I based my teaching on the level of the course. For home courses, I give a brief of theory and I start straight to the practise, teaching how to make a pizza dough at home, with different flour ( wholegrain dough, dough with seed,dough for dessert ).
For professional course, I teach all the theory and I explain all the type of equipment to be able to make the type of pizza dough we want in base of the type of equipment we have.
I am a professional Pizzaiolo and I am qualified Instructor specialized in dough with alternative flours. I have been teaching for 4 years and I have trained both people who wanted to learn pizza at home and people who wanted to become a professional and open their own business.
All my students have been able to work on their own after the course. The professional course students have found a job as Pizzaiolo really quick after the course, and 2 of them are running a kitchen.
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