AID CUOCO_29 (Q2423918): Difference between revisions
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(Created claim: summary (P836): The introduction of the introduction of the product will be carried out in accordance with the criteria laid down in Annex I to Regulation (EC) No 1083/2006. THE PREPARATION OF THE RAW MATERIALS (VEGETABLES, FRUITS, MEAT, FISH), THE PREPARATION OF SEMI-FINISHED PRODUCTS (FUNDS, BINDERS, SAUCES, FRESH PASTA AND GNOCCHI, COOKING APPLIANCES, ETC.), IN THE PREPARATION OF SIMPLE DISHES, IS SET UP FOR THE PREPARATION OF THE RAW MATERIALS (VEGETABLES,...) |
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Revision as of 15:32, 8 June 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | AID CUOCO_29 |
Project in Italy financed by DG Regio |
Statements
18,581.6 Euro
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37,163.2 Euro
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50.0 percent
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27 February 2018
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18 April 2019
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30 November 2018
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ATI 4 PN - IAL FVG - PROGETTO GIOVANI E OCCUPABILITA'
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46°4'8.69"N, 12°35'26.12"E
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IL PROFILO PROFESSIONALE DI RIFERIMENTO Ê L`AIUTO CUOCO Ê UNA FIGURA ESECUTIVA CHE GARANTISCE IL SUPPORTO AL *individuo* 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. 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. IL CORSO Ê RISOLTO AD UTENTI PIPOL FASCIA 2,3,5 SI TERRà PRESSO LA STRUTTURA IAL FVG DI AVIANO E PRESSO LA STRUTTURA IAL FVG DI PORDENONE. (Italian)
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The introduction of the introduction of the product will be carried out in accordance with the criteria laid down in Annex I to Regulation (EC) No 1083/2006. THE PREPARATION OF THE RAW MATERIALS (VEGETABLES, FRUITS, MEAT, FISH), THE PREPARATION OF SEMI-FINISHED PRODUCTS (FUNDS, BINDERS, SAUCES, FRESH PASTA AND GNOCCHI, COOKING APPLIANCES, ETC.), IN THE PREPARATION OF SIMPLE DISHES, IS SET UP FOR THE PREPARATION OF THE RAW MATERIALS (VEGETABLES, FRUIT, MEAT, FISH). IT MAINTAINS, IN ADDITION, THE CLEANING AND SANITISING OF THE PREMISES AND EQUIPMENT, THE STORAGE OF RAW MATERIALS AND THE STORAGE OF SEMI-FINISHED PRODUCTS IN A COLD STORE, IN ACCORDANCE WITH THE OWN-CHECKS SYSTEM FOR FOOD SAFETY AND HYGIENE. THIS COURSE WAS CLOSED TO IPPOL USERS IN AVIANO, AVIANO, AND AT THE IAL FRIULI-VENEZIA GIULIA REGION OF PORDENONE. (English)
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Identifiers
D35D18001050009
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