Pizza chef

At the end of the training course, the professional will have acquired the knowledge and skills needed to work as a pizza maker in complete autonomy:

From the supply and reception of goods phase, to the production and marketing phase, he/she will be able to engage in an efficient and responsible activity that respects :

- health regulations

- safety regulations

- processes, recipes and traditional processing and production techniques

He will also be able to structure the creation of his own business by

- engaging in the appropriate administrative procedures,

- seeking advice and assistance

- projecting accurately the costs of creation and production

M1 - LEARNING OF PRODUCTION TECHNIQUES specific to pizza making (126 h)

The basics of pizza preparation: flours, yeasts, the necessary equipment: its use and the gestures to develop

Practical making of different types of pizza: pizza by hand, with a kneading trough, ingredients and their preparation, bread-making and fermentation, dough pieces, cooking methods, different sizes of pizza.

Specific pizzas / sheet pizzas: thick dough, fougasse, pissaladière, pizza al taglio, à la romaine, bruschetta, the different types of cooking for each and their presentation

The making of aromatic oils

The making of fresh dough and bruschetta

Perfecting: working with speed, enriching with different recipes, combining fillings and presentation on the pasta

M2- TECHNOLOGICAL KNOWLEDGE RELATING TO INGREDIENTS (35h)

The choice of fresh produce, sourcing - restocking - preserving products

Working with different ingredients: mushrooms, tomatoes, artichokes, cheese ...

The choice of "combinations" between products

Knowledge of the products used: origin and provenance.

M3 - BUSINESS MANAGEMENT NOTIONS (21h)

The economic environment of the business The financial operation of the business: calculating ratios Employment law

M4- THE HACCP METHOD (14h)

Microbiology: microbes and consequences- introduction to the method The HACCP method: microbiology legislation - hygiene of manipulators cleaning and disinfection

- organisation of workstations - checking and storage of goods- circulation of goods and products - freezing / defrosting- waste management

- practical application on a technical platform in a catering kitchen

A certificate of specific training in food hygiene adapted to the activity of commercial catering establishments

M5- SAFETY TECHNIQUES, POSTURES AND FIRMING (28h)

- Gestures and postures: the risks of accidents linked to handling and the types of configuration of spaces: oven- place- equipment

- The consequences of bad postures (hernia, lumbago, sciatica,...)

- Respecting good postures (balance, support) for each task, exercises to practice

- Fire safety: the fire triangle, causes and prevention of a fire, extinguishing

- Preparation for SST certification

Period in company

Spot check with a view to SST and HACCP certification

• Statement of skills and/or competencies
• SST - Sauveteur Secouriste du Travail
(First aid at work)
• HACCP - Hazard Analysis Critical Control Point -

• All audiences

Good representation of the job and motivation to do it

Knowledge of the conditions under which the job is done

A liking for customer relations

12 people

• Fully classroom-based training

• Personalised course
• Group lessons

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of entry to training.

Interviews, remediation with the educational referent and/or company referent during training.

Taking into account the satisfaction of beneficiaries during and at the end of training.

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the GRETA-CFA TH referent.

National Education certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Work psychologist consultants.

Trainers experienced in individualising learning.

Course evaluations (ECF)

Professional training

Issuing a Certificate of Competence

Contact us for an individual interview

Integration into employment

Creating your own business

Access for people with disabilities

Success rate 2019: 100%

Satisfaction rate 2019: 87%

Job entry rate 2019: 67%