Competencies and objectives
Course context for academic year 2014-15
No data
Course content (verified by ANECA in official undergraduate and Master’s degrees)
General Competences
- CG12 : Creatividad.
- CG2 : Capacidad de organización y planificación.
- CG6 : Aplicación conocimientos teóricos a la práctica.
Specific Competences
- CE4 : Desarrollar y supervisar procesos de preparación y platos de cocina creativa o de autor.
- CE7 : Diseñar ofertas gastronómicas.
Specific objectives stated by the academic staff for academic year 2014-15
No data
General
Code:
78411
Lecturer responsible:
No data
Credits ECTS:
3,00
Theoretical credits:
0,60
Practical credits:
0,60
Distance-base hours:
1,80
Departments involved
-
Dept:
COMPANY ORGANISATION
Area: COMPANY ORGANISATION
Theoretical credits: 0,6
Practical credits: 0,6
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)