AID CUOCO_8 (Q2420832): Difference between revisions
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(Created claim: summary (P836): Support for the supply of goods and services to ensure the performance of the executive must guarantee the individual * individual * of the division of performance of the PAASTI TO CLIMITS. THE PREPARATION OF THE RAW MATERIALS (VEGETABLES, FRUITS, MEAT, FISH), THE PREPARATION OF SEMI-FINISHED PRODUCTS (FUNDS, BINDERS, SAUCES, FRESH PASTA AND GNOCCHI, COOKING APPLIANCES, ETC.), THE PREPARATION OF SIMPLE DISHES AND THE STANDARD DISHES AND TRAYS OF...) |
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| Property / programme: Friuli-Venezia Giulia - ESF / rank | |||
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Revision as of 03:45, 24 March 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | AID CUOCO_8 |
Project in Italy financed by DG Regio |
Statements
33,705.0 Euro
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67,410.0 Euro
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50.0 percent
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29 December 2016
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17 May 2018
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11 August 2017
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IAL INNOVAZIONE APPRENDIMENTO LAVORO FRIULI VENEZIA GIULIA S.R.L IMPRESA SOCIALE
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46°4'8.69"N, 12°35'26.12"E
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L'AIUTO CUOCO Ê UNA FIGURA ESECUTIVA CHE GARANTISCE IL SUPPORTO AL *individuo* LE DIVERSE FASI DI PREPARAZIONE DEI PASTI DA SERVIRE AI CLIENTI. LA SUA ATTIVITà Ê IN PARTICOLARE RIVOLTA ALLA PREPARAZIONE DELLE MATERIE PRIME (VERDURA, FRUTTA, CARNE, PESCE), ALLA PREPARAZIONE DEI SEMILAVORATI (FONDI, LEGANTI, SALSE, PASTA E GNOCCHI FRESCHI, APPARECCHI DA CUCINA, ECC.), ALLA PREPARAZIONE DI SEMPLICI PIATTI E ALL'ALLESTIMENTO STANDARD DI PIATTI E VASSOI DA PORTATA. GESTISCE, INOLTRE, LA PULIZIA E LA SANIFICAZIONE DEGLI AMBIENTI E DELLE ATTREZZATURE, LO STOCCAGGIO IN MAGAZZINO DELLE MATERIE PRIME E LA CONSERVAZIONE DEI SEMILAVORATI IN CELLA FRIGORIFERA, RISPETTANDO QUANTO PREVISTO DAL SISTEMA DI AUTOCONTROLLO PER LA SICUREZZA E L'IGIENE DEI PRODOTTI ALIMENTARI. IL CORSO RILASCIA UNA QUALIFICA DI BASE ABBREVIATA E VIENE REALIZZATO IN COLLABORAZIONE CON ENTI PUBBLICI DEL TERRITORIO (CPI, COR, AMBITI SOCIALI, USSM) (Italian)
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Support for the supply of goods and services to ensure the performance of the executive must guarantee the individual * individual * of the division of performance of the PAASTI TO CLIMITS. THE PREPARATION OF THE RAW MATERIALS (VEGETABLES, FRUITS, MEAT, FISH), THE PREPARATION OF SEMI-FINISHED PRODUCTS (FUNDS, BINDERS, SAUCES, FRESH PASTA AND GNOCCHI, COOKING APPLIANCES, ETC.), THE PREPARATION OF SIMPLE DISHES AND THE STANDARD DISHES AND TRAYS OF SCOPE. IT MAINTAINS, IN ADDITION, THE CLEANING AND SANITISING OF THE PREMISES AND EQUIPMENT, THE STORAGE OF RAW MATERIALS AND THE STORAGE OF SEMI-FINISHED PRODUCTS IN A COLD STORE, IN ACCORDANCE WITH THE OWN-CHECKS SYSTEM FOR FOOD SAFETY AND HYGIENE. THE COURSE ISSUES A SHORTENED BASIC QUALIFICATION AND IS CARRIED OUT IN COLLABORATION WITH PUBLIC AUTHORITIES IN THE AREA (ICC, COR, SOCIAL FIELDS, USSMS) (English)
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Identifiers
D39D17000780009
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