KITCHEN ASSISTANT HIMSELF AND. 2 COD TR17A047 (Q1662552)
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Project Q1662552 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | KITCHEN ASSISTANT HIMSELF AND. 2 COD TR17A047 |
Project Q1662552 in Italy |
Statements
14,000.0 Euro
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28,000.0 Euro
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50.0 percent
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7 July 2017
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30 October 2020
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REGIONE UMBRIA
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42°33'50.90"N, 12°38'25.98"E
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L¿OBIETTIVO DEL CORSO Ê OFFRIRE RISPOSTA ALLA SITUAZIONE OCCUPAZIONALE ATTRAVERSO UNA FORMAZIONE MIRATA, QUALIFICATA E TECNICA PER ADDETTI ALLA CUCINA PERSEGUITA SULLA BASE DI CONOSCENZE E ADDESTRAMENTO RIELATIVI ALLA RISTORAZIONE, A STRUMENTI E DEI METODI DI LAVORO, ALLE TIPOLOGIE DI LAVORAZIONE ED ALLE VARIE FASI DELLA PREPARAZIONE DEI CIBI E DELLA LORO PRESENTAZIONE. IL PERCORSO FORMATIVO INTENDE FORNIRE ALL¿ALLIEVO CONOSCENZE CHE GLI PERMETTANO DI OPERARE IN IMPRESE DELLA RISTORAZIONE DI DIFFERENTI TIPOLOGIE, CONSENTENDOGLI DI LAVORARE IN AUSILIO AL CUOCO ALL¿INTERNO DELLA BRIGATA DI CUCINA, ACQUISENDO COMPETENZE RELATIVE ALLA GASTRONOMIA ITALIANA, AGLI ASPETTI IGIENICI E NUTRIZIONALI, MA ANCHE A QUELLI ORGANIZZATIVI, FONDAMENTALI PER LAVORARE IN EQUIPE. (Italian)
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MY AIM OF THIS COURSE IS TO PROVIDE A RESPONSE TO THE EMPLOYMENT SITUATION THROUGH TARGETED, QUALIFIED AND TECHNICAL TRAINING FOR COOKING PERSONNEL PROSECUTED ON THE BASIS OF KNOWLEDGE AND TRAINING GEARED TO CATERING, TOOLS AND WORKING METHODS, TYPES OF WORK AND THE VARIOUS STAGES OF PREPARATION OF AND PRESENTATION OF THE FOOD. THIS TRAINING COURSE IS INTENDED TO PROVIDE PUPILS WITH KNOWLEDGE THAT WILL ENABLE THEM TO WORK IN CATERING BUSINESSES OF DIFFERENT TYPES, ALLOWING THEM TO WORK TOWARDS THE COOK AT THE KITCHEN DEPARTMENT OF THE COOKING BRIGADE, ACQUIRING SKILLS IN THE FIELD OF ITALIAN GASTRONOMY, HYGIENE AND NUTRITIONAL ASPECTS, AS WELL AS ORGANISATIONAL SKILLS, WHICH ARE CRUCIAL FOR WORKING AS A TEAM. (English)
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L’OBJECTIF DU COURS EST D’APPORTER UNE RÉPONSE À LA SITUATION DE L’EMPLOI À TRAVERS UNE FORMATION CIBLÉE, QUALIFIÉE ET TECHNIQUE POUR LES TRAVAILLEURS DE CUISINE SUR LA BASE DES CONNAISSANCES ET DE LA FORMATION REELATIVE EN RESTAURATION, OUTILS ET MÉTHODES DE TRAVAIL, LES TYPES DE TRANSFORMATION ET LES DIFFÉRENTES ÉTAPES DE LA PRÉPARATION ET DE LA PRÉSENTATION DES ALIMENTS. LE COURS DE FORMATION VISE À FOURNIR À L’ÉTUDIANT DES CONNAISSANCES QUI LUI PERMETTENT DE TRAVAILLER DANS DES ENTREPRISES DE RESTAURATION DE DIFFÉRENTS TYPES, LUI PERMETTANT DE TRAVAILLER EN AIDE AU CUISINIER AU SEIN DE LA BRIGADE DE CUISINE, EN ACQUÉRANT DES COMPÉTENCES LIÉES À LA GASTRONOMIE ITALIENNE, L’HYGIÈNE ET LES ASPECTS NUTRITIONNELS, MAIS AUSSI ORGANISATIONNELLES, FONDAMENTALES POUR TRAVAILLER EN ÉQUIPE. (French)
10 December 2021
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Identifiers
I47D17000310009
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