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Course description
  CHARACTERISTICS AND CLASSIFICATION OF TRADITIONAL RICES

Competencies and objectives

 

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

 

Competencias Generales

  • CG3 : Profundizar en el conocimiento y aplicación del equipamiento relacionado con la alta cocina mediterránea.

 

Competencias Específicas

  • 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

 

Competencias Generales

  • CG3 : Profundizar en el conocimiento y aplicación del equipamiento relacionado con la alta cocina mediterránea.

 

Competencias Específicas

  • 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

 

 

General

Code: 78958
Lecturer responsible:
ZARAGOZA MARTI, ANA
Credits ECTS: 3,00
Theoretical credits: 0,70
Practical credits: 0,20
Distance-base hours: 2,10

Departments involved

  • Dept: NURSING
    Area: NURSING
    Theoretical credits: 0,7
    Practical credits: 0,2
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.

Study programmes where this course is taught