| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| SCIENTIFIC COMMUNICATION |
| Assessment |
| IDENTIFYING DATA | 2019_20 |
| Subject | SCIENTIFIC COMMUNICATION | Code | 19625201 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | |||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Methodologies | Competences | Description | Weight | ||||
| Problem solving, exercises in the classroom |
|
Classroom exrcises | 10 | ||||
| Practical cases/ case studies in the classroom |
|
Short presentations in the classroom | 10 | ||||
| Presentations / oral communications |
|
Poster presentatation | 30 | ||||
| Oral tests |
|
Written and oral presentation | 50 | ||||
| Others |
| Other comments and second exam session | |||
|
This subject is evaluated by continuous assessment and the grade that is given is definitive. There are no final exams or retakes. The assistance to the classes and the personal activities are compulsory. Justified absences could account up to 20% of the total, although the activities should be recovered in the following class. |
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