam

EXTRA STAGE (optional) Prior agreement with AVPN and the pizzeria additional practical weeks can be organized. During those additional weeks applicants will learn the phases of production and making, will assist the main pizza maker during his work. Each extra week starts on Monday and ends on Friday. Applicants can choose to participate in the morning, in the evening, or both (according with pizzaiolo).

EXTRA TRAINING (optional)

The 7 days of additional Training will be entirely dedicated to other types of pizzas and calzone (folded pizza). Students will learn how to prepare the ingredients and how to manage different methods of baking. The additional course will take place only with the minimum number of 2 participants.

Calendar February – July 2017 Training and Extra Training “Vera Pizza Napoletana”

Training Extra Training February Exam February March

13 14 15 16 17 18 20 21 22 23 24 27 28 1 2 3

Mon Tue Wed Thu Fri Sat Mon Tue Wed Thu Fri Mon Tue Wed Thu Fri

March Exam March

6 7 8 9 10 11 13 14 15 16 17 20 21 22 23 24


March Exam March April

20 21 22 23 24 25 27 28 29 30 31 3 4 5 6 7


April Exam

3 4 5 6 7 8 10 11 12

Mon Tue Wed Thu Fri Sat Mon Tue Wed

May Exam May

8 9 10 11 12 13 15 16 17 18 19 22 23 24 25 26


May Exam May

22 23 24 25 26 27 29 30 31 1 2 5 6 7 8 9


June Exam June

5 6 7 8 9 10 12 13 14 15 16 19 20 21 22 23


June Exam June July

19 20 21 22 23 24 26 27 28 29 30 3 4 5 6 7


July Exam July

3 4 5 6 7 8 10 11 12 13 14 17 18 19 20 21


July Exam July August

17 18 19 20 21 22 24 25 26 27 28 31 1 2 3 4


Training of “Vera Pizza Napoletana” Enrollment Form

Name.………………………………………………………….. Surname …………………………………………………………………………..

Address .……………………..………………………………………………………………….………………………..…………………………….

City ………………………………..…………………. Zip Code.………………….. Country ……………………………………………………

E-Mail Address …...……………………………………………………………….………………………..……………………….…………….….

Mobile Phone (+ .……..)…..………………...……….… 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 ……………………………….

TRAINING: EXTRA TRAINING € 1.750,00 (taxes and Haccp included) € 750,00 (taxes included)

13 - 22 February 2017 23 February - 3 March 2017

6 - 15 March 2017 16 - 24 March 2017

20 - 29 March 2017 30 March - 7 April 2017

3 - 12 April 2017

8 - 17 May 2017 18 - 25 May 2017

22 -31 May 2017 1 - 9 June 2017

5 - 14 June 2017 15 - 23 June 2017

19 - 28 June 2017 29 June - 7 July 2017

3 - 12 July 2017 13 - 20 July 2017

17 - 26 July 2017 27 July - 4 August 2017

Extra Stage (1 extra week after the course, Mon - Fri) € 400,00 (taxes included)

Translator (for school lesson only) € 300,00 (taxes included)

*The costs of accommodation and food are not included

Costs of the room inside AVPN Campus:

Single Room € 50,00 x …………… (N° of nights) = € ………………..

IN ….../….…/2017 OUT ….../….…/2017

Double Room € 65,00 x …………… (N° of nights) = € ………………..

IN ……/….…/2017 OUT ….../……./2017

30% deposit of the total amount for the registration (a month before) + 70% final payment the first day

of course

Payment method:

□ Paypal

□ Bank Transfer Associazione Verace Pizza Napoletana c/o Deutsche Bank Agenzia 1 - Napoli - Via S. Brigida IBAN: IT98Z0310403400000000012435 - Swift: DEUTITMMNAP CIN: Z ABI: 03104 CAB: 03400 conto corrente n°: 000000012435 The enrollment form must be send:

- by fax: +39.0814201205 or

- by email: [email protected]

We inform you 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 you may request the cancellation from our files at any

time.

avpn uk.pdfdifferent methods of leavening, maturation, and fermentation of pizza dough. a study...

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