AIMS

The aim of the course is to provide trainees with the basic culinary skills and related knowledge to work in a fast-food takeaway or Pizzeria.

 
 

DURATION

Course will run over 4 days, 1 day a week  

OBJECTIVE

  1. Ferment different pizza doughs using manual and mechanical mixing techniques.
  2. Understand the principles of fermentation and the effects on finished products.
  3. Demonstrate understanding, through application, making of different topped pizzas in a gas fired and woodfired pizza oven

COURSE MODULES

Induction 

Pizza dough preparation

Stretching of Pizza 

Topping and Baking of Pizza 

 

PROGRESSION

 

Learners can progress to the Pizza Making Course certified by API

 

CERTIFICATION

Upon successful completion of this course, the learner will receive a certificate of achievement in the successful modules awarded by KWETB and programme provider.