Pizza’s have considerable consumption and are a fad amongst the youngster and well to do population. You would learn to bake pizza from scratch to its base, toppings and pizza cheese making.
Who should attend?
The program is designed to meet the various needs of pizzeria operators and all people who could benefit from understanding the basics of pizza production – new production personnel, sales and marketing representatives, purchasing agents, technical service representatives, and people who work in allied industries. Also the aspirants to move abroad and the housewives and students.
The information provided during the course would include:
- The Concepts and Trends in pizza production
- Pizza Marketing and Demographics
- Dough and Sauces
- Ingredient functions
- Formulation for different types of crusts
- Processes
- Cheese and ToppingsCheese and Toppings
- Selection and use
- Traditional and non-traditional
- Processes
- Dough processing techniques; handmade, sheeted, cold and hot pressed
- Baking techniques and types of ovens
- Business Angle
- Using your pizzeria to generate income during off hours
- Creating specialty pizzas and how to “romance the description” to guarantee success
Detailed Agenda for Practical Pizza Production Technology: Agenda is subject to change
Day One
10:00 a.m. The Concepts and Trends in pizza production
- Current and Future Trends and Demographics of the Pizza Industry
- What’s new, what’s emerging and what to look for in the future.
Function of Ingredients
- Basic functions of flour, salt, yeast, sugar, oil, and their roles in making pizza dough’s.
The Role Additives in Pizza Dough Production
- What are they, how do they work, and are they really needed?
Noon Lunch at your own
Dough Technology
- What you need to know to produce a consistent quality dough and crust.
Pizza Sauce Basics
- How to formulate a sauce for consistent quality and spread ability.
Pizza Cheese
- Cheese varieties, their definition, characteristics, proper preparation and storage- An overview.
4:00 p.m. Adjourn for the day
Day Two
10:00 a.m. Non Vegetarian Toppings
- Varieties of meat toppings used on pizza, both traditional and non-traditional.
Pizza Pans and Tools
- A discussion of different pizza pans and tools
Presentations on equipment & ingredient suppliers
- Discussions on pizza equipment and ingredient suppliers
Noon Lunch at your own
Pizza Lab
- Preparation of various pizza dough’s and sauces for use on the following day.
4:00 p.m. Adjourn for the day
Day Three
10:00 a.m. Take and Bake Pizza
- Information about this growing pizza trend.
Pizza Lab
- Lab instruction on thin crust, thick crust, flat bread crust, focaccia varieties will include pizzas made by hand. Machine forming methods would be explained .
Noon Lunch at your own
Vegetable Toppings
- Discussion of different vegetable toppings used in pizza production.
Pizza Lab
- Instructions on thick crust pizza varieties, take and bake pizza concept and topping “oven-rising” pizza crusts. Preparation of other pizza-type related items like calzones, breadsticks, Chicago-style pizza and the Dessert pizza.
4:00 p.m. Adjourn for the day
Day Four
10:00 a.m. Marketing
- How to successfully market your pizza.
Healthy Pizza – Fad or Trend?
- To pull the pizza out of “fast foods” club, what a pizza operator should do? Can “healthy” pizza taste good?
Noon Lunch at your own
Baking Oven Rising Pizzas
Pizzas Lab
- Instruction will include the preparation of unique style pizzas using a variety of fresh and prepared ingredients and savoury cheeses.
4:00 p.m. Adjourn for the day
Day Five
10:00 a.m. Food Safety issues
- How to address the food safety issues faced by the pizzerias/restaurants
Review and Discussion - An open discussion about all your pizza problems.
Presentation of Certificates
4:00 p.m. Adjourn for the day
