The aim of this course is to create a physical space where students can use available experimental techniques as an aid to understand the basic concepts of the scientific method so that they can structur a research project to solve ordinary problems within their area of expertise.
The aim of this course is for students to understand the basic concepts of classical mechanics in order to analyze, explain, and solve problems related to bodies that move in one, two or three dimensions (kinematic or dynamic state).
The aim of this course is for students to understand the main concepts of arithmetic and algebra that will allow them to develop the basic abilities needed to successfully undertake subsequent higher-level mathematics courses.
The aim of this course is for students to understand the main concepts of arithmetic and algebra that will allow them to develop the basic abilities needed to successfully undertake subsequent higher-level mathematics courses.
The aim of this course is to acquaint students with models of organizational theory in the changing environment of the real world, in order to understand how the parts of an organization and the organization as a whole work, analyzing both small and large global organizations.
Students will be able to identify relevant ethical, social, and environmental issues of a company and strategies to address them.
After finishing the course, students will be able to identify and analyze relevant corporate information inside and outside the organization and design evaluation control systems and business evaluations using various data sources, in order to generate organizational value.
The aim of this course is for students to: (1) Get acquainted with the changes that gastronomy has gone through over time and the situations that have had an impact on collective nourishment. (2) Analyze the importance of basic nutrition and nourishment knowledge in the preparation of menus and the way to avoid their contamination. (3) Learn the different cooking methods and their application in different foods. (4) Learn typical dishes from different regions.
The aim of this course is for students to learn the basic aspects of hospitality and tourism as well as to develop management techniques to operate hotels and restaurants.
The aim of this course is to determine students' readiness for professional practice. To this end, students are exposed to model situations which they are bound to face in their professional lives, assessing their responsibility, their methodological ability to search, process, and use information, generate insights, design solutions, and apply the right method accordingly.