PIZZA-MAKER — PANIFICATOR (Q643244): Difference between revisions
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(Created claim: summary (P836): THIS PROJECT HAS ENSURED THAT THE OBJECTIVE OF THE PROJECT IS TO TRAIN 12 IMMIGRANTS AND TO JOIN THE PROFESSION TO THE PROFESSION OF PIZATOR/PANIFICATOR, PROFESSIONALIT, WHICH IS VERY MUCH REQUIRED IN THE PRODUCTIVE ECONOMIC ENVIRONMENT OF THIS ZONE (TOURISM AND CATERING). THE PROJECT ALSO ALLOWS FOR ENERGY SAVINGS AND ENVIRONMENTAL PROTECTION BY ENHANCING ENERGY EFFICIENCY AND OPTIMISING WASTE MANAGEMENT. THE MAIN PROJECT PARTNER RECRUITS THE P...) |
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Revision as of 05:06, 8 June 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | PIZZA-MAKER — PANIFICATOR |
Project in Italy financed by DG Regio |
Statements
44,583.0 Euro
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89,166.0 Euro
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50.0 percent
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3 October 2017
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13 December 2018
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14 December 2018
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CLS CONSORZIO LAVORATORI STUDENTI
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46°29'53.20"N, 11°21'17.21"E
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IL PROGETTO HA L¿OBIETTIVO DI FORMARE 12 IMMIGRATI E AVVIARLI ALLA PROFESSIONE DI PIZZAIOLO/PANIFICATORE, PROFESSIONALITà MOLTO RICHIESTA NEL CONTESTO ECONOMICO PRODUTTIVO DELL¿ALTO ADIGE (TURISMO E RISTORAZIONE). IL PROGETTO INOLTRE PERMETTE ANCHE IL RISPARMIO ENERGETICO E LA TUTELA DELL¿AMBIENTE GRAZIE ALL¿EFFICIENTAMENTO ENERGETICO E UNA GESTIONE OTTIMALE DEI RIFIUTI. IL PARTNER PRINCIPALE DI PROGETTO Ê LA PIZZERIA AL POSTILLION A BRONZOLO CHE RILASCERà AI PARTECIPAZIONE LA CERTIFICAZIONE PER LE FARINE SPECIALI ADATTE AD UN SEGMENTO DI CLIENTELA SEMPRE IN AUMENTO (CELIACI E INTOLLERANTI AL GLUTINE). RISULTATI ATTESI: 60 % DEI CORSISTI (A 12 MESI DALLA CONCLUSIONE DEL PERCORSO) CON UN CONTRATTO DI LAVORO O LIBERI PROFESSIONISTI O SOCI DI COOPERATIVA. OBIETTIVI ORIZZONTALI SONO IL POTENZIAMENTO DELLA COMPETITIVITà DELLE PMI IN QUANTO POTENZIA LA FORZA LAVORO NEL SETTORE PIZZERIE/PANETTERIE E L¿INNOVAZIONE SOCIALE IN QUANTO PERMETTE AGLI IMMIGRATI DI INTEGRARSI NEL NOSTRO PAES (Italian)
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THIS PROJECT HAS ENSURED THAT THE OBJECTIVE OF THE PROJECT IS TO TRAIN 12 IMMIGRANTS AND TO JOIN THE PROFESSION TO THE PROFESSION OF PIZATOR/PANIFICATOR, PROFESSIONALIT, WHICH IS VERY MUCH REQUIRED IN THE PRODUCTIVE ECONOMIC ENVIRONMENT OF THIS ZONE (TOURISM AND CATERING). THE PROJECT ALSO ALLOWS FOR ENERGY SAVINGS AND ENVIRONMENTAL PROTECTION BY ENHANCING ENERGY EFFICIENCY AND OPTIMISING WASTE MANAGEMENT. THE MAIN PROJECT PARTNER RECRUITS THE PIZZERIA TO POSTILLION TO BRONZOLE, WHO WILL ISSUE CERTIFICATION FOR SPECIAL FLOURS SUITABLE FOR AN INCREASING SEGMENT OF CUSTOMERS (PEOPLE INTOLERANT TO GLUTEN). RESULTS EXPECTED: 60 % OF THE TRAINEES (12 MONTHS FROM THE END OF THE JOURNEY) WITH A CONTRACT OF EMPLOYMENT OR MEMBERS OF THE PROFESSIONS OR COOPERATIVE MEMBERS. HORIZONTAL OBJECTIVES ARE TO ENHANCE THE COMPETITIVENESS OF SMES BY ENHANCING THE LABOUR FORCE IN THE PIZZERIAS SECTOR, AND INNOVATIVE SOCIAL INNOVATION AS IT ENABLES IMMIGRANTS TO INTEGRATE INTO OUR PAES. (English)
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Identifiers
B99D17016410001
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