FOOD INTERIOR DESIGNER — DESIGNER OF FOOD SPACES (Q1888054): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item) |
|||
| Property / intervention field | |||
| Property / intervention field: Access to employment for job-seekers and inactive people, including the long-term unemployed and people far from the labour market, also through local employment initiatives and support for labour mobility / rank | |||
Normal rank | |||
Revision as of 11:18, 25 September 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | FOOD INTERIOR DESIGNER — DESIGNER OF FOOD SPACES |
Project in Italy financed by DG Regio |
Statements
76,776.3 Euro
0 references
153,552.6 Euro
0 references
50.0 percent
0 references
9 February 2017
0 references
30 October 2020
0 references
UNIVERSITA' DEI SAPORI SOC. CONS. A R.L
0 references
IL FOOD INTERIOR DESIGNER ¿ PROGETTISTA DEGLI SPAZI DEL FOOD Ê UNA FIGURA CENTRALE NELLA PROGETTAZIONE E REALIZZAZIONE DI SPAZI NEL SETTORE FOOD E DI INTRATTENIMENTO E/O ESPOSITIVI IN CUI SI PRODUCE, SI VENDE, SI CONSUMA E SI COMUNICA IL CIBO. IL PERCORSO PREVEDE UNA FASE DI FORMAZIONE TEORICA, A CONTENUTO SPECIALISTICO, DELLA DURATA COMPLESSIVA DI N. 450 ORE ED UN TIROCINIO CURRICULARE DI 6 MESI (N. 720 ORE) PER UN IMPEGNO NON SUPERIORE ALLE 8 ORE GIORNALIERE E 120 ORE MENSILI, SVOLTO PRESSO STRUTTURE PRIVATE. (Italian)
0 references
THE FOOD INTERIOR DESIGNER  BECOMES A DESIGNER OF THE FOOD SPACES OF THE FOOD Ê AS A CENTRAL PLAYER IN THE DESIGN AND PRODUCTION OF SPACE FOR FOOD AND ENTERTAINMENT AND/OR EXHIBITION IN WHICH FOOD IS PRODUCED, SOLD, CONSUMED AND REPORTED. THE ROUTE PROVIDES FOR A THEORETICAL PERIOD OF THEORETICAL TRAINING, WITH A SPECIALISED CONTENT, OF A TOTAL DURATION OF 450 HOURS AND A TRAINEESHIP OF 6 MONTHS (NO 720 HOURS) FOR A COMMITMENT NOT EXCEEDING 8 HOURS PER DAY AND 120 HOURS PER MONTH, CARRIED OUT IN PRIVATE STRUCTURES. (English)
0 references
THE FOOD INTERIOR DESIGNER  BECOMES A DESIGNER OF THE FOOD SPACES OF THE FOOD Ê AS A CENTRAL PLAYER IN THE DESIGN AND PRODUCTION OF SPACE FOR FOOD AND ENTERTAINMENT AND/OR EXHIBITION IN WHICH FOOD IS PRODUCED, SOLD, CONSUMED AND REPORTED. THE ROUTE PROVIDES FOR A THEORETICAL PERIOD OF THEORETICAL TRAINING, WITH A SPECIALISED CONTENT, OF A TOTAL DURATION OF 450 HOURS AND A TRAINEESHIP OF 6 MONTHS (NO 720 HOURS) FOR A COMMITMENT NOT EXCEEDING 8 HOURS PER DAY AND 120 HOURS PER MONTH, CARRIED OUT IN PRIVATE STRUCTURES. (English)
0 references
Identifiers
I97B16001320006
0 references