QUALIFIED REVIEWER COD TR17A054 (Q1662620): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item) |
(Created claim: summary (P836): ENCOURAGING THE ACQUISITION OF SKILLS RELATED TO THE PROFESSION OF CONFECTIONER ON THE BASIS OF KNOWLEDGE AND SKILLS, WHICH RANGE FROM FOOD COMMODITY ECONOMICS TO ITS HYGIENIC AND GASTRONOMIC SPECIFICATION, TO SPECIFIC PREPARATIONS IN THE SECTOR, WITH PARTICULAR REFERENCE TO THE ENVIRONMENT AND TRADITIONAL PASTRY PRODUCTS; PROFESSIONAL TECHNIQUES TO BE APPLIED FOR THE PREPARATION OF CAKES AND DESSERTS, THE PROCESSING METHODS, THE PREPARATION AND...) |
||
| Property / summary | |||
ENCOURAGING THE ACQUISITION OF SKILLS RELATED TO THE PROFESSION OF CONFECTIONER ON THE BASIS OF KNOWLEDGE AND SKILLS, WHICH RANGE FROM FOOD COMMODITY ECONOMICS TO ITS HYGIENIC AND GASTRONOMIC SPECIFICATION, TO SPECIFIC PREPARATIONS IN THE SECTOR, WITH PARTICULAR REFERENCE TO THE ENVIRONMENT AND TRADITIONAL PASTRY PRODUCTS; PROFESSIONAL TECHNIQUES TO BE APPLIED FOR THE PREPARATION OF CAKES AND DESSERTS, THE PROCESSING METHODS, THE PREPARATION AND THE GASKET SEAL, CARE FOR THE PRODUCTS. TRAIN A SKILLED FIGURE THAT CAN ADAPT TO THE LABOUR MARKET AND BUSINESS ENVIRONMENT. (English) | |||
| Property / summary: ENCOURAGING THE ACQUISITION OF SKILLS RELATED TO THE PROFESSION OF CONFECTIONER ON THE BASIS OF KNOWLEDGE AND SKILLS, WHICH RANGE FROM FOOD COMMODITY ECONOMICS TO ITS HYGIENIC AND GASTRONOMIC SPECIFICATION, TO SPECIFIC PREPARATIONS IN THE SECTOR, WITH PARTICULAR REFERENCE TO THE ENVIRONMENT AND TRADITIONAL PASTRY PRODUCTS; PROFESSIONAL TECHNIQUES TO BE APPLIED FOR THE PREPARATION OF CAKES AND DESSERTS, THE PROCESSING METHODS, THE PREPARATION AND THE GASKET SEAL, CARE FOR THE PRODUCTS. TRAIN A SKILLED FIGURE THAT CAN ADAPT TO THE LABOUR MARKET AND BUSINESS ENVIRONMENT. (English) / rank | |||
Normal rank | |||
Revision as of 21:58, 24 March 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | QUALIFIED REVIEWER COD TR17A054 |
Project in Italy financed by DG Regio |
Statements
9,800.0 Euro
0 references
19,600.0 Euro
0 references
50.0 percent
0 references
22 July 2017
0 references
30 October 2020
0 references
REGIONE UMBRIA
0 references
42°33'50.90"N, 12°38'25.98"E
0 references
FAVORIRE L'ACQUISIZIONE DI COMPETENZE RELATIVE ALLA PROFESSIONE DI PASTICCERE SULLA BASE DI CONOSCENZE ED ABILITÃ CHE VANNO DALLA MERCEOLOGIA ALIMENTARE ED ALLE SUE SPECIFICITÃ IGIENICHE E GASTRONOMICHE, ALLE PREPARAZIONI SPECIFICHE DEL SETTORE, CON PARTICOLARE RIFERIMENTO ALL'AMBIENTE ED AI PRODOTTI TRADIZIONALI DELLA PASTICCERIA; SVILUPPARE TECNICHE PROFESSIONALI DA APPLICARE PER LA PREPARAZIONE DI DOLCI E DESSERT, I METODI DI LAVORAZIONE, LA PREPARAZIONE E LA GUARNIZIONE DI TORTE, LA CURA PER I PRODOTTI. FORMARE UNA FIGURA COMPETENTE CHE POSSA ADATTARSI ALLE SPECIFICITÃ DEL MERCATO DEL LAVORO E DELL'AMBIENTE IMPRENDITORIALE. (Italian)
0 references
ENCOURAGING THE ACQUISITION OF SKILLS RELATED TO THE PROFESSION OF CONFECTIONER ON THE BASIS OF KNOWLEDGE AND SKILLS, WHICH RANGE FROM FOOD COMMODITY ECONOMICS TO ITS HYGIENIC AND GASTRONOMIC SPECIFICATION, TO SPECIFIC PREPARATIONS IN THE SECTOR, WITH PARTICULAR REFERENCE TO THE ENVIRONMENT AND TRADITIONAL PASTRY PRODUCTS; PROFESSIONAL TECHNIQUES TO BE APPLIED FOR THE PREPARATION OF CAKES AND DESSERTS, THE PROCESSING METHODS, THE PREPARATION AND THE GASKET SEAL, CARE FOR THE PRODUCTS. TRAIN A SKILLED FIGURE THAT CAN ADAPT TO THE LABOUR MARKET AND BUSINESS ENVIRONMENT. (English)
0 references
Identifiers
I44D17000550009
0 references