TECHNICAL POWER OF SPECIAL PRODUCTS OF THE INDUSTRY ALIMENTARE (Q1971126): Difference between revisions
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(Changed label, description and/or aliases in 2 languages: Changing unique label-description pair) |
(Changed label, description and/or aliases in 2 languages: Changing unique label-description pair) |
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| label / it | label / it | ||
TECNICO DELLE PRODUZIONI SPECIALI DELL'INDUSTRIA | TECNICO DELLE PRODUZIONI SPECIALI DELL'INDUSTRIA ALIMENTARE | ||
| label / en | label / en | ||
TECHNICAL POWER OF SPECIAL PRODUCTS OF THE INDUSTRY | TECHNICAL POWER OF SPECIAL PRODUCTS OF THE INDUSTRY ALIMENTARE | ||
Revision as of 21:19, 1 November 2020
Project Q1971126 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | TECHNICAL POWER OF SPECIAL PRODUCTS OF THE INDUSTRY ALIMENTARE |
Project Q1971126 in Italy |
Statements
55,600.0 Euro
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111,200.0 Euro
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50.0 percent
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12 January 2018
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19 March 2019
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30 November 2018
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AT CEFAP POLO FORMATIVO AGROALIMENTARE FVG 2017/2020
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45°40'37.52"N, 13°45'12.31"E
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IL CORSO HA UNA DURATA DI 800 ORE (480 ORE DI AULA/LABORATORIO PRESSO CIVIFORM DI OPICINA TS E 320 ORE DI STAGE DA SVOLGERSI IN AZIENDE DEL SETTORE DISLOCATE IN TUTTO IL TERRITORIO REGIONALE). LA FIGURA PROFESSIONALE DI RIFERIMENTO Ê QUELLA DEL TECNICO DELLE PRODUZIONI SPECIALI DELLÂINDUSTRIA ALIMENTARE, ESPERTO NELLA PRODUZIONE DI PRODOTTI ALIMENTARI CON UN'ATTENZIONE PARTICOLARE AI CLIENTI AVENTI ESIGENZE ALIMENTARI 'SPECIALI, OVVERO COLORO CHE PER PROBLEMATICHE DI NATURA MEDICA, PARAMEDICA, ESIGENZE DI NATURA ETICA E RELIGIOSA HANNO LA NECESSITà DI ALIMENTARSI IN MODO NON CONVENZIONALE. REQUISITI PROFESSIONALI I REQUISITI TECNICO PROFESSIONALI IN ENTRATA, RILEVATI IN FASE DI SELEZIONI SARANNO: CONOSCENZE DI BASE DEGLI ASPETTI MERCEOLOGICI ED ORGANOLETTICI DELLE PRINCIPALI MATERIE AGROALIMENTARI; COMPETENZE INFORMATICHE DI BASE RELATIVAMENTE ALLA GESTIONE DEL PERSONAL COMPUTER E ALLA GESTIONE DEI FILE IN AMBIENTE WINDOWS; CONOSCENZE DI BASE DELLA LINGUA INGLESE (LIV A2). CONTE (Italian)
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THE COURSE LASTS 800 HOURS (480 HOURS OF THE CHAMBER/LABORATORY IN CIVIFORM OF OPICINA TS AND 320 HOURS OF STAGES TO BE COMPLETED ON HOLDINGS IN THE SECTOR THROUGHOUT THE REGION). THE REFERENCE PROFESSION IS THAT OF THE TECHNICAL SPECIFICATION FOR THE SPECIAL PRODUCTION OF FOOD, WHICH IS AN EXPERT IN THE PRODUCTION OF FOODSTUFFS, WITH A PARTICULAR FOCUS ON CLIENTS WITH SPECIAL FOOD NEEDS, I.E. THOSE WHO, DUE TO MEDICAL, PARAMEDICAL, NEEDS, ETHICAL AND RELIGIOUS REQUIREMENTS, NEED TO BE EMPLOYED ON A NON-CONVENTIONAL BASIS. PROFESSIONAL REQUIREMENTS FOR THE INCOMING TECHNICAL PROFESSIONAL (S) IDENTIFIED AT THE SELECTION STAGE WILL BE: BASIC KNOWLEDGE OF THE COMMODITY AND ORGANOLEPTIC ASPECTS OF THE MAIN AGRI-FOOD MATERIALS; BASIC IT SKILLS RELATED TO PERSONAL COMPUTER AND COMPUTER FILE MANAGEMENT IN THE WINDOWS ENVIRONMENT; BASIC KNOWLEDGE OF ENGLISH LANGUAGE (LIV A2). CONTE (English)
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THE COURSE LASTS 800 HOURS (480 HOURS OF THE CHAMBER/LABORATORY IN CIVIFORM OF OPICINA TS AND 320 HOURS OF STAGES TO BE COMPLETED ON HOLDINGS IN THE SECTOR THROUGHOUT THE REGION). THE REFERENCE PROFESSION IS THAT OF THE TECHNICAL SPECIFICATION FOR THE SPECIAL PRODUCTION OF FOOD, WHICH IS AN EXPERT IN THE PRODUCTION OF FOODSTUFFS, WITH A PARTICULAR FOCUS ON CLIENTS WITH SPECIAL FOOD NEEDS, I.E. THOSE WHO, DUE TO MEDICAL, PARAMEDICAL, NEEDS, ETHICAL AND RELIGIOUS REQUIREMENTS, NEED TO BE EMPLOYED ON A NON-CONVENTIONAL BASIS. PROFESSIONAL REQUIREMENTS FOR THE INCOMING TECHNICAL PROFESSIONAL (S) IDENTIFIED AT THE SELECTION STAGE WILL BE: BASIC KNOWLEDGE OF THE COMMODITY AND ORGANOLEPTIC ASPECTS OF THE MAIN AGRI-FOOD MATERIALS; BASIC IT SKILLS RELATED TO PERSONAL COMPUTER AND COMPUTER FILE MANAGEMENT IN THE WINDOWS ENVIRONMENT; BASIC KNOWLEDGE OF ENGLISH LANGUAGE (LIV A2). CONTE (English)
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Identifiers
D95D18000540009
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