KNOWLEDGE AND FLAVOURS: The CULTURE DELL '* person * — EXPERIENCE BBREVI OF APPROPRIATE IN THE SITUATION LAVORATIVA (Q1991751): Difference between revisions
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Project in Italy | Project Q1991751 in Italy | ||
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Progetto in Italia | Progetto Q1991751 in Italia | ||
Revision as of 23:50, 1 November 2020
Project Q1991751 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | KNOWLEDGE AND FLAVOURS: The CULTURE DELL '* person * — EXPERIENCE BBREVI OF APPROPRIATE IN THE SITUATION LAVORATIVA |
Project Q1991751 in Italy |
Statements
12,493.94 Euro
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24,987.87 Euro
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50.0 percent
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26 April 2016
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16 May 2017
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31 December 2017
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I.I.S. PAOLO BAFFI
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41°46'3.25"N, 12°14'2.22"E
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IL PROGETTO 'TRA SAPERE E SAPORI: LA CULTURA DELL'*individuo*.' PREVEDE UN CORSO DI FORMAZIONE DELLA DURATA COMPLESSIVA DI 276 ORE DI CUI 70 ORE DI TEORIA, 140 ORE DI LABORATORIO DIDATTICO E 66 ORE DI STAGE IN AZIENDA. DESTINATARI DEL PROGETTO SONO 20 ALLIEVI DELL'ULTIMO TRIENNIO DELL'ISTITUTO, FREQUENTANTI L'INDIRIZZO SERVIZI PER L'ENOGASTRONOMIA E L'OSPITALITà ALBERGHIERA. I PARTECIPANTI VERRANNO INDIVIDUATI DAL COLLEGIO DOCENTI RISERVANDO UNA QUOTA DEL 50% (10 DESTINATARI) A SOGGETTI CON DISAGIO PSICO-FISICO O SVANTAGGIATI. OBIETTIVO DEL PROGETTO Ê INCREMENTARE L'ACQUISIZIONE DI COMPETENZE PIù SPECIALISTICHE, IN LINEA CON I CONTENUTI FORMATIVI DEL PERCORSO SCOLASTICO, RIFERITE ALLA DIMENSIONE CULTURALE DEL CIBO E ALL'INFLUENZA DELLE TENDENZE SOCIO-CULTURALI SULL'ALIMENTAZIONE CONTEMPORANEA. LE TEMATICHE SARANNO TRATTATE SOLO IN PARTE IN MANIERA TEORICA FACENDO AMPIO RICORSO ALLE ATTIVITà LABORATORIALI CHE TROVERANNO POI IL NATURALE DECORSO NELLE ATTIVITà PRATICHE IN AZIENDA. LE (Italian)
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THE ‘BETWEEN KNOWLEDGE AND TASTE’ PROJECT: The CULTURE DELL ‘* person *.’ PRESSES UN TRAINING COURSES OF 276 MORE THAN 140 MORE THAN 70 MORE BY THE LABORATORY OF THE DISARTMENT OF THE DISARTMENT OF DITTING IN THE HOLDING 66 OR STAGE OF THE HOLDING. THE RECIPIENTS OF THE PROJECT ARE 20 OF THE LAST THREE YEARS OF THE SCHOOL, ATTENDING THE ADDRESS SERVICES FOR THE FOOD AND WINE SECTORS AND THE HOTEL ACCOMMODATION. THE PARTICIPANTS WILL BE IDENTIFIED BY THE COLLEGE BY RESERVING A SHARE OF 50 % (10 RECIPIENTS) TO INDIVIDUALS WITH MENTAL AND PHYSICAL DEPRIVATION OR DISADVANTAGED. THE AIM OF THE PROJECT IS TO INCREASE THE ACQUISITION OF SPECIALISED EXPERTISE, IN LINE WITH THE EDUCATIONAL CONTENT OF THE SCHOOL, REFERRING TO THE CULTURAL DIMENSION OF THE FOOD AND THE INFLUENCE OF THE SOCIO-CULTURAL TRENDS ON CONTEMPORARY NUTRITION. THE SUBJECTS WILL BE TREATED IN THEORY ONLY IN THEORY, MAKING EXTENSIVE USE OF THE LABORATORY’S ACTIVITIES, WHICH WILL THEN FIND THE NATURAL COURSE OF ACTIVITIES ON THE FARM. THE (English)
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Identifiers
D18F16000300002
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