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

• Group lessons
• Classroom examination

• Equipped technical platforms

Positioning upstream of training entry.

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

Taking account of beneficiary satisfaction during and at the end of training.

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support by the TH referent.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers.

CQP CERTIFICATIONS ET SERVICES TOURISME HOTELLERIE RESTAURATION LOISIRS (CERTIDEV) level 3 (cap°

Possibility of validating one or more blocks of skills

In the event of partial validation of the certification, the period of validity of the modules obtained is : 5 years

Download pre-registration file

Be proficient in basic skills

Individual selection interview, positioning.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

Integration into employment

Creating your own business

Access for people with disabilities

Transport

Ligne 22,28,33/37a,33/37b

In Digne:www.dignelesbains.fr/mairie/regie-des-transports-urbains-dignois

Ligne1: Les Augiers/A;David-Neel - Stop "PG de Gennes"

LE GRETA CFA ALPES PROVENCE for the Hotel and Catering sector in 2020, it's a success rate of 96%.

NEW TRAINING IN DIGNE LES BAINS.