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BY FORMAT SRL
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Training courses in the following sectors: Computer Science, Cooking and Bar, Health and Beauty, Social Welfare, Interior Design, Visual Merchandising.
Staff:
Sig. Spitaleri
Courses
Professional Cooking
Dental Practice Assistant
Region:
Piedmont
Locality:
Turin
from: 20 February 2025
Duration: 6 months
Availability and Prices Request
The course aims to transmit the knowledge and skills necessary to create a professional figure that can satisfy the demand for qualified personnel to be employed in dental practices. The course is aimed at obtaining the qualification of Dental Practice Assistant (ASO), valid in Italy and in all other countries of UE.
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Professional Cooking
MEDICAL OFFICE SECRETARY
Region:
Piedmont
Locality:
Turin
from: 22 February 2025
Duration: 3 months
Availability and Prices Request
The course aims to train specialized personnel to be employed in medical practices, dental practices, healthcare facilities, radiology centres, analysis laboratories and administrative or commercial offices of pharmaceutical companies.
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Professional Cooking
PASTRY CHEF
Region:
Piedmont
Locality:
Turin
from: 19 February 2025
Duration: 3 months
Availability and Prices Request
The course aims to train the professional figure of the PASTRY CHEF, capable of carrying out his functions in full autonomy in compliance with hygiene and health regulations. The training makes use of the expertise of professional trainers in the sector.
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Professional Cooking
Barman
Region:
Piedmont
Locality:
Turin
from: 15 February 2025
Duration: 3 months
Availability and Prices Request
The course aims to train the professional figure of the Barman
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Professional Cooking
COOK
Region:
Piedmont
Locality:
Turin
from: 15 February 2025
Duration: 3 months
Availability and Prices Request
The aim of the course is to convey to the student the skills necessary to assist the chef in defining recipes and menus, preparing the most complex dishes, constantly evaluating working times in relation to the requests coming from the room. At the end of the course the student will be able to take care of both the preparation and presentation of the dishes, as well as knowing how to personally choose the raw materials to use.
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