Culinary master (Q131141): Difference between revisions
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(Created claim: summary (P836): The aim of the project is to acquire competence and professional skills in the field of culinary arts through adult working, learners or residents in the area of cooking. On their own initiative, they have an interest in gaining skills and skills. the project will not be able to take part in business activities. The project will carry out the following tasks: 1.School “Fundamentals of kitchen management and international cuisine”. 2.School of ‘K...) |
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| Property / summary | |||
The aim of the project is to acquire competence and professional skills in the field of culinary arts through adult working, learners or residents in the area of cooking. On their own initiative, they have an interest in gaining skills and skills. the project will not be able to take part in business activities. The project will carry out the following tasks: 1.School “Fundamentals of kitchen management and international cuisine”. 2.School of ‘Kuchnia’ fusion and molecular cuisine’ 3.School “Traditional and regional sections”. in connection with the implementation of the project, 30 adults, of whom 20 are women and 10 men out of land, will participate in 2 training sessions (after 4 sessions of the school). The project will result in the number of people who have obtained a qualification in an out-of-school education period (16 K, 8 M).Once each trainee is completed, a practical test will be held. Trainees will be certified after passing the exam. (English) | |||
| Property / summary: The aim of the project is to acquire competence and professional skills in the field of culinary arts through adult working, learners or residents in the area of cooking. On their own initiative, they have an interest in gaining skills and skills. the project will not be able to take part in business activities. The project will carry out the following tasks: 1.School “Fundamentals of kitchen management and international cuisine”. 2.School of ‘Kuchnia’ fusion and molecular cuisine’ 3.School “Traditional and regional sections”. in connection with the implementation of the project, 30 adults, of whom 20 are women and 10 men out of land, will participate in 2 training sessions (after 4 sessions of the school). The project will result in the number of people who have obtained a qualification in an out-of-school education period (16 K, 8 M).Once each trainee is completed, a practical test will be held. Trainees will be certified after passing the exam. (English) / rank | |||
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Revision as of 20:13, 10 March 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Culinary master |
Project in Poland financed by DG Regio |
Statements
264,902.5 zloty
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311,650.0 zloty
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85.0 percent
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1 January 2018
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30 June 2019
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CECH RZEMIOSŁ RÓŻNYCH W MRĄGOWIE - ZWIĄZEK PRACODAWCÓW
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Celem projektu jest uzyskanie kompetencji i umiejętności zawodowych w zakresie sztuki kulinarnej przez os. dorosłe pracujące , uczące się lub zamieszkałe na terenie woj. warm.-mazur. Os. te z własnej inicjatywy są zainteresowane uzyskaniem kompetencji i umiejętności zawodowych.W projekcie nie będą mogły natomiast wziąć udziału os. prowadzące działalność gospodarczą. W ramach projektu będą realizowane następujące zadania : 1.Szkol„Podstawy zarządzania kuchnią i elementy kuchni międzynarodowej”. 2.Szkol„Kuchnia "fusion" i kuchnia molekularna” 3.Szkol„Kuchnia tradycyjna i regionalna” W związku z realizacją projektu 30 osób dorosłych w tym 20 kobiet i 10 mężczyzn z terenu woj. warm.-mazur. będzie uczestniczyć w 2 edycjach szkoleń ( po 4 sesje szkol.). Rezultatem projektu będzie liczba os., które uzyskały kwalifikacje w ramach pozaszkolnych form kształcenia ( 16 K, 8 M).Po zakończeniu każdego ze szkol. odbędzie się egzamin praktyczny. Po zdaniu egzaminu uczestnicy szkol. otrzymają zaświadczenia o ukończeniu szkol. (Polish)
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The aim of the project is to acquire competence and professional skills in the field of culinary arts through adult working, learners or residents in the area of cooking. On their own initiative, they have an interest in gaining skills and skills. the project will not be able to take part in business activities. The project will carry out the following tasks: 1.School “Fundamentals of kitchen management and international cuisine”. 2.School of ‘Kuchnia’ fusion and molecular cuisine’ 3.School “Traditional and regional sections”. in connection with the implementation of the project, 30 adults, of whom 20 are women and 10 men out of land, will participate in 2 training sessions (after 4 sessions of the school). The project will result in the number of people who have obtained a qualification in an out-of-school education period (16 K, 8 M).Once each trainee is completed, a practical test will be held. Trainees will be certified after passing the exam. (English)
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Identifiers
RPWM.02.03.02-28-0018/17
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