ALLÂOREN COURSE OF THE PROGRAMME PIPOL 18/20. THE REFERENCE PROFESSIONAL PROFILE FOR THIS TRAINING COURSE OF QUALIFICATION Ê LÂADEDTO FOR THE MANUFACTURING OF THE BAKERY, PASTRY AND GELATERIA WITH A SPECIFIC FOCUS ON THE IMPLEMENTATION OF: PREPARATION OF BASES FOR PASTRYCOOKS’ PRODUCTION FOR THE PRODUCTION OF FRESH PASTRY MADE IN THE COTTAGE INDUSTRY OF COCCOLATERIA ARTISANAL PRODUCTION OF THE ICE CREAM PRODUCTION ARTISANAL IN THE HANDCRAFTED BREAD, BREADSTICKS AND CRACKERS PRODUCTION OF PIZZAS AND SIMILAR PRODUCTS, THE TRAINING ACTIVITIES WILL TAKE PLACE AT THE SEAT OF THE OSF FOUNDATION IN PORDENONE.