Culinary Culture of the Apennine Peninsula

General data

Course ID:	WH-FW-SP-I-3-KultKul
Erasmus code / ISCED:	(unknown) / (unknown)
Course title:	Culinary Culture of the Apennine Peninsula
Name in Polish:	Kultura kulinarna Półwyspu Apenińskiego
Organizational unit:	Faculty of Humanities
Course groups:
Course homepage:	https://e.uksw.edu.pl/course/view.php?id=19021
ECTS credit allocation (and other scores):	(not available) Basic information on ECTS credits allocation principles: the annual hourly workload of the student’s work required to achieve the expected learning outcomes for a given stage is 1500-1800h, corresponding to 60 ECTS; the student’s weekly hourly workload is 45 h; 1 ECTS point corresponds to 25-30 hours of student work needed to achieve the assumed learning outcomes; weekly student workload necessary to achieve the assumed learning outcomes allows to obtain 1.5 ECTS; work required to pass the course, which has been assigned 3 ECTS, constitutes 10% of the semester student load. view allocation of credits
Language:	Italian
Subject level:	elementary
Learning outcome code/codes:	enter learning outcome code/codes
Efekty kształcenia i opis ECTS:	(in Polish) Po zaliczaniu przedmiotu, student zna podstawową terminologię z zakresu włoskiej kultury kulinarnej (F1_W17), potrafi dokonać średniozaawansowanej analizy włoskich zwyczajów kulinarnych, lokując je przy tym w szerszym kontekście historyczno-geograficzno-kulturowym (F1_U08), jest świadomy przynależności do europejskiego kręgu kulturowego i współodpowiedzialności za zachowanie dziedzictwa kulturowego Europy i w szczególności dziedzictwa Półwyspu Apenińskiego (F1_K05). 2 Punkty ECTS: 1 punkt - kontakt bezpośredni 1 punkt - praca własna

This course is not currently offered.

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