2018_19
Educational guide 
Faculty of Oenology
A A A 
english 
Wine Tourism Innovation (European Master) (2016)
 Subjects
  WORK PLACEMENT
   Learning outcomes
Type A Code Learning outcomes
 A1 Know the different grape varieties, their life cycle and the relation with the characteristics of the must
Distinguish viticulture techniques of vineyard management and annual crop maintenance operations
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)
 A2 Integrate the theoretical knowledge acquired with applicable facts.
Integrate the theoretical knowledge with applicable facts.
Learn about institutions, authorities and agencies in relation with studied sector.
Be able to apply learned techniques in particular contexts
 A3 Understand the components of the territory and its diversity as a context of the Wine Tourism activity
Understand and demonstrate the importance of territory and Wine Tourism in territorial development
Understand the operation of the economic/tourism system and its measurement
Know the main techniques for the monitoring of the tourist activity
Recognize the importance of tourism in the local and regional development of wine-growing areas
Learn about institutions, authorities and agencies in relation with chosen major.
 A5 Know and to use tools of analysis, diagnosis and territorial representation
 A7 Identify the most relevant geographical indications and combine them with their most relevant features
Evaluate the importance of wines in local gastronomy
Define specific pairings between local gastronomy and produced wines
Situate and describe the tangible and intangible traditions of the territory
Interpret the heritage, history, landscape and the socio-economic and cultural context
Learn about institutions, authorities and agencies in relation with chosen major.
 A8 Distinguish the sensorial characteristics of the different wines and special wines
 A9 Integrate the theoretical knowledge acquired with applicable facts.
Demonstrate capacity to develop usual professional tasks in sparkling wine production.
Demonstrate capacity to develop basic research tasks and/or applied in wine making.
Participate in all activities in a company or laboratory of products from vineyard or wine.
Start up, in a professional environment and integrated, transverse, specific and nuclear competences.
Integrate the theoretical knowledge with applicable facts.
Be able to apply learned techniques in particular contexts
Develop the analytical, creative and critical sense when assessing professional reality.
Know and use technical means that are frequently used by the professionals in the wine sector.
Type B Code Learning outcomes
 CT1 Develop sufficient independence to work on research projects and scientific and technological ventures within their discipline.
The student plans and carries out the project in an autonomous, organized and scientific fashion. (Process)
The student can produce documents that are scientific in both structure and content. (Paper / Report)
The student can present and defend their work (in front of an examination panel in the case of the Master’s thesis). (Defence)
 CT2 Make judgements on the basis of the efficient management and use of information.
 CT3 Solve complex problems critically, creatively and innovatively in multidisciplinary contexts.
 CT4 Work in multidisciplinary teams and complex contexts.
 CT5 Communicate complex ideas effectively to all sorts of audiences.
 CT6 Develop skills to manage career development.
 CT7 Apply ethical and socially responsible principles as a citizen and a professional.
Type C Code Learning outcomes