STAFF RESPONSIBLE FOR SOURCING THE KITCHEN AND PROCESSING RAW MATERIALS PERVI@M (Q2052365): Difference between revisions
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(Changed label, description and/or aliases in 2 languages: Changing unique label-description pair) |
(Removed claim: financed by (P890): Directorate-General for Regional and Urban Policy (Q8361), Removing unnecessary financed by statement) |
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| Property / financed by: Directorate-General for Regional and Urban Policy / rank | |||
Revision as of 10:16, 2 November 2020
Project Q2052365 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | STAFF RESPONSIBLE FOR SOURCING THE KITCHEN AND PROCESSING RAW MATERIALS PERVI@M |
Project Q2052365 in Italy |
Statements
77,520.0 Euro
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77,520.0 Euro
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100.0 percent
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29 September 2017
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26 October 2019
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EUROBIC TOSCANA SUD SRL
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43°27'54.11"N, 11°8'54.02"E
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PERCORSO DI QUALIFICA "LA CUCINA DEI PELLEGRINI", FIGURA IN GRADO DI ACQUISTARE E CONTROLLARE CIBI FRESCHI,, COLLABORARE COL CUOCO E ALLA PREPARAZIONE DI PIATTI SEMPLICI, PREPARARE SEMILAVORATI, GESTIRE LA DISPENSA, CURARE MACCHINARI, UTENSILI ED AMBIENTI DI CUCINA, TENENDO CONTO DELLE TRADIZIONI DELLA VIA FRANCIGENA, DEI FLUSSI TURISTICI, DELLA VALORIZZAZIONE DEL TERRITORIO, DELL'UTILIZZO DI PRODOTTI TIPICI E LOCALI @ (Italian)
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‘SCALING-UP OF PILGRIMS’, CAN ACQUIRE AND CONTROL FRESH FOOD, WORK TOGETHER WITH THE COOK AND THE PREPARATION OF SIMPLE DISHES, PREPARE SEMI-MANUFACTURED GOODS, MANAGE THE EXEMPTION, TREAT MACHINERY, TOOLS AND COOKING ENVIRONMENTS, TAKING INTO ACCOUNT THE TRADITIONS OF THE VIA FRANCIA, TOURIST FLOWS, THE EXPLOITATION OF THE TERRITORY, THE USE OF TYPICAL AND LOCAL PRODUCTS @ (English)
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Identifiers
D57D16000190006
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