JAPANESE CUISINE SUSHI (Q1958288): Difference between revisions
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(Changed label, description and/or aliases in 1 language: Label in wikidata changed) |
(Changed label, description and/or aliases in 2 languages: Changing unique label-description pair) |
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| description / en | description / en | ||
Project in Italy | Project Q1958288 in Italy | ||
| description / it | description / it | ||
Progetto in Italia | Progetto Q1958288 in Italia | ||
Revision as of 18:13, 1 November 2020
Project Q1958288 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | JAPANESE CUISINE SUSHI |
Project Q1958288 in Italy |
Statements
1,462.8 Euro
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2,925.6 Euro
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50.0 percent
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29 December 2016
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24 May 2018
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15 April 2017
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IAL INNOVAZIONE APPRENDIMENTO LAVORO FRIULI VENEZIA GIULIA S.R.L IMPRESA SOCIALE
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IL PROFILO DI RIFERIMENTO DELL'AZIONE FORMATIVA Ê QUELLO DELL'ADDETTO AI SERVIZI DI RISTORAZIONE - CUOCO-. IL CORSO PREVEDE L'APPROFONDIMENTO DELLE TECNICHE DI CUCINA GIAPPONESE CON PARTICOLARE ATTENZIONE ALL'ACQUISIZIONE DI COMPETENZE ED ABILITà RELATIVAMENTE ALLA SFILETTATURA E PREPARAZIONE DEL PESCE CRUDO E ALLA PREDISPOSIZIONE DI ALCUNE RICETTE TIPICHE DELLA CUCINA GIAPPONESE, IN PARTICOLARE SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI E URAMAKI. (Italian)
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THE REFERENCE PROFILE OF THE TRAINING IS THAT OF THE CATERING SERVICES – CUOCO-. THE COURSE INCLUDES THE DEEPENING OF JAPANESE COOKING TECHNIQUES WITH PARTICULAR ATTENTION TO THE ACQUISITION OF SKILLS AND SKILLS REGARDING THE FILLING AND PREPARATION OF RAW FISH AND THE PREPARATION OF SOME TYPICAL RECIPES OF JAPANESE CUISINE, IN PARTICULAR SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI AND URAMAKI. (English)
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Identifiers
D49D17000360009
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