THIRD YEAR IEFP SUBSECTOR VARI (Q2435362): Difference between revisions
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(Changed label, description and/or aliases in 2 languages: Changing unique label-description pair) |
(Changed label, description and/or aliases in 2 languages: Changing unique label-description pair) |
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| label / it | label / it | ||
PERCORSI TERZO ANNO IEFP COMPARTI | PERCORSI TERZO ANNO IEFP COMPARTI VARI | ||
| label / en | label / en | ||
THIRD YEAR IEFP SUBSECTOR | THIRD YEAR IEFP SUBSECTOR VARI | ||
Revision as of 07:57, 5 November 2020
Project Q2435362 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | THIRD YEAR IEFP SUBSECTOR VARI |
Project Q2435362 in Italy |
Statements
93,170.0 Euro
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186,340.0 Euro
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50.0 percent
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27 August 2019
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31 October 2020
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COOPERATIVA PER L'ATTIVITA' DI RICERCA, DIDATTICA E FORMAZIONE - SOCIETA' COOPERATIVA SOCIALE ONLUS
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45°54'5.26"N, 11°59'43.87"E
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VIENE PRESENTATO UN PROGETTO QUADRO COMPOSTO DA 2 INTERVENTI FORMATIVI DI TERZO ANNO DI UN PERCORSO TRIENNALE CHE GIUNGERA' A CONCLUSIONE NELL'A.F. 2019/2020 VOLTO ALLA QUALIFICAZIONE DEGLI ALLIEVI A DIFFERENTI PROFILI PROFESSIONALI QUALI: L'OPERATORE DELLA RISTORAZIONE: INDIRIZZO PREPARAZIONE PASTI E INDIRIZZO SERVIZI DI SALA BAR, ED OPERATORE DELLA TRASFORMAZIONE AGROALIMENTARE, FINALIZZATI AL CONSEGUIMENTO DI UNA QUALIFICA PROFESSIONALE DI LIVELLO EQF 3. PER CIASCUN PERCORSO E' COMPOSTO DA 1 INTERVENTI DI 990 ORE DI FORMAZIONE IN AULA PER L'APPRENDIMENTO DELLE COMPETENZE CULTURALI PREVISTI DAL DM 139/2007, E GLI STANDARD MINIMI DELLE COMPETENZE TECNICO PROFESSIONALE PREVISTI NEGLI ACCORDI STATO-REGIONI 2010, 2011 E 2012 PER TUTTE LE FIGURE SOPRA INDICATE, STAGE PER 160 ORE ED ED 1 INTERVENTO COI DELLA DURATA DI 25 ORE. (Italian)
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A FRAMEWORK PROJECT IS PRESENTED CONSISTING OF 2 THIRD YEAR TRAINING COURSES OF A THREE-YEAR COURSE ON THE BASIS OF A THREE-YEAR JOINT STUDY IN A.F. 2019/2020 FOR THE QUALIFICATION OF PUPILS IN DIFFERENT PROFESSIONAL PROFILES SUCH AS: THE RESTAURANT OPERATOR: MEALS PREPARATION AND ADDRESS FOR CAFETERIA SERVICES, AND FOOD PROCESSING OPERATOR, WITH A VIEW TO ACHIEVING A PROFESSIONAL QUALIFICATION AT EQF LEVEL 3. FOR EACH TRIP, IT CONSISTS OF 1 SPEECHES OF 990 HOURS OF TRAINING IN THE CHAMBER FOR THE LEARNING OF THE CULTURAL COMPETENCES FORESEEN IN MINISTERIAL DECREE 139/2007, AND THE MINIMUM STANDARDS OF TECHNICAL PROFESSIONAL EXPERTISE FORESEEN IN THE STATE-REGIONS AGREEMENTS 2010, 2011 AND 2012 FOR ALL OF THE ABOVE, STAGE FOR 160 HOURS, AND 1 COI INTERVENTION OF 25 HOURS DURATION. (English)
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Identifiers
H58D19000350009
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