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 formazione@pizzanapoletana.org 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
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 Flour lesson Practical Tuesday Oven lesson leavening lesson Practical Wednesday Lesson about Mozzarella, Fiordilatte, Oven, Tomatoes Practical Thursday Practical Practical Friday Practical 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 2018-2019 Training and Extra Training Vera Pizza Napoletana Basic Training 2018 Extra Training 2018 October Exam October 8 9 10 11 12 13 15 16 17 18 19 22 23 24 25 26 November Exam November 5 6 7 8 9 10 12 13 14 15 16 19 20 21 22 23 November December Exam December 19 20 21 22 23 24 26 27 28 29 30 3 4 5 6 7 Basic Training 2019 Extra Training 2019 January Exam January 8 9 10 11 12 13 15 16 17 18 19 22 23 24 25 26 February Exam February 5 6 7 8 9 10 12 13 14 15 16 19 20 21 22 23 March Exam March 5 6 7 8 9 10 12 13 14 15 16 19 20 21 22 23 April Exam April 1 2 3 4 5 6 8 9 10 11 12 15 16 17 18 19 May Exam May 6 7 8 9 10 11 13 14 15 16 17 20 21 22 23 24 June Exam June 3 4 5 6 7 8 10 11 12 13 14 17 18 19 20 21 June Exam July 17 18 19 20 21 22 24 25 26 27 28 1 2 3 4 5
July Exam August 15 16 17 18 19 20 22 23 24 25 26 29 30 31 1 2 September Exam September 9 10 11 12 13 14 16 17 18 19 20 23 24 25 26 27 October Exam October 7 8 9 10 11 12 14 15 16 17 18 21 22 23 24 25 November Exam November 4 5 6 7 8 9 11 12 13 14 15 18 19 20 21 22 November Exam December 18 19 20 21 22 23 25 26 27 28 29 2 3 4 5 6
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. BASIC TRAINING: EXTRA TRAINING 1.750,00 (inc. tasse e Libretto Sanitario) 750,00 (inc. tasse) 8 17 October 2018 18-26 October 2018 5-14 November 2018 15 23 November 2018 19-28 November 2018 29 November - 7 December 2018 7 16 January 2019 17 25 January 2019 4 13 February 2019 14 22 February 2019 4 13 March 2019 14 22 March 2019 1 10 April 2019 11 19 April 2019 6 15 May 2019 16 24 May 2019 3 12 June 2019 13 21 June 2019 17 26 June 2019 27 June 05 July 2019 15 24 July 2019 25 July 2 August 2019 9 18 September 2019 19 27 September 2019
7 16 October 2019 17 25 October 2019 4 13 November 2019 14 22 November 2019 18 27 November 2019 28 November 7 December 2019 Extra Stage (1 extra week after the course, Mon - Fri) Translator (for school lesson only) 400,00 (taxes included) 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.../. /201_ OUT.../. /201_ Double Room 65,00 x (N of nights) =.. IN /. /201_ OUT..././201_ 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: 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.