|
Type A
|
Code |
Competences Specific | | | A1 |
Identify the different types of wine and learn the processes of wine production, from the processing of raw materials to the production of the final product |
| | A3 |
Go in depth into the functioning of tourism systems and acquiring knowledge about the principles of development, management and governance of wine tourism destinations from a sustainable, competitive and responsible perspective |
| | A7 |
Assessing the historical, geographical, cultural and social contexts of the main wine-producing regions and integrating them into wine-making innovation programs and design of wine tourism for consumers |
| | A8 |
Identify, appreciate and master the wide range of sensory characteristics of wine and the tasting techniques |
|
Type B
|
Code |
Competences Transversal | | | 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. |
|
Type C
|
Code |
Competences Nuclear |
|
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)
| | | A3 |
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.
| | | 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
|
|
Type B
|
Code |
Learning outcomes |
| | 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.
|
|
Type C
|
Code |
Learning outcomes |
| Topic |
Sub-topic |
| 1) The territorial context |
Elements of the territory. The landscape
Diversity of rural areas
Sustainability and regional development
Tourism and regional development
Plans , agents and territorial development policies
Tools for territorial analysis and diagnosis |
| 2) Instruments for the analysis of the economic activity |
Describing an economy: dimensions and indicators used
Case examples |
| 3) Specialization and territorial economic competitiveness |
Main production sectors and characterization
Tourism : dimensioning and meaning
Dimensions and sectoral indicators to analyze
Case examples
|
| 4) Tourism economics |
Tourism indicators
Tourist iussues and analytical instruments
Case examples
|
| Methodologies :: Tests |
| |
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
| Introductory activities |
|
2 |
0 |
2 |
| Lecture |
|
36 |
20 |
56 |
| IT-based practicals |
|
4 |
8 |
12 |
| Presentations / oral communications |
|
8 |
20 |
28 |
| Fieldwork/excursions |
|
8 |
6 |
14 |
| Assignments |
|
1 |
33 |
34 |
| Personal attention |
|
4 |
0 |
4 |
| |
| |
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |
Methodologies
| |
Description |
| Introductory activities |
Introduction to the two parts of the course and activities to do. |
| Lecture |
Explanation of the main contents of the course , recommended readings |
| IT-based practicals |
Research and explanation of the main sources of data for the study of the territory |
| Presentations / oral communications |
Oral presentation of two assignments made in pairs (one for the geography part of the course and the other for the economics part).
|
| Fieldwork/excursions |
Visit to la Terra Alta for learning about the wine tourism activity in the area
|
| Assignments |
Two assignments:
Geography: Assignment in pairs about the territorial context of a wine tourism region
Economics: Assignment in pairs about the economic analisys of a wine tourism region
Student will be given a guideline for developing the assignments.
|
| Personal attention |
Individual monitoring during the development of the assignments and preparation of the presentation |
|
Description |
|
Individual monitoring during the development of the assignments and preparation of the presentation |
|
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
| IT-based practicals |
|
Practical exercises in class |
10% |
| Presentations / oral communications |
|
Two oral presentations in pairs
(one for each assigment) Each presentation counts a 15% |
30% |
| Fieldwork/excursions |
|
Summary report and critical feedback of the Terra Alta visit |
5% |
| Assignments |
|
Assesment of the two assignments:
Geography: 20%
Economics: 35% |
55% |
| Others |
|
|
|
| |
|
Other comments and second exam session |
|
In case students might not pass the firts avaluation, they will be entitled to present or improve the assessment activities during the second avaluation period. |
| Basic |
|
Frank, R., Bernanke, B., Antonovic, K. and Heffetz, O, (2015),
Principles of Economics, Mc Graw Hill Goeldner, C. and Brent, J.R., (2012), Tourism: Principles,
Practices, Philosophies, 12th ed, Wiley Nelson, V. (2013), An introduction to the Geography of Tourism, Rowman & Littlefield, Lanham Woods, M. (2005), Rural geography, London, SAGE |
| Complementary |
|
|
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. |
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