{"id":11757,"date":"2024-06-11T14:48:18","date_gmt":"2024-06-11T17:48:18","guid":{"rendered":"https:\/\/www.nutricion.edu.uy\/?p=11757"},"modified":"2024-06-11T15:19:20","modified_gmt":"2024-06-11T18:19:20","slug":"convocatoria-a-estudiantes-bpm-en-cocina-comunitaria-del-cedel","status":"publish","type":"post","link":"https:\/\/www.nutricion.edu.uy\/?p=11757","title":{"rendered":"Convocatoria a estudiantes: BPM en cocina comunitaria del CEDEL."},"content":{"rendered":"\n<p>Convocatoria a estudiantes de Nutrici\u00f3n. Reafirmando las buenas pr\u00e1cticas en la manufactura en la cocina comunitaria del CEDEL de Carrasco.<\/p>\n\n\n\n<p>Objetivo de la propuesta: Reforzar los conceptos de las buenas pr\u00e1cticas de manufactura y su relaci\u00f3n con la inocuidad alimentaria.<\/p>\n\n\n\n<p>Objetivos del Trabajo a realizar por los estudiantes: Planificaci\u00f3n y ejecuci\u00f3n de un taller de buenas pr\u00e1cticas de manufactura con los emprendimientos gastron\u00f3micos que incuban en el Cedel de Carrasco.<\/p>\n\n\n\n<p>Nivel de formaci\u00f3n que se le requerir\u00e1 a la\/el estudiante: Haber cursado la Unidad Curricular obligatoria Gesti\u00f3n de servicios de alimentaci\u00f3n colectiva.<\/p>\n\n\n\n<p><strong>Disponibilidad horaria: <\/strong><\/p>\n\n\n\n<p>Reuniones de planificaci\u00f3n durante el mes de junio y julio. <\/p>\n\n\n\n<p>Ejecuci\u00f3n el d\u00eda martes 23 de julio(probablemente). <\/p>\n\n\n\n<p>Disponibilidad en el horario de 12 a 16 para el desarrollo de la actividad y el horario de la&nbsp;ma\u00f1ana, preferentemente, para la planificaci\u00f3n (a coordinar seg\u00fan agenda de estudiantes y docentes).<\/p>\n\n\n\n<p>Carga horaria semanal que deber\u00e1 destinar la\/el estudiante: 2 horas.<\/p>\n\n\n\n<p>Inscripciones en:\u00a0<a href=\"https:\/\/forms.gle\/jwVn5ZgAPNdoGZo57\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/forms.gle\/jwVn5ZgAPNdoGZo57<\/a><\/p>\n\n\n\n<p>Coordina : Departamento de Administraci\u00f3n. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Convocatoria a estudiantes de Nutrici\u00f3n. Reafirmando las buenas pr\u00e1cticas en la manufactura en la cocina comunitaria del CEDEL de Carrasco. Objetivo de la propuesta: Reforzar los conceptos de las buenas pr\u00e1cticas de manufactura y su relaci\u00f3n con la inocuidad alimentaria. Objetivos del Trabajo a realizar por los estudiantes: Planificaci\u00f3n y ejecuci\u00f3n de un taller de&hellip;<\/p>\n","protected":false},"author":50,"featured_media":11769,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49,26,11],"tags":[],"class_list":["post-11757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-destacada","category-extension","category-inicio"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Convocatoria a estudiantes: BPM en cocina comunitaria del CEDEL. - Escuela de Nutrici\u00f3n<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nutricion.edu.uy\/?p=11757\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Convocatoria a estudiantes: BPM en cocina comunitaria del CEDEL. - Escuela de Nutrici\u00f3n\" \/>\n<meta property=\"og:description\" content=\"Convocatoria a estudiantes de Nutrici\u00f3n. Reafirmando las buenas pr\u00e1cticas en la manufactura en la cocina comunitaria del CEDEL de Carrasco. Objetivo de la propuesta: Reforzar los conceptos de las buenas pr\u00e1cticas de manufactura y su relaci\u00f3n con la inocuidad alimentaria. 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