THE ART OF THE FURNACE: PIZZA AND FOCACCIA (Q1773190): Difference between revisions
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(Created claim: summary (P836): Â Â OF THE FURNACE: PIZZA AND FOCCEAÂ AIMS TO PROVIDE SPECIALIST TRAINING FOR THE UNEMPLOYED AND IN PARTICULAR FOR THOSE WHO ARE AT GREATER RISK OF BEING MARGINALISED IN THE LABOUR MARKET. ACCURACY OF TECHNICAL LEARNING FOR THE PREPARATION AND IMPLEMENTATION OF PIZZA AND FOCACCEP.TOURISM SHOULD BE THE REFERENCE FOR THE TOURISM SECTOR. THE STATISTICAL DATA PRESENTED IN THE REGIONAL DIRECTORY CLEARLY SHOW THAT THIS IS ONE OF THE AREAS OF PRODUCT...) |
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Revision as of 17:21, 7 June 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | THE ART OF THE FURNACE: PIZZA AND FOCACCIA |
Project in Italy financed by DG Regio |
Statements
39,108.74 Euro
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78,217.5 Euro
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50.0 percent
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27 September 2017
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9 April 2019
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14 October 2018
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PROGETTO FORMAZIONE S.R.L.
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¿L¿ARTE DEL FORNO: PIZZA E FOCACCE¿ VUOLE FORNIRE UNA FORMAZIONE SPECIALISTICA AI DISOCCUPATI ED IN PARTICOLARE A QUANTI SIANO A MAGGIOR RISCHIO DI MARGINALIZZAZIONE NEL MERCATO DEL LAVORO. L¿OBIETTIVO Ê L¿APPRENDIMENTO DELLE TECNICHE PER LA PREPARAZIONE E LA REALIZZAZIONE DI PIZZA E FOCACCE.IL SETTORE PROFESSIONALE DI RIFERIMENTO Ê QUELLO TURISTICO. DAI DATI STATISTICI PRESENTATI NELL¿ANNUARIO REGIONALE EMERGE IN MANIERA CHIARA COME QUESTO SIA UNO DEGLI AMBITI PRODUTTIVI AD AVER SEGNATO IN VALLE UNA LIEVE CRESCITA, RIUSCENDO PER DI PIù AD INFLUENZARE POSITIVAMENTE ANCHE ALTRI SETTORI. OLTRE A CIò VA EVIDENZIATO CHE TALE FIGURA PUò TROVARE UNA PROPRIA COLLOCAZIONE LAVORATIVA IN CONTESTI ORGANIZZATIVI DIFFERENTI (PIZZERIE, RISTORANTI, ALBERGHI, FOCACCERIE, PIZZE AL TAGLIO). CIò OFFRE ALL¿ALLIEVO ANCHE UN VENTAGLIO AMPIO DI STRUTTURE NELLE QUALI INSERIRSI E NELLE QUALI SPECIALIZZARE LE PROPRIE COMPETENZE.I PREREQUISITI SONO: BUONE CAPACITà DI ADATTAMENTO AGLI ORARI DI LAVOR (Italian)
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  OF THE FURNACE: PIZZA AND FOCCEA AIMS TO PROVIDE SPECIALIST TRAINING FOR THE UNEMPLOYED AND IN PARTICULAR FOR THOSE WHO ARE AT GREATER RISK OF BEING MARGINALISED IN THE LABOUR MARKET. ACCURACY OF TECHNICAL LEARNING FOR THE PREPARATION AND IMPLEMENTATION OF PIZZA AND FOCACCEP.TOURISM SHOULD BE THE REFERENCE FOR THE TOURISM SECTOR. THE STATISTICAL DATA PRESENTED IN THE REGIONAL DIRECTORY CLEARLY SHOW THAT THIS IS ONE OF THE AREAS OF PRODUCTION, WHICH HAS MARKED A SLIGHT GROWTH IN THE VALLEY, AND CAN ALSO HAVE A POSITIVE IMPACT ON OTHER SECTORS. IN ADDITION TO THE MATTER, IT SHOULD BE NOTED THAT THIS FIGURE CAN ALSO BE FOUND IN DIFFERENT ORGANISATIONAL CONTEXTS (PIZZERIAS, RESTAURANTS, HOTELS, OUTBREAKS, PIZZAS WHEN CUT). THIS WILL ALSO PROVIDE THIS STUDENT WITH A WIDE RANGE OF STRUCTURES IN WHICH TO LOCATE AND IN WHICH TO SPECIALISE THEIR SKILLS. THESE ARE: BEST MEETING CAPACITY TO ADAPT TO WORKING HOURS (English)
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Identifiers
B56J17001070009
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