Baking and Pasta Production Operator - Funded Course - PAR GOL Program Campania Region
- COURSE ID 2395
- CREATION DATE ID 05/12/2022
- TYPE Long training
- PERTAINING SEP 02 - Food productions
- STATUS Scheduled
- TOTAL DURATION OF THE COURSE 300 hours
- DURATION OF CLASSROOM THEORY TRAINING AND RELATIVE LOCATIONS 0 hours
- DURATION OF TRAINING IN REMOTE LEARNING 210 hours
- DURATION OF E-Learning TRAINING 0 hours
- DURATION OF PRACTICAL EXERCISES AND RELATIVE LOCATIONS 0 hours
- DURATION OF INTERNSHIP 90 hours at companies with which agreements have been signed
- HOURLY ALLOWANCE RECOGNIZED TO BENEFICIARIES FOR PARTICIPATION 1 Euro for every hour of effective presence
- PARTICIPATING COMPANIES
- PANE DI UNA VOLTA DI PONE VERONICA VIA CONTRADA LAGOSCELLO 3 81040 PIETRAVAIRANO (CE) ASSOCIAZIONE AUTONOMA ARTIGIANI CASERTANI VIA VERDI, 84 81100 CASERTA (CE)
SKILL UNITS
Below are the skill units that will be covered during the course:
Baking of bakery products and pizza
Management of the leavening process for bakery products and pizzas
Processing of sheets and shaping of semi-finished products
Care for the work area and machines for pasta production and bakery products and pizza
Pasteurization, drying and packaging of pasta
Description of the needs expressed by production chains.
The Baking and Pasta Production Operator deals with the processing and production of pasta, bakery products, and pizza. They perform activities including preparing various types of dough, managing leavening, baking, pasteurization, drying, and packaging of products. They also intervene in the cleaning processes of work environments and disposal of production waste. They predominantly work under employment contracts at companies that produce/distribute baked goods or pasta. In larger production-oriented workplaces, they relate to their supervisors and communicate with colleagues on the same production line. In smaller or commercially-oriented workplaces, they mainly interact with the business owner and may have direct contact with the public.