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Entrenamiento

We are hopeful that the coronavirus curve is flattening and we are beginning to see the light at the end of the tunnel. When this crisis will be over, the world will need all of us and the food industry will start back stronger than ever. We will be called upon to do what we do best: to bring people together teaching the art of making genuine food not only to feed our need but our soul; and to improve our health and the health of our planet.

The top priority is the health and safety of our students, instructors, and community monitoring the situation closely and planning a full return to our teaching mission.

Starting from June 1st 2020, we will resume the training courses at the Accademia della Pizza Napoletana located in Los Angeles limited to one student for session.

Our number one concern is the health, safety, and vibrancy of both our instructors and our students, biding by all local, state, and federal mandates, taking special precautions to safeguard their health and developing and implementing appropriate policies, in accordance with Federal, State, and local regulations and guidance, and informed by industry best practices, regarding:
- Social distancing and protective equipment;
- Temperature checks;
- Sanitation and disinfection of all the working areas and tools;
- Mandatory use of face protective masks

During the entire period in which the student and the instructor will interact, we will implement the practice of good hygiene like: - Regularly washing hands with soap and water or use hand sanitizer, especially after touching frequently used items or surfaces.
- Avoid touching face.
- Sneeze or cough into a tissue, or the using face coverings.

Todos los cursos, se realizan semanalmente en la Accademia della Pizza Napoletana Napoletana en Los Ángeles, California, se centran en el arte de hacer pizza napolitana cocinada en un horno de leña.
Los instructores son maestros Pizzaioli certificados por AVPN con más de 10 años de experiencia en la enseñanza.
Los cursos de 4 niveles incluyen un uniforme, un manual tutorial (con fotos y recetas) y una canasta de regalo.

Curso básico

Este curso de 6 horas está diseñado para todos los amantes de la pizza que quieran aprender a hacer una pizza en casa y cocinarla de manera simple en cocina o en horno de leña al aire libre.

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Curso regular

El curso de 3 días se recomienda para personas que quieran aprender a hacer pizzas con fines profesionales y quienes se quieran desempeñar como Pizzaiolo en una pizzería napolitana.

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Curso intensivo

El curso de 5 días se recomienda para las personas que deseen abrir una pizzería napolitana y quieren transmitir todas las habilidades y herramientas de formación al equipo de trabajo.

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Curso especializado

Este curso de un día tiene como objetivo enseñar cómo preparar otros platillos napoletanos, diferentes a la pizza, como la pizza frita, integral y sin gluten.

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