COOK — LABIVES (Q644044): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item) |
(Changed label, description and/or aliases in 2 languages: Changing unique label-description pair) |
||
| description / en | description / en | ||
Project in Italy | Project Q644044 in Italy | ||
| description / it | description / it | ||
Progetto in Italia | Progetto Q644044 in Italia | ||
Revision as of 08:34, 31 October 2020
Project Q644044 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | COOK — LABIVES |
Project Q644044 in Italy |
Statements
54,486.0 Euro
0 references
108,972.0 Euro
0 references
50.0 percent
0 references
2 July 2018
0 references
29 February 2020
0 references
GOURMET'S INTERNATIONAL
0 references
Q265426 (Deleted Item)
0 references
46°40'10.38"N, 11°9'33.91"E
0 references
IL PERCORSO FORMATIVO Ê FOCALIZZATO SULLO SVILUPPO DI COMPETENZE TECNICO-PROFESSIONALI IN MATERIA DI PRODUZIONE, CONSERVAZIONE ED EROGAZIONE DI ALIMENTI, LA FORMAZIONE RISPETTO AI REGOLAMENTI E ALLE NORMATIVE IGIENICO-SANITARIE, LA FORMAZIONE DI COMPETENZE TRASVERSALI, SOPRATTUTTO QUELLE LEGATE ALLA COMUNICAZIONE IN ITALIANO, TEDESCO E ALLE COMPETENZE SOCIALI E CIVICHE. NNNVERRANNO FORNITE CONOSCENZE GENERALI E SPECIFICHE PER LA COMPRENSIONE DELLA CULTURA DEL CIBO, ITALIANA ED ALTOATESINA.NNNPER QUESTA FIGURA PROFESSIONALE Ê PREVEDIBILE UN INSERIMENTO LAVORATIVO NEL SETTORE DELLA RISTORAZIONE. IL PERCORSO FORNIRà INOLTRE LA POSSIBILITà DI EFFETTUARE UNO STAGE PROFESSIONALIZZANTE ALL¿INTERNO DI STRUTTURE TURISTICO-ALBERGHIERE. (Italian)
0 references
THIS TRAINING COURSE FOCUSES ON THE DEVELOPMENT OF TECHNICAL AND PROFESSIONAL SKILLS IN FOOD PRODUCTION, PRESERVATION AND DELIVERY, TRAINING AS COMPARED TO REGULATIONS AND HYGIENE REGULATIONS, TRAINING OF TRANSVERSAL SKILLS, ESPECIALLY THOSE RELATED TO COMMUNICATION IN ITALIAN, GERMAN AND SOCIAL AND CIVIC COMPETENCES. NNNVERANNO PROVIDED GENERAL AND SPECIFIC KNOWLEDGE FOR THE UNDERSTANDING OF THE FOOD CULTURE, ITALIAN AND ALTOATESNNA.NNNFOR THIS PROFESSION, A JOB INSERTION IN THE RESTAURANT SECTOR COULD BE EXPECTED. IN ADDITION, THE PROCEDURE WILL MAKE IT POSSIBLE TO CARRY OUT A VOCATIONAL STAGE WITHIN A TOURIST AND HOTEL STRUCTURE. (English)
0 references
THIS TRAINING COURSE FOCUSES ON THE DEVELOPMENT OF TECHNICAL AND PROFESSIONAL SKILLS IN FOOD PRODUCTION, PRESERVATION AND DELIVERY, TRAINING AS COMPARED TO REGULATIONS AND HYGIENE REGULATIONS, TRAINING OF TRANSVERSAL SKILLS, ESPECIALLY THOSE RELATED TO COMMUNICATION IN ITALIAN, GERMAN AND SOCIAL AND CIVIC COMPETENCES. NNNVERANNO PROVIDED GENERAL AND SPECIFIC KNOWLEDGE FOR THE UNDERSTANDING OF THE FOOD CULTURE, ITALIAN AND ALTOATESNNA.NNNFOR THIS PROFESSION, A JOB INSERTION IN THE RESTAURANT SECTOR COULD BE EXPECTED. IN ADDITION, THE PROCEDURE WILL MAKE IT POSSIBLE TO CARRY OUT A VOCATIONAL STAGE WITHIN A TOURIST AND HOTEL STRUCTURE. (English)
0 references
Identifiers
B37D18000800001
0 references