Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Wydział Nauk o Żywności i Rybactwa - Aquaculture and Fisheries (S1)

Sylabus przedmiotu Technological properties and safety of aquatic food products:

Informacje podstawowe

Kierunek studiów Aquaculture and Fisheries
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta inżynier
Obszary studiów charakterystyki PRK, kompetencje inżynierskie PRK
Profil ogólnoakademicki
Moduł
Przedmiot Technological properties and safety of aquatic food products
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Hydrobiologii, Ichtiologii i Biotechnologii Rozrodu
Nauczyciel odpowiedzialny Beata Więcaszek <Beata.Wiecaszek@zut.edu.pl>
Inni nauczyciele Angelika Linowska <angelika.linowska@zut.edu.pl>
ECTS (planowane) 5,0 ECTS (formy) 5,0
Forma zaliczenia egzamin Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW7 30 3,00,50egzamin
laboratoriaL7 30 2,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge of biology, hydrobiolgy, zoology and biochemy.

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Transfer of knowledge, skills and competences regarding parasitological hazards associated with the production of aquatic food.
C-2Transfer of knowledge, skills and competences in the area of geographical spread, influence of climatic factors, transport routes as well as ways and methods of preventing food parasites.
C-3Recognition of technological properties of raw materials and seafood products

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Introduction to laboratory classes. Modern methods of detecting aquatic organisms parasites.2
T-L-2Review of selected food pathogens of aquatic origin, dangerous to human health.8
T-L-3Risk analysis of pathogen transmission in the food chain.2
T-L-4Practical detection of parasites in aquaculture products.2
T-L-5Final test.1
T-L-6Presentation of raw materials properties and final products from fish of genus Acipenser, Sardina and Anguilla4
T-L-7Practical presentation of raw material and its technolgical properties of representatives from family Cyprinidae, orders: Siluriformes and Salmoniformes5
T-L-8Presentation of raw materials and products of fish species from orders: Perciformes (with emphasis on Scombroidei) and Pleuronectiformes4
T-L-9Final test2
30
wykłady
T-W-1Introduction to food safety. Geographical aspect in occurrence of food parasitosis.2
T-W-2The most important and most common species of parasites in food of aquatic origin.9
T-W-3International health. Aquaculture products as a potential source of danger to human health.2
T-W-4Imported aquaculture products as a potential source of pathogen transmission.1
T-W-5Aquatic food safety in international law.1
T-W-6Technological characteristic of raw materials and products obtained from cartilaginous fish (shark and skates) classis Chondrichthys2
T-W-7Sturgeons from Acipenserformes order as a source of valuable raw material (flesh) and eggs (black caviar)2
T-W-8Technological characteristic of raw materials and products obtained from eel species (Anguilliformes), herrings (Clupeiformes) and salmons (Salmoniformes): flesh and eggs for white and red caviar; pro-health and potential hazard factors2
T-W-9Technological characteristic of raw material obtained from Cypriniformes and Siluriformes2
T-W-10Pro-health and potential hazards components in flesh from scombroid and order Tatraodontiformes. Technological characteristic of raw material of fish obtained from Perciformes and Pleuronectiformes.3
T-W-11Technological characteristic of raw material obtained from the Invertebrata type (crustaceans, bivalves, cephalopods)4
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Participatation in classes30
A-L-2Literature study20
A-L-3Consultations with tutor10
60
wykłady
A-W-1Attendance in lectures30
A-W-2Consultation with lecturer20
A-W-3Own work - study literature, preparing for exam40
90

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Lecture using multimedia techniques
M-2Didactic discussion
M-3Laboratory exercises with the use of scientific aids in the form of short films, illustrations, ready microscopic and macroscopic preparations; differentiation of the presented research material, independent performance of diagnostic procedures

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: Ongoing control of the correctness of work during classes
S-2Ocena formująca: Assessment of the performance of laboratory tasks related to the content of the program
S-3Ocena formująca: Partial test
S-4Ocena podsumowująca: Final written test

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C26_W01
Student knows different species of aquatic animals which are the source of seafood products and knows also their technological properties
AQF_1A_W15C-1T-W-11, T-W-10, T-W-8, T-W-6, T-L-6M-1, M-2S-1, S-3, S-4
AQF_1A_C26_W02
A student has knowledge of the ways of transmission and prevention of parasitic diseases, which have a source in aquaculture products. He is able to define the factors conditioning the development and reproduction of pathogens in the environment, sources of infection, routes of entry and spread of parasites.
AQF_1A_W10C-1, C-2T-W-1, T-W-2, T-W-3, T-W-4, T-W-5M-1, M-2S-3, S-4

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C26_U01
Students has the ability to recognize and describe the important raw materials obtained from aquatic animals
AQF_1A_U01C-1, C-3T-L-6, T-L-7, T-L-8M-1, M-3S-2, S-4
AQF_1A_C26_U02
A student has the ability to recognize selected diseases orginating in aquaculture products. Is able to propose appropriate methods for diagnosis and prevention of these diseases.
AQF_1A_U23C-1, C-2T-W-2, T-W-4, T-W-5, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5M-1, M-2, M-3S-1, S-2, S-3

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C26_K01
A student is aware of parasitological threats caused by the selection of inadequate quality of raw material for aquatic food production. He is aware of the relationship between the conditions of preparation and parasitological hazards of prepared aquatic food, and thus the health of the consumer.
AQF_1A_K02C-1, C-2T-W-1, T-W-3, T-W-4, T-W-5, T-L-1, T-L-2, T-L-3, T-L-4M-1, M-2, M-3S-1, S-2, S-3, S-4
AQF_1A_C26_K02
Student can determine the technological properties of important sea food products
AQF_1A_K03C-2T-L-6, T-L-7, T-L-8M-1, M-3S-1, S-4

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C26_W01
Student knows different species of aquatic animals which are the source of seafood products and knows also their technological properties
2,0
3,0Student has a minimum knowledge of different species of aquatic animals which are the source of seafood products and knows also their the most important technological properties
3,5
4,0
4,5
5,0
AQF_1A_C26_W02
A student has knowledge of the ways of transmission and prevention of parasitic diseases, which have a source in aquaculture products. He is able to define the factors conditioning the development and reproduction of pathogens in the environment, sources of infection, routes of entry and spread of parasites.
2,0A student is not able to list the aquatic food born diseases, he does not know their diagnostic features and identification methods. He can't point out the ways these diseases spread.
3,0A student is able to list and generally discuss a few aquatic food born diseases. He is able to list the transmission ways of individual aquatic food born diseases, but he cannot indicate appropriate prevention methods.
3,5
4,0
4,5
5,0A student is able to list and in detail characterize selected aquatic food born diseases. He is able to list and characterize the transmission ways of individual aquatic food born diseases. He can conclude on the need to use preventive methods based on knowledge of local and international law.

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C26_U01
Students has the ability to recognize and describe the important raw materials obtained from aquatic animals
2,0
3,0Students has the ability to recognize and describe the most important raw materials obtained from aquatic animals
3,5
4,0
4,5
5,0
AQF_1A_C26_U02
A student has the ability to recognize selected diseases orginating in aquaculture products. Is able to propose appropriate methods for diagnosis and prevention of these diseases.
2,0A student can not recognize aquatic food born diseases. He can not use of any methods of determining the organisms responsible this diseases.
3,0A student knows the correct naming and methods of determination only selected parasites, has difficulties with the use of an appropriate method of identification
3,5
4,0
4,5
5,0A student knows the correct naming and methods of determination most of selected parasites. Has can use an appropriate method of identification.

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C26_K01
A student is aware of parasitological threats caused by the selection of inadequate quality of raw material for aquatic food production. He is aware of the relationship between the conditions of preparation and parasitological hazards of prepared aquatic food, and thus the health of the consumer.
2,0A student does not show the need to acquire knowledge and skills to protect people from awuatic food born diseases.
3,0A student does not know all the risks arising from the presence of certain parasites in aquatic food, but he is aware of the responsibility for preparing food safe for the consumer.
3,5
4,0
4,5
5,0A student knows the numerous threats arising from the presence of certain parasites in aquatic food. He is aware of the responsibility for preparing food safe for the consumer. It places great emphasis on the use of good practice in the production of food from aquaculture.
AQF_1A_C26_K02
Student can determine the technological properties of important sea food products
2,0
3,0Student can determine the technological properties of at least 50% of presented materials
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Yearsley G.K., Last P.R., Ward D., Seafood Handbook, CSIRO Marine Research, Australia, 1999
  2. Murrell K. D., Fried B., Food-borne Parasitic Zoonoses. Fish and Plant-Borne Parasites., Springer, USA, 2007

Literatura dodatkowa

  1. Halstead B.W, Auerbach P.S., Campbell D., Atlas of dangerous marine animals, CRC Press, Inc. Boca Raton, Florida, 1999
  2. Soares N. F., Martins C. M. A., Vicente A. A., Food Safety in the Seafood Industry. A practical guide for ISO 22000 and FSSC 22000 implementation, WILEY Blackwell, UK, 2016

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Introduction to laboratory classes. Modern methods of detecting aquatic organisms parasites.2
T-L-2Review of selected food pathogens of aquatic origin, dangerous to human health.8
T-L-3Risk analysis of pathogen transmission in the food chain.2
T-L-4Practical detection of parasites in aquaculture products.2
T-L-5Final test.1
T-L-6Presentation of raw materials properties and final products from fish of genus Acipenser, Sardina and Anguilla4
T-L-7Practical presentation of raw material and its technolgical properties of representatives from family Cyprinidae, orders: Siluriformes and Salmoniformes5
T-L-8Presentation of raw materials and products of fish species from orders: Perciformes (with emphasis on Scombroidei) and Pleuronectiformes4
T-L-9Final test2
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Introduction to food safety. Geographical aspect in occurrence of food parasitosis.2
T-W-2The most important and most common species of parasites in food of aquatic origin.9
T-W-3International health. Aquaculture products as a potential source of danger to human health.2
T-W-4Imported aquaculture products as a potential source of pathogen transmission.1
T-W-5Aquatic food safety in international law.1
T-W-6Technological characteristic of raw materials and products obtained from cartilaginous fish (shark and skates) classis Chondrichthys2
T-W-7Sturgeons from Acipenserformes order as a source of valuable raw material (flesh) and eggs (black caviar)2
T-W-8Technological characteristic of raw materials and products obtained from eel species (Anguilliformes), herrings (Clupeiformes) and salmons (Salmoniformes): flesh and eggs for white and red caviar; pro-health and potential hazard factors2
T-W-9Technological characteristic of raw material obtained from Cypriniformes and Siluriformes2
T-W-10Pro-health and potential hazards components in flesh from scombroid and order Tatraodontiformes. Technological characteristic of raw material of fish obtained from Perciformes and Pleuronectiformes.3
T-W-11Technological characteristic of raw material obtained from the Invertebrata type (crustaceans, bivalves, cephalopods)4
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Participatation in classes30
A-L-2Literature study20
A-L-3Consultations with tutor10
60
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Attendance in lectures30
A-W-2Consultation with lecturer20
A-W-3Own work - study literature, preparing for exam40
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C26_W01Student knows different species of aquatic animals which are the source of seafood products and knows also their technological properties
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_W15Student knows the technological properties of waterborne raw materials. Student knows basics of preservation and processing the raw materials.
Cel przedmiotuC-1Transfer of knowledge, skills and competences regarding parasitological hazards associated with the production of aquatic food.
Treści programoweT-W-11Technological characteristic of raw material obtained from the Invertebrata type (crustaceans, bivalves, cephalopods)
T-W-10Pro-health and potential hazards components in flesh from scombroid and order Tatraodontiformes. Technological characteristic of raw material of fish obtained from Perciformes and Pleuronectiformes.
T-W-8Technological characteristic of raw materials and products obtained from eel species (Anguilliformes), herrings (Clupeiformes) and salmons (Salmoniformes): flesh and eggs for white and red caviar; pro-health and potential hazard factors
T-W-6Technological characteristic of raw materials and products obtained from cartilaginous fish (shark and skates) classis Chondrichthys
T-L-6Presentation of raw materials properties and final products from fish of genus Acipenser, Sardina and Anguilla
Metody nauczaniaM-1Lecture using multimedia techniques
M-2Didactic discussion
Sposób ocenyS-1Ocena formująca: Ongoing control of the correctness of work during classes
S-3Ocena formująca: Partial test
S-4Ocena podsumowująca: Final written test
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has a minimum knowledge of different species of aquatic animals which are the source of seafood products and knows also their the most important technological properties
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C26_W02A student has knowledge of the ways of transmission and prevention of parasitic diseases, which have a source in aquaculture products. He is able to define the factors conditioning the development and reproduction of pathogens in the environment, sources of infection, routes of entry and spread of parasites.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_W10Student is able to define a factors conditioning the spread and persistence of parasites in different groups of aquatic organisms. Student has knowledge of the current parasitological diagnostics and appropriate hygiene standards used in the acquisition and production of aquatic food.
Cel przedmiotuC-1Transfer of knowledge, skills and competences regarding parasitological hazards associated with the production of aquatic food.
C-2Transfer of knowledge, skills and competences in the area of geographical spread, influence of climatic factors, transport routes as well as ways and methods of preventing food parasites.
Treści programoweT-W-1Introduction to food safety. Geographical aspect in occurrence of food parasitosis.
T-W-2The most important and most common species of parasites in food of aquatic origin.
T-W-3International health. Aquaculture products as a potential source of danger to human health.
T-W-4Imported aquaculture products as a potential source of pathogen transmission.
T-W-5Aquatic food safety in international law.
Metody nauczaniaM-1Lecture using multimedia techniques
M-2Didactic discussion
Sposób ocenyS-3Ocena formująca: Partial test
S-4Ocena podsumowująca: Final written test
Kryteria ocenyOcenaKryterium oceny
2,0A student is not able to list the aquatic food born diseases, he does not know their diagnostic features and identification methods. He can't point out the ways these diseases spread.
3,0A student is able to list and generally discuss a few aquatic food born diseases. He is able to list the transmission ways of individual aquatic food born diseases, but he cannot indicate appropriate prevention methods.
3,5
4,0
4,5
5,0A student is able to list and in detail characterize selected aquatic food born diseases. He is able to list and characterize the transmission ways of individual aquatic food born diseases. He can conclude on the need to use preventive methods based on knowledge of local and international law.
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C26_U01Students has the ability to recognize and describe the important raw materials obtained from aquatic animals
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_U01Student is able to obtain information from literature, data bases and other sources related to aquaculture and fisheries as well as related areas; is able to integrate the obtained information, interpret it, draw proper conclusions and formulate opinions with their justification.
Cel przedmiotuC-1Transfer of knowledge, skills and competences regarding parasitological hazards associated with the production of aquatic food.
C-3Recognition of technological properties of raw materials and seafood products
Treści programoweT-L-6Presentation of raw materials properties and final products from fish of genus Acipenser, Sardina and Anguilla
T-L-7Practical presentation of raw material and its technolgical properties of representatives from family Cyprinidae, orders: Siluriformes and Salmoniformes
T-L-8Presentation of raw materials and products of fish species from orders: Perciformes (with emphasis on Scombroidei) and Pleuronectiformes
Metody nauczaniaM-1Lecture using multimedia techniques
M-3Laboratory exercises with the use of scientific aids in the form of short films, illustrations, ready microscopic and macroscopic preparations; differentiation of the presented research material, independent performance of diagnostic procedures
Sposób ocenyS-2Ocena formująca: Assessment of the performance of laboratory tasks related to the content of the program
S-4Ocena podsumowująca: Final written test
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Students has the ability to recognize and describe the most important raw materials obtained from aquatic animals
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C26_U02A student has the ability to recognize selected diseases orginating in aquaculture products. Is able to propose appropriate methods for diagnosis and prevention of these diseases.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_U23Student is able to identify and characterize parasitological contaminations in aquatic food products. She/He is able to appropriate apply diagnostic techniques to identify fish parasites and other pathogens. She/He is able to apply appropriate preventive techniques to remove or deactivate food parasites.
Cel przedmiotuC-1Transfer of knowledge, skills and competences regarding parasitological hazards associated with the production of aquatic food.
C-2Transfer of knowledge, skills and competences in the area of geographical spread, influence of climatic factors, transport routes as well as ways and methods of preventing food parasites.
Treści programoweT-W-2The most important and most common species of parasites in food of aquatic origin.
T-W-4Imported aquaculture products as a potential source of pathogen transmission.
T-W-5Aquatic food safety in international law.
T-L-1Introduction to laboratory classes. Modern methods of detecting aquatic organisms parasites.
T-L-2Review of selected food pathogens of aquatic origin, dangerous to human health.
T-L-3Risk analysis of pathogen transmission in the food chain.
T-L-4Practical detection of parasites in aquaculture products.
T-L-5Final test.
Metody nauczaniaM-1Lecture using multimedia techniques
M-2Didactic discussion
M-3Laboratory exercises with the use of scientific aids in the form of short films, illustrations, ready microscopic and macroscopic preparations; differentiation of the presented research material, independent performance of diagnostic procedures
Sposób ocenyS-1Ocena formująca: Ongoing control of the correctness of work during classes
S-2Ocena formująca: Assessment of the performance of laboratory tasks related to the content of the program
S-3Ocena formująca: Partial test
Kryteria ocenyOcenaKryterium oceny
2,0A student can not recognize aquatic food born diseases. He can not use of any methods of determining the organisms responsible this diseases.
3,0A student knows the correct naming and methods of determination only selected parasites, has difficulties with the use of an appropriate method of identification
3,5
4,0
4,5
5,0A student knows the correct naming and methods of determination most of selected parasites. Has can use an appropriate method of identification.
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C26_K01A student is aware of parasitological threats caused by the selection of inadequate quality of raw material for aquatic food production. He is aware of the relationship between the conditions of preparation and parasitological hazards of prepared aquatic food, and thus the health of the consumer.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_K02Student behaves in a professional manner, follows the professional ethical rules and respects the diversity of views and cultures.
Cel przedmiotuC-1Transfer of knowledge, skills and competences regarding parasitological hazards associated with the production of aquatic food.
C-2Transfer of knowledge, skills and competences in the area of geographical spread, influence of climatic factors, transport routes as well as ways and methods of preventing food parasites.
Treści programoweT-W-1Introduction to food safety. Geographical aspect in occurrence of food parasitosis.
T-W-3International health. Aquaculture products as a potential source of danger to human health.
T-W-4Imported aquaculture products as a potential source of pathogen transmission.
T-W-5Aquatic food safety in international law.
T-L-1Introduction to laboratory classes. Modern methods of detecting aquatic organisms parasites.
T-L-2Review of selected food pathogens of aquatic origin, dangerous to human health.
T-L-3Risk analysis of pathogen transmission in the food chain.
T-L-4Practical detection of parasites in aquaculture products.
Metody nauczaniaM-1Lecture using multimedia techniques
M-2Didactic discussion
M-3Laboratory exercises with the use of scientific aids in the form of short films, illustrations, ready microscopic and macroscopic preparations; differentiation of the presented research material, independent performance of diagnostic procedures
Sposób ocenyS-1Ocena formująca: Ongoing control of the correctness of work during classes
S-2Ocena formująca: Assessment of the performance of laboratory tasks related to the content of the program
S-3Ocena formująca: Partial test
S-4Ocena podsumowująca: Final written test
Kryteria ocenyOcenaKryterium oceny
2,0A student does not show the need to acquire knowledge and skills to protect people from awuatic food born diseases.
3,0A student does not know all the risks arising from the presence of certain parasites in aquatic food, but he is aware of the responsibility for preparing food safe for the consumer.
3,5
4,0
4,5
5,0A student knows the numerous threats arising from the presence of certain parasites in aquatic food. He is aware of the responsibility for preparing food safe for the consumer. It places great emphasis on the use of good practice in the production of food from aquaculture.
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C26_K02Student can determine the technological properties of important sea food products
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_K03Student is aware of the responsibility for own work and she/he ensures a compliance with the rules of the team work and takes the responsibility for the cooperative projects.
Cel przedmiotuC-2Transfer of knowledge, skills and competences in the area of geographical spread, influence of climatic factors, transport routes as well as ways and methods of preventing food parasites.
Treści programoweT-L-6Presentation of raw materials properties and final products from fish of genus Acipenser, Sardina and Anguilla
T-L-7Practical presentation of raw material and its technolgical properties of representatives from family Cyprinidae, orders: Siluriformes and Salmoniformes
T-L-8Presentation of raw materials and products of fish species from orders: Perciformes (with emphasis on Scombroidei) and Pleuronectiformes
Metody nauczaniaM-1Lecture using multimedia techniques
M-3Laboratory exercises with the use of scientific aids in the form of short films, illustrations, ready microscopic and macroscopic preparations; differentiation of the presented research material, independent performance of diagnostic procedures
Sposób ocenyS-1Ocena formująca: Ongoing control of the correctness of work during classes
S-4Ocena podsumowująca: Final written test
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student can determine the technological properties of at least 50% of presented materials
3,5
4,0
4,5
5,0