Degree in Gastronomic Sciences
- E01: Understand cell function in general terms.
- E02: Know about nutrients, their function in the organism, bioavailability, needs and recommendations, and the basis of energy and nutritional balance.
- E03: Recognise the plurality of points of view that make up the reality of food and nutrition through different social agents and discourses.
- E04: Know the structure and properties of biological macromolecules and their relationship with the function that they perform.
- E05: Characterise food preparations according to their composition, production and service.
- E06: Know and know how to apply the cooking techniques to optimise the organoleptic and nutritional characteristics of foodstuffs, with respect to traditional and current gastronomy.
- E07: Deal with the management tasks associated with sommeliery.
- E08: Know, critically analyse and forecast the socio-economic situation and trends in all the gastronomic private productive sectors as scenarios for professional and business development.
- E09: Understand the management of quality systems and processes.
- E10: Know and know how to evaluate and prevent biological risks in food.
