AIB

Practical Pizza Production Technology

Totally redesigned to incorporate more hands-on practice, ingredient quality control, and health trends

Agenda | Cancellation Policy | Enrollment and Location Information

Great pizza starts with great ingredients. Learn about the ins and outs of ingredients so that you can make sure your unique combination of dough, sauce, and toppings create a pizza that will have customers begging for more!

Explore fundamentals like ingredient functionality, freezing techniques, and take-and-bake options that apply to retail and wholesale pizza operations. Spend time learning how pans, tools, ovens, and other equipment impact your final product. 

Who should attend:

Whether you're a pizzeria owner, manager, or employee, or you're thinking about opening your own shop, this course is created with you in mind.

Learning objectives:

  1. Understand key manufacturing stages: mixing, proofing/retarding, assembly, and baking.
  2. Quality control points and waste management.
  3. Evaluate pizza kitchen design, organization, and efficiency.
  4. Stay ahead of health trends: low sodium, gluten-free, low carb, high fiber, gourmet pizzas.
  5. Evaluate pizza varieties based on customer preferences.

The Agenda for this course is currently under construction

Assesment methods

Instructor observation through labs and activities.

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Enrollment and Location Information

  • Phone: 800-633-5137
  • Online: Add to Cart below

If you would like to pay by check, please call Customer Service at 1-800-633-5137 (and select Option 1) for an accurate amount that will include applicable taxes.

 Description/Location:Dates:Tuition:

Practical Pizza Production Technology
Manhattan, KS, US

Oct 12- 15, 2015$1,800.00