2ND QUALIFICATION AND STRATEGY TO COMPETE IN THE PASTRY DIVISION (Q2166758): Difference between revisions
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Revision as of 15:57, 8 June 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | 2ND QUALIFICATION AND STRATEGY TO COMPETE IN THE PASTRY DIVISION |
Project in Italy financed by DG Regio |
Statements
65,884.0 Euro
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126,700.0 Euro
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52.0 percent
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3 April 2019
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3 June 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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LINEA 3 Ê RIVOLTA A N° 15 GIOVANI ED ADULTI DISOCCUPATI E INOCCUPATI PER IL CONSEGUIMENTO DEL TITOLO DI QUALIFICA PROFESSIONALE PER UN TOTALE DI 827 H.LA LINEA 3 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 (Italian)
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LINE 3 ÃS FOR N° 15 YOUNG AND UNEMPLOYED PERSONS WHO ARE UNEMPLOYED AND UNOCCUPIED IN ORDER TO OBTAIN PROFESSIONAL QUALIFICATION FOR A TOTAL OF 827 H.LA LINE 3 Ê 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 STUDENT WILL BE RESPONSIBLE FOR FOOD SAFETY AND HEALTH AND HYGIENE RULES, AND WILL NOT BE COVERED BY THE PROVISIONS OF THE LEGISLATION. (English)
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Identifiers
F14J19000130009
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