Q370758 (Q370758): Difference between revisions
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(Created claim: summary (P836): THIS TRAINING PROJECT, CARRIED OUT AT CIVIFM CIVIDALE DEL FRIULI (UDINE), AIMS TO BOOST THE SKILLS IN THE PUPILS, BOTH TRANSVERSAL AND PROFESSIONAL, NEEDED TO INCREASE THEIR LEVEL OF EMPLOYMENT IN THE REGIONAL LABOUR MARKET IN RELATION TO THE CATERING SECTOR. IT IS INTENDED TO PASS ON PROFESSIONAL SKILLS TO MAKE SIMPLE RESTAURANT MENUS SUITABLE FOR A CANTEEN OR PROCESS, ORGANISING THE DIFFERENT STAGES OF WORK, CHOOSING CAREFULLY THE RAW MATERIAL...) |
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| Property / summary | |||
THIS TRAINING PROJECT, CARRIED OUT AT CIVIFM CIVIDALE DEL FRIULI (UDINE), AIMS TO BOOST THE SKILLS IN THE PUPILS, BOTH TRANSVERSAL AND PROFESSIONAL, NEEDED TO INCREASE THEIR LEVEL OF EMPLOYMENT IN THE REGIONAL LABOUR MARKET IN RELATION TO THE CATERING SECTOR. IT IS INTENDED TO PASS ON PROFESSIONAL SKILLS TO MAKE SIMPLE RESTAURANT MENUS SUITABLE FOR A CANTEEN OR PROCESS, ORGANISING THE DIFFERENT STAGES OF WORK, CHOOSING CAREFULLY THE RAW MATERIALS, PREPARING THE SEMI-FINISHED PRODUCTS, COOKING THE PREPARATIONS AND ENSURING, FINALLY, THE LAYOUT OF THE DISHES AND TRAYS OF SCOPE. THE DURATION OF THE JOURNEY IS 300 HOURS. THE TARGET TO WHICH THIS COURSE APPLIES IS MADE UP OF PIPOL USERS IN THE 5 BRACKET, WHICH HAVE GIVEN THE ICC A TERRITORIAL COMPETENCE TO TAKE PART IN TRAINING IN THE RESTAURANT AREA. CONTENT OF (English) | |||
| Property / summary: THIS TRAINING PROJECT, CARRIED OUT AT CIVIFM CIVIDALE DEL FRIULI (UDINE), AIMS TO BOOST THE SKILLS IN THE PUPILS, BOTH TRANSVERSAL AND PROFESSIONAL, NEEDED TO INCREASE THEIR LEVEL OF EMPLOYMENT IN THE REGIONAL LABOUR MARKET IN RELATION TO THE CATERING SECTOR. IT IS INTENDED TO PASS ON PROFESSIONAL SKILLS TO MAKE SIMPLE RESTAURANT MENUS SUITABLE FOR A CANTEEN OR PROCESS, ORGANISING THE DIFFERENT STAGES OF WORK, CHOOSING CAREFULLY THE RAW MATERIALS, PREPARING THE SEMI-FINISHED PRODUCTS, COOKING THE PREPARATIONS AND ENSURING, FINALLY, THE LAYOUT OF THE DISHES AND TRAYS OF SCOPE. THE DURATION OF THE JOURNEY IS 300 HOURS. THE TARGET TO WHICH THIS COURSE APPLIES IS MADE UP OF PIPOL USERS IN THE 5 BRACKET, WHICH HAVE GIVEN THE ICC A TERRITORIAL COMPETENCE TO TAKE PART IN TRAINING IN THE RESTAURANT AREA. CONTENT OF (English) / rank | |||
Normal rank | |||
Revision as of 15:30, 3 March 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project in Italy financed by DG Regio |
Statements
19,290.0 Euro
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38,580.0 Euro
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50.0 percent
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12 April 2018
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3 July 2019
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29 September 2018
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ATI 3 UD - EN.A.I.P. FVG - PROGETTO GIOVANI E OCCUPABILITA'
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46°4'31.80"N, 13°16'51.67"E
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IL PRESENTE PROGETTO FORMATIVO, REALIZZATO PRESSO LA SEDE DI CIVIFORM DI CIVIDALE DEL FRIULI (UDINE), MIRA A POTENZIARE NEGLI ALLIEVI LE COMPETENZE, SIA TRASVERSALI CHE PROFESSIONALI, NECESSARIE AD AUMENTARE IL LORO LIVELLO DI OCCUPABILITà NEL MERCATO DEL LAVORO REGIONALE CON RIFERIMENTO AL SETTORE DELLA RISTORAZIONE. SI INTENDE TRASMETTERE LE COMPETENZE PROFESSIONALI PER REALIZZARE SEMPLICI MENU' DI RISTORAZIONE ADATTI AD UNA MENSA O AD UNA TRATTORIA, ORGANIZZANDOSI LE DIVERSE FASI DI LAVORO, SCEGLIENDO CON CURA LE MATERIE PRIME, PREDISPONENDO I SEMILAVORATI, REALIZZANDO LA COTTURA DEI PREPARATI E PROVVEDENDO, INFINE ALL'ALLESTIMENTO DEI PIATTI O DEI VASSOI DA PORTATA. LA DURATA DEL PERCORSO Ê DI 300 ORE SENZA STAGE. IL TARGET A CUI SI RIFERISCE IL CORSO Ê COSTITUITO DA UTENTI PIPOL PROFILATI NEL PORTALE IN FASCIA 5 CHE ABBIANO ESPRESSO AL CPI DI COMPETENZA TERRITORIALE IL LORO INTERESSAMENTO A FREQUENTARE UN PERCORSO FORMATIVO NELL'AREA DELLA RISTORAZIONE. I CONTENUTI DEL (Italian)
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THIS TRAINING PROJECT, CARRIED OUT AT CIVIFM CIVIDALE DEL FRIULI (UDINE), AIMS TO BOOST THE SKILLS IN THE PUPILS, BOTH TRANSVERSAL AND PROFESSIONAL, NEEDED TO INCREASE THEIR LEVEL OF EMPLOYMENT IN THE REGIONAL LABOUR MARKET IN RELATION TO THE CATERING SECTOR. IT IS INTENDED TO PASS ON PROFESSIONAL SKILLS TO MAKE SIMPLE RESTAURANT MENUS SUITABLE FOR A CANTEEN OR PROCESS, ORGANISING THE DIFFERENT STAGES OF WORK, CHOOSING CAREFULLY THE RAW MATERIALS, PREPARING THE SEMI-FINISHED PRODUCTS, COOKING THE PREPARATIONS AND ENSURING, FINALLY, THE LAYOUT OF THE DISHES AND TRAYS OF SCOPE. THE DURATION OF THE JOURNEY IS 300 HOURS. THE TARGET TO WHICH THIS COURSE APPLIES IS MADE UP OF PIPOL USERS IN THE 5 BRACKET, WHICH HAVE GIVEN THE ICC A TERRITORIAL COMPETENCE TO TAKE PART IN TRAINING IN THE RESTAURANT AREA. CONTENT OF (English)
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Identifiers
D75F18000240009
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