Starter School

Concepts and approach to direct kneading, food cost basics and explanation of the differences between direct and indirect kneading, in order to introduce the participant and future pizza chef to what will be the intermediate course.

Duration: 3 days.

Hours: 9:00 to 14:00 or 14:00 to 19:00, depending on the needs of the participant.

Location: 47 chemin des Belosses Ambilly 74100 - or online.

Certificate recognized by Feder Pizzaioli throughout Europe.

Free kit included:

• 1 T-shirt

• 1 cap

• 1 apron

Starter School video course included: all my knowledge at the click of a button.