Competencies and objectives
- Course context for academic year 2018-19
- Course content (verified by ANECA in official undergraduate and Master’s degrees)
- Specific objectives stated by the academic staff for academic year 2018-19
Course context for academic year 2018-19
Rice, as they are often called in a plural, due to the great diversity of preparations they give rise, make up an important section in our recipe. They are the signature of the cuisine of Alicante, our most outstanding dish, so much so, of all the products that traditionally are produced in the Valencian Community is what has given rise to a greater diversity of preparations. The rice dishes have been and are one of the pillars of food in the Valencian Community: from the interior, from the coast, caldosas, dried, or honey ... the variety is extended to infinity depending on the ingredients that accompany the gramineae and the technique we use in its cooking.
Course content (verified by ANECA in official undergraduate and Master’s degrees)
ESPECIALISTA EN CIENCIA Y TECNOLOGÍA CULINARIA, MARIDAJES, ARROCES Y ALTA COCINA MEDITERRÁNEA
General Competences
- CG3 : Profundizar en el conocimiento y aplicación del equipamiento relacionado con la alta cocina mediterránea.
Specific Competences
- CE6 : Ser capaz de distinguir y clasificar distintos tipos de arroces.
- CE7 : Adquirir el conocimiento para elaborar y crear recetarios de arroces.
- CE9 : Conocer y adquirir conocimientos sobre la elaboración de arroces de diferentes culturas.
MÁSTER EN ARROCES Y ALTA COCINA MEDITERRÁNEA APLICADA
General Competences
- CG3 : Profundizar en el conocimiento y aplicación del equipamiento relacionado con la alta cocina mediterránea.
Specific Competences
- CE12 : Ser capaz de distinguir y clasificar distintos tipos de arroces.
- CE13 : Adquirir el conocimiento para elaborar y crear recetarios de arroces.
- CE15 : Conocer y adquirir conocimientos sobre la elaboración de arroces internacionales.
Specific objectives stated by the academic staff for academic year 2018-19
Categorize the vast world of rice by ordering our corpus of traditional recipes according to the criteria of the experts who will teach these classes
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