 the teaching system

The teaching method G-Style

First of all I identified 4 steps of the

production process

  1-Dough   2-stretching   3-topping   4-cooking

I deconstructed any step in small actions

1) DOUGH -ingredients-mixing-"staglio"-storage-problem solving   2)STRETCHING -right proofing time-flour usage-movements-problem solving 3) TOPPINGS -ingredients-set-up strategy-sequence-quantity- problem solving 4) COOKING -timing-oven knowledge-paddle usage-problem solving

and then small actions again in smaller(when it possible)

1) DOUGH -ingredients -mixing -"staglio" -storage -problem solving
2)STRETCHING -right proofing time -flour usage -movements -problem solving
3) TOPPINGS -ingredients -set-up strategy -sequence -quantity -problm solving
4) COOKING -timing -oven knowledge -paddle usage -problem solving
-time-”punto di pasta” -weight range-rolling tecnique -doughlife -movements -visual appearance - dosage- tools - basics- marble- show - carbon dioxide direction- stretching area- dough care - preparation - mapping - cooking level - measuring tools - paddle usage1- paddle usage2 - working areas

 I asked to myself: “wich one of these actions are fundamentals to reach the final goal?, so I circled them

and by editing further to achive 20% of all actions I’m in line with the Pareto’s law (80/20).

DOUGH -ingredients -mixing -"staglio" -storage -problem solving -time -”punto di pasta” -weight range -rolling tecnique -doughlife -movements
STRETCHING -right proofing time -flour usage -movements -problem solving -visual appearance - dosage - tools - basics - marble - show - carbon dioxide direction - stretching area - dough care
TOPPINGS -ingredients -set-up strategy -sequence -quantity - problem solving - preparation - mapping - cooking level - measuring tools
COOKING -timing -oven knowledge -paddle usage -problem solving - working areas - paddle usage1 - paddle usage2

After it I only need to choose a right teaching sequence :)

paddle usage

basics

rolling technique
measuring tools
1) DOUGH -ingredients -mixing -"staglio" -storage -problem solving
2)STRETCHING -right proofing time -flour usage -movements -problem solving
3) TOPPINGS -ingredients-set-up strategy-sequence-quantity- problem solving 4) COOKING -timing-oven knowledge-paddle usage-problem solving

and then small actions again in smaller

(when it possible)

The teaching method G-Style

First of all I identified 4 steps of the

production process

  1-Dough   2-stretching   3-topping   4-cooking

I deconstructed any step in small actions

1) DOUGH -ingredients -mixing -"staglio" -storage -problem solving
2)STRETCHING -right proofing time -flour usage -movements -problem solving
3) TOPPINGS -ingredients -set-up strategy -sequence -quantity -problm solving
4) COOKING -timing -oven knowledge -paddle usage -problem solving
-time-”punto di pasta” -weight range-rolling tecnique
-doughlife
-movements -visual appearance - dosage- tools - basics- marble- show - carbon dioxide direction- stretching area- dough care - preparation - mapping - cooking level - measuring tools - paddle usage1- paddle usage2 - working areas

 I asked to myself: “wich one of these

actions are fundamentals to reach the

final goal?, so I circled them and by

editing further to achive 20% of all

actions I’m in line with the Pareto’s law

(80/20).

DOUGH -ingredients -mixing -"staglio" -storage -problem solving -time -”punto di pasta” -weight range -rolling tecnique -doughlife -movements
STRETCHING -right proofing time -flour usage -movements -problem solving -visual appearance - dosage - tools - basics - marble - show - carbon dioxide direction - stretching area - dough care
TOPPINGS -ingredients-set-up strategy-sequence-quantity- problem solving- preparation - mapping - cooking level - measuring tools COOKING -timing-oven knowledge-paddle usage-problem solving - working areas - paddle usage1- paddle usage2

After it I only need to choose a right teaching

sequence :)

paddle usage

basics

rolling technique
measuring tools