The Modern Bakery and Pizzeria Course is an intensive course designed to learn new and traditional techniques of bread makingpizza dough preparation. The program starts with the basics of the craft and progresses to the most modern techniques in line with emerging trends in the bakery, pizzeria and contemporary baking industry. The Modern Bakery and Pizzeria Course trains future Bakery Chefs and pizza makers by imparting technical, managerial and cultural soft skills. The teaching embraces the fundamental elements forworking in traditional bakery environments or in a modern Bakery setting, as well as in large hôtelleriechains and in commercial catering in Italy and abroad.

Graduates of food and wine and hospitality schools, food service operator wishing to professionalize, operator in the white arts, baking, catering sector even if not in possession of a degree with a minimum of 3 months of practical experience.

The course consists of: 9-week residential phase of study and practice at Castel di Pietra. 2 to 3 months of internship. Final exam.

History and culture of the white art, bakery management, bakery theory and technique, bakery practice and large leavened goods, masterclasseswith great master bakers, viennoiserieand artistic bread.

At the end of the internship phase, the Modern Bakery Course closes with the final examination verifying the skills acquired andthe awarding of the diploma of "Bakery Chef "