FORMATION PIZZAIOLO 

3 formules
Formation Professionnelle agréée de Pizzaiolo :
(enregistrement Organisme de formation N 75860170186)
Formule Découverte
Formule Pizzaiolo
Formule PRO

PROGRAMMES DES FORMATIONS

PIZZAÏOLO NIVEAU I (70h)
Classica I, Teglia I, Mètre, Napolitaine,
Poolish, Biga,…

OBJECTIFS :
Savoir réaliser une pizza salé ou sucré dans son intégralité, pétrissage, stockage, choix des matières premières, cuisson et règles d’hygiènes. 

LE BIEN-ÊTRE DU STAGIAIRE :
industry. Lorem Ipsum has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book. 

L'APPRENTISSAGE PRATIQUE :
industry. Lorem Ipsum has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book.industry. Lorem Ipsum
has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book. 

L'APPRENTISSAGE THÉORIQUE :
industry. Lorem Ipsum has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book.industry. Lorem Ipsum
has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book. 

LES RÉVISIONS :
industry. Lorem Ipsum has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book. 

Durée : 2 semaines
Coût : 1890€

PIZZAÏOLO NIVEAU PRO (210h)
Classica, Teglia, Mètre, Napolitaine, Poolish, Biga, farines, materiels, garnitures, creation carte, recettes,…

OBJECTIFS :
Savoir réaliser une pizza salé ou sucré dans son intégralité, pétrissage, stockage, choix des matières premières, cuisson et règles d’hygiènes. 

LE BIEN-ÊTRE DU STAGIAIRE :
industry. Lorem Ipsum has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book. 

L'APPRENTISSAGE PRATIQUE :
industry. Lorem Ipsum has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book.industry. Lorem Ipsum
has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book. 

L'APPRENTISSAGE THÉORIQUE :
industry. Lorem Ipsum has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book.industry. Lorem Ipsum
has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book. 

LES RÉVISIONS :
industry. Lorem Ipsum has been the industry's standard
dummy text ever since the 1500s, when an unknown
printer took a galley of type and scrambled it to
make a type specimen book. 

Durée : 6 semaines
Coût : 5670€
Il y a 3000 ans, l'Egypte, la Grèce et Rome connaissaient déjà des plats se rapprochant de la pizza :
des pâtes cuites assaisonnées d'herbes aromatiques.
On peut ainsi dire que la pizza est un aliment typique des cultures du bassin méditerranéen.
Aujourd'hui, la pizza a dépassé les frontières napolitaines, et de l'Europe à l'Amérique en passant par le Japon,
elle est devenue patrimoine de toute l'humanité.
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