Bread, Pizza, Focaccia Bread and Savoury Pies Course - Badge
Name
Bread, Pizza, Focaccia Bread and Savoury Pies Course.
Issuer
The School of Italian Cooking.
Issued since 10 March 2017.
Description
The holder of this Badge has attended one or both of the Bread Course and the Pizza, Focaccia Bread and Savoury Pies Course held by the School of Italian Cuisine. Completion of one or both of the courses allows the student to acquire general skills, competencies and knowledge of making leavened products, as well as using correct operational techniques and working procedures in accordance with hygiene/health standards in force. The teaching programme of the Bread Course is held in 2 lessons lasting 3 hours each. The teaching programme of the Pizza, Focaccia Bread and Savoury Pies Course is held in 3 lessons lasting 3 hours each.
Badge Criteria
To obtain the Bread, Pizza, Focaccia Bread and Savoury Pies Course Badge, attendance is required of one or both of the Bread Course and the Pizza, Focaccia Bread and Savoury Pies Course. The courses are held more than once in the same year (10 sessions each in four-monthly periods). For information on the next sessions please click here http: //scuola. lacucinaitaliana.it/corsi/ or contact the School administration: scuola@lacucinaitaliana.it , tel 02 49748004.
Skills
The holder of this Badge has demonstrated that he or she possesses and knows how to use the following SKILLS: making preparations based on leavened dough; using appropriate work techniques for the various flours used; devising different products on a leavened basis; assessing the quality of products used; and the following SOFT SKILLS: planning work processes, taking account of available time and resources; working in a group and developing relational capacities; capacity for resolving problems taking into account the timings required for preparation. The holder of this Badge has also successfully acquired KNOWLEDGE relating to: the main techniques of leavening; the properties of the various flours; the techniques of cooking leavened products; the standards of hygiene/health regulations; the techniques of preservation of leavened products.
Tags
Food, Italiancuisine, Foodservice