DIGITAL LIBRARY
Log in
Author: Arantzazu Valdés ORCID 0000-0002-2383-7239
Total results: 8
Filter by year:
1
2
1
2
1
1
Filter by publication series:
SOCIAL MEDIA AS A TOOL OF MOTIVATION AND LEARNING OF BASIC AND TRANSVERSAL SKILLS OF GASTRONOMY AND CULINARY ARTS STUDENTS
A. Valdés García, S. Ortiz Calabuig, M. Mateo Tomás, E. Fuster Aparicio, B. Orts Romero, A.G. Martín Blanco, P. Fullana Puig, L. Blanco Domínguez, J.D. Jordá Guijarro, R.M. Torres Valdés - EDULEARN23 Proceedings - page 8533 (abstract only).
TRAINING PILLS TO IMPROVE ANALYTICAL CHEMISTRY LABORATORY COMPETENCES IN NUTRITION AND FOOD MASTER’S DEGREE
R. Sánchez orcid, A. Polo orcid, A. López, S. Martínez, A. Valdés orcid, J.L. Todolí orcid - EDULEARN22 Proceedings - pages 5434-5440.
INTEGRATING WORKSHOP EXERCISES IN CLASS AS AN EFFORT TO SUPPORT LEARNING IN STUDENTS OF FIRST COURSE OF GASTRONOMY AND CULINARY ARTS DEGREE
A. Beltran Sanahuja, A. Juan Polo, R. Sanchez Romero, A. Valdes Garcia - EDULEARN21 Proceedings - pages 7096-7099.
DIGITAL TECHNOLOGIES AND RESOURCES FOR LEARNING APPLIED TO THE PRACTICUM PERIOD OF GASTRONOMY AND CULINARY ARTS DEGREE
A. Valdes Garcia, F. Al Adib, M. Gomez Navarrete, A. Gomis Roman, J. Lai, A. Sanegre Chazarra, P. Verdu Herranz, A. Beltran Sanahuja - EDULEARN21 Proceedings - pages 7076-7080.
TRAINING IN THE TRANSVERSAL COMPETENCE “ORAL COMMUNICATION” OF GASTRONOMY AND CULINARY ARTS DEGREE STUDENTS THROUGH ACTIVE ACTIONS AND NOVEL MATERIALS
A. Valdés García, A. Beltrán Sanahuja - INTED2020 Proceedings - pages 1937-1942.
A COLLABORATIVE TEACHING NETWORK AS AN OPPORTUNITY FOR DEVELOPING TRANSVERSAL ACTIVITIES IN ORDER TO IMPROVE STUDENT’S SKILLS
A. Valdés García, L. Vidal Martínez, M. Tormo Santamaria, S. Maestre Pérez, A. Beltrán Sanahuja - EDULEARN19 Proceedings - pages 4249-4257.
ASSESSING TRANSVERSAL COMPETENCES OF NOVEL DEGREE OF GASTRONOMY AND CULINARY ARTS STUDENTS THROUGH THE TEACHING STAFF COORDINATION
A. Valdés García, L. Vidal Martínez, M. Tormo Santamaria, S. Maestre Pérez, A. Beltrán Sanahuja - EDULEARN19 Proceedings - pages 4217-4225.
ANALYSIS OF THE APPROACH TO COMPANIES OF STUDENTS OF FOOD TECHNOLOGY. FROM THEORY TO PRACTICE
A. Jimenez, M. Ramos, A. Valdés, Y. Flores, A. Martínez, C. Mellinas, C.J. Pelegrín, I. Solaberrieta, M.C. Garrigós - EDULEARN18 Proceedings - page 8123 (abstract only).