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Author: Arantzazu Valdés García
Total results: 6
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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).
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.