PIZZERIA AND BREAD TECHNIQUES (Q2130958): Difference between revisions
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Revision as of 08:36, 17 July 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | PIZZERIA AND BREAD TECHNIQUES |
Project in Italy financed by DG Regio |
Statements
12,700.0 Euro
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25,400.0 Euro
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50.0 percent
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15 February 2017
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25 October 2018
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27 September 2017
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FORLINC FORMAZIONE ORIENTAMENTO LAVORATORI IN CRISI
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46°4'8.69"N, 12°35'26.12"E
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IL PRESENTE PROGETTO FA RIFERIMENTO A DUE FIGURE PROFESSIONALI, IL PANETTIERE E IL PIZZAIOLO. DURANTE IL CORSO VERRANNO FORNITE LE COMPETENZE PER LA PREPARAZIONE DEGLI IMPASTI DI PANE E PIZZA IN PALA ED IN TEGLIA. IL CORSO Ê RIVOLTO A PERSONE DISOCCUPATE PROVENIENTI DA CRISI OCCUPAZIONALI E SI TERRà IN ORARIO DIURNO. (Italian)
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THIS PROJECT REFERS TO TWO PROFESSIONALS, BAKERS AND THE PIZZA-MAKER. DURING THE COURSE, THE SKILLS FOR PREPARING BREAD DOUGH AND PIZZA IN A SHOVEL AND IN THE BAKING PROCESS WILL BE PROVIDED. THIS COURSE APPLIES TO PEOPLE WHO ARE UNEMPLOYED FROM THE EMPLOYMENT CRISIS AND WILL BE PUT ON A DAY TO DAY TIME. (English)
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Identifiers
D29D16004660009
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