QUALIFIED CONFECTIONER (Q1760181)

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Revision as of 21:26, 24 March 2020 by DG Regio (talk | contribs) (‎Created claim: summary (P836): THIS INCLUDES THE PRODUCTION OF FRESH RAW MATERIALS AND SEMI-PROCESSED CONFECTIONERY PRODUCTS (PREPARATION, MANUFACTURE, COOKING AND DECORATION) OF THE VARIOUS TYPES OF PASTRIES FROM THE PASTRY COOKS, WHICH ARE USED FOR THE PRODUCTION (PREPARATION, PROCESSING, COOKING AND DECORATION) OF THE VARIOUS PASTRIES. DEPENDING ON THE RECIPE, HE IS APPLYING THE METHOD OF PROCESSING WITH EITHER ANY COOKING OR WITH THE REFRIGERATION OF THE COMPOUND. SUBSEQU...)
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Project in Italy financed by DG Regio
Language Label Description Also known as
English
QUALIFIED CONFECTIONER
Project in Italy financed by DG Regio

    Statements

    country
    Italy
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    EU contribution
    5,600.0 Euro
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    budget
    11,200.0 Euro
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    co-financing rate
    50.0 percent
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    start time
    1 February 2019
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    expected end time
    13 February 2022
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    beneficiary name (string)
    REGIONE UMBRIA
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    beneficiary
    Umbria
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    programme
    Umbria - ESF
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    coordinate location

    42°44'7.84"N, 12°44'10.82"E
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    summary
    L¿ADDETTO QUALIFICATO PASTICCIERE PROVVEDE ALLA PRODUZIONE (PREPARAZIONE, LAVORAZIONE, COTTURA E DECORAZIONE) DEI VARI TIPI DI DOLCI APPARTENENTI ALLA PASTICCERIA, UTILIZZANDO MATERIE PRIME FRESCHE E PRODOTTI DOLCIARI SEMI-LAVORATI. A SECONDA DELLA RICETTA, L¿ADDETTO QUALIFICATO PASTICCIERE APPLICA IL PROCEDIMENTO DI LAVORAZIONE CON L¿EVENTUALE COTTURA OPPURE CON LA REFRIGERAZIONE DEL COMPOSTO. IN SEGUITO, PUò ESEGUIRE LA DECORAZIONE DEL DOLCE, SECONDO LA CREATIVITà INDIVIDUALE O IN BASE AD EVENTUALI PERSONALIZZAZIONI RICHIESTE DAL CLIENTE. PARTE DELLE ATTIVITà SVOLTE CONSISTONO NELLA SPERIMENTAZIONE E NELLA RICERCA DI NUOVE RICETTE. NEL CASO DI PICCOLE REALTà PRODUTTIVE, IL PASTICCIERE SI OCCUPA ANCHE DELLA VENDITA DEI PRODOTTI. (Italian)
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    THIS INCLUDES THE PRODUCTION OF FRESH RAW MATERIALS AND SEMI-PROCESSED CONFECTIONERY PRODUCTS (PREPARATION, MANUFACTURE, COOKING AND DECORATION) OF THE VARIOUS TYPES OF PASTRIES FROM THE PASTRY COOKS, WHICH ARE USED FOR THE PRODUCTION (PREPARATION, PROCESSING, COOKING AND DECORATION) OF THE VARIOUS PASTRIES. DEPENDING ON THE RECIPE, HE IS APPLYING THE METHOD OF PROCESSING WITH EITHER ANY COOKING OR WITH THE REFRIGERATION OF THE COMPOUND. SUBSEQUENTLY, THE DECORATION OF THE SWEET CAN BE PERFORMED BY THE INDIVIDUAL OR ON THE BASIS OF ANY CUSTOMISATIONS REQUIRED BY THE CUSTOMER. PART OF THE ACTIVITIES CARRIED OUT CONSIST OF TESTING AND SEARCHING FOR NEW RECIPES. IN THE CASE OF SMALL BUSINESSES, THE CONFECTIONER ALSO DEALS WITH THE SALE OF THE PRODUCTS. (English)
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    Identifiers

    Italian Unique Project Code
    I38D18000050009
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