Intermediate course

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Welcome to the Intermediate Pizza Chef Course! This THREE-DAY course is designed for aspiring pizza chefs who have some experience in making pizza but want to take their skills to the next level.

 

Before we begin, let's briefly review the Beginner Pizza Chef Course. In that course, we covered the basics of making pizza dough, including the ingredients and equipment needed, as well as the techniques for stretching and baking the dough. We also talked about the history of pizza and its different regional styles, and we had a case study where we analysed a successful pizzeria and its menu.

 

Now, in this intermediate course, we will focus on the process of fermentation and the different types of fermentation that can be used to make pizza dough. We will discuss how pre-ferments such as poolish and biga can be incorporated into the dough to enhance its flavour and texture. We will also cover the techniques for refrigerating the dough and how to manage multiple pizza recipes at once.

 

Furthermore, we will introduce kitchen management procedures in the UK, including health and safety regulations, food handling, and staff training. These skills are essential for any professional kitchen, and we will provide practical tips and advice for implementing them effectively.

 

The course will run for three days, from Monday to Wednesday, with two 30-minute breaks per day. Each day will consist of 8 hours of instruction, which will be a mix of theory and practical sessions. At the end of the course, all participants will receive a CERTIFICATE and a one-year subscription to the UKPF. Participants who successfully complete the course will also receive the achievement badge for the Pizza Chef Intermediate from the UK Pizza Federation.

 

We look forward to sharing our knowledge and expertise with you and helping you take your pizza-making skills to the next level!

 

 

Day 1.

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• Introduction and course overview

• Brief review of the Beginner Pizza Chef Course and its topics

 

Session 1 (2 hours):

 

• History of pizza and its regional styles

• Case study analysis of a successful pizzeria

 

Session 2 (2 hours):

 

• Types of fermentation and their effects on dough flavour and texture

• Techniques for mixing dough with pre-ferments (poolish, biga, etc.)

• Practical session: making and shaping dough with pre-ferments

 

Session 3 (3 hours):

 

• Techniques for refrigerating dough and managing multiple pizza recipes

• Kitchen management procedures in the UK: health and safety regulations, food handling, and staff training

 

 

Day 2.

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Session 1 (2 hours):

 

• Recap of Day 1 topics

• Practical session: baking pizzas with pre-fermented dough

 

Session 2 (2 hours):

 

• Techniques for managing dough consistency and hydration

• Advanced pizza recipes and ingredient combinations

• Kitchen management procedures in the UK: inventory management and cost control

 

Session 3 (2 hours):

 

• Practical session: creating a new pizza recipe and costing it out

• Pizza presentation and plating techniques

• Pizza tasting and evaluation

 

 

Day 3.

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Session 1 (2 hours):

 

• Pizza sauce and toppings: sourcing, preparation, and selection

• Pizza marketing and promotion strategies

 

Session 2 (2 hours):

 

• Menu design and pricing

• Practical session: designing a new pizza menu and pricing it out

• Kitchen management procedures in the UK: menu planning and development

 

Session 3 (4 hours):

 

• Practical session: final pizza presentation and tasting

• Course evaluation and feedback

• Awarding of end certificates, one-year UK Pizza Federation subscription, and the achievement badge for Pizza Chef Intermediate

• Throughout the course, there will be two 30-minute breaks per day to allow for rest and refreshments. The course will start on Monday and run for three days, ending on Wednesday. We hope this breakdown helps you plan for a successful Intermediate Pizza Chef Course!