| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD TECHNOLOGY |
| Assessment |
| IDENTIFYING DATA | 2018_19 |
| Subject | FOOD TECHNOLOGY | Code | 19204232 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Methodologies | Competences | Description | Weight | ||||
| Problem solving, exercises in the classroom |
|
Problem solving in groups in the classroom (2) (Minimum grade 4/10 to do average) |
10% | ||||
| Mixed tests |
|
Examination of the contents of the course (Minimum grade 4/10 to do average) |
40% | ||||
| Practical tests |
|
Preparation of a group work of the four practices carried out. | 50% | ||||
| Others |
| Other comments and second exam session | |||
|
An exam of the contents of the subject 50% Practical test 50%. This group work is obligatory during the course. During the evaluation tests, mobile phones, tablets and other devices that are not expressly authorized for the test, must be turned off and out of sight. The demonstrable fraudulent realization of some evaluation activity of a subject both in material and virtual and electronic support entails the student's failure mark of this evaluation activity. Regardless of this, given the seriousness of the events, the center may propose the initiation of a disciplinary file, which will be opened by resolution of the rector. |
|||
