CATERING OPERATOR — COOK (Q1963758)
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Project Q1963758 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | CATERING OPERATOR — COOK |
Project Q1963758 in Italy |
Statements
56,975.0 Euro
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113,950.0 Euro
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50.0 percent
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29 February 2016
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20 October 2017
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23 December 2016
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ATI 3 UD - EN.A.I.P. FVG - PROGETTO GIOVANI E OCCUPABILITA'
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46°4'31.80"N, 13°16'51.67"E
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IL PRESENTE PROGETTO Ê RIVOLTO A FORMARE LA FIGURA PROFESSIONALE DELL'OPERATORE ALLA RISTORAZIONE - CUOCO CHE Ê COLUI CHE SI OCCUPA DELLA PRODUZIONE DI UN MENù COMPLETO SEGUENDO LE INDICAZIONI PRESENTI IN RICETTE PIù O MENO COMPLESSE, GESTENDO LE FASI DELLA PREPARAZIONE, DELLA COTTURA E DELL'ALLESTIMENTO DEI PIATTI. IN PARTICOLARE Ê IN GRADO DI SVOLGERE LE ATTIVITà INERENTI LA SCELTA, IL DOSAGGIO E LA LAVORAZIONE DELLE MATERIE PRIME PER LA PREPARAZIONE DEI SEMILAVORATI, LA CONSERVAZIONE DEI SEMILAVORATI PER UN FUTURO UTILIZZO, LA COTTURA DEGLI ALIMENTI UTILIZZANDO LE TECNICHE PIù APPROPRIATE IN RELAZIONE AL PIATTO DA PREPARARE, LA DIVISIONE IN PORZIONI DEL CIBO E LA GUARNIZIONE DEI PIATTI DA PORTATA PER UNA PRESENTAZIONE DEL CIBO ESTETICAMENTE GRADEVOLE AL CLIENTE. I PRINCIPALI CONTENUTI DEL CORSO SONO: - SICUREZZA E PREVENZIONE DEGLI INFORTUNI (GENERALE E SPECIFICA) - QUALITA', IGIENE E SALVAGUARDIA AMBIENTALE - INFORMATICA APPLICATA AL SETTORE RISTORATIVO - MERCEO (Italian)
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THIS PROJECT IS DESIGNED TO FORM THE PROFESSIONAL OPERATOR OF THE RESTAURANT OPERATOR, WHICH INCLUDES THE PERSON WHO PRODUCES THE PRODUCTION OF A FULL PLUS OR LESS DETAILED RECIPES IN ACCORDANCE WITH THE REQUIREMENTS OF THE VARIOUS OR LESS COMPLEX RECIPES, MANAGING THE PREPARATION, COOKING AND SETTING UP STAGES OF THE DISHES. IN PARTICULAR, THE COMMISSION WILL BE ABLE TO CARRY OUT THE ACTIVITIES RELATING TO THE SELECTION, DETERMINATION AND PROCESSING OF RAW MATERIALS FOR THE PREPARATION OF THE SEMI-FINISHED PRODUCTS, THE PRESERVATION OF THE SEMI-FINISHED PRODUCTS FOR A FUTURE USE, THE COOKING OF THE FOODSTUFFS USING THE APPROPRIATE UNITS OF THE DISH TO BE PREPARED, THE PORTIONS OF THE FOOD AND THE FLATNESS OF THE DISHES TO BE PRODUCED VISUALLY TO THE CUSTOMER. THE MAIN CONTENTS OF THE COURSE ARE: — SAFETY AND PREVENTION OF ACCIDENTS (GENERAL AND SPECIFIC) — QUALITY, HYGIENE AND ENVIRONMENTAL PROTECTION — IT APPLIED TO THE CATERING SECTOR — MERCEO (English)
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THIS PROJECT IS DESIGNED TO FORM THE PROFESSIONAL OPERATOR OF THE RESTAURANT OPERATOR, WHICH INCLUDES THE PERSON WHO PRODUCES THE PRODUCTION OF A FULL PLUS OR LESS DETAILED RECIPES IN ACCORDANCE WITH THE REQUIREMENTS OF THE VARIOUS OR LESS COMPLEX RECIPES, MANAGING THE PREPARATION, COOKING AND SETTING UP STAGES OF THE DISHES. IN PARTICULAR, THE COMMISSION WILL BE ABLE TO CARRY OUT THE ACTIVITIES RELATING TO THE SELECTION, DETERMINATION AND PROCESSING OF RAW MATERIALS FOR THE PREPARATION OF THE SEMI-FINISHED PRODUCTS, THE PRESERVATION OF THE SEMI-FINISHED PRODUCTS FOR A FUTURE USE, THE COOKING OF THE FOODSTUFFS USING THE APPROPRIATE UNITS OF THE DISH TO BE PREPARED, THE PORTIONS OF THE FOOD AND THE FLATNESS OF THE DISHES TO BE PRODUCED VISUALLY TO THE CUSTOMER. THE MAIN CONTENTS OF THE COURSE ARE: — SAFETY AND PREVENTION OF ACCIDENTS (GENERAL AND SPECIFIC) — QUALITY, HYGIENE AND ENVIRONMENTAL PROTECTION — IT APPLIED TO THE CATERING SECTOR — MERCEO (English)
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LE PRÉSENT PROJET VISE À FORMER LA FIGURE PROFESSIONNELLE DE L’OPÉRATEUR DE RESTAURANT — CHEF QUI EST CELUI QUI S’OCCUPE DE LA PRODUCTION D’UN MENU COMPLET SUIVANT LES INDICATIONS PRÉSENTES DANS DES RECETTES PLUS OU MOINS COMPLEXES, EN GÉRANT LES ÉTAPES DE PRÉPARATION, DE CUISINE ET DE PRÉPARATION DES PLATS. EN PARTICULIER, ELLE EST EN MESURE D’EXERCER LES ACTIVITÉS LIÉES À LA SÉLECTION, À LA POSOLOGIE ET À LA TRANSFORMATION DES MATIÈRES PREMIÈRES POUR LA PRÉPARATION DES PRODUITS SEMI-FINIS, À LA CONSERVATION DES PRODUITS SEMI-FINIS EN VUE D’UNE UTILISATION FUTURE, À LA CUISSON DES ALIMENTS SELON LES TECHNIQUES LES PLUS APPROPRIÉES EN CE QUI CONCERNE LE PLAT À PRÉPARER, À LA DIVISION EN PORTIONS DE LA NOURRITURE ET À L’ÉTANCHÉITÉ DES ASSIETTES DE SERVICE POUR UNE PRÉSENTATION DE L’ALIMENT ESTHÉTIQUEMENT AGRÉABLE AU CLIENT. LES PRINCIPAUX CONTENUS DU COURS SONT LES SUIVANTS: — SÉCURITÉ ET PRÉVENTION DES ACCIDENTS (GÉNÉRALE ET SPÉCIFIQUE) — QUALITÉ, HYGIÈNE ET PROTECTION DE L’ENVIRONNEMENT — IL S’APPLIQUE AU SECTEUR DE LA RESTAURATION — BIENS (French)
13 December 2021
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Identifiers
D79G16000320009
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