DESIGN AND PRODUCTION OF CRAFT PROCESSES (Q1971110): Difference between revisions
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Revision as of 23:09, 16 July 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | DESIGN AND PRODUCTION OF CRAFT PROCESSES |
Project in Italy financed by DG Regio |
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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28 June 2019
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30 March 2019
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IAL FVG - ATI CENTRO REGIONALE IFTS SERVIZI COMMERCIALI, TURISMO E SPORT
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46°4'8.69"N, 12°35'26.12"E
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IL CORSO TECNICHE DI PROGETTAZIONE E REALIZZAZIONE DI PROCESSI ARTIGIANALI DI TRASFORMAZIONE AGROALIMENTARE CON PRODUZIONI TIPICHE DEL TERRITORIO E DELLA TRADIZIONE ENOGASTRONOMICA Â SOCIAL EATING E COMUNICAZIONE ENOGASTRONOMICA PER LA RISTORAZIONE SI SVOLGE PRESSO LA SEDE IAL DI AVIANO CENTRO ALBERGHIERO, HA UNA DURATA DI 800 ORE, COMPRENSIVE DI 320 ORE DI STAGE. LA FIGURA PROFESSIONALE PROPOSTA VA CONSIDERATA UNA FIGURA INTERMEDIA TRA I SETTORI DEL TURISMO E DELLA RISTORAZIONE (CUOCO) PER LE ATTIVITÃ SVOLTE E LE FUTURE OPPORTUNITÃ OCCUPAZIONALI. IL TECNICO SUPERIORE PER LA PROGETTAZIONE E REALIZZAZIONE DI PROCESSI ARTIGIANALI DI TRASFORMAZIONE AGROALIMENTARE CON PRODUZIONI TIPICHE DEL TERRITORIO E DELLA TRADIZIONE ENOGASTRONOMICA OPERA SIA SUL VERSANTE DELLA PRODUZIONE AGROALIMENTARE, DELL`ORGANIZZAZIONE E DELL`EROGAZIONE DEI SERVIZI, SIA SU QUELLO DELLA VALORIZZAZIONE DELLE RISORSE E DELLA CULTURA DEL TERRITORIO IN RISPOSTA, ANCHE, A NUOVE ESIGENZE E MODELLI DI COMPORTAMENTO DE (Italian)
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THE TECHNICAL TRAINING COURSE AND THE PRODUCTION OF ARTISANAL FOOD PROCESSING PROCESSES WITH TYPICAL LOCAL PRODUCTION AND FOOD AND FOOD AND FOOD AND DRINK COMMUNICATION TRADITION AT THE IAL HOTEL AVIANO CENTRE HAS A DURATION OF 800 HOURS, INCLUDING 320 HOURS OF STAGE. THE PROPOSED PROFESSIONAL FIGURE SHOULD BE CONSIDERED AS AN INTERMEDIATE FIGURE BETWEEN THE TOURISM AND CATERING SECTORS (COOK) FOR THE ACTIVITIES CARRIED OUT AND FUTURE OPPORTUNITIES. THE SUPERIOR TECHNICIAN FOR THE DESIGN AND PRODUCTION OF ARTISANAL FOOD PROCESSING PROCESSES WITH TRADITIONAL PRODUCTION IN THE AREA AND OF FOOD AND WINE TRADITION WORKS BOTH ON THE PRODUCTION OF AGRI-FOOD PRODUCTION AND IN THE PROVISION OF SERVICES AND ON THE DEVELOPMENT OF THE RESOURCES AND CULTURE OF THE TERRITORY IN RESPONSE, INCLUDING, TO NEW NEEDS AND BEHAVIOUR PATTERNS. (English)
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THE TECHNICAL TRAINING COURSE AND THE PRODUCTION OF ARTISANAL FOOD PROCESSING PROCESSES WITH TYPICAL LOCAL PRODUCTION AND FOOD AND FOOD AND FOOD AND DRINK COMMUNICATION TRADITION AT THE IAL HOTEL AVIANO CENTRE HAS A DURATION OF 800 HOURS, INCLUDING 320 HOURS OF STAGE. THE PROPOSED PROFESSIONAL FIGURE SHOULD BE CONSIDERED AS AN INTERMEDIATE FIGURE BETWEEN THE TOURISM AND CATERING SECTORS (COOK) FOR THE ACTIVITIES CARRIED OUT AND FUTURE OPPORTUNITIES. THE SUPERIOR TECHNICIAN FOR THE DESIGN AND PRODUCTION OF ARTISANAL FOOD PROCESSING PROCESSES WITH TRADITIONAL PRODUCTION IN THE AREA AND OF FOOD AND WINE TRADITION WORKS BOTH ON THE PRODUCTION OF AGRI-FOOD PRODUCTION AND IN THE PROVISION OF SERVICES AND ON THE DEVELOPMENT OF THE RESOURCES AND CULTURE OF THE TERRITORY IN RESPONSE, INCLUDING, TO NEW NEEDS AND BEHAVIOUR PATTERNS. (English)
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Identifiers
D35D18000700009
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