1st Form (30 hours)

Monday

• 09.00 a.m. Presentation of the course

• 10.00 a.m. Distribution of educational materials and uniforms

• 11.00 a.m. - 13.00 p.m. Historical notes about Neapolitan Pizza(specific characteristics )

Tuesday

• 09.00 a.m. - 12.00 a.m. Products analysis needed for Neapolitan Pizza.

• Equipment for Neapolitan pizza (oven, shovels, kneading machine, counter)

• 12.00 a.m. - 13.00 p.m. Debate on "Levitation of dough"
  Dough handling demonstration by the teacher

Wednesday 

• 09.00 a.m. - 12.00 a.m. Dough hand preparation by the students
  Demonstration how to knead pizza dough 

• 12.00 a.m. - 13.00 p.m. First steps training

Thursday

• 09.00 a.m. - 12.00 a.m. Training of dough handling

• 12.00 a.m. - 13.00 p.m. Demonstrating how to make dough by kneading machine

Friday 

• 09.00 a.m. - 12.00 a.m. Preparation of dough with kneading machine

• 12.00 a.m. - 13.00 p.m. Demonstration and handling of the pastry disc

Afternoon Hours (Ist interactive form)

From Tuesday to Friday

• 16.30 p.m - 18.30 p.m. Getting ready all the ingredients for the pizza restaurant (tomato, mozzarella, basil, olive oil etc.)

• Organizing work with ovens ( Neapolitan technique of how to light and bake).

2nd form (20 hours)

Monday

• 09.00 a.m.- 13.00 p.m. Mixing dough with kneading machine, modelling loafs and first steps in handling the pastry disc

Tuesday

• 09.00 a.m.- 13.00 p.m. Mixing dough with kneading machine, modelling loafs and first steps in handling the pastry disc 

Wednesday

• 09.00 a.m. - 13.00 p.m. Mixing dough with kneading machine, modelling loafs and first steps in handling the pastry disc 

Thursday

• 09.00 a.m.- 12.00 a.m. Mixing dough with kneading machine, modelling of loafs and handling the pastry disc 

• 12.00 a.m. - 13.00 p.m. Demonstrating how to bake Neapolitan Pizza

Friday

• 09.00 a.m. -12.00 a.m. . Mixing dough with kneading machine, modelling loafs and handling the pastry disc

• 12.00 a.m. -13.00 p.m. Baking pizza by the students

Afternoon hours (2nd form interactive)

From Tuesday to Friday 

• 16.30 p.m.- 18.30 p.m. Getting ready all the ingredients for pizza restaurant (tomato, mozzarella, basil, etc.)

• Organizing work with ovens (how to light and Neapolitan techniques of baking).

3rd Form (20 hours)

Monday

• 09.00 a.m.- 13.00 p.m. Mixing dough with kneading machine, modelling loafs and handling the pastry disc 

• 13.00 p.m. - 13.00 p.m. Demonstrating the stuffing for Neapolitan pizza.

Tuesday 

• 09.00 a.m.- 12.00 a.m. Mixing dough with kneading machine, modelling loafs and handling the pastry disc 

• 12.00 a.m - 13.00 p.m. Stuffing Neapolitan pizza by the students 

Wednesday

• 09.00 a.m.- 12.00 a.m. Mixing dough with kneading machine, modelling loafs and handling the pastry disc 

• 12.00 a.m.- 13.00 p.m. Stuffing Neapolitan pizza by the students 

Thurday

• 09.00 a.m.- 12.00 a.m. Mixing dough with kneading machine, modelling loafs and handling the pastry disc 

• 12.00 a.m.- 13.00 p.m. Stuffing Neapolitan Pizza by the students 

Friday

• 09.00 a.m.- 13.00 p.m. exams (students will have to make 6 pizzas, by meeting all the phases and the rules mentioned).

Afternoon Hours (3rd form interactive)

From Tuesday to Thursday

• 16.30 p.m.- 18.30 p.m. Getting ready all the ingredients for pizza restaurant (tomato, mozzarella, basil, etc.)

• Demonstrating work with ovens (how to light and Neapolitan techniques of baking).