PIZZERIA AND BREAD TECHNIQUES (Q2130958)

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Project in Italy financed by DG Regio
Language Label Description Also known as
English
PIZZERIA AND BREAD TECHNIQUES
Project in Italy financed by DG Regio

    Statements

    country
    Italy
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    EU contribution
    12,700.0 Euro
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    budget
    25,400.0 Euro
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    co-financing rate
    50.0 percent
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    start time
    15 February 2017
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    end time
    25 October 2018
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    expected end time
    27 September 2017
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    beneficiary name (string)
    FORLINC FORMAZIONE ORIENTAMENTO LAVORATORI IN CRISI
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    beneficiary
    Q253268
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    coordinate location

    46°4'8.69"N, 12°35'26.12"E
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    summary
    IL PRESENTE PROGETTO FA RIFERIMENTO A DUE FIGURE PROFESSIONALI, IL PANETTIERE E IL PIZZAIOLO. DURANTE IL CORSO VERRANNO FORNITE LE COMPETENZE PER LA PREPARAZIONE DEGLI IMPASTI DI PANE E PIZZA IN PALA ED IN TEGLIA. IL CORSO Ê RIVOLTO A PERSONE DISOCCUPATE PROVENIENTI DA CRISI OCCUPAZIONALI E SI TERRà IN ORARIO DIURNO. (Italian)
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    Identifiers

    Italian Unique Project Code
    D29D16004660009
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