AID CUOCO (Q440819): Difference between revisions
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(Removed claim: summary (P836): THE QUALIFIED ASSISTANT’S TRAINING COURSE WILL BE CARRIED OUT AT THE ENAIP SITE OF TOLMEZZO (CU); HAS A TOTAL DURATION OF 600 HOURS, OF WHICH 240 HOURS HAVE BEEN COMPLETED. THE REFERENCE PROFILE INCLUDES THE INCLUSION OF THE COOK, WHICH IS THE EXECUTIVE FIGURE WHICH ENSURES SUPPORT FOR THE COOK DURING THE VARIOUS STAGES OF THE PREPARATION OF MEALS TO BE USED BY THE CUSTOMERS. THE PREPARATION OF THE RAW MATERIALS (VEGETABLES, FRUITS, MEAT, FIS...) |
(Created claim: summary (P836): THE QUALIFICATION COURSE FOR CHEF HELP WILL BE CARRIED OUT AT THE ENAIP HEADQUARTERS IN TOLMEZZO (UD); IT HAS A TOTAL DURATION OF 600 HOURS, OF WHICH 240 ARE INTERNSHIPS. THE REFERENCE PROFILE Ê LÂAIUTO COOK, THAT IS THE EXECUTIVE FIGURE THAT GUARANTEES SUPPORT TO THE COOK DURING THE DIFFERENT STAGES OF PREPARATION OF MEALS TO BE SERVED TO CUSTOMERS. ITS ACTIVITY IS AIMED IN PARTICULAR AT THE PREPARATION OF RAW MATERIALS (GREEN, FRUIT, MEAT, F...) |
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THE QUALIFICATION COURSE FOR CHEF HELP WILL BE CARRIED OUT AT THE ENAIP HEADQUARTERS IN TOLMEZZO (UD); IT HAS A TOTAL DURATION OF 600 HOURS, OF WHICH 240 ARE INTERNSHIPS. THE REFERENCE PROFILE Ê LÂAIUTO COOK, THAT IS THE EXECUTIVE FIGURE THAT GUARANTEES SUPPORT TO THE COOK DURING THE DIFFERENT STAGES OF PREPARATION OF MEALS TO BE SERVED TO CUSTOMERS. ITS ACTIVITY IS AIMED IN PARTICULAR AT THE PREPARATION OF RAW MATERIALS (GREEN, FRUIT, MEAT, FISH), THE PREPARATION OF SEMI-FINISHED PRODUCTS (FUNDS, BINDERS, SAUCES, PASTA AND FRESH DUMPLINGS, COOKING APPLIANCES, ETC.), THE PREPARATION OF SIMPLE DISHES AND STANDARD PREPARATION OF DISHES AND TRAYS. IT ALSO MANAGES THE CLEANING AND SANITATION OF THE ROOMS AND EQUIPMENT, THE STORAGE OF RAW MATERIALS IN THE WAREHOUSE AND THE STORAGE OF SEMI-FINISHED PRODUCTS IN THE COLD ROOM, RESPECTING THE REQUIREMENTS OF THE SELF-CONTROL SYSTEM FOR THE SAFETY AND HYGIENE OF FOOD PRODUCTS. THERE IS A DAILY FREQUENCY (English) | |||||||||||||||
| Property / summary: THE QUALIFICATION COURSE FOR CHEF HELP WILL BE CARRIED OUT AT THE ENAIP HEADQUARTERS IN TOLMEZZO (UD); IT HAS A TOTAL DURATION OF 600 HOURS, OF WHICH 240 ARE INTERNSHIPS. THE REFERENCE PROFILE Ê LÂAIUTO COOK, THAT IS THE EXECUTIVE FIGURE THAT GUARANTEES SUPPORT TO THE COOK DURING THE DIFFERENT STAGES OF PREPARATION OF MEALS TO BE SERVED TO CUSTOMERS. ITS ACTIVITY IS AIMED IN PARTICULAR AT THE PREPARATION OF RAW MATERIALS (GREEN, FRUIT, MEAT, FISH), THE PREPARATION OF SEMI-FINISHED PRODUCTS (FUNDS, BINDERS, SAUCES, PASTA AND FRESH DUMPLINGS, COOKING APPLIANCES, ETC.), THE PREPARATION OF SIMPLE DISHES AND STANDARD PREPARATION OF DISHES AND TRAYS. IT ALSO MANAGES THE CLEANING AND SANITATION OF THE ROOMS AND EQUIPMENT, THE STORAGE OF RAW MATERIALS IN THE WAREHOUSE AND THE STORAGE OF SEMI-FINISHED PRODUCTS IN THE COLD ROOM, RESPECTING THE REQUIREMENTS OF THE SELF-CONTROL SYSTEM FOR THE SAFETY AND HYGIENE OF FOOD PRODUCTS. THERE IS A DAILY FREQUENCY (English) / rank | |||||||||||||||
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| Property / summary: THE QUALIFICATION COURSE FOR CHEF HELP WILL BE CARRIED OUT AT THE ENAIP HEADQUARTERS IN TOLMEZZO (UD); IT HAS A TOTAL DURATION OF 600 HOURS, OF WHICH 240 ARE INTERNSHIPS. THE REFERENCE PROFILE Ê LÂAIUTO COOK, THAT IS THE EXECUTIVE FIGURE THAT GUARANTEES SUPPORT TO THE COOK DURING THE DIFFERENT STAGES OF PREPARATION OF MEALS TO BE SERVED TO CUSTOMERS. ITS ACTIVITY IS AIMED IN PARTICULAR AT THE PREPARATION OF RAW MATERIALS (GREEN, FRUIT, MEAT, FISH), THE PREPARATION OF SEMI-FINISHED PRODUCTS (FUNDS, BINDERS, SAUCES, PASTA AND FRESH DUMPLINGS, COOKING APPLIANCES, ETC.), THE PREPARATION OF SIMPLE DISHES AND STANDARD PREPARATION OF DISHES AND TRAYS. IT ALSO MANAGES THE CLEANING AND SANITATION OF THE ROOMS AND EQUIPMENT, THE STORAGE OF RAW MATERIALS IN THE WAREHOUSE AND THE STORAGE OF SEMI-FINISHED PRODUCTS IN THE COLD ROOM, RESPECTING THE REQUIREMENTS OF THE SELF-CONTROL SYSTEM FOR THE SAFETY AND HYGIENE OF FOOD PRODUCTS. THERE IS A DAILY FREQUENCY (English) / qualifier | |||||||||||||||
point in time: 9 November 2020
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Revision as of 18:49, 9 November 2020
Project Q440819 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | AID CUOCO |
Project Q440819 in Italy |
Statements
33,360.0 Euro
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66,720.0 Euro
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50.0 percent
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7 September 2018
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16 July 2019
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8 March 2019
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ATI 4 - HUB MEDIO E ALTO FRIULI - EN.A.I.P.
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46°4'37.16"N, 13°14'3.37"E
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IL CORSO DI QUALIFICA PER AIUTO CUOCO VERRà REALIZZATO PRESSO LA SEDE ENAIP DI TOLMEZZO (UD); HA UNA DURATA DI 600 ORE COMPLESSIVE, DI CUI 240 DI STAGE. IL PROFILO DI RIFERIMENTO Ê LÂAIUTO CUOCO, OVVERO LA FIGURA ESECUTIVA CHE GARANTISCE IL SUPPORTO AL CUOCO DURANTE LE DIVERSE FASI DI PREPARAZIONE DEI PASTI DA SERVIRE AI CLIENTI. LA SUA ATTIVITà Ê IN PARTICOLARE RIVOLTA ALLA PREPARAZIONE DELLE MATERIE PRIME (VERDURA, FRUTTA, CARNE, PESCE), ALLA PREPARAZIONE DEI SEMILAVORATI (FONDI, LEGANTI, SALSE, PASTA E GNOCCHI FRESCHI, APPARECCHI DA CUCINA, ECC.), ALLA PREPARAZIONE DI SEMPLICI PIATTI E ALL'ALLESTIMENTO STANDARD DI PIATTI E VASSOI DA PORTATA. GESTISCE, INOLTRE, LA PULIZIA E LA SANIFICAZIONE DEGLI AMBIENTI E DELLE ATTREZZATURE, LO STOCCAGGIO IN MAGAZZINO DELLE MATERIE PRIME E LA CONSERVAZIONE DEI SEMILAVORATI IN CELLA FRIGORIFERA, RISPETTANDO QUANTO PREVISTO DAL SISTEMA DI AUTOCONTROLLO PER LA SICUREZZA E L'IGIENE DEI PRODOTTI ALIMENTARI. à PREVISTA UNA FREQUENZA QUOTIDIANA (Italian)
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THE QUALIFICATION COURSE FOR CHEF HELP WILL BE CARRIED OUT AT THE ENAIP HEADQUARTERS IN TOLMEZZO (UD); IT HAS A TOTAL DURATION OF 600 HOURS, OF WHICH 240 ARE INTERNSHIPS. THE REFERENCE PROFILE Ê LÂAIUTO COOK, THAT IS THE EXECUTIVE FIGURE THAT GUARANTEES SUPPORT TO THE COOK DURING THE DIFFERENT STAGES OF PREPARATION OF MEALS TO BE SERVED TO CUSTOMERS. ITS ACTIVITY IS AIMED IN PARTICULAR AT THE PREPARATION OF RAW MATERIALS (GREEN, FRUIT, MEAT, FISH), THE PREPARATION OF SEMI-FINISHED PRODUCTS (FUNDS, BINDERS, SAUCES, PASTA AND FRESH DUMPLINGS, COOKING APPLIANCES, ETC.), THE PREPARATION OF SIMPLE DISHES AND STANDARD PREPARATION OF DISHES AND TRAYS. IT ALSO MANAGES THE CLEANING AND SANITATION OF THE ROOMS AND EQUIPMENT, THE STORAGE OF RAW MATERIALS IN THE WAREHOUSE AND THE STORAGE OF SEMI-FINISHED PRODUCTS IN THE COLD ROOM, RESPECTING THE REQUIREMENTS OF THE SELF-CONTROL SYSTEM FOR THE SAFETY AND HYGIENE OF FOOD PRODUCTS. THERE IS A DAILY FREQUENCY (English)
9 November 2020
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Identifiers
D37D18000970009
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