Almost three years since we founded Elia's Pizza School in London, the results are more than encouraging. Dozens and dozens of our pizza students have done brilliantly and received a certificate from us, and, with our help, a high percentage of those have already found work, whilst others have successfully opened their pizzerias, both here in the UK and abroad.
This was made possible by:
• Towards the middle of the third week of study, we take videos of our students in action and publish these on YouTube and Facebook. At the same time, we help our students to publish advertisements on important job boards such as Gumtree, Job Rapido, Adzuna and others, which highlight their video, and problem solved - our students are taken on by various restaurant and pizzeria owners, sometimes even without a test, since they are seen in action in the film.
• Those who come to us because they want to open their own pizzeria know that our students learn not just how to make pizza, but also how to open and run a business: cost theories, menu compilation, personnel management, advertising the business, the various suppliers, as well as the complete list of things to buy for their business and how to make customers flock to their pizzeria from day one and - the card up their sleeve that will make them lots of money - how to keep them coming back again and again. And all this is included in the modest course fee.
It is now time, though, to make some improvements to our methods to boost results even more.
• Having realised that some of our students have been turned down for jobs because they did not know how to use an electric oven, we have been persuaded to introduce one or even two weeks of training with the aforementioned type of oven. From then on, our students will be better-prepared and the likelihood of them finding work will be even higher.
• We are making a second change to the course itself. Partial attendance will now also be possible, finishing in the first or second week, in line with their expectations or financial limitations.
• We want to believe that, even if we are altering our course prices slightly, this will not influence your decision too much. Our prices are already competitive compared with other schools.
• Finally, we have revised and improved the programme of study, breaking it up into various levels according to the level of ability our students wish to reach. We will even explain wholemeal flour dough as well as some elements of the metre-long pizza to those who have chosen to take the three-week course.
So have faith and click on the link above "Courses" and taste the detailed programme for yourselves.