PASTRY CHEF PG162AC0500005 (Q1665149): Difference between revisions
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(Created claim: summary (P836): THE QUALIFIED BAKER IS RESPONSIBLE FOR THE PRODUCTION (PREPARATION, PROCESSING, COOKING AND DECORATION) OF THE VARIOUS TYPES OF CAKES BELONGING TO THE PASTRY SHOP, USING FRESH RAW MATERIALS AND SEMI-WORKED CONFECTIONERY PRODUCTS. DEPENDING ON THE RECIPE, THE QUALIFIED PASTRY CHEF APPLIES THE PROCESSING PROCESS WITH THE POSSIBLE COOKING OR REFRIGERATION OF THE MIXTURE. LATER, PUò PERFORM THE DECORATION OF THE DESSERT, ACCORDING TO INDIVIDUAL CRE...) |
(Changed label, description and/or aliases in 1 language: Label in wikidata changed) |
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PASTRY CHEF PG162AC0500005 | |||
Revision as of 06:15, 24 August 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | PASTRY CHEF PG162AC0500005 |
Project in Italy financed by DG Regio |
Statements
1,260.0 Euro
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2,520.0 Euro
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50.0 percent
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13 February 2016
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30 October 2020
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UNIVERSITA' DEI SAPORI SOC. CONS. A R.L
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43°6'43.06"N, 12°23'20.44"E
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L¿ADDETTO QUALIFICATO PASTICCIERE PROVVEDE ALLA PRODUZIONE (PREPARAZIONE, LAVORAZIONE, COTTURA E DECORAZIONE) DEI VARI TIPI DI DOLCI APPARTENENTI ALLA PASTICCERIA, UTILIZZANDO MATERIE PRIME FRESCHE E PRODOTTI DOLCIARI SEMI-LAVORATI. A SECONDA DELLA RICETTA, L¿ADDETTO QUALIFICATO PASTICCIERE APPLICA IL PROCEDIMENTO DI LAVORAZIONE CON L¿EVENTUALE COTTURA OPPURE CON LA REFRIGERAZIONE DEL COMPOSTO. IN SEGUITO, PUò ESEGUIRE LA DECORAZIONE DEL DOLCE, SECONDO LA CREATIVITà INDIVIDUALE O IN BASE AD EVENTUALI PERSONALIZZAZIONI RICHIESTE DAL CLIENTE. PARTE DELLE ATTIVITà SVOLTE CONSISTONO NELLA SPERIMENTAZIONE E NELLA RICERCA DI NUOVE RICETTE. NEL CASO DI PICCOLE REALTà PRODUTTIVE, IL PASTICCIERE SI OCCUPA ANCHE DELLA VENDITA DEI PRODOTTI. (Italian)
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THE QUALIFIED BAKER IS RESPONSIBLE FOR THE PRODUCTION (PREPARATION, PROCESSING, COOKING AND DECORATION) OF THE VARIOUS TYPES OF CAKES BELONGING TO THE PASTRY SHOP, USING FRESH RAW MATERIALS AND SEMI-WORKED CONFECTIONERY PRODUCTS. DEPENDING ON THE RECIPE, THE QUALIFIED PASTRY CHEF APPLIES THE PROCESSING PROCESS WITH THE POSSIBLE COOKING OR REFRIGERATION OF THE MIXTURE. LATER, PUò PERFORM THE DECORATION OF THE DESSERT, ACCORDING TO INDIVIDUAL CREATIVITY OR ACCORDING TO ANY CUSTOMISATION REQUIRED BY THE CUSTOMER. PART OF THE ACTIVITIES CARRIED OUT CONSIST OF EXPERIMENTATION AND THE SEARCH FOR NEW RECIPES. IN THE CASE OF SMALL PRODUCTION REALITIES, THE PASTRY CHEF ALSO DEALS WITH THE SALE OF THE PRODUCTS. (English)
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Identifiers
J99J16000140007
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