CATERING OPERATOR — COOK (Q1963758)
Jump to navigation
Jump to search
Project Q1963758 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | CATERING OPERATOR — COOK |
Project Q1963758 in Italy |
Statements
56,975.0 Euro
0 references
113,950.0 Euro
0 references
50.0 percent
0 references
29 February 2016
0 references
20 October 2017
0 references
23 December 2016
0 references
ATI 3 UD - EN.A.I.P. FVG - PROGETTO GIOVANI E OCCUPABILITA'
0 references
46°4'31.80"N, 13°16'51.67"E
0 references
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)
0 references
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)
0 references
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)
0 references
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
0 references
HET HUIDIGE PROJECT IS GERICHT OP HET OPLEIDEN VAN DE PROFESSIONELE FIGUUR VAN DE RESTAURANTEXPLOITANT — CHEF-KOK DIE ZICH BEZIGHOUDT MET DE PRODUCTIE VAN EEN VOLLEDIG MENU VOLGENS DE AANWIJZINGEN IN MIN OF MEER COMPLEXE RECEPTEN, HET BEHEREN VAN DE STADIA VAN BEREIDING, KOKEN EN BEREIDEN VAN GERECHTEN. ZIJ IS MET NAME IN STAAT DE ACTIVITEITEN UIT TE VOEREN DIE VERBAND HOUDEN MET DE SELECTIE, DOSERING EN VERWERKING VAN GRONDSTOFFEN VOOR DE BEREIDING VAN DE HALFFABRIKATEN, DE CONSERVERING VAN DE HALFFABRIKATEN VOOR TOEKOMSTIG GEBRUIK, HET KOKEN VAN LEVENSMIDDELEN MET BEHULP VAN DE MEEST GESCHIKTE TECHNIEKEN IN VERBAND MET HET TE BEREIDEN GERECHT, DE VERDELING IN PORTIES VAN HET LEVENSMIDDEL EN HET AFDICHTEN VAN DE SERVEERPLATEN VOOR EEN VOOR DE KLANT ESTHETISCHE PRESENTATIE VAN HET LEVENSMIDDEL. DE HOOFDINHOUD VAN DE CURSUS IS: VEILIGHEID EN ONGEVALLENPREVENTIE (ALGEMEEN EN SPECIFIEK) — KWALITEIT, HYGIËNE EN MILIEUBESCHERMING — TOEGEPAST OP DE CATERINGSECTOR — GOEDEREN (Dutch)
22 December 2021
0 references
Identifiers
D79G16000320009
0 references