DESIGN TECHNIQUES. AND REALISING. OF ARTISAN PROCESSES OF TRANSFORMATION. AGRI-FOOD Â CHEF (Q4276247)
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Project Q4276247 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | DESIGN TECHNIQUES. AND REALISING. OF ARTISAN PROCESSES OF TRANSFORMATION. AGRI-FOOD Â CHEF |
Project Q4276247 in Italy |
Statements
50,040.0 Euro
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100,080.0 Euro
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50.0 percent
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CENTRO REGIONALE IFTS SERVIZI COMMERCIALI TURISMO E SPORT
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IL CORSO IFTS TECNICO DI PROGETTAZIONE E REALIZZAZIONE DI PROCESSI ARTIGIANALI DI TRASFORMAZIONE AGROALIMENTARE CON PRODUZIONI TIPICHE DEL TERRITORIO E DELLA PRODUZIONE ENOGASTRONOMICA - CHEF A BORDO DELLE NAVI DA CROCIERA, HA DURATA DI 800 ORE, DI CUI 400 IN MODALITÃ DI APPRENDIMENTO IN SITUAZIONE (STAGE). SI SVOLGERÃ PRESSO LA SEDE DI ENAIP FVG DI PASIAN DI PRATO (UD). LA FORMAZIONE OBBLIGATORIA PER LÂ ADDESTRAMENTO DI BASE DEL PERSONALE MARITTIMO VERRÃ FATTA PRESSO UN CENTRO ACCREDITATO MINISTERO DELLE INFRASTRUTTURE E DEI TRASPORTI. OBIETTIVI FORMATIVI: - OPERARE A BORDO DI UNA NAVE DA CROCIERA, ADOTTANDO MISURE CONFORMI ALLE NORME DI SICUREZZA; - GESTIRE I PROCESSI DI PREPARAZIONE DELLE PIETANZE, APPLICANDO LE NORME SULLA SICUREZZA ALIMENTARE (HACCP); - GESTIRE I PROCESSI PRODUTTIVI SECONDO I PRINCIPI DI ECO-COMPATIBILITÃ , SOSTENIBILITÃ E RIDUZIONE DEGLI SPRECHI ALIMENTARI; - VALORIZZARE PIATTI E PRODOTTI ENOGASTRONOMICI DELLA CUCINA ÂMADE IN ITALYÂ; - CONOSCERE L (Italian)
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THE TECHNICAL IFTS COURSE OF DESIGN AND REALISATION OF ARTISAN PROCESSES OF AGRI-FOOD PROCESSING WITH TYPICAL LOCAL PRODUCTION AND FOOD AND WINE PRODUCTION — CHEF ON BOARD CRUISE SHIPS, LASTS 800 HOURS, 400 OF WHICH IN LEARNING MODE IN SITUATION (STAGE). IT WILL TAKE PLACE AT THE HEADQUARTERS OF ENAIP FVG IN PASIAN DI PRATO (UD). THE COMPULSORY TRAINING FOR BASIC TRAINING OF SEAFARERS WILL BE DONE AT AN ACCREDITED MINISTRY OF INFRASTRUCTURE AND TRANSPORT CENTRE. TRAINING OBJECTIVES: — OPERATE ON BOARD A CRUISE SHIP, TAKING MEASURES IN ACCORDANCE WITH SAFETY STANDARDS; — MANAGE FOOD PREPARATION PROCESSES, APPLYING FOOD SAFETY STANDARDS (HACCP); — MANAGE PRODUCTION PROCESSES ACCORDING TO THE PRINCIPLES OF ECO-COMPATIBILITY, SUSTAINABILITY AND REDUCTION OF FOOD WASTE; — VALORISE DISHES AND FOOD AND WINE PRODUCTS OF THE KITCHEN ÂMADE IN ITALYÂ; — GET TO KNOW THE (English)
2 February 2022
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LE COURS TECHNIQUE IFTS DE CONCEPTION ET DE RÉALISATION DE PROCESSUS ARTISANAUX DE TRANSFORMATION AGRO-ALIMENTAIRE AVEC LA PRODUCTION LOCALE TYPIQUE ET LA PRODUCTION ALIMENTAIRE ET VINICOLE — CHEF À BORD DES BATEAUX DE CROISIÈRE, DURE 800 HEURES, DONT 400 EN MODE D’APPRENTISSAGE EN SITUATION (ÉTAPE). IL AURA LIEU AU SIÈGE DE L’ENAIP FVG À PASIAN DI PRATO (UD). LA FORMATION OBLIGATOIRE POUR LA FORMATION DE BASE DES GENS DE MER SERA ASSURÉE PAR UN MINISTÈRE ACCRÉDITÉ DES INFRASTRUCTURES ET DES TRANSPORTS. OBJECTIFS DE FORMATION: — EXPLOITER À BORD D’UN NAVIRE DE CROISIÈRE, EN PRENANT DES MESURES CONFORMES AUX NORMES DE SÉCURITÉ; — GÉRER LES PROCESSUS DE PRÉPARATION DES ALIMENTS, EN APPLIQUANT LES NORMES DE SALUBRITÉ DES ALIMENTS (HACCP); — GÉRER LES PROCESSUS DE PRODUCTION SELON LES PRINCIPES D’ÉCOCOMPATIBILITÉ, DE DURABILITÉ ET DE RÉDUCTION DU GASPILLAGE ALIMENTAIRE; — VALORISER LES PLATS ET LES PRODUITS ALIMENTAIRES ET VINICOLES DE LA CUISINE MADE EN ITALIE; — APPRENEZ À CONNAÎTRE LE (French)
3 February 2022
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PASIAN DI PRATO
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