Advanced course

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Welcome, advanced pizza chefs, to our three-day course designed to take your pizza-making skills to the next level. We will cover a range of topics that will help you project a pizza style for your business, create a balanced menu, and manage your kitchen and staff effectively.

 

Before we get started, let's briefly discuss the intermediate course that some of you may have completed. The intermediate course focused on developing your pizza-making skills and expanding your knowledge of ingredients and techniques. Today, we will build on those skills and move towards developing a successful pizza business.

 

In our first session, we will discuss how to project a pizza style for your business. We will explore different types of pizza styles and how to adapt them to your customers' preferences. We will also cover the importance of selecting the right flour and how it affects the texture and flavour of your dough.

 

In the second session, we will delve into the multi-techniques used for mixing dough. We will discuss the different mixing methods and their impact on the dough's final texture and flavour. We will also touch upon how to balance ingredients with stock level and how to adjust them to meet customers' demands.

 

During the third session, we will talk about how to build a pizza menu that is both balanced and exciting. We will cover the importance of choosing ingredients that complement each other and how to manage your inventory to ensure you have the right amount of ingredients in stock. We will also explore how to manage your kitchen and staff effectively to ensure you maintain the highest standards of quality and service.

 

On the SECOND DAY, we will start by discussing kitchen management procedures and techniques. We will cover everything from scheduling to cleaning and maintenance, ensuring you have the knowledge and tools you need to keep your kitchen running smoothly. We will also explore how to coach your team effectively and the importance of leadership in creating a successful business.

 

In 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 UKPF. You will also be awarded an achievement badge for the Pizza Chef advanced level, recognizing your exceptional skills and knowledge in pizza-making.

 

We look forward to seeing you on Monday and working together to take your pizza-making skills to new heights!

 

Day 1.

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Session 1 (2 hours):

 

• Introduction and course overview

• Projecting a pizza style for your business

• Types of flours and their impact on dough texture and flavour

 

Session 2 (2 hours):

 

• Mixing dough with multi techniques

• Balancing ingredients with stock level

• Adjusting ingredients to meet customers' demands

 

Session 3 (2 hours):

 

• Building a balanced and exciting pizza menu

• Managing inventory effectively

• Maintaining high standards of quality and service

 

 

Day 2.

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Session 1 (2 hours):

 

• Kitchen management procedures and techniques

• Scheduling, cleaning, and maintenance

• Coaching your team effectively

 

Session 2 (2 hours):

 

• Leadership in creating a successful pizza business

• Recap of previous day's lessons

 

Session 3 (2 hours):

 

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

• Short assessment to gauge understanding of course material

 

 

Day 3.

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Session 1 (2 hours):

 

• Final recap and review of course material

• Q&A session with instructors

 

Session 2 (2 hours):

 

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

 

Session 3 (3 hours):

 

• Award ceremony and presentation of certificates and achievement badges

• Update Badge UK Pizza Federation Academy for one year