Istituto Venere Logo
Courses

Kitchen Operator - Chef - Funded Course - PAR GOL Program Campania Region

  • PATH ID 2402
  • CREATION DATE ID 05/12/2022
  • TYPE Long training
  • SECTOR OF RELEVANCE
  • 23 - Tourist services
  • STATUS Scheduled
  • TOTAL DURATION OF THE COURSE n. 300 hours
  • DURATION OF THEORETICAL TRAINING IN PERSON AND RELATED LOCATIONS n. 0 hours
  • DURATION OF THEORETICAL TRAINING IN DISTANCE LEARNING n. 210 hours
  • DURATION OF THEORETICAL TRAINING IN eLEARNING n. 0 hours
  • DURATION OF PRACTICAL EXERCISES AND RELATED LOCATIONS n. 0 hours
  • DURATION OF INTERNSHIP n. 90 hours at companies with which a convention has been signed
  • HOURLY ALLOWANCE RECOGNIZED TO BENEFICIARIES FOR PARTICIPATION 1 Euro for each hour of effective presence
  • ADHERING COMPANIES
  • ELIAN DI ELISABETTA FORLINGIERI S.A.S. VIA CERASELLE, 69 81059 CAIANELLO (CE)
  • AUTONOMOUS ASSOCIATION OF CASERTA ARTISANS VIA VERDI, 84 81100 CASERTA (CE)
  • BAKERY BREAD LOVE AND FANTASY OF TODISCO CARMINE VIA CERASELLE CAIANELLO (CE)

COMPETENCE UNITS

Below are the competence units that will be addressed during the course:

Application of the self-control system for food safety
Preparation of desserts
Preparation of complex dishes
Preparation of simple dishesI
Processing of raw materials and semi-finished food products

Description of the needs expressed by the production chains

Supports chefs in the preparation and aesthetic presentation of dishes to be served to customers. Responsible for preparing and working the ingredients necessary for the realization of hot and cold meals, preserving ingredients and semi-finished products, complying with the provisions of the self-control system for food safety, and ensuring the necessary safety conditions regarding environments and equipment. Generally works as an employee at hospitality structures equipped with catering services, collective canteens, fast food outlets, restaurants, and catering agencies. Depending on the type of structure and the location in which it is based, the employment contract may or may not be seasonal. Engages with responsibility for one's own work and relates to the chef, the maître, and other kitchen operators.