2ND QUALIFICATION AND STRATEGY TO COMPETE IN PACKCERA_2788 (Q2166773): Difference between revisions
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Revision as of 07:25, 15 July 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | 2ND QUALIFICATION AND STRATEGY TO COMPETE IN PACKCERA_2788 |
Project in Italy financed by DG Regio |
Statements
16,205.28 Euro
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31,164.0 Euro
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52.0 percent
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3 April 2019
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3 June 2020
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LA CORTE DI ELIA GRILLOTTI
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42°24'6.08"N, 12°51'46.80"E
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LA LINEA 2 INTENDE RAFFORZARE IL SISTEMA DI CONOSCENZE E DI COMPETENZE DEGLI OPERATORI DEL SETTORE A SUPPORTO DELLA VALORIZZAZIONE E SVILUPPO DELLE PRODUZIONI LEGATE ALLA PASTICCERIA. LA FORMAZIONE VERRà CONCEPITA COME UN LABORATORIO DI STRATEGIE COMUNICATIVE UTILE A FORNIRE I GIUSTI CANALI PER RENDERE L'IMMAGINE UNICA ED INNOVATIVA DELLA PROPRIA AZIENDA PROIETTANDOLA ANCORA PIù IN ALTO E RAFFORZANDONE L'ATTRATTIVA. OBIETTIVO PRIMARIO Ê QUELLO DI FORNIRE ALL'IMPRENDITORE/DISCENTE SOLUZIONI, INFORMATICHE E GRAFICHE, ALTAMENTE QUALIFICATE E AD ALTO IMPATTO VISIVO, PARAFRASANDO HENRY FORD: 'CHI SMETTE DI FARE PUBBLICITà PER RISPARMIARE SOLDI Ê COME SE FERMASSE L'OROLOGIO PER RISPARMIARE IL TEMPO'. LA LINEA 3 Ê FINALIZZATA, INVECE, A CREARE UNA FIGURA PROFESSIONALE ATTRAVERSO COMPETENZE SPECIALISTICHE DI PASTICCERIA ED ELEVATE ABILITà PRATICHE ED OPERATIVE SULLA PREPARAZIONE DI PRODOTTI DI PASTICCERIA SOTTO LA GUIDA E L'INSEGNAMENTO DI QUALIFICATI DOCENTI (ALLIEVI DELLA LINEA 2) DI (Italian)
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LINE 2 AIMS TO STRENGTHEN THE KNOWLEDGE AND SKILLS SYSTEM OF OPERATORS IN THE SECTOR TO SUPPORT THE EXPLOITATION AND DEVELOPMENT OF PASTRY PRODUCTS. THE TRAINING WILL BE DESIGNED AS A LABORATORY FOR COMMUNICATION STRATEGIES TO PROVIDE THE RIGHT CHANNELS TO MAKE THEIR BUSINESSES’ UNIQUE AND INNOVATIVE IMAGE BY SHOWING A HIGHER PROFILE AND MAKING IT MORE ATTRACTIVE. PRIMARY OBJECTIVE Ê TO PROVIDE HIGHLY QUALIFIED, HIGH SKILLED AND VISUAL SOLUTIONS, IT AND GRAPHICS TO ENTREPRENEURS/LEARNERS, TO PARAPHRASE HENRY FORD: ‘WHO STOPS MAKING PUBLIC MONEY IN ORDER TO SAVE MONEY, IT IS JUST AS IF THE CLOCK CAN STOP THE CLOCK TO SAVE TIME’. ON THE OTHER HAND, LINE 3 IS FOR THE PURPOSE OF CREATING A PROFESSIONAL FIGURE THROUGH SPECIALISED PASTRY AND CAKES SKILLS AND OPERATIONAL AND OPERATIONAL SKILLS IN THE PREPARATION OF PASTRY PRODUCTS UNDER THE GUIDANCE AND TEACHING OF QUALIFIED TEACHERS (PUPILS IN LINE 2). (English)
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Identifiers
F14J19000130009
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