Competencies and objectives
Course context for academic year 2019-20
No data
Course content (verified by ANECA in official undergraduate and Master’s degrees)
General Competences
- CG11 : Aprendizaje autónomo.
- CG2 : Capacidad de organización y planificación.
Specific Competences
- CE2 : Aplicar y supervisar la ejecución de todo tipo de técnicas de manipulación, conservación y regeneración de alimentos.
- CE3 : Desarrollar y supervisar procesos de preparación y presentación de elaboraciones culinarias básicas, complejas y de múltiples aplicaciones.
Specific objectives stated by the academic staff for academic year 2019-20
No data
General
Code:
78410
Lecturer responsible:
IVARS BAIDAL, JOSEP ANTONI
Credits ECTS:
2,00
Theoretical credits:
0,40
Practical credits:
0,40
Distance-base hours:
1,20
Departments involved
-
Dept:
NURSING
Area: NURSING
Theoretical credits: 0,4
Practical credits: 0,4
This Dept. is responsible for the course.
This Dept. is responsible for the final mark record.
Study programmes where this course is taught
-
EXPERTO EN COCINA TECNOLÓGICA
Course type: COMPULSORY (Year: 1)