| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FERMENTED FOODS |
| Planning |
| IDENTIFYING DATA | 2019_20 |
| Subject | FERMENTED FOODS | Code | 19204231 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | 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 |
|
2 | 0 | 2 | ||||||
| Lecture |
|
40 | 50 | 90 | ||||||
| Seminars |
|
20 | 20 | 40 | ||||||
| Presentations / oral communications |
|
3 | 5 | 8 | ||||||
| Practical cases/ case studies |
|
0 | 5 | 5 | ||||||
| Personal attention |
|
5 | 0 | 5 | ||||||
| (*) 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. | ||||||||||
