IDENTIFYING DATA 2016_17
Subject (*) WINE HERITAGE AND TOURISM I Code 19635103
Study programme
Wine Tourism Innovation (European Master) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
6 Compulsory First 1Q
Language
Anglès
Department Biochemistry and Biotechnology
Coordinator
MAS BARON, ALBERTO
 E-mail albert.mas@urv.cat
jordi.bertran@urv.cat
Lecturers
MAS BARON, ALBERTO
BERTRAN LUENGO, JORDI
Web
General description and relevant information

Competences
Type A Code Competences Specific
 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
Type B Code Competences Transversal
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A3 Reconèixer la importància del turisme en el desenvolupament local i regional dels territoris vitivinícoles
 A7 Identify the most relevant geographical indications and combine them with their most relevant features
Avaluar la importància dels vins en la gastronomia local
Define specific pairings between local gastronomy and produced wines
Situar i descriure les tradicions tangibles i intangibles del territori
Interpretar el patrimoni, la història, el paisatge i el context socieconòmic i cultural
Type B Code Learning outcomes
Type C Code Learning outcomes

Contents
Topic Sub-topic
Geographical indications: differences and common trends. Local landscapes
Historical roots of wine production: past and future Origins. The Roman revolution. Arab invasion and Middle Age. Intensive agriculture in XVI-XVIII Century. The Phylloxera and its agricultural, social and economic changes.
Involvement in local traditional activities Popular dances and activities
Local wines: description and tasting Knowledge of Spanish wines, with special emphasis on Catalan wines. Inviting local winemakers to present their wines
Local gastronomy

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
1 0 1
Lecture
A3
A7
 19 28.5 47.5
Seminars
A3
A7
 5 7.5 12.5
Field work/trips
A3
A7
 25 37.5 62.5
Tasting sessions
A7
 10 15 25
Personal tuition
2 0 2
 
Oral tests
A3
A7
 1 2 3
Extended-answer tests
A3
A7
 2 2 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
Methodologies
  Description
Introductory activities Presentation of the course and timetable
Lecture Explanation of the contents of the course
Seminars Debates for discussion of the visits
Field work/trips Visits to wineries and museums of relevance local historical centers
Tasting sessions Tasting sessions of Spanish wines
Personal tuition Individual meetings with the professor

Personalized attention
Description
Individual meetings with the professor: albert.mas@urv.cat

Assessment
Methodologies Competences Description Weight        
Field work/trips
A3
A7
 Report about the visits 20%
Tasting sessions
A7
 Oral discussions about the wines tasted
 10%
Oral tests
A3
A7
 Exposicions d'integració dels continguts assolits durant el curs 40%
Extended-answer tests
A3
A7
 Written test of the contents of the course 20%
Others  

Debates

10%
 
Other comments and second exam session

Sources of information

Basic

Complementary

Recommendations
(*)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.