Competencies and objectives
Course context for academic year 2019-20
The aim consists in dealing with the concept of healthy gastronomy within the framework of the Mediterranean food culture and the recovery of culinary traditions, and showing its usefulness to achieve suitable feeding and nutrition patterns.
Course content (verified by ANECA in official undergraduate and Master’s degrees) for academic year 2019-20
No data
Learning outcomes (Training objectives)
No data
Specific objectives stated by the academic staff for academic year 2019-20
No data
General
Code:
91007
Lecturer responsible:
BERNABEU MESTRE, JOSEP
Credits ECTS:
Theoretical credits:
4,00
Practical credits:
0,00
Distance-base hours:
Departments involved
No dataStudy programmes where this course is taught
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Permanent University
Course type: OPTIONAL (Year: No year)