SUPERIOR TECHNICIAN FOR BUSINESS MANAGEMENT AND CATERING SERVICES — VILLORBA (TV) — INNOVATIVE TECHNOLOGIES FOR CULTURAL GOODS AND ACTIVITIES — TOURISM — SCOPE 5.1 TOURISM AND CULTURAL ACTIVITIES” (Q4244224)
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Project Q4244224 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | SUPERIOR TECHNICIAN FOR BUSINESS MANAGEMENT AND CATERING SERVICES — VILLORBA (TV) — INNOVATIVE TECHNOLOGIES FOR CULTURAL GOODS AND ACTIVITIES — TOURISM — SCOPE 5.1 TOURISM AND CULTURAL ACTIVITIES” |
Project Q4244224 in Italy |
Statements
84,676.2 Euro
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169,352.4 Euro
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50.0 percent
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ISTITUTO TECNICO SUPERIORE PER IL TURISMO
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IL PROGETTO DEL CORSO PER TECNICO SUPERIORE PER LA GESTIONE DI IMPRESE E SERVIZI RISTORATIVI (V LIVELLO EQF), DECLINAZIONE TERRITORIALE DELLA FIGURA NAZIONALE DI "TECNICO SUPERIORE PER LA GESTIONE DI STRUTTURE TURISTICO-RICETTIVE" HA DURATA DI 1800 ORE, DI CUI 800 IN TIROCINIO E 1000 DI AULA FISICA E ON LINE (E' PREVISTA IL 20% DI FAD) E DI ATTIVITA' LABORATORIALE, SIA RELATIVA ALLE TECNICHE CHE ALLA COMUNICAZIONE, CHE SERVIRA' ANCHE PER SVILUPPARE LA CONDIVISIONE DI CONOSCENZE E IL CONFRONTO. IL RUOLO DEL DIGITALE E DELLA COMUNICAZIONE AVRA' SEMPRE MAGGIOR IMPORTANZA, ANCHE A LIVELLO DI METODOLOGIA DIDATTICA, OLTRE AL SUO AUMENTATO VALORE DI PROMOZIONE E VENDITA EMERSO IN QUESTO PERIODO NEL COMPARTO RISTORATIVO. PARTICOLARE ATTENZIONE VERRA' POSTA NELLE PROCEDURE DI SICUREZZA E RILANCIO POST COVID-19. LA METODOLOGIA CLIL (IN LINGUA) VERRA' UTILIZZATA PER LA REALIZZAZIONE DELLE UNITA' FORMATIVE RELATIVE ALL'ACCOGLIENZA E COMMERCIALIZZAZIONE DEI PRODOTTI LOCALI. INOLTRE UN VALORE AGGIUN (Italian)
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THE PROJECT OF THE COURSE FOR SUPERIOR TECHNICIAN FOR THE MANAGEMENT OF ENTERPRISES AND CATERING SERVICES (V LEVEL EQF), TERRITORIAL DECLINATION OF THE NATIONAL FIGURE OF “SUPERIOR TECHNICIAN FOR THE MANAGEMENT OF TOURIST-RECEPTIVE STRUCTURES” LASTS 1800 HOURS, OF WHICH 800 IN INTERNSHIPS AND 1000 IN THE PHYSICAL AND ONLINE CLASSROOM (THERE IS 20 % FAD) AND LABORATORY ACTIVITIES, BOTH RELATED TO TECHNIQUES AND COMMUNICATION, WHICH WILL ALSO SERVE TO DEVELOP KNOWLEDGE SHARING AND COMPARISON. THE ROLE OF DIGITAL AND COMMUNICATION WILL BE INCREASINGLY IMPORTANT, ALSO IN TERMS OF TEACHING METHODOLOGY, IN ADDITION TO ITS INCREASED PROMOTION AND SALES VALUE THAT EMERGED IN THIS PERIOD IN THE CATERING SECTOR. PARTICULAR ATTENTION WILL BE PAID IN THE POST-COVID-19 SECURITY AND RELAUNCH PROCEDURES. THE CLIL METHODOLOGY (IN LANGUAGE) WILL BE USED FOR THE IMPLEMENTATION OF TRAINING UNITS RELATED TO THE RECEPTION AND MARKETING OF LOCAL PRODUCTS. ALSO AN ADDED VALUE (English)
2 February 2022
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LE PROJET DE COURS POUR TECHNICIEN SUPÉRIEUR POUR LA GESTION D’ENTREPRISES ET DE SERVICES DE RESTAURATION (V NIVEAU CEC), DÉCLIN TERRITORIAL DE LA FIGURE NATIONALE DE «TECHNICIEN SUPÉRIEUR POUR LA GESTION DES STRUCTURES TOURISTIQUES-RÉCEPTIVES» DURE 1800 HEURES, DONT 800 EN STAGES ET 1000 DANS LA CLASSE PHYSIQUE ET EN LIGNE (IL Y A 20 % DE FAD) ET DES ACTIVITÉS DE LABORATOIRE, À LA FOIS LIÉES AUX TECHNIQUES ET À LA COMMUNICATION, QUI SERVIRONT ÉGALEMENT À DÉVELOPPER LE PARTAGE ET LA COMPARAISON DES CONNAISSANCES. LE RÔLE DU NUMÉRIQUE ET DE LA COMMUNICATION SERA DE PLUS EN PLUS IMPORTANT, Y COMPRIS EN TERMES DE MÉTHODOLOGIE D’ENSEIGNEMENT, EN PLUS DE SON ACCROISSEMENT DE LA PROMOTION ET DE LA VALEUR DE VENTE QUI A ÉMERGÉ AU COURS DE CETTE PÉRIODE DANS LE SECTEUR DE LA RESTAURATION. UNE ATTENTION PARTICULIÈRE SERA ACCORDÉE AUX PROCÉDURES DE SÉCURITÉ ET DE RELANCE DE L’APRÈS-COVID-19. LA MÉTHODOLOGIE EMILE (EN LANGUE) SERA UTILISÉE POUR LA MISE EN PLACE D’UNITÉS DE FORMATION LIÉES À LA RÉCEPTION ET À LA COMMERCIALISATION DES PRODUITS LOCAUX. AUSSI UNE VALEUR AJOUTÉE (French)
2 February 2022
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VILLORBA
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