Specialization Courses

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Specialization Courses

They are 2-3 days (depending on the subject) “full immersion” courses on a particular specialization. Ideal for all those who want to add a new product to their gastronomic offer or simply want to raise the level of their knowledge in a particular discipline.

Specialization Courses

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Indirect Dough

Indirect Dough (Biga, Poolish, Autolysis)All the secrets directly from the most influential Mills R&D Centers worldwide on new mixing techniques and new products; so that you are up to date and can offer the best product in your Pizzeria or Bakery. Are you interested? Give us your

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Baking

Baking Bake your own BREAD in your Restaurant or Pizzeria; Learn new techniques that you can perform with the machinery that you already have without additional investments. Optimize your preparation as much as possible by offering your customers the Best home made fresh bread !! Are you interested?

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The Foccaccia

The Foccaccia The FOCACCIA or Focaccia Bread is undoubtedly the most requested product by Restaurants, Ovens and Pizzerias for its versatility and multiple uses; Crunchy or soft, Genovese or Pugliese style, easy to produce and to store. Learn the production, conservation and regeneration operations to have a TOP product between your offer!

Specialization Courses

MATERIAL

– Manuals with theory, recipes and procedures.
– All the material used in the course.
– Conventions and discounts for accommodation.

Specialization Courses

PRICE

The price of each 3 days SPECIALIZATION COURSE is

800€

It is SUBSIDIZED in most of the Autonomous Communities up to 50%!!!

CALL US FOR MORE INFORMATION!!

I’m interested

“A unique and different experience”

PizzaSchool.es

“The best professional training to complement your establishment”

PizzaSchool.es