BASIC COOKING TECHNIQUES (P/E) (Q1961427): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item: Label in wikidata changed) |
(Created claim: summary (P836): THE REFERENCE PROFESSIONAL IS: THE CATERING OPERATOR INTERVENES, AT AN EXECUTIVE LEVEL, IN THE CATERING PROCESS, WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE, IN ACCORDANCE WITH THE PROCEDURES AND METHODS OF HIS BUSINESS. ACTIVITIES WILL BE CARRIED OUT IN THE PREPARATION OF MEALS AND SERVICES IN THE ROOM AND IN BARS WITH A COMPETENCE IN THE SELECTION, PREPARATION, CONSERVATION AND STORAGE OF RAW AND SEMI-FINISHED MATERIALS, IN THE PRODUCTI...) |
||
| Property / summary | |||
THE REFERENCE PROFESSIONAL IS: THE CATERING OPERATOR INTERVENES, AT AN EXECUTIVE LEVEL, IN THE CATERING PROCESS, WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE, IN ACCORDANCE WITH THE PROCEDURES AND METHODS OF HIS BUSINESS. ACTIVITIES WILL BE CARRIED OUT IN THE PREPARATION OF MEALS AND SERVICES IN THE ROOM AND IN BARS WITH A COMPETENCE IN THE SELECTION, PREPARATION, CONSERVATION AND STORAGE OF RAW AND SEMI-FINISHED MATERIALS, IN THE PRODUCTION OF SIMPLE COOKED DISHES AND SET UP, IN THE MEETING ROOM. THE KITCHEN TECHNICIAN ACTS AUTONOMOUSLY, WITHIN THE FRAMEWORK OF ESTABLISHED ACTION AND WITHIN THE ASSIGNED SPECIFICATIONS, MONITORING THE PROCESS OF MEALS PREPARATION THROUGH THE IDENTIFICATION OF MATERIAL AND TECHNOLOGICAL RESOURCES, THE PREPARATION OF THE CONDITIONS AND THE OPERATIONAL ORGANISATION, THE IMPLEMENTATION OF CONTINUOUS IMPROVEMENT PROCEDURES, MONITORING AND EVALUATION OF THE RESULT, WITH RESPONSIBILITY FOR MONITORING ACTS. (English) | |||
| Property / summary: THE REFERENCE PROFESSIONAL IS: THE CATERING OPERATOR INTERVENES, AT AN EXECUTIVE LEVEL, IN THE CATERING PROCESS, WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE, IN ACCORDANCE WITH THE PROCEDURES AND METHODS OF HIS BUSINESS. ACTIVITIES WILL BE CARRIED OUT IN THE PREPARATION OF MEALS AND SERVICES IN THE ROOM AND IN BARS WITH A COMPETENCE IN THE SELECTION, PREPARATION, CONSERVATION AND STORAGE OF RAW AND SEMI-FINISHED MATERIALS, IN THE PRODUCTION OF SIMPLE COOKED DISHES AND SET UP, IN THE MEETING ROOM. THE KITCHEN TECHNICIAN ACTS AUTONOMOUSLY, WITHIN THE FRAMEWORK OF ESTABLISHED ACTION AND WITHIN THE ASSIGNED SPECIFICATIONS, MONITORING THE PROCESS OF MEALS PREPARATION THROUGH THE IDENTIFICATION OF MATERIAL AND TECHNOLOGICAL RESOURCES, THE PREPARATION OF THE CONDITIONS AND THE OPERATIONAL ORGANISATION, THE IMPLEMENTATION OF CONTINUOUS IMPROVEMENT PROCEDURES, MONITORING AND EVALUATION OF THE RESULT, WITH RESPONSIBILITY FOR MONITORING ACTS. (English) / rank | |||
Normal rank | |||
Revision as of 16:34, 23 March 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | BASIC COOKING TECHNIQUES (P/E) |
Project in Italy financed by DG Regio |
Statements
25,770.0 Euro
0 references
51,540.0 Euro
0 references
50.0 percent
0 references
4 May 2015
0 references
21 September 2017
0 references
15 July 2016
0 references
IAL INNOVAZIONE APPRENDIMENTO LAVORO FRIULI VENEZIA GIULIA S.R.L IMPRESA SOCIALE
0 references
46°3'21.56"N, 13°14'30.98"E
0 references
LA FIGURA PROFESSIONALE DI RIFERIMENTO Ê: L' OPERATORE DELLA RISTORAZIONE INTERVIENE, A LIVELLO ESECUTIVO, NEL PROCESSO DELLA RISTORAZIONE CON AUTONOMIA E RESPONSABILITà LIMITATE A CIò CHE PREVEDONO LE PROCEDURE E LE METODICHE DELLA SUA OPERATIVITà . SVOLGE ATTIVITà RELATIVE ALLA PREPARAZIONE DEI PASTI E AI SERVIZI DI SALA E DI BAR CON COMPETENZE NELLA SCELTA, PREPARAZIONE, CONSERVAZIONE E STOCCAGGIO DI MATERIE PRIME E SEMILAVORATI, NELLA REALIZZAZIONE DI PIATTI SEMPLICI CUCINATI E ALLESTITI, NEL SERVIZIO DI SALA. IL TECNICO DI CUCINA INTERVIENE CON AUTONOMIA, NEL QUADRO DI AZIONE STABILITO E DELLE SPECIFICHE ASSEGNATE, ESERCITANDO IL PRESIDIO DEL PROCESSO DI PREPARAZIONE PASTI ATTRAVERSO L'INDIVIDUAZIONE DELLE RISORSE MATERIALI E TECNOLOGICHE, LA PREDISPOSIZIONE DELLE CONDIZIONI E L'ORGANIZZAZIONE OPERATIVA, L'IMPLEMENTAZIONE DI PROCEDURE DI MIGLIORAMENTO CONTINUO, IL MONITORAGGIO E LA VALUTAZIONE DEL RISULTATO, CON ASSUNZIONE DI RESPONSABILITà RELATIVE ALLA SORVEGLIANZA DI ATTI (Italian)
0 references
THE REFERENCE PROFESSIONAL IS: THE CATERING OPERATOR INTERVENES, AT AN EXECUTIVE LEVEL, IN THE CATERING PROCESS, WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE, IN ACCORDANCE WITH THE PROCEDURES AND METHODS OF HIS BUSINESS. ACTIVITIES WILL BE CARRIED OUT IN THE PREPARATION OF MEALS AND SERVICES IN THE ROOM AND IN BARS WITH A COMPETENCE IN THE SELECTION, PREPARATION, CONSERVATION AND STORAGE OF RAW AND SEMI-FINISHED MATERIALS, IN THE PRODUCTION OF SIMPLE COOKED DISHES AND SET UP, IN THE MEETING ROOM. THE KITCHEN TECHNICIAN ACTS AUTONOMOUSLY, WITHIN THE FRAMEWORK OF ESTABLISHED ACTION AND WITHIN THE ASSIGNED SPECIFICATIONS, MONITORING THE PROCESS OF MEALS PREPARATION THROUGH THE IDENTIFICATION OF MATERIAL AND TECHNOLOGICAL RESOURCES, THE PREPARATION OF THE CONDITIONS AND THE OPERATIONAL ORGANISATION, THE IMPLEMENTATION OF CONTINUOUS IMPROVEMENT PROCEDURES, MONITORING AND EVALUATION OF THE RESULT, WITH RESPONSIBILITY FOR MONITORING ACTS. (English)
0 references
Identifiers
D29J15001220009
0 references