| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD |
| Competences |
| IDENTIFYING DATA | 2023_24 |
| Subject | TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD | Code | 19224224 | |||||
| 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 |
| Type A | Code | Competences Specific |
| A10 | Integrate historical, geographic, social and health aspects into the ambit of oenology and wine production | |
| Type B | Code | Competences Transversal |
| Type C | Code | Competences Nuclear |
