Beginner course

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Welcome, beginner pizza chefs, to our THREE-DAY course designed to introduce you to the world of pizza-making. Over the next three days, we will cover a range of topics that will help you develop the skills and knowledge necessary to make delicious pizzas.

 

Before we get started, let's briefly discuss the history of pizza. Pizza has its roots in ancient civilizations, and it has since evolved into the beloved dish we know today. By the end of this course, you will be able to make your own pizza from scratch and be well on your way to creating your own pizza-making success story.

 

On the FIRST DAY, we will start by discussing mixing dough and the different types of flours used to create the perfect pizza crust. We will then move on to stretching the dough with multi techniques and how to manage orders efficiently while balancing ingredients with toppings.

 

During the SECOND DAY, we will focus on basic kitchen safety procedures and how to behave in a kitchen environment. We will cover everything from proper hygiene practices to safe handling of kitchen equipment. This knowledge is crucial for ensuring the safety of yourself and your customers.

 

On the FINAL DAY, we will recap the previous two days' lessons and conduct a case study that demonstrates how to apply these principles in real-world scenarios. This session will be followed by a short assessment to gauge your understanding of the course material.

 

At the end of the course, you will receive a CERTIFICATE of completion and a subscription to the Bravo Academy for one year. You will also be awarded an achievement badge for the Pizza Chef beginner level, recognizing your newly acquired skills and knowledge in pizza-making.

 

Here is a step-by-step breakdown of the three-day course (each day consists of 3 sessions and each are 2 hours long; except the final day):

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Day 1.

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Session 1:

 

• History of pizza

• Mixing dough and types of flours

 

In this session, we will introduce you to the course and provide an overview of what you can expect to learn. We will then dive into the history of pizza and discuss how it has evolved over time. Finally, we will cover mixing dough and the different types of flours used to create the perfect pizza crust.

 

       Key takeaways:

• Understanding the basics of pizza-making

• Knowing the history of pizza and its evolution

• Knowing the different types of flours and how they affect the dough

 

Session 2:

 

• Stretching dough with multi techniques

• Managing orders and balancing ingredients with toppings

 

In this session, we will focus on stretching dough with multi techniques and how to manage orders efficiently while balancing ingredients with toppings. We will also cover how to make sure the toppings are evenly distributed on the pizza and how to create different types of pizzas.

 

       Key takeaways:

• Knowing how to stretch dough with different techniques

• Understanding how to manage orders and balance ingredients

• Knowing how to create different types of pizzas

 

Session 3:

 

• Building a basic pizza menu

• Introduction to kitchen safety procedures

 

In this session, we will focus on building a basic pizza menu and introducing you to kitchen safety procedures. We will cover how to create a menu that is appealing to customers and how to ensure that the kitchen is safe for both you and your customers.

 

        Key takeaways:

• Knowing how to build a basic pizza menu

• Understanding kitchen safety procedures

• Knowing how to ensure a safe environment for yourself and customers

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Day 2.

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Session 1:

 

• Kitchen safety procedures continued

• Proper hygiene practices

• Safe handling of kitchen equipment

 

In this session, we will continue to focus on kitchen safety procedures and cover proper hygiene practices and safe handling of kitchen equipment. We will discuss the importance of cleanliness and how to properly handle and maintain kitchen equipment to ensure a safe and clean environment.

 

Key takeaways:

• Knowing proper hygiene practices

• Understanding safe handling of kitchen equipment

• Knowing how to maintain a clean and safe environment

 

Session 2:

 

• Behaving in a kitchen environment

• Recap of previous day's lessons

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In this session, we will focus on how to behave in a kitchen environment and recap the lessons from the previous day. We will cover how to work as part of a team and how to communicate effectively with your colleagues.

 

Key takeaways:

• Knowing how to behave in a kitchen environment

• Understanding how to work as part of a team

• Knowing how to communicate effectively with colleagues

 

Session 3:

 

• Case study demonstrating how to apply course material in real-world scenarios

• Short assessment to gauge understanding of course material

 

In this session, we will conduct a case study that demonstrates how to apply the principles covered in the course in real-world scenarios. We will then conduct a short assessment to gauge your understanding of the course material.

 

Key takeaways:

• Knowing how to apply course material in real-world scenarios

• Understanding the course material and principles covered

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Day 3.

 

 

Session 1 (4 hours):

 

• Final recap and review of course material

• Q&A session with instructors

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In this session, we will conduct a final recap and review of the course material. We will also have a Q&A session with instructors to answer any questions you may have.

 

Key takeaways:

• Understanding the course material

• Having any remaining questions answered by the instructors

 

Session 2 (3 hours):

 

• Final assessment to test proficiency in beginner pizza-making skills

 

Session 3 (2 hours):

 

• Award ceremony and presentation of certificates and achievement badges

• Subscription to the Bravo Academy for one year.