BAKERY AND SMALL TECHNIQUES CEREACERA_1957 (Q1964666): Difference between revisions
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Project in Italy | Project Q1964666 in Italy | ||
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Progetto in Italia | Progetto Q1964666 in Italia | ||
Revision as of 20:11, 1 November 2020
Project Q1964666 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | BAKERY AND SMALL TECHNIQUES CEREACERA_1957 |
Project Q1964666 in Italy |
Statements
29,500.0 Euro
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59,000.0 Euro
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50.0 percent
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27 July 2016
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31 July 2018
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17 June 2017
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CENTRO SOLIDARIETA' GIOVANI GIOVANNI MICESIO ONLUS
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45°40'37.52"N, 13°45'12.31"E
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IL CORSO Ê RIVOLTO AI DETENUTI DELLA CASA CIRCONDARIALE DI TRIESTE. IL PROFILO PROFESSIONALE DI RIFERIMENTO, TRATTO DAL REPERTORIO REGIONALE DELLE QUALIFICAZIONI, Ê QUELLO DELL' ADDETTO ALLE LAVORAZIONI DI PANETTERIA E PASTICCERIA PRESENTE ALL'INTERNO DELLA SEZIONE LAVORAZIONI E PRODUZIONI ALIMENTARI, IL QUALE: SI OCCUPA IN AUTONOMIA DELLA PRODUZIONE DI PRODOTTI DI PANETTERIA (PANE, CRACKERS, GRISSINI, SFOGLIE SALATE, ECC), PASTICCERIA (FRESCA, DA FORNO E FRITTA; DOLCE E SALATA). QUESTI I CONTENUTI DEL PERCORSO FORMATIVO: - PREPARAZIONE DI BASI PER LA PASTICCERIA -PRODUZIONE ARTIGIANALE DI PASTICCERIA SECCA EQF: 3 -PRODUZIONE ARTIGIANALE DI PANE, GRISSINI E CRACKERS -PRODUZIONE DI PIZZE E PRODOTTI ASSIMILATI (Italian)
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THIS COURSE IS AIMED AT PRISONERS IN THE DISTRICT OF TRIESTE. THE REFERENCE PROFESSIONAL PROFILE, TAKEN FROM THE REGIONAL REPERTOIRE OF QUALIFICATIONS, Ê THAT OF THE UNDERTAKING RESPONSIBLE FOR THE PRODUCTION OF BAKERY AND PASTRY PRODUCTS, WHICH: ACTIVE IN THE PRODUCTION OF BAKERY PRODUCTS (BREAD, CRACKERS, BREADSTICKS, SAVOURY PAPER PRODUCTS, ETC.), PASTRIES (FRESH, BAKING AND FRIED; SWEET AND SALTED). THESE ARE THE CONTENT OF THE TRAINING PATHWAY: — BUILDING BLOCKS FOR CONFECTIONERY OF THE EUROPEAN AGRICULTURAL GUIDANCE AND GUARANTEE FUND (EQF): 3 — ARTISAN PRODUCTION OF BREAD, BREADSTICKS AND CRACKERS — PRODUCTION OF PIZZAS AND ASSIMILATED PRODUCTS (English)
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Identifiers
D99D16001910009
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