Revision history of "PERSON RESPONSIBLE FOR FOOD PACKAGING: WORK EXPERIENCE SKILLS" (Q1801895)

Jump to navigation Jump to search

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

9 October 2024

  • curprev 18:3518:35, 9 October 2024DG Regio talk contribs 52,195 bytes −2 Changed label, description and/or aliases in pt
  • curprev 18:3518:35, 9 October 2024DG Regio talk contribs 52,197 bytes +5 Set a claim value: summary (P836): O PROJECTO DE FORMAÇÃO DE COMPETÊNCIAS PROFISSIONAIS É DIVIDIDADO EM 10 HORAS DE ORIENTAÇÃO DE CARREIRA (2 GRUPO INDIVIDUAL E 8 GRUPO), UM CURSO DE FORMAÇÃO DE 120 HORAS (1 EDIÇÃO EM PÁDUA, DESTINADA À EMBALAGEM DE PRODUTOS ALIMENTÍCIOS SÓLIDOS OU GRANULARES (STOCKS, CARNE CONGELADA, CARNE FRESCA E E ENCHIDOS ETC.), E UM EM VENCE ADICIONADO AO SECTOR DA EMBALAGEM DE PRODUTOS DE PEIXA, COM PARTICULAR NAS REFERÊNCIAS ÀS PEIXES FRESCAS, CONGELHADAS E R...

7 March 2024

12 June 2023

26 April 2023

8 April 2023

3 July 2022

  • curprev 06:2206:22, 3 July 2022DG Regio talk contribs 49,067 bytes +32,169 Changed label, description and/or aliases in da, el, hr, ro, sk, mt, pt, fi, pl, sl, cs, lt, lv, bg, hu, ga, sv, et, nl, fr, de, es, and other parts: Adding translations: da, el, hr, ro, sk, mt, pt, fi, pl, sl, cs, lt, lv, bg, hu, ga, sv, et,

10 February 2022

23 January 2022

22 December 2021

20 December 2021

10 December 2021

1 November 2020

15 July 2020

7 June 2020

23 March 2020

  • curprev 15:2715:27, 23 March 2020DG Regio talk contribs 9,500 bytes +986 Created claim: summary (P836): THE PROJECT OF PROFESSIONAL SKILLS TRAINING IS DIVIDED INTO 10 HOURS OF CAREER ORIENTATION (2 INDIVIDUAL AND 8 GROUP), A 120-HOUR TRAINING COURSE (1 EDITION IN PADUA, WITH FOCUS ON THE PACKAGING OF SOLID OR GRANULAR FOOD PRODUCTS (STOCKS, FROZEN MEAT, FRESH MEAT AND SAUSAGES ETC.), AND ONE IN VENICE ADDRESSED TO THE SECTOR OF THE PACKAGING OF FISH PRODUCTS, WITH PARTICULAR REFERENCE TO FRESH, FROZEN AND READY-TO-EAT FISH), 280 HOURS OF WORK PLAC...

21 March 2020

18 March 2020

11 March 2020

26 February 2020