... since 1953 we separate flour from bran ...
  • suola slide

Scuola Bianca

At Molini Pizzuti we are also focused on delivering  chances to learn and grow professionally through the activity of our  accredited ( Ente N° 314/01/2005) training centre :  “Scuola Bianca”.

 At our school we regularly organize  activities in collaboration with: Università di NapoliFood Science Department, Università degli Studi del Molise, Parco Scientifico e Teconlogico Moliseinnovazione, Istituto Tecnico I-P.I.A. di Napoli.

Our main target is to transfer skills and knowledge, to support young people to develop their skills in this field and to identify and propagate emerging trends.

Pizzeria courses

Hands-on Training: this course includes more than 20 hours of  hands-on practice and instruction.

Small Class Sizes:  For each class we admit maximum 10 students so this allows to give a lot of individual attention.

Intensive Learning: students  train for 5 full days.
Equipment:  Our classrooms  create an environment similar to a typical pizzeria.
We have all the equipments  and a wood burning oven for the cooking.

Instructors: Students are assisted by  two professional baking instructors  and a Food Technologist. Workshops:   Variousevents and workshops are  organized and included in this course to provide knowledge and inspiration.

Certificate of Attendance: At the end of the course  each student will receive a Certificate of Attendance.

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Pastry courses 

Hands-on Training: this course includes more than  60 hours of  hands-on practice and instruction.

Small Class Sizes:  For each class we admit maximum 10 students so this allows to give a lot of individual attention.

Intensive Learning: students  train for 5 full days.

Equipment:  Our classrooms  create an environment similar to a bakery shop.

Instructors: Students are assisted by one professional baking instructors   and a Food Technologist.  

Workshops:   Various events and workshops are  organized and included in this course to provide knowledge and inspiration.

Certificate of Attendance: At the end of the course  each student will receive a Certificate of Attendance.

Artisan breads courses

Hands-on Training: this course includes more than 40 hours of  hands-on practice and instruction.

Small Class Sizes:  For each class we admit maximum 10 students so this allows to give a lot of individual attention.

Intensive Learning: students  train for 5 full days.

Equipment:  Our classrooms  create an environment similar to a bakery.

Instructors: Students are assisted by professional bakers instructors and  a Food Technologist.

Workshops:   Variousevents and workshops are  organized and included in this course to provide knowledge and inspiration.

Certificate of Attendance: At the end of the course  each student will receive a Certificate of Attendance.

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Next courses

Pizzeria courses

Held on Pizzeria

19 March 2018

Pastry courses

Held on Pastry

9 April 2018

Bakery courses

Held on Artisan breads

9 March 2018

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Raffaele Fiorentino