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