QUALIFICATION AND STRATEGIES TO COMPETE IN THE CONFECTIONERY SECTOR, ACTION 3 (Q2166072): Difference between revisions
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(Created claim: summary (P836): LINE 3 OF THE PROJECT IS DESIGNED TO CREATE A PROFESSIONAL FIGURE THROUGH SPECIALISED PASTRY AND CAKES SKILLS AND OPERATIONAL AND OPERATIONAL SKILLS IN THE PREPARATION OF PASTRY PRODUCTS UNDER THE GUIDANCE AND TEACHING OF QUALIFIED TEACHERS (PUPILS IN LINE 2) OF PASTRY AND WHITE ART. THE PROJECT WILL BE PUT ON THE TABLE IN THE CHAMBER AND WILL BE ACTIVE IN THE LABORATORY AND A PERIOD OF WORK EXPERIENCE IN THE CASE OF PASTRY FIRMS. AT THE END OF...) |
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| Property / summary | |||
LINE 3 OF THE PROJECT IS DESIGNED TO CREATE A PROFESSIONAL FIGURE THROUGH SPECIALISED PASTRY AND CAKES SKILLS AND OPERATIONAL AND OPERATIONAL SKILLS IN THE PREPARATION OF PASTRY PRODUCTS UNDER THE GUIDANCE AND TEACHING OF QUALIFIED TEACHERS (PUPILS IN LINE 2) OF PASTRY AND WHITE ART. THE PROJECT WILL BE PUT ON THE TABLE IN THE CHAMBER AND WILL BE ACTIVE IN THE LABORATORY AND A PERIOD OF WORK EXPERIENCE IN THE CASE OF PASTRY FIRMS. AT THE END OF THE TRAINING COURSE, THE STUDENT WILL BE ABLE TO IMPLEMENT TRADITIONAL BASIC PASTRY AND CAKES AND TO LEARN ABOUT THE TECHNIQUES OF NEW TRENDS IN MODERN PASTRY AND CAKES, FOCUSING ON THE USE OF FOOD PRODUCTS. IN ADDITION, THE STUDENTS WILL BE RESPONSIBLE FOR FOOD SAFETY AND HEALTH AND HYGIENE RULES, AND THE KNOWLEDGE OF THE HISTORY AND CULTURAL CULTURE OF THE REGIONS OF ITALY, WITH PARTICULAR REFERENCE TO THAT OF THE RIE PROVINCE. (English) | |||
| Property / summary: LINE 3 OF THE PROJECT IS DESIGNED TO CREATE A PROFESSIONAL FIGURE THROUGH SPECIALISED PASTRY AND CAKES SKILLS AND OPERATIONAL AND OPERATIONAL SKILLS IN THE PREPARATION OF PASTRY PRODUCTS UNDER THE GUIDANCE AND TEACHING OF QUALIFIED TEACHERS (PUPILS IN LINE 2) OF PASTRY AND WHITE ART. THE PROJECT WILL BE PUT ON THE TABLE IN THE CHAMBER AND WILL BE ACTIVE IN THE LABORATORY AND A PERIOD OF WORK EXPERIENCE IN THE CASE OF PASTRY FIRMS. AT THE END OF THE TRAINING COURSE, THE STUDENT WILL BE ABLE TO IMPLEMENT TRADITIONAL BASIC PASTRY AND CAKES AND TO LEARN ABOUT THE TECHNIQUES OF NEW TRENDS IN MODERN PASTRY AND CAKES, FOCUSING ON THE USE OF FOOD PRODUCTS. IN ADDITION, THE STUDENTS WILL BE RESPONSIBLE FOR FOOD SAFETY AND HEALTH AND HYGIENE RULES, AND THE KNOWLEDGE OF THE HISTORY AND CULTURAL CULTURE OF THE REGIONS OF ITALY, WITH PARTICULAR REFERENCE TO THAT OF THE RIE PROVINCE. (English) / rank | |||
Normal rank | |||
Revision as of 10:58, 23 March 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | QUALIFICATION AND STRATEGIES TO COMPETE IN THE CONFECTIONERY SECTOR, ACTION 3 |
Project in Italy financed by DG Regio |
Statements
69,580.0 Euro
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139,160.0 Euro
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50.0 percent
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13 June 2018
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13 July 2020
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LA CORTE DI ELIA GRILLOTTI
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42°24'6.08"N, 12°51'46.80"E
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LA LINEA 3 DEL PROGETTO Ê FINALIZZATA A CREARE UNA FIGURA PROFESSIONALE ATTRAVERSO COMPETENZE SPECIALISTICHE DI PASTICCERIA ED ELEVATE ABILITà PRATICHE ED OPERATIVE SULLA PREPARAZIONE DI PRODOTTI DI PASTICCERIA SOTTO LA GUIDA E L'INSEGNAMENTO DI QUALIFICATI DOCENTI (ALLIEVI DELLA LINEA 2) DI PASTICCERIA E ARTE BIANCA. IL PROGETTO PREVEDE ATTIVITà TEORICHE IN AULA E ATTIVITà PRATICHE IN LABORATORIO ED UN PERIODO DI STAGE IN AZIENDE DELLA PASTICCERIA. AL TERMINE DEL PERCORSO FORMATIVO LO STUDENTE SARà IN GRADO DI REALIZZARE LE PREPARAZIONI DI PASTICCERIA DI BASE TRADIZIONALI E DI CONOSCERE LE TECNICHE DELLE NUOVE TENDENZE DELLA PASTICCERIA MODERNA PONENDO LA MASSIMA ATTENZIONE NELL'UTILIZZO DEI PRODOTTI ALIMENTARI. LO STUDENTE INOLTRE ACQUISIRà COMPETENZE LEGATE ALLA SICUREZZA ALIMENTARE E CONOSCERà LE NORMATIVE IGIENICO SANITARIE, NONCHé LA CONOSCENZA DELLA STORIA E DELLA CULTURA DELLA PASTICCERIA DELLE REGIONI D'ITALIA CON PARTICOLARE RIFERIMENTO A QUELLA DELLA PROVINCIA DI RIE (Italian)
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LINE 3 OF THE PROJECT IS DESIGNED TO CREATE A PROFESSIONAL FIGURE THROUGH SPECIALISED PASTRY AND CAKES SKILLS AND OPERATIONAL AND OPERATIONAL SKILLS IN THE PREPARATION OF PASTRY PRODUCTS UNDER THE GUIDANCE AND TEACHING OF QUALIFIED TEACHERS (PUPILS IN LINE 2) OF PASTRY AND WHITE ART. THE PROJECT WILL BE PUT ON THE TABLE IN THE CHAMBER AND WILL BE ACTIVE IN THE LABORATORY AND A PERIOD OF WORK EXPERIENCE IN THE CASE OF PASTRY FIRMS. AT THE END OF THE TRAINING COURSE, THE STUDENT WILL BE ABLE TO IMPLEMENT TRADITIONAL BASIC PASTRY AND CAKES AND TO LEARN ABOUT THE TECHNIQUES OF NEW TRENDS IN MODERN PASTRY AND CAKES, FOCUSING ON THE USE OF FOOD PRODUCTS. IN ADDITION, THE STUDENTS WILL BE RESPONSIBLE FOR FOOD SAFETY AND HEALTH AND HYGIENE RULES, AND THE KNOWLEDGE OF THE HISTORY AND CULTURAL CULTURE OF THE REGIONS OF ITALY, WITH PARTICULAR REFERENCE TO THAT OF THE RIE PROVINCE. (English)
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Identifiers
F82J18000530009
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