| Educational guide Faculty of Oenology |
english |
| Wine Tourism Innovation (European Master) (2016) |
 Subjects |
| SPARKLING WINE PRODUCTION |
| Learning outcomes |
| IDENTIFYING DATA | 2017_18 |
| Subject | SPARKLING WINE PRODUCTION | Code | 19635104 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | First | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Learning outcomes |
| A1 |
Recognize the processing processes, as well as the necessary equipment for the production of the different types of wine and special wines (sparkling, sweet, fortified and aged) | |
| A9 |
Acquire scientific and practical skills in different wine production processes | |
| Type B | Code | Learning outcomes |
| CT1 |
Develop sufficient independence to work on research projects and scientific and technological ventures within their discipline. | |
| CT4 |
Work in multidisciplinary teams and complex contexts. | |
| Type C | Code | Learning outcomes |
