IDENTIFYING DATA

2018_19

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
Geography

Coordinator

MAS BARON, ALBERTO

E-mail

albert.mas@urv.cat
jaume.salvat@urv.cat
jordi.bertran@urv.cat

Lecturers

MAS BARON, ALBERTO

SALVAT SALVAT, JAUME

BERTRAN LUENGO, JORDI

Web

General description and relevant information

Competences

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
	A5	Design and implement innovative strategies to develop wine tourism-related products and destinations
	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

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)
	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 Learn about institutions, authorities and agencies in relation with chosen major.
	A5	Know and to use tools of analysis, diagnosis and territorial representation
	A7	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

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

19

28.5

47.5

Seminars

5

7.5

12.5

Fieldwork/excursions

25

37.5

62.5

Tasting sessions

10

15

25

Personal attention

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

	Description
Introductory activities	Presentation of the course and timetable
Lecture	Explanation of the contents of the course
Seminars	Debates for discussion of the visits
Fieldwork/excursions	Visits to wineries and museums of relevance local historical centers
Tasting sessions	Tasting sessions of Spanish wines
Personal attention	Individual meetings with the professor

Personalized attention

Description

Individual meetings with the professors: albert.mas@urv.cat jbertran@tinet.cat

Assessment

Methodologies

Competences

Description

Weight

Fieldwork/excursions

Report about the visits

20%

Tasting sessions

Oral discussions about the wines tasted

0

Oral tests

A3

A7

Exposicions d'integració dels continguts assolits durant el curs

40%

Extended-answer tests

A3

A7

Case study and presentation

40%

Others

Debates

0%


Other comments and second exam session

Sources of information

Basic
	The information can be retrieved from the web pages that will be introduced in the Moodle platform
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.