|
Type A
|
Code |
Competences Specific | | | A8 |
Identify, appreciate and master the wide range of sensory characteristics of wine and the tasting techniques |
|
Type B
|
Code |
Competences Transversal | | | CT1 |
Become sufficiently independent to work on research projects and scientific or technological collaborations within their thematic area. |
| | CT2 |
Managing information and knowledge through the efficient use of IT. |
| | CT3 |
Solve complex problems critically, creatively and innovatively in multidisciplinary contexts. |
|
Type C
|
Code |
Competences Nuclear |
|
Type A
|
Code |
Learning outcomes |
| | A8 |
Distinguish the sensorial characteristics of the different wines and special wines
|
|
Type B
|
Code |
Learning outcomes |
| | CT1 |
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 |
Master the tools for managing their own identity and activities in a digital environment. (Be digital)
Search for and find information autonomously using criteria of importance, reliability and relevance, which is useful for creating knowledge (Search)
Organise information with appropriate tools (online and face-to-face) so that it can be updated, retrieved and processed for re-use in future projects. (Organize)
Organise information with appropriate tools (online and face-to-face) so that it can be updated, retrieved and processed for re-use in future projects. (Organize)
Produce information with tools and formats appropriate to the communicative situation and with complete honesty. (Create)
| | | CT3 |
Recognise the situation as a problem in a multidisciplinary, research or professional environment, and take an active part in finding a solution. (Understanding)
Follow a systematic method with an overall approach to divide a complex problem into parts and identify the causes by applying scientific and professional knowledge. (Analysis)
Design a new solution by using all the resources necessary and available to cope with the problem. (Creativity)
Draw up a realistic model that specifies all the aspects of the solution proposed. (Innovation)
Assess the model proposed by contrasting it with the real context of application, find shortcomings and suggest improvements. (Evaluation)
|
|
Type C
|
Code |
Learning outcomes |
| Topic |
Sub-topic |
| • Wine listing |
|
| • Pairing: contrast and affinity |
|
• Affinities, contrast and textures
|
|
| • Wine serving and decantation |
|
| • Bottles, glasses and other instruments |
|
| • Gourmet products: cheese, beer, olive oil, chocolate, forest fruits… |
|
| Methodologies :: Tests |
| |
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
| Introductory activities |
|
0 |
0 |
0 |
| Seminars |
|
0 |
0 |
0 |
| Problem solving, exercises in the classroom |
|
0 |
0 |
0 |
| Personal attention |
|
0 |
0 |
0 |
| |
| |
(*) 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 |
|
| Seminars |
|
| Problem solving, exercises in the classroom |
|
| Personal attention |
|
|
Description |
|
Pierre-Louis TEISSEDRE |
|
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
| Others |
|
Short/long answer questions Practical questions/problems |
50%
50% |
| |
|
Other comments and second exam session |
|
|
| Basic |
|
FLANZY, C. (1998) – Œnologie - Fondements Scientifiques etTechnologiques, LAVOISIER - Tec & Doc, Paris. RIBEREAU-GAYON, P.; DUBOURDIEU, D.; DONÈCHE, B.; LONVAUD, A. (2004) – Traité d'oenologie Tome 1: Microbiologie du vin. Paris. RIBEREAU-GAYON,
P.; DUBOURDIEU, D.; DONÈCHE, B.; LONVAUD, A. (2004) – Traité d'oenologie Tome
2: Chimie du vin. Stabilisation et traitements. Paris. |
| 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. |
|