Courses
Neapolitan Pizzaiolo - Funded Course - PAR GOL Program Campania Region
- COURSE ID 2420
- CREATION DATE 05/12/2022
- TYPE Long training
- SECTOR OF RELEVANCE
- 23 - Tourism services
- STATUS Scheduled
- TOTAL DURATION OF THE COURSE 350 hours
- DURATION OF THEORETICAL TRAINING IN CLASSROOM AND RELATIVE LOCATIONS 0 hours
- DURATION OF THEORETICAL TRAINING IN REMOTE LEARNING 210 hours
- DURATION OF THEORETICAL TRAINING IN DISTANCE LEARNING 0 hours
- DURATION OF PRACTICAL EXERCISES AND RELATIVE LOCATIONS 0 hours
- DURATION OF INTERNSHIP 140 hours at companies with which a convention was signed
- HOURLY ALLOWANCE RECOGNIZED TO BENEFICIARIES FOR PARTICIPATION 1 Euro for every hour of actual attendance
- PARTICIPATING COMPANIES
- LA TAVERNA DI POLDO VIA ABRUZZI, 50 81058 VAIRANO PATENORA (CE)
- AUTONOMOUS ASSOCIATION OF ARTISANS OF CASERTA VIA VERDI, 84 81100 CASERTA (CE)
- SKILLS UNIT
Application of the self-control system for the safety of food products
Care of the procurement and preservation of raw materials and semi-finished food products
Preparation and baking of pizza and focaccia
DESCRIPTION OF THE NEEDS EXPRESSED BY THE PRODUCTION CHAINS
According to a statistic from Confimprese, the restaurant industry shows a growth trend with an 11.4% increase in sales in June 2022 compared to 2021. The search for qualified operators is ongoing, particularly for pizzaioli.