PIZZA MAKER

PIZZA MAKER

LEVEL I

ENTRY REQUIREMENTS: LOWER SECONDARY SCHOOL DIPLOMA

TRAINING DURATION: 400 HOURS

QUALIFICATION AWARDED: PROFESSIONAL QUALIFICATION

PROFESSIONAL PROFILE DESCRIPTION

The professional has developed knowledge of the processing cycles of the raw materials used to prepare pizza dough. They are able to use different types of ovens.

This professional qualification is essential for entry into employment in the catering and food service sector.

TECHNICAL-PROFESSIONAL KNOWLEDGE AND SKILLS

CORE MODULES:

• Promotion of equal opportunity conditions in the workplace and relevant regulations

• Introduction to ecology and the environment, sustainable development, and any relevant sector-specific regulations

• Computing and web: theoretical knowledge and practical use of tools

• Occupational health and safety regulations in the workplace (Legislative Decree 626/94 and subsequent amendments and additions)

• Introduction to regulations on workers' rights and duties, including reference to the characteristics of standard and non-standard employment contracts. Collective bargaining

• Introduction to the current tax system

• Introduction to project financing: incentive laws, structural funds, self-employment

SPECIALIZATION MODULES:

• Sector regulations, with particular reference to hygiene and health standards for the handling and storage of food, and the HACCP method

• Food science: introduction to the nutritional properties of food and their classification

• Pizza: processing and transformation cycles of raw materials, preparation of the finished product

• Classification of the ingredients used to produce different types of pizza

• Ovens and cooking methods, maintenance of tools and equipment in the field