MANAGEMENT AND PROGRAMMING OF THE NEW LOW-TEMPERATURE INDUSTRIAL FIRING SYSTEM (Q4272980): Difference between revisions
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(Changed label, description and/or aliases in en: Setting new description) |
(Changed label, description and/or aliases in en, and other parts: Adding English translations) |
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MANAGEMENT AND PROGRAMMING OF THE NEW LOW-TEMPERATURE INDUSTRIAL FIRING SYSTEM | |||||||||||||||
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THE COURSE OF INDUSTRIAL COOKING AT LOW TEMPERATURE, OF 60 HOURS WILL BE CARRIED OUT AT THE HEADQUARTERS OF THE CLIENT COMPANY IN PORCIA IN VIA CASTELLET, 10. OBJECTIVES AND EXPECTED RESULTS: THE AIM OF THIS COURSE IS TO LEARN HOW TO OPERATE A MODERN INDUSTRIAL LOW TEMPERATURE FOOD FIRING SYSTEM. THE SYSTEM, WHICH REPRESENTS THE STATE OF THE ART IN TERMS OF INDUSTRIAL COOKING, WILL ALLOW THE COMPANY TO PROPOSE ITSELF ON THE LOCAL MARKET WITH NEW AND MORE INTERESTING PRODUCTIONS. CONTENT: INTRODUCTION TO THE COURSE THE NEW LOW TEMPERATURE COOKING SYSTEM: TECHNICAL CHARACTERISTICS AND MODALITY OF USE THE ELECTRONIC PROGRAMMING OF THE NEW COOKING SYSTEM FINAL EXAMINATION (English) | |||||||||||||||
| Property / summary: THE COURSE OF INDUSTRIAL COOKING AT LOW TEMPERATURE, OF 60 HOURS WILL BE CARRIED OUT AT THE HEADQUARTERS OF THE CLIENT COMPANY IN PORCIA IN VIA CASTELLET, 10. OBJECTIVES AND EXPECTED RESULTS: THE AIM OF THIS COURSE IS TO LEARN HOW TO OPERATE A MODERN INDUSTRIAL LOW TEMPERATURE FOOD FIRING SYSTEM. THE SYSTEM, WHICH REPRESENTS THE STATE OF THE ART IN TERMS OF INDUSTRIAL COOKING, WILL ALLOW THE COMPANY TO PROPOSE ITSELF ON THE LOCAL MARKET WITH NEW AND MORE INTERESTING PRODUCTIONS. CONTENT: INTRODUCTION TO THE COURSE THE NEW LOW TEMPERATURE COOKING SYSTEM: TECHNICAL CHARACTERISTICS AND MODALITY OF USE THE ELECTRONIC PROGRAMMING OF THE NEW COOKING SYSTEM FINAL EXAMINATION (English) / rank | |||||||||||||||
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| Property / summary: THE COURSE OF INDUSTRIAL COOKING AT LOW TEMPERATURE, OF 60 HOURS WILL BE CARRIED OUT AT THE HEADQUARTERS OF THE CLIENT COMPANY IN PORCIA IN VIA CASTELLET, 10. OBJECTIVES AND EXPECTED RESULTS: THE AIM OF THIS COURSE IS TO LEARN HOW TO OPERATE A MODERN INDUSTRIAL LOW TEMPERATURE FOOD FIRING SYSTEM. THE SYSTEM, WHICH REPRESENTS THE STATE OF THE ART IN TERMS OF INDUSTRIAL COOKING, WILL ALLOW THE COMPANY TO PROPOSE ITSELF ON THE LOCAL MARKET WITH NEW AND MORE INTERESTING PRODUCTIONS. CONTENT: INTRODUCTION TO THE COURSE THE NEW LOW TEMPERATURE COOKING SYSTEM: TECHNICAL CHARACTERISTICS AND MODALITY OF USE THE ELECTRONIC PROGRAMMING OF THE NEW COOKING SYSTEM FINAL EXAMINATION (English) / qualifier | |||||||||||||||
point in time: 2 February 2022
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Revision as of 13:13, 2 February 2022
Project Q4272980 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | MANAGEMENT AND PROGRAMMING OF THE NEW LOW-TEMPERATURE INDUSTRIAL FIRING SYSTEM |
Project Q4272980 in Italy |
Statements
3,270.0 Euro
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6,540.0 Euro
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50.0 percent
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SOFORM SOCIETA' CONSORTILE A RESPONSABILITA' LIMITATA
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IL CORSO LA COTTURA INDUSTRIALE A BASSA TEMPERATURA, DI 60 ORE VERRà SVOLTO PRESSO LA SEDE DELL'AZIENDA COMMITTENTE A PORCIA IN VIA CASTELLET, 10. OBIETTIVI E RISULTATI ATTESI: IL PRESENTE CORSO SI PREFIGGE DI FAR APPRENDERE LE MODALITà DI FUNZIONAMENTO DI UN MODERNO SISTEMA DI COTTURA INDUSTRIALE DI ALIMENTI A BASSA TEMPERATURA. IL SISTEMA, CHE RAPPRESENTA LO STATO DELL'ARTE IN FATTO DI COTTURA INDUSTRIALE, CONSENTIRà ALLA SOCIETà DI PROPORSI SUL MERCATO LOCALE CON NUOVE E PIù INTERESSANTI PRODUZIONI. CONTENUTI: INTRODUZIONE AL CORSO IL NUOVO SISTEMA DI COTTURA A BASSA TEMPERATURA: CARATTERISTICHE TECNICHE E MODALITà DI UTILIZZO LA PROGRAMMAZIONE ELETTRONICA DEL NUOVO IMPIANTO DI COTTURA ESAME FINALE (Italian)
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THE COURSE OF INDUSTRIAL COOKING AT LOW TEMPERATURE, OF 60 HOURS WILL BE CARRIED OUT AT THE HEADQUARTERS OF THE CLIENT COMPANY IN PORCIA IN VIA CASTELLET, 10. OBJECTIVES AND EXPECTED RESULTS: THE AIM OF THIS COURSE IS TO LEARN HOW TO OPERATE A MODERN INDUSTRIAL LOW TEMPERATURE FOOD FIRING SYSTEM. THE SYSTEM, WHICH REPRESENTS THE STATE OF THE ART IN TERMS OF INDUSTRIAL COOKING, WILL ALLOW THE COMPANY TO PROPOSE ITSELF ON THE LOCAL MARKET WITH NEW AND MORE INTERESTING PRODUCTIONS. CONTENT: INTRODUCTION TO THE COURSE THE NEW LOW TEMPERATURE COOKING SYSTEM: TECHNICAL CHARACTERISTICS AND MODALITY OF USE THE ELECTRONIC PROGRAMMING OF THE NEW COOKING SYSTEM FINAL EXAMINATION (English)
2 February 2022
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PORCIA
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