| Educational guide Faculty of Oenology |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| SELECTING AND IMPROVING WINE INOCULANTS |
| Planning |
| IDENTIFYING DATA | 2021_22 |
| Subject | SELECTING AND IMPROVING WINE INOCULANTS | Code | 19224204 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | 2Q |
||||||
| 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 |
|
0.5 | 0 | 0.5 | ||||||
| Lecture |
|
9 | 27 | 36 | ||||||
| Laboratory practicals |
|
10 | 9 | 19 | ||||||
| Seminars |
|
6 | 12 | 18 | ||||||
| Personal attention |
|
0.5 | 0 | 0.5 | ||||||
| Mixed tests |
|
1 | 0 | 1 | ||||||
| (*) 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. | ||||||||||
