PIZZA-MAKER — PANIFICATOR (Q643244): Difference between revisions
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(Removed claim: summary (P836): THIS PROJECT HAS ENSURED THAT THE OBJECTIVE OF THE PROJECT IS TO TRAIN 12 IMMIGRANTS AND TO JOIN THE PROFESSION TO THE PROFESSION OF PIZATOR/PANIFICATOR, PROFESSIONALIT, WHICH IS VERY MUCH REQUIRED IN THE PRODUCTIVE ECONOMIC ENVIRONMENT OF THIS ZONE (TOURISM AND CATERING). THE PROJECT ALSO ALLOWS FOR ENERGY SAVINGS AND ENVIRONMENTAL PROTECTION BY ENHANCING ENERGY EFFICIENCY AND OPTIMISING WASTE MANAGEMENT. THE MAIN PROJECT PARTNER RECRUITS THE...) |
(Created claim: summary (P836): THE AIM OF THE PROJECT IS TO TRAIN 12 IMMIGRANTS AND TO START THEM INTO THE PROFESSION OF PIZZA MAKER/PANIFIER, A VERY POPULAR PROFESSIONALISM IN THE PRODUCTIVE ECONOMIC CONTEXT OF SOUTH TYROL (TOURISM AND CATERING). THE PROJECT ALSO ALLOWS ENERGY SAVING AND ENVIRONMENTAL PROTECTION THANKS TO ENERGY EFFICIENCY AND OPTIMAL WASTE MANAGEMENT. THE MAIN PROJECT PARTNER IS THE PIZZERIA AT THE POSTILLION IN BRONZOLO THAT WILL GRANT THE PARTICIPATION CE...) |
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THE AIM OF THE PROJECT IS TO TRAIN 12 IMMIGRANTS AND TO START THEM INTO THE PROFESSION OF PIZZA MAKER/PANIFIER, A VERY POPULAR PROFESSIONALISM IN THE PRODUCTIVE ECONOMIC CONTEXT OF SOUTH TYROL (TOURISM AND CATERING). THE PROJECT ALSO ALLOWS ENERGY SAVING AND ENVIRONMENTAL PROTECTION THANKS TO ENERGY EFFICIENCY AND OPTIMAL WASTE MANAGEMENT. THE MAIN PROJECT PARTNER IS THE PIZZERIA AT THE POSTILLION IN BRONZOLO THAT WILL GRANT THE PARTICIPATION CERTIFICATION FOR SPECIAL FLOURS SUITABLE FOR A SEGMENT OF CUSTOMERS ALWAYS GROWING (CELIAC AND GLUTEN INTOLERANT). EXPECTED RESULTS: 60 % OF THE STUDENTS (WITH 12 MONTHS FROM THE END OF THE COURSE) WITH A CONTRACT OF EMPLOYMENT OR FREELANCERS OR CO-OPERATIVE MEMBERS. HORIZONTAL OBJECTIVES ARE TO ENHANCE THE COMPETITIVENESS OF SMES AS IT STRENGTHENS THE WORKFORCE IN THE PIZZA/PANETTERY SECTOR AND SOCIAL INNOVATION AS IT ALLOWS IMMIGRANTS TO INTEGRATE INTO OUR SEAP (English) | |||||||||||||||
| Property / summary: THE AIM OF THE PROJECT IS TO TRAIN 12 IMMIGRANTS AND TO START THEM INTO THE PROFESSION OF PIZZA MAKER/PANIFIER, A VERY POPULAR PROFESSIONALISM IN THE PRODUCTIVE ECONOMIC CONTEXT OF SOUTH TYROL (TOURISM AND CATERING). THE PROJECT ALSO ALLOWS ENERGY SAVING AND ENVIRONMENTAL PROTECTION THANKS TO ENERGY EFFICIENCY AND OPTIMAL WASTE MANAGEMENT. THE MAIN PROJECT PARTNER IS THE PIZZERIA AT THE POSTILLION IN BRONZOLO THAT WILL GRANT THE PARTICIPATION CERTIFICATION FOR SPECIAL FLOURS SUITABLE FOR A SEGMENT OF CUSTOMERS ALWAYS GROWING (CELIAC AND GLUTEN INTOLERANT). EXPECTED RESULTS: 60 % OF THE STUDENTS (WITH 12 MONTHS FROM THE END OF THE COURSE) WITH A CONTRACT OF EMPLOYMENT OR FREELANCERS OR CO-OPERATIVE MEMBERS. HORIZONTAL OBJECTIVES ARE TO ENHANCE THE COMPETITIVENESS OF SMES AS IT STRENGTHENS THE WORKFORCE IN THE PIZZA/PANETTERY SECTOR AND SOCIAL INNOVATION AS IT ALLOWS IMMIGRANTS TO INTEGRATE INTO OUR SEAP (English) / rank | |||||||||||||||
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| Property / summary: THE AIM OF THE PROJECT IS TO TRAIN 12 IMMIGRANTS AND TO START THEM INTO THE PROFESSION OF PIZZA MAKER/PANIFIER, A VERY POPULAR PROFESSIONALISM IN THE PRODUCTIVE ECONOMIC CONTEXT OF SOUTH TYROL (TOURISM AND CATERING). THE PROJECT ALSO ALLOWS ENERGY SAVING AND ENVIRONMENTAL PROTECTION THANKS TO ENERGY EFFICIENCY AND OPTIMAL WASTE MANAGEMENT. THE MAIN PROJECT PARTNER IS THE PIZZERIA AT THE POSTILLION IN BRONZOLO THAT WILL GRANT THE PARTICIPATION CERTIFICATION FOR SPECIAL FLOURS SUITABLE FOR A SEGMENT OF CUSTOMERS ALWAYS GROWING (CELIAC AND GLUTEN INTOLERANT). EXPECTED RESULTS: 60 % OF THE STUDENTS (WITH 12 MONTHS FROM THE END OF THE COURSE) WITH A CONTRACT OF EMPLOYMENT OR FREELANCERS OR CO-OPERATIVE MEMBERS. HORIZONTAL OBJECTIVES ARE TO ENHANCE THE COMPETITIVENESS OF SMES AS IT STRENGTHENS THE WORKFORCE IN THE PIZZA/PANETTERY SECTOR AND SOCIAL INNOVATION AS IT ALLOWS IMMIGRANTS TO INTEGRATE INTO OUR SEAP (English) / qualifier | |||||||||||||||
point in time: 13 November 2020
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Revision as of 21:54, 13 November 2020
Project Q643244 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | PIZZA-MAKER — PANIFICATOR |
Project Q643244 in Italy |
Statements
44,583.0 Euro
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89,166.0 Euro
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50.0 percent
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3 October 2017
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13 December 2018
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14 December 2018
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CLS CONSORZIO LAVORATORI STUDENTI
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46°29'53.20"N, 11°21'17.21"E
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IL PROGETTO HA L¿OBIETTIVO DI FORMARE 12 IMMIGRATI E AVVIARLI ALLA PROFESSIONE DI PIZZAIOLO/PANIFICATORE, PROFESSIONALITà MOLTO RICHIESTA NEL CONTESTO ECONOMICO PRODUTTIVO DELL¿ALTO ADIGE (TURISMO E RISTORAZIONE). IL PROGETTO INOLTRE PERMETTE ANCHE IL RISPARMIO ENERGETICO E LA TUTELA DELL¿AMBIENTE GRAZIE ALL¿EFFICIENTAMENTO ENERGETICO E UNA GESTIONE OTTIMALE DEI RIFIUTI. IL PARTNER PRINCIPALE DI PROGETTO Ê LA PIZZERIA AL POSTILLION A BRONZOLO CHE RILASCERà AI PARTECIPAZIONE LA CERTIFICAZIONE PER LE FARINE SPECIALI ADATTE AD UN SEGMENTO DI CLIENTELA SEMPRE IN AUMENTO (CELIACI E INTOLLERANTI AL GLUTINE). RISULTATI ATTESI: 60 % DEI CORSISTI (A 12 MESI DALLA CONCLUSIONE DEL PERCORSO) CON UN CONTRATTO DI LAVORO O LIBERI PROFESSIONISTI O SOCI DI COOPERATIVA. OBIETTIVI ORIZZONTALI SONO IL POTENZIAMENTO DELLA COMPETITIVITà DELLE PMI IN QUANTO POTENZIA LA FORZA LAVORO NEL SETTORE PIZZERIE/PANETTERIE E L¿INNOVAZIONE SOCIALE IN QUANTO PERMETTE AGLI IMMIGRATI DI INTEGRARSI NEL NOSTRO PAES (Italian)
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THE AIM OF THE PROJECT IS TO TRAIN 12 IMMIGRANTS AND TO START THEM INTO THE PROFESSION OF PIZZA MAKER/PANIFIER, A VERY POPULAR PROFESSIONALISM IN THE PRODUCTIVE ECONOMIC CONTEXT OF SOUTH TYROL (TOURISM AND CATERING). THE PROJECT ALSO ALLOWS ENERGY SAVING AND ENVIRONMENTAL PROTECTION THANKS TO ENERGY EFFICIENCY AND OPTIMAL WASTE MANAGEMENT. THE MAIN PROJECT PARTNER IS THE PIZZERIA AT THE POSTILLION IN BRONZOLO THAT WILL GRANT THE PARTICIPATION CERTIFICATION FOR SPECIAL FLOURS SUITABLE FOR A SEGMENT OF CUSTOMERS ALWAYS GROWING (CELIAC AND GLUTEN INTOLERANT). EXPECTED RESULTS: 60 % OF THE STUDENTS (WITH 12 MONTHS FROM THE END OF THE COURSE) WITH A CONTRACT OF EMPLOYMENT OR FREELANCERS OR CO-OPERATIVE MEMBERS. HORIZONTAL OBJECTIVES ARE TO ENHANCE THE COMPETITIVENESS OF SMES AS IT STRENGTHENS THE WORKFORCE IN THE PIZZA/PANETTERY SECTOR AND SOCIAL INNOVATION AS IT ALLOWS IMMIGRANTS TO INTEGRATE INTO OUR SEAP (English)
13 November 2020
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Identifiers
B99D17016410001
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