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

Transcription

1 PRESENTATION

2 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, 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, 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 to formazione@pizzanapoletana.org Costs of the room inside AVPN Campus - Via Capodimonte, 19/A, Naples Single Room 50,00 for night Double Room 65,00 for night

3 Vera Pizza Napoletana - School Via Capodimonte 19a, Naples

4 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 practicaltheoretical test about the preparation of the two Neapolitan pizza: margherita and marinara.

5 Training Vera Pizza Schedule Day / Time 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.

6 Calendar February July 2017 Training and Extra Training Vera Pizza Napoletana Training Extra Training February Exam February March March Exam March March Exam March April April Exam Mon Tue Wed Thu Fri Sat Mon Tue Wed May Exam May May Exam May June Exam June June Exam June July July Exam July July Exam July August

7 Training of Vera Pizza Napoletana Enrollment Form Name... Surname.. Address City... Zip Code... Country 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) February February - 3 March March March March March - 7 April April May May May June June June June June - 7 July July July July July - 4 August 2017 Extra Stage (1 extra week after the course, Mon - Fri) Translator (for school lesson only) 400,00 (taxes included) 300,00 (taxes included)

8 *The costs of accommodation and food are not included Costs of the room inside AVPN Campus: Single Room Double Room 50,00 x (N of nights) =.. IN.../. /2017 OUT.../. / ,00 x (N of nights) =.. IN /. /2017 OUT..././ % 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: IT98Z Swift: DEUTITMMNAP CIN: Z ABI: CAB: conto corrente n : The enrollment form must be send: - by fax: or - by formazione@pizzanapoletana.org 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.