Q1958221 (Q1958221): Difference between revisions
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(Created claim: summary (P836): THIS COURSE AIMS TO PROVIDE AND UPDATE TECHNICAL KNOWLEDGE ON THE THEME OF ‘SPECIAL CUSTOMER KITCHEN’. THE COURSE, CARRIED OUT IN COLLABORATION WITH THE AIC OF THE FVG (ITALIAN ASSOCIATION CELIAC DISEASE), WITH L’AILI DEL FVG (ITALIAN ASSOCIATION LATTO-INTOLERANT) AND WITH INSU' (ASSOCIATION YOUNG DIABETICS) AIMS TO INNOVATE THE PRODUCTION PROCESSES IN COMPANIES THAT OFFER CATERING SERVICES IN ORDER TO RESPOND ADEQUATELY TO THE EVOLUTIONS OF THE...) |
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| Property / summary | |||
THIS COURSE AIMS TO PROVIDE AND UPDATE TECHNICAL KNOWLEDGE ON THE THEME OF ‘SPECIAL CUSTOMER KITCHEN’. THE COURSE, CARRIED OUT IN COLLABORATION WITH THE AIC OF THE FVG (ITALIAN ASSOCIATION CELIAC DISEASE), WITH L’AILI DEL FVG (ITALIAN ASSOCIATION LATTO-INTOLERANT) AND WITH INSU' (ASSOCIATION YOUNG DIABETICS) AIMS TO INNOVATE THE PRODUCTION PROCESSES IN COMPANIES THAT OFFER CATERING SERVICES IN ORDER TO RESPOND ADEQUATELY TO THE EVOLUTIONS OF THE MARKET AND CONSUMPTION. THERE ARE STRICT RULES FOR COMPANIES THAT WANT TO PRODUCE AND OFFER GLUTEN-FREE FOOD, FOR PEOPLE WHO ARE INTOLERANT TO LACTOSE, FOR CUSTOMERS WHO CHOOSE HALAL OR KOSHER CUISINE. THE TARGET OF THIS COURSE IS IDENTIFIED AS EMPLOYEES OF COMPANIES IN THE REGION AND UNEMPLOYED WHO WANT TO ACQUIRE IN-DEPTH KNOWLEDGE AND TECHNOLOGICAL SKILLS ON THE PRODUCTION OF RECIPES FOR SPECIAL CUSTOMERS. THE COURSE WILL ALLOW, IN FACT (English) | |||
| Property / summary: THIS COURSE AIMS TO PROVIDE AND UPDATE TECHNICAL KNOWLEDGE ON THE THEME OF ‘SPECIAL CUSTOMER KITCHEN’. THE COURSE, CARRIED OUT IN COLLABORATION WITH THE AIC OF THE FVG (ITALIAN ASSOCIATION CELIAC DISEASE), WITH L’AILI DEL FVG (ITALIAN ASSOCIATION LATTO-INTOLERANT) AND WITH INSU' (ASSOCIATION YOUNG DIABETICS) AIMS TO INNOVATE THE PRODUCTION PROCESSES IN COMPANIES THAT OFFER CATERING SERVICES IN ORDER TO RESPOND ADEQUATELY TO THE EVOLUTIONS OF THE MARKET AND CONSUMPTION. THERE ARE STRICT RULES FOR COMPANIES THAT WANT TO PRODUCE AND OFFER GLUTEN-FREE FOOD, FOR PEOPLE WHO ARE INTOLERANT TO LACTOSE, FOR CUSTOMERS WHO CHOOSE HALAL OR KOSHER CUISINE. THE TARGET OF THIS COURSE IS IDENTIFIED AS EMPLOYEES OF COMPANIES IN THE REGION AND UNEMPLOYED WHO WANT TO ACQUIRE IN-DEPTH KNOWLEDGE AND TECHNOLOGICAL SKILLS ON THE PRODUCTION OF RECIPES FOR SPECIAL CUSTOMERS. THE COURSE WILL ALLOW, IN FACT (English) / rank | |||
Normal rank | |||
Revision as of 21:39, 20 August 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project in Italy financed by DG Regio |
Statements
1,896.0 Euro
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3,792.0 Euro
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50.0 percent
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21 December 2016
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18 May 2017
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16 April 2017
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CENTRO FORMAZIONE PROFESSIONALE CIVIDALE - SOCIETA' COOPERATIVA SOCIALE
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Q258533 (Deleted Item)
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45°40'37.52"N, 13°45'12.31"E
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IL PRESENTE CORSO MIRA A FORNIRE E AD AGGIORNARE LE CONOSCENZE TECNICHE SULLA TEMATICA DELLA 'CUCINA PER CLIENTI SPECIALI'. IL CORSO, REALIZZATO IN COLLABORAZIONE CON L'AIC DEL FVG (ASSOCIAZIONE ITALIANA CELIACHIA), CON L'AILI DEL FVG (ASSOCIAZIONE ITALIANA LATTO-INTOLLERANTI) E CON INSU' (ASSOCIAZIONE GIOVANI DIABETICI) SI PROPONE DI INNOVARE I PROCESSI PRODUTTIVI NELLE AZIENDE CHE OFFRONO SERVIZI DI RISTORAZIONE AL FINE DI RISPONDERE ADEGUATAMENTE ALLE EVOLUZIONI DEL MERCATO E DEI CONSUMI. ESISTONO DELLE SEVERE REGOLE DA RISPETTARE PER LE AZIENDE CHE INTENDONO PRODURRE E OFFRIRE PRODOTTI ALIMENTARI SENZA GLUTINE, PER PERSONE INTOLLERANTI AL LATTOSIO, PER CLIENTI CHE SCELGONO LA CUCINA HALAL O QUELLA KOSHER. IL TARGET DI RIFERIMENTO DEL CORSO IN OGGETTO SI IDENTIFICA IN LAVORATORI DIPENDENTI DI IMPRESE DELLA REGIONE E DISOCCUPATI CHE VOGLIONO ACQUISIRE CONOSCENZE APPROFONDITE E COMPETENZE TECNOLOGICHE SULLA PRODUZIONE DI RICETTE PER CLIENTI SPECIALI. IL CORSO CONSENTIRÃ , INFATTI (Italian)
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THIS COURSE AIMS TO PROVIDE AND UPDATE TECHNICAL KNOWLEDGE ON THE THEME OF ‘SPECIAL CUSTOMER KITCHEN’. THE COURSE, CARRIED OUT IN COLLABORATION WITH THE AIC OF THE FVG (ITALIAN ASSOCIATION CELIAC DISEASE), WITH L’AILI DEL FVG (ITALIAN ASSOCIATION LATTO-INTOLERANT) AND WITH INSU' (ASSOCIATION YOUNG DIABETICS) AIMS TO INNOVATE THE PRODUCTION PROCESSES IN COMPANIES THAT OFFER CATERING SERVICES IN ORDER TO RESPOND ADEQUATELY TO THE EVOLUTIONS OF THE MARKET AND CONSUMPTION. THERE ARE STRICT RULES FOR COMPANIES THAT WANT TO PRODUCE AND OFFER GLUTEN-FREE FOOD, FOR PEOPLE WHO ARE INTOLERANT TO LACTOSE, FOR CUSTOMERS WHO CHOOSE HALAL OR KOSHER CUISINE. THE TARGET OF THIS COURSE IS IDENTIFIED AS EMPLOYEES OF COMPANIES IN THE REGION AND UNEMPLOYED WHO WANT TO ACQUIRE IN-DEPTH KNOWLEDGE AND TECHNOLOGICAL SKILLS ON THE PRODUCTION OF RECIPES FOR SPECIAL CUSTOMERS. THE COURSE WILL ALLOW, IN FACT (English)
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Identifiers
D99D17000970009
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