{"id":26582,"date":"2024-09-11T10:43:44","date_gmt":"2024-09-11T13:43:44","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/progep\/?page_id=26582"},"modified":"2025-06-30T14:59:19","modified_gmt":"2025-06-30T17:59:19","slug":"26582-2","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/progep\/26582-2\/","title":{"rendered":"Capacita\u00e7\u00e3o: Oficina de Doces tradicionais de Pelotas: Bem-casado e Camafeu"},"content":{"rendered":"

Facilitador(a): <\/strong>\u00c2ngela Galvan de Lima (Docente da Faculdade de Nutri\u00e7\u00e3o\/ UFPel)<\/p>\n

Data:<\/strong> 09\/10\/2024 (quarta-feira)<\/p>\n

Hor\u00e1rio: <\/strong>das 14h \u00e0s 17h<\/p>\n

Modalidade:\u00a0<\/strong>Presencial<\/p>\n

Local:\u00a0<\/strong>Campus Anglo 2\u00ba andar, sala 232F – Laborat\u00f3rio de Doces e Bebidas<\/p>\n

N\u00famero de vagas:<\/strong> 12 (por ordem de inscri\u00e7\u00e3o)<\/p>\n

Ementa:
\n<\/strong>Conhecer a origem e tradi\u00e7\u00e3o dos doces de Pelotas; Aplicar os cuidados de higiene e manipula\u00e7\u00e3o dos alimentos; Aprender e aplicar as t\u00e9cnicas para preparo de Bem-casado e Camafeu, doces certificados e tradicionais de Pelotas.
\n<\/strong><\/p>\n

Cada participante dever\u00e1 trazer os seguintes ingredientes:<\/p>\n

Lista de ingredientes por participante: (os preparos poder\u00e3o ser levados para casa, ent\u00e3o tragam embalagem para transportar)<\/b><\/div>\n
– 12 ovos<\/div>\n
– 100g de farinha de trigo<\/div>\n
– 300g de a\u00e7\u00facar refinado<\/div>\n
– 300g de a\u00e7\u00facar de confeiteiro (gla\u00e7\u00facar)<\/div>\n
– 20g de amido de milho<\/div>\n
– 5g de fermento qu\u00edmico<\/div>\n
– 20g de manteiga<\/div>\n
\n
– 1 lim\u00e3o<\/div>\n
– 5ml de ess\u00eancia de baunilha<\/div>\n
– 80g nozes mo\u00eddas ou farinha de nozes pecan<\/div>\n
– 30g de nozes pecan ou chilena inteiras<\/div>\n
– 20 und. Pelotine de papel Nun. 0b<\/div>\n
– 20 und. Fundo de celofane para doces<\/div>\n<\/div>\n

Orienta\u00e7\u00f5es: <\/strong>Os participantes precisam estar com cabelo preso, sem adornos (brincos, rel\u00f3gio), sapato fechado e se poss\u00edvel devem trazer avental e\/ou jaleco e touca de cabelo.<\/p>\n

P\u00fablico Alvo<\/strong>: Servidores(as) docentes, TAE\u2019s e trabalhadores(as) terceirizados(as) ativos(as) da UFPel*<\/p>\n

Per\u00edodo de inscri\u00e7\u00e3o<\/strong>: 17\/09 a 06\/10\/2024<\/p>\n

Divulga\u00e7\u00e3o das inscri\u00e7\u00f5es homologadas<\/strong>: 07\/10**, nesta p\u00e1gina.<\/p>\n

*Considerando a Pol\u00edtica Nacional de Desenvolvimento de Pessoas, conforme Decreto n\u00ba 9.991\/19, somente ser\u00e3o certificados os servidores p\u00fablicos pertencentes ao Quadro Efetivo da UFPel;<\/span>
\n** Quando homologadas as inscri\u00e7\u00f5es, os selecionados receber\u00e3o e-mail de confirma\u00e7\u00e3o com instru\u00e7\u00f5es.<\/span><\/p>\n

Observa\u00e7\u00e3o: A homologa\u00e7\u00e3o das inscri\u00e7\u00f5es dos(as) trabalhadores(as) terceirizados ficar\u00e1 condicionada \u00e0 an\u00e1lise pr\u00e9via e manifesta\u00e7\u00e3o por parte do NUGEST\/PRA.<\/p>\n

INSCRI\u00c7\u00d5ES HOMOLOGADAS<\/a><\/span><\/strong><\/p>\n

Contato:<\/strong> cdp.capacita@ufpel.edu.br<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Facilitador(a): \u00c2ngela Galvan de Lima (Docente da Faculdade de Nutri\u00e7\u00e3o\/ UFPel) Data: 09\/10\/2024 (quarta-feira) Hor\u00e1rio: das 14h \u00e0s 17h Modalidade:\u00a0Presencial Local:\u00a0Campus Anglo 2\u00ba andar, sala 232F – Laborat\u00f3rio de Doces e Bebidas N\u00famero de vagas: 12 (por ordem de inscri\u00e7\u00e3o) Ementa: Conhecer a origem e tradi\u00e7\u00e3o dos doces de Pelotas; Aplicar os cuidados de higiene […]<\/p>\n","protected":false},"author":21,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-26582","page","type-page","status-publish","hentry"],"yoast_head":"\nCapacita\u00e7\u00e3o: Oficina de Doces tradicionais de Pelotas: Bem-casado e Camafeu - Pr\u00f3-Reitoria de Gest\u00e3o com Pessoas - PROGEP<\/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:\/\/wp.ufpel.edu.br\/progep\/26582-2\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Capacita\u00e7\u00e3o: Oficina de Doces tradicionais de Pelotas: Bem-casado e Camafeu - Pr\u00f3-Reitoria de Gest\u00e3o com Pessoas - PROGEP\" \/>\n<meta property=\"og:description\" content=\"Facilitador(a): \u00c2ngela Galvan de Lima (Docente da Faculdade de Nutri\u00e7\u00e3o\/ UFPel) Data: 09\/10\/2024 (quarta-feira) Hor\u00e1rio: das 14h \u00e0s 17h Modalidade:\u00a0Presencial Local:\u00a0Campus Anglo 2\u00ba andar, sala 232F – Laborat\u00f3rio de Doces e Bebidas N\u00famero de vagas: 12 (por ordem de inscri\u00e7\u00e3o) Ementa: Conhecer a origem e tradi\u00e7\u00e3o dos doces de Pelotas; 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