Notas Finales

  • May 2020
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Taller Metodológico y Gastronomía Cultural

Ramirez Vasquez Lobos Amin Gonzalez Clavero Castro Fuentealba Cifuentes Quezada Gomez Muñoz Barriga Provoste Garcés Bustos Mendoza Diaz Medina Venegas Pedreros Perez Martinez Fuentes Gutierrez Feres Puchi Vega Gatica Contreras Soto Riveros Rodriguez Tiznado Morales Arriagada Riquelme Meza Larenas Esrom Zuñiga Pereira Muñoz Dodero Lamilla Urrutia Basoalto Estay Yévenes Silva Padilla Salgado Moncada Astete Miranda Calderón Vergara Apablaza Saravia Saelzer Castello Ramirez Leal Castro Torres Retamal Arratia Miranda Monjes

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Profesores: Guillermo Silva - Izaúl Parra

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Promedio Final

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Asistencia

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Prototipo

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83

Nota del Proyecto

Detalles Constructivos

52

Valor y Caso

Promedio ejercicios

78 90 66 73 86 76 81 68 76 72 87 83 59 87 77 68 68 73 78 78 63 63 52 98 76 81 87 89 98 83 87 79 77 98 66 79 92 59 87 88 83 76 87 72

Propuesta Formal

Alan Alberto Alexis Andres Belen Camila Camila Carlos Carolina Catalina Catalina Claudia Constanza Daniel Edgardo Eduardo Eduardo Eileen Elizabeth Erick Arturo Fabian Fabian Fabiana Felipe Fernando Francisca Francisca Gian Hericka Jose Karla Ma Jesus Macarena Manuel Manuel Marcelo Marjorie Matias Monserrat Nadia Nataly Oscar Paloma Veronica

Propuesta Conceptual

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44

Kit Nomade

Alumno

3 Formatos de un Ingrediente

50% 50% 10% 15% 15% 20% 10% 40% 80% 10%

64 83 67 77 52 76 68 58 67 63 78 65 89 58 86 76 61 74 65 55 66 71 61 70 75 61 74 64 83 66 79 72 79 88 61 85 60 94 63 63 94 68 54 72 58 81 58 77 62 78 64 67 67 67 63 61 64 74 78 75 42 50 45 16 30 22 45 52 46 76 94 80 88 94 87 70 78 72 67 67 69 82 67 81 58 94 66 49 52 53 64 83 68 72 72 72 63 94 68 66 89 71 93 94 90 80 78 80 65 100 71 83 94 82 76 58 75 74 78 76 69 89 72 72 50 70 92 89 91 55 94 61

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