Neapolitan pizza chef (in attendance)

The course aims to provide skills covering the entire process of preparing Neapolitan pizza. The indicated competency units refer to the expected outcomes related to the ADA ( 23.01.04 - Pizza Preparation) , the sequence ( definition of the offer and supervision of the catering service, preparation of food and beverages, and packaging of pre-cooked or raw foods), the process ( Catering Services) , and the SEP (23 - Tourist Services) of the Atlas of Work.

The course is held at the Pizzeria di Idee Insieme laboratory located in via Ferrante Imparato 192 - San Giovanni a Teduccio (Na) within the Malvagni structure (part of Centro Mercato 2) with equipment and tools necessary for an efficient implementation of the training course.

A Neapolitan pizza chef works in the restaurant industry, overseeing the entire process of preparing Neapolitan pizza according to recipes and specifications that govern its preparation. He or she performs all stages of the process, from making the dough, to shaping it into loaves, managing the leavening, fermentation, and proper storage of the dough, preparing the toppings, and finally rolling out the dough disc and topping it. He or she oversees the final baking process and placing the pizza on plates or in special food packaging. He or she is responsible for maintaining optimal hygiene and cleanliness in his or her work area and managing the self-monitoring system for food safety.

OBJECTIVES: The course aims to provide skills covering the entire process of making Neapolitan pizza. The indicated competency units refer to the expected outcomes related to the ADA (23.01.04 - Pizza Preparation), the sequence (defining the offering and supervising food service, preparing food and beverages, and packaging pre-cooked or raw foods), the process (Food Services), and the SEP (23 - Tourism Services) of the Atlas of Work.

The student will achieve the following objectives:

1. Prepare pizza dough, carefully monitoring the maturation and leavening phases and storing the dough loaves to prevent them from drying out. Prepare, handle and store ingredients, condiments and fillings correctly, ensuring their quality, freshness and compliance with hygiene and health regulations.
2. Prepare pizza toppings/fillings, according to the recipes provided, applying the methods for preserving semi-finished products in view of their subsequent use
3. Prepare pizzas and focaccias for baking, according to recipes, using previously prepared dough and adding the toppings and baking them using the oven provided. In addition to these, the objectives set out in the mandatory lessons relating to the rights and duties of temporary workers and safety in the workplace are also covered.

FUNDING BODY: Forma.Temp

PROMOTING BODY: New Frontiers Work spa

IMPLEMENTING BODY: Idee Insieme soc.coop.soc.

COST: free (funded by Forma.Temp )

DURATION: 160 hours from 29 SEPTEMBER to 4 DECEMBER 2026 – 39 04-hour IN- PERSON days

CERTIFICATE: attendance of at least 70% of the total project hours and/or achievement of the defined objectives. Additionally, for recipients without training credits, attendance of at least 90% of the "General Health and Safety" module and at least 70% of the "Rights and Responsibilities of Temporary Workers" module;

CLASSROOM LESSONS: Tuesday to Friday from 1:30 pm to 5:30 pm at Via Ferrante Imparato, 192 – Naples easily reachable by Circumvesuviana or car/motorbike;

LOCATION: Via Ferrante Imparato, 192 - San Giovanni a Teduccio (Na)

PARTICIPATION REQUIREMENTS: The course is aimed at temporary work candidates (both unemployed and out of work) registered and selected by the Employment Agency;

- for foreigners, knowledge of the Italian language and grammar, even if NOT certified;

PARTICIPATION: Those who have joined will be contacted by email or telephone to confirm ( by 6:00 pm on 28/09/2026) their participation from 9:00 am on 29/09/2026 at the location where the pizza making laboratories are located.

INFORMATION: For any further information, please call NUOVE FRONTIERE LAVORO spa at 081.19335800