|
A2 |
Apply basic molecular, cellular and metabolic knowledge to microorganisms and plants |
|
A4 |
Participate in programming and designing new wine-production facilities or modifying existing ones |
|
A6 |
Monitor the transformation of grapes into wine whilst taking into account the type of product desired, the national and international regulations and the hygiene regulations and by applying knowledge of oenological practices and wine treatments |
|
A8 |
Manage a wine company using sustainability criteria |
|
A10 |
Integrate historical, geographic, social and health aspects into the ambit of oenology and wine production |
|
A12 |
Produce different types of sparkling wines and other fermented drinks |
Type B
|
Code |
Competences Transversal |
|
CT1 |
Use information in a foreign language effectively. |
|
CT2 |
Managing information and knowledge through the efficient use of IT. |
|
CT3 |
Solve problems critically, creatively and innovatively in their field. |
|
CT4 |
Work autonomously and as part of a team with responsibility and initiative. |
|
CT5 |
Communicate information clearly and precisely to a variety of audiences. |
|
CT5 |
Communicate information clearly and precisely to a variety of audiences. |
|
CT6 |
Identify their learning process and their academic and professional careers. |
|
CT7 |
Apply ethical principles and social responsibility as a citizen and a professional. |
Type C
|
Code |
Competences Nuclear |