AIMS
The aim of the course is to provide participants with the trainees with the knowledge, skill and competence required to competently make fresh pizzas
DURATION
Course will run over 4 days, 1 day a week
OBJECTIVE
Ferment different pizza doughs using manual and mechanical mixing techniques
Understand the principles of fermentation and the effects on finished products
Demonstrate understanding, through application, making of different topped pizzas in a gas fired and woodfired pizza oven
COURSE MODULES
- Pizza dough preparation
- Stretching of pizza
- Topping and baking of pizza
PROGRESSION
Participants may wish to continue their studies with KWETB in a complementary area, such as Artisan Bread (Short) Course
CERTIFICATION
KWETB Certificate of Completion