GLUTEN-FREE RECIPES FOR INNOVATIVE CATERING – ED. 2 (Q1963691): Difference between revisions
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(Created claim: summary (P836): THIS COURSE AIMS TO PROVIDE AND UPDATE THE TECHNICAL KNOWLEDGE ON THE THEME OF ‘GLUTEN FREE’. THE COURSE, CARRIED OUT IN COLLABORATION WITH THE AIC OF THE FVG (ITALIAN ASSOCIATION CELIAC DISEASE), 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 TO BE RESPECTED FOR COMPANIES WISHING TO PRODUCE AND OFFER GLUTEN...) |
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GLUTEN-FREE RECIPES FOR INNOVATIVE CATERING – ED. 2 | |||
Revision as of 12:09, 24 August 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | GLUTEN-FREE RECIPES FOR INNOVATIVE CATERING – ED. 2 |
Project in Italy financed by DG Regio |
Statements
1,498.8 Euro
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2,997.6 Euro
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50.0 percent
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29 February 2016
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31 August 2016
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31 May 2016
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CENTRO FORMAZIONE PROFESSIONALE CIVIDALE - SOCIETA' COOPERATIVA SOCIALE
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Q258533 (Deleted Item)
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46°4'31.80"N, 13°16'51.67"E
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IL PRESENTE CORSO SI PROPONE DI FORNIRE E AGGIORNARE LE CONOSCENZE TECNICHE SULLA TEMATICA DEL 'GLUTEN FREE'. IL CORSO, REALIZZATO IN COLLABORAZIONE CON L'AIC DEL FVG (ASSOCIAZIONE ITALIANA CELIACHIA), 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 ED Ê PERTANTO NECESSARIO ESSERE FORMATI E MANTENERSI AGGIORNATI SULLE TECNICHE E PROCEDURE DA SEGUIRE PER LA PREPARAZIONE E SOMMINISTRAZIONE DI PIETANZE GLUTEN-FREE SICURE E, NEL CONTEMPO, INVITANTI E CREATIVE. 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 'GLUTEN FREE' APPLICATA AI PRODOTTI DI CUCINA E RISTORAZIONE ALLO SCO (Italian)
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THIS COURSE AIMS TO PROVIDE AND UPDATE THE TECHNICAL KNOWLEDGE ON THE THEME OF ‘GLUTEN FREE’. THE COURSE, CARRIED OUT IN COLLABORATION WITH THE AIC OF THE FVG (ITALIAN ASSOCIATION CELIAC DISEASE), 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 TO BE RESPECTED FOR COMPANIES WISHING TO PRODUCE AND OFFER GLUTEN-FREE FOOD AND THEREFORE IT IS NECESSARY TO BE TRAINED AND KEEP UP TO DATE ON THE TECHNIQUES AND PROCEDURES TO BE FOLLOWED FOR THE PREPARATION AND ADMINISTRATION OF GLUTEN-FREE DISHES THAT ARE SAFE AND, AT THE SAME TIME, INVITING AND CREATIVE. THE REFERENCE 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 ‘GLUTEN FREE’ APPLIED TO COOKING AND CATERING PRODUCTS AT SCO (English)
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Identifiers
D79J16000300009
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