AIB

Agenda

Agenda is subject to change. Please review our dress code.

Day 1

Time Activity
8:00 a.m. Welcome and Introductions 
9:00 a.m. Pizza Industry Trends and Demographics
9:45 a.m. Break
10:00 a.m. Flour Science and Technology
  • Discuss why the composition of lour is important
  • Identify the major and minor parts of wheat
  • Identify the different types of wheat
11:00 a.m. Function of Ingredients in Pizza Dough
  • Describe the function and applications of ingredients used in pizza dough production
12:00 p.m. Lunch (On your own)
1:00 p.m. Dough Additives
  • Identify where dough additives are used and their advantages 
2:00 p.m. Dough Making
  • Review key control points in formulating, mixing, fermenting (proofing), and retarding of pizza dough
3:00 p.m. Break
3:15 p.m. Ingredients and Assembly
  • Explore proofers, dividers, rollers, pizza presses, and pans available in pizza applications and techniques to assemble pizzas.
4:00 p.m. Pizza Ovens
  • Compare impingement vs. deck oven use for pizza baking
5:00 p.m. Adjourn for the day

Day 2

Time Activity
8:00 a.m. Review of Previous Day - Question & Answer
8:30 a.m. Pizza Sauce Quality and Performance
  • Describe types of pizza sauce, ingredients and formulation
9:00 a.m. Cheese Quality and Performance 
  • Explain how cheese quality impacts performance in pizza applications. 
10:00 a.m. Break
10:15 a.m. Meat Toppings Quality and Performance
  • Relate types of meats toppings available for use in pizza making. 
11:15 a.m.  Other Toppings
  • Identify ingredients such as vegetables, seeds, and other things used to garnish pizzas. 
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab
  • Make pizza dough and sauce with ingredient variations. 
5:00 p.m. Adjourn for the day

Day 3

Time Activity
8:00 a.m. Review of yesterday - Question and Answer
8:30 a.m. Dough Management 
  • Compare equipment and methods used to make pizza dough in retail pezzerias and commissaries
  • Discuss key control points of making and using frozen dough
10:00 a.m. Break
10:15 a.m. Specialty Pizzas
  • Describe the ingredient, formulations and processing differences of different styles of pizza. 
11:15 a.m. Waste and Dough Cost
  • Define costs related to pizza processing and key areas of waste to avoid. 
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab
  • Form, top, and bake variations of pizzas. 
5:00 p.m. Adjourn for the day

Day 4

Time Activity
8:00 a.m. Review of Previous Day
  • Evaluate and discuss pizzas made during the course
9:00 a.m. Pizza Pans
  • Discover pan materials and usage in pizza baking.
10:00 a.m. Break
10:15 a.m. New Product Development 
  • Discuss current trends and healthier pizza options such as gluten free, reduced sodium, ect. 
11:00 a.m. Course Review and Wrap-up
12:00 p.m. Seminar Concludes
Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Define, discuss, describe and apply function of ingredients in various pizza dough formulations.
  • Hands on experience using different ingredients, equipment and processes to make dough and fully cooked pizzas
  • Evaluate, discuss and critique trouble shooting guide on common issues related to pizza production
  • Recall, define, discuss, describe and apply processing techniques used for the production of various pizza type products.
  • Enhance background knowledge relating to pizza and associated products and their ingredient and processing technology.
  • Discuss techniques to develop and deliver healthier pizza options including: gluten-free, reduced sodium, etc.
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