GLUTEN-FREE CUISINE FOR BUSINESS INNOVATION AND 1 (Q1962147)
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Project Q1962147 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | GLUTEN-FREE CUISINE FOR BUSINESS INNOVATION AND 1 |
Project Q1962147 in Italy |
Statements
1,911.0 Euro
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3,822.0 Euro
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50.0 percent
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30 October 2015
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31 August 2016
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29 January 2016
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CENTRO FORMAZIONE PROFESSIONALE CIVIDALE - SOCIETA' COOPERATIVA SOCIALE
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Q258533 (Deleted Item)
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46°4'31.80"N, 13°16'51.67"E
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IL PRESENTE CORSO SI PROPONE DI FORNIRE E AGGIORNARE LE CONOSCENZE TECNICHE SULLA TEMATICA DEL 'GLUTEN FREE'. IL CORSO, REALIZZATO IN COLLABORAZIONE CON L'AIC DEL FVG (ASSOCIAZIONE ITALIANA CELIACHIA), SI PROPONE DI INNOVARE I PROCESSI PRODUTTIVI NELLE AZIENDE CHE OFFRONO SERVIZI DI RISTORAZIONE AL FINE DI RISPONDERE ADEGUATAMENTE ALLE NUOVE ESIGENZE E RICHIESTE DEI CONSUMATORI. L'AIC, INOLTRE, POTRÃ FORNIRE INDICAZIONI UTILI SUL PANORAMA DELLE CERTIFICAZIONI ALIMENTARI IN QUANTO PROPRIETARIO DEL MARCHIO 'SPIGA BARRATA' CHE CERTIFICA I PRODOTTI 'GLUTEN FREE' E AIUTA AD EVIDENZIARE AL CONSUMATORE CELIACO L'IDONEITÃ DEL PRODOTTO RISPETTO ALLE SUE ESIGENZE ALIMENTARI. IL TARGET A CUI SI RIFERISCE IL CORSO SI IDENTIFICA IN LAVORATORI DIPENDENTI DI IMPRESE DELLA REGIONE, IMPRENDITORI E DISOCCUPATI CHE VOGLIONO ACQUISIRE CONOSCENZE APPROFONDITE E COMPETENZE TECNOLOGICHE SULLA PRODUZIONE 'GLUTEN FREE' APPLICATA AI PRODOTTI DI CUCINA E RISTORAZIONE. IL CORSO CONSENTIRÃ INFATTI AD IMPRENDIT (Italian)
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THIS COURSE AIMS TO PROVIDE AND UPDATE THE TECHNICAL KNOWLEDGE ON THE THEME OF ‘GLUTEN FREE’. THE COURSE, CARRIED OUT IN COLLABORATION WITH THE AIC OF THE FVG (ITALIAN ASSOCIATION CELIAC DISEASE), AIMS TO INNOVATE THE PRODUCTION PROCESSES IN COMPANIES THAT OFFER CATERING SERVICES IN ORDER TO RESPOND ADEQUATELY TO THE NEW NEEDS AND DEMANDS OF CONSUMERS. THE AIC, MOREOVER, CAN PROVIDE USEFUL INFORMATION ON THE PANORAMA OF FOOD CERTIFICATIONS AS OWNER OF THE BRAND ‘SPIGA BARRATA’ THAT CERTIFIES THE PRODUCTS ‘GLUTEN FREE’ AND HELPS TO HIGHLIGHT TO THE CELIAC CONSUMER THE SUITABILITY OF THE PRODUCT IN RELATION TO ITS FOOD NEEDS. THE TARGET OF THE COURSE IS IDENTIFIED AS EMPLOYEES OF COMPANIES IN THE REGION, ENTREPRENEURS AND UNEMPLOYED WHO WANT TO ACQUIRE IN-DEPTH KNOWLEDGE AND TECHNOLOGICAL SKILLS ON THE PRODUCTION ‘GLUTEN FREE’ APPLIED TO COOKING AND CATERING PRODUCTS. THE COURSE WILL IN FACT ALLOW TO ENTREPRENEUR (English)
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CE COURS VISE À FOURNIR ET À METTRE À JOUR LES CONNAISSANCES TECHNIQUES SUR LE THÈME «SANS GLUTEN». LE COURS, RÉALISÉ EN COLLABORATION AVEC L’AIC DE FVG (ASSOCIATION ITALIENNE CŒLIAQUE), VISE À INNOVER LES PROCESSUS DE PRODUCTION DANS LES ENTREPRISES QUI OFFRENT DES SERVICES DE RESTAURATION AFIN DE RÉPONDRE DE MANIÈRE ADÉQUATE AUX NOUVEAUX BESOINS ET DEMANDES DES CONSOMMATEURS. L’AMM PEUT ÉGALEMENT FOURNIR DES INFORMATIONS UTILES SUR LE PAYSAGE DES CERTIFICATIONS ALIMENTAIRES EN TANT QUE PROPRIÉTAIRE DE LA MARQUE «SPIGA BARTA» QUI CERTIFIE LES PRODUITS «SANS GLUTEN» ET CONTRIBUE À METTRE EN ÉVIDENCE AU CONSOMMATEUR CŒLIAQUE L’ADÉQUATION DU PRODUIT PAR RAPPORT À SES BESOINS ALIMENTAIRES. L’OBJECTIF AUQUEL SE RÉFÈRE LE COURS EST DÉFINI COMME LES SALARIÉS DES ENTREPRISES DE LA RÉGION, LES ENTREPRENEURS ET LES CHÔMEURS QUI SOUHAITENT ACQUÉRIR DES CONNAISSANCES APPROFONDIES ET DES COMPÉTENCES TECHNOLOGIQUES SUR LA PRODUCTION «SANS GLUTEN» APPLIQUÉE AUX PRODUITS DE CUISINE ET DE RESTAURATION. LE COURS PERMETTRA EN FAIT L’APPRENTISSAGE (French)
13 December 2021
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Identifiers
D79J15001150009
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