| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| CULINARY BIOCHEMISTRY |
| Planning |
| IDENTIFYING DATA | 2023_24 |
| Subject | CULINARY BIOCHEMISTRY | Code | 13214209 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | Fourth | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Methodologies :: Tests | ||||||||||
| Competences | (*) Class hours |
Hours outside the classroom |
(**) Total hours | |||||||
| Introductory activities |
|
1 | 0 | 1 | ||||||
| Lecture |
|
16 | 40 | 56 | ||||||
| Seminars |
|
5 | 0 | 5 | ||||||
| Assignments |
|
3 | 6 | 9 | ||||||
| Personal attention |
|
1 | 0 | 1 | ||||||
| Short-answer objective tests |
|
3 | 0 | 3 | ||||||
| (*) On e-learning, hours of virtual attendance of the teacher. (**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. | ||||||||||
