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2021
2022
2023
2024
Type de formation
|
Classica |
10 |
100% |
0% |
| Napoletana | 6 | 100% | 0% |
|
In Pala, In Teglia & Foccacia |
5 | 100% | 0% |
| Sant Antonio | 6 | 100% | 0% |
| Poolish Biga | NC | NC | NC |
| Classica | 17 | 100% | 0% |
| Napoletana | 7 | 100% | 0% |
|
In Pala, In Teglia & Foccacia |
3 | 100% | 0% |
| Sant Antonio | NC | NC | NC |
| Poolish Biga | NC | NC | NC |
|
Classica |
16 |
100% |
0% |
| Napoletana | 7 | 100% | 0% |
|
In Pala, In Teglia & Foccacia |
4 | 100% | 0% |
| Sant Antonio | 4 | 100% | 0% |
| Poolish Biga | NC | NC | NC |
| Classica | 21 | 100% | 0% |
| Napoletana | NC | NC | NC |
|
In Pala, In Teglia & Foccacia |
NC | NC | NC |
| Sant Antonio | NC | NC | NC |
| Poolish Biga | à venir | à venir | à venir |
Nombre de stagiaires formés
Taux d’assiduité
Taux d’abandon