*RA1: That the student was able to analyse a situation in an industry *cárnica, was able to take decisions and to resolve problems with initiative and creativity and besides was able to transmit these decisions or solutions to the other |
A2
|
B2
|
C12 C14 C15 C21
|
D1 D5 D7 D8
|
*RA3: That it know the parameters of quality so much *organoléptica like *composicional and hygienic of the meat and the factors of which these depend. |
|
|
C2 C14 C21
|
|
*RA5: That it know, likewise, the different products *cárnicos, his formulations and technologies of preparation, as well as the defects and alterations more common in each one of them. |
|
B2
|
C6 C12 C14 C15 C21
|
|