PROCESSING TECHNIQUES FOR AGRICULTURAL PRODUCTS (Q4272573): Difference between revisions
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(Changed label, description and/or aliases in en: Setting new description) |
(Changed label, description and/or aliases in en, and other parts: Adding English translations) |
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PROCESSING TECHNIQUES FOR AGRICULTURAL PRODUCTS | |||||||||||||||
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THE TECHNICAL COURSE OF PROCESSING AGRICULTURAL PRODUCTS, LASTING 200 HOURS, AIMS TO FORM A FIGURE WHO IS ABLE TO MANAGE THE DIFFERENT STAGES OF PROCESSING VEGETABLES AND FRUIT FOR THEIR PROCESSING INTO PRESERVES, JUICES AND JAMS. THE FOLLOWING MAIN TOPICS WILL BE ADDRESSED: — SELECTION, CLEANING AND CLEANING OF VEGETABLES AND FRUITS; — FOOD AND COMMODITY CHARACTERISTICS OF RAW MATERIALS; — VEGETABLE AND FRUIT PROCESSING TECHNIQUES; — CHARACTERISTICS AND MAINTENANCE OF THE EQUIPMENT USED; — PACKAGING AND MARKETING OF FINISHED PROCESSED PRODUCTS. PARTICULAR EMPHASIS WILL BE PLACED ON FOOD SAFETY AND WORKPLACES, WITH SPECIFIC TRAINING ON FOOD HANDLING (LR 21/2005, ART. 5) FUNCTIONAL TO PRACTICAL EXERCISES, TO BE CARRIED OUT AT THE PREMISES OF THE KITCHEN OF THE INSTITUTE. (English) | |||||||||||||||
| Property / summary: THE TECHNICAL COURSE OF PROCESSING AGRICULTURAL PRODUCTS, LASTING 200 HOURS, AIMS TO FORM A FIGURE WHO IS ABLE TO MANAGE THE DIFFERENT STAGES OF PROCESSING VEGETABLES AND FRUIT FOR THEIR PROCESSING INTO PRESERVES, JUICES AND JAMS. THE FOLLOWING MAIN TOPICS WILL BE ADDRESSED: — SELECTION, CLEANING AND CLEANING OF VEGETABLES AND FRUITS; — FOOD AND COMMODITY CHARACTERISTICS OF RAW MATERIALS; — VEGETABLE AND FRUIT PROCESSING TECHNIQUES; — CHARACTERISTICS AND MAINTENANCE OF THE EQUIPMENT USED; — PACKAGING AND MARKETING OF FINISHED PROCESSED PRODUCTS. PARTICULAR EMPHASIS WILL BE PLACED ON FOOD SAFETY AND WORKPLACES, WITH SPECIFIC TRAINING ON FOOD HANDLING (LR 21/2005, ART. 5) FUNCTIONAL TO PRACTICAL EXERCISES, TO BE CARRIED OUT AT THE PREMISES OF THE KITCHEN OF THE INSTITUTE. (English) / rank | |||||||||||||||
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| Property / summary: THE TECHNICAL COURSE OF PROCESSING AGRICULTURAL PRODUCTS, LASTING 200 HOURS, AIMS TO FORM A FIGURE WHO IS ABLE TO MANAGE THE DIFFERENT STAGES OF PROCESSING VEGETABLES AND FRUIT FOR THEIR PROCESSING INTO PRESERVES, JUICES AND JAMS. THE FOLLOWING MAIN TOPICS WILL BE ADDRESSED: — SELECTION, CLEANING AND CLEANING OF VEGETABLES AND FRUITS; — FOOD AND COMMODITY CHARACTERISTICS OF RAW MATERIALS; — VEGETABLE AND FRUIT PROCESSING TECHNIQUES; — CHARACTERISTICS AND MAINTENANCE OF THE EQUIPMENT USED; — PACKAGING AND MARKETING OF FINISHED PROCESSED PRODUCTS. PARTICULAR EMPHASIS WILL BE PLACED ON FOOD SAFETY AND WORKPLACES, WITH SPECIFIC TRAINING ON FOOD HANDLING (LR 21/2005, ART. 5) FUNCTIONAL TO PRACTICAL EXERCISES, TO BE CARRIED OUT AT THE PREMISES OF THE KITCHEN OF THE INSTITUTE. (English) / qualifier | |||||||||||||||
point in time: 2 February 2022
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Revision as of 13:05, 2 February 2022
Project Q4272573 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | PROCESSING TECHNIQUES FOR AGRICULTURAL PRODUCTS |
Project Q4272573 in Italy |
Statements
12,100.0 Euro
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23,529.0 Euro
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51.43 percent
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CE.F.A.P. - CENTRO PER L'EDUCAZIONE E LA FORMAZIONE AGRICOLA PERMANENTE
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IL CORSO TECNICHE DI TRASFORMAZIONE PRODOTTI AGRICOLI, DELLA DURATA DI 200 ORE, INTENDE FORMARE UNA FIGURA CHE SIA IN GRADO DI GESTIRE LE DIVERSE FASI DI LAVORAZIONE DI ORTAGGI E FRUTTA PER LA LORO TRASFORMAZIONE IN CONSERVE, SUCCHI E CONFETTURE. SARANNO AFFRONTATI I SEGUENTI ARGOMENTI PRINCIPALI: - SELEZIONE, PULIZIA E MONDATURA DI VERDURE E FRUTTA; - CARATTERISTICHE ALIMENTARI E MERCEOLOGICHE DELLE MATERIE PRIME; - TECNICHE DI TRASFORMAZIONE DI ORTAGGI E FRUTTA; - CARATTERISTICHE E MANUTENZIONE DELLE ATTREZZATURE UTILIZZATE; - CONFEZIONAMENTO E COMMERCIALIZZAZIONE DEI PRODOTTI TRASFORMATI FINITI. SI DARÃ PARTICOLARE RISALTO ALLA SICUREZZA ALIMENTARE E DEI LUOGHI DI LAVORO, CON UNA FORMAZIONE SPECIFICA SULLA MANIPOLAZIONE ALIMENTARE (LR 21/2005, ART. 5) FUNZIONALE ALLE ESERCITAZIONI PRATICHE, DA SVOLGERE PRESSO I LOCALI DELLA CUCINA DELLÂ ISTITUTO. (Italian)
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THE TECHNICAL COURSE OF PROCESSING AGRICULTURAL PRODUCTS, LASTING 200 HOURS, AIMS TO FORM A FIGURE WHO IS ABLE TO MANAGE THE DIFFERENT STAGES OF PROCESSING VEGETABLES AND FRUIT FOR THEIR PROCESSING INTO PRESERVES, JUICES AND JAMS. THE FOLLOWING MAIN TOPICS WILL BE ADDRESSED: — SELECTION, CLEANING AND CLEANING OF VEGETABLES AND FRUITS; — FOOD AND COMMODITY CHARACTERISTICS OF RAW MATERIALS; — VEGETABLE AND FRUIT PROCESSING TECHNIQUES; — CHARACTERISTICS AND MAINTENANCE OF THE EQUIPMENT USED; — PACKAGING AND MARKETING OF FINISHED PROCESSED PRODUCTS. PARTICULAR EMPHASIS WILL BE PLACED ON FOOD SAFETY AND WORKPLACES, WITH SPECIFIC TRAINING ON FOOD HANDLING (LR 21/2005, ART. 5) FUNCTIONAL TO PRACTICAL EXERCISES, TO BE CARRIED OUT AT THE PREMISES OF THE KITCHEN OF THE INSTITUTE. (English)
2 February 2022
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TOLMEZZO
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