|
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 |
| | A4 |
Deepen the typologies, trends and dynamics of wine tourism markets in order to design and develop a marketing plan to promote wine and wine tourism activities |
| | 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. |
| | CT7 |
Apply ethical and socially responsible principles as a citizen and a professional. |
|
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 |
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
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.
| | | A4 |
Recognize the importance of direct marketing and sales strategies in festive periods
| | | A5 |
Know and to use tools of analysis, diagnosis and territorial representation
| | | 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.
| | | CT7 |
Apply ethical and socially responsible principles as a citizen and a professional.
|
|
Type C
|
Code |
Learning outcomes |
| Topic |
Sub-topic |
| Marketing and sales strategies applied to Christmas and other festive seasons |
|
| Internship during Christmas Season (5-20 December) |
|
| Consumer perspectives on wine, bottle, label and clousure: |
|
| Sensory and emotional profiles perceived by consumers regarding different wine, bottle, label and closure systems. |
|
| Methodologies :: Tests |
| |
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
| Introductory activities |
|
0 |
0 |
0 |
| Seminars |
|
0 |
0 |
0 |
| Practical cases/ case studies 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 |
|
| Practical cases/ case studies in the classroom |
|
| Personal attention |
|
|
Description |
|
Professor in charge of the course: Luís Miguel Soares Ribeiro Leite da Cunha; Other professors: Jorge Bernardo Lacerda de Queiroz |
|
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
| Others |
|
Test Internship report |
80 %
20 % |
| |
|
Other comments and second exam session |
|
|
| Basic |
|
Lapsley, J., Moulton, K. (2001). Successful Wine
Marketing. Springer Science+Business Media. ISBN 978-0-387-29965-5
Mora, Pierre (2016). Wine Positioning - A Handbook with 30 Case Studies
of Wine Brands and Wine Regions in the World, Springer International
Publishing, ISBN 978-3-319-24481-5
Varela,P., Ares, G. (2014). Novel
Techniques in Sensory Characterization and Consumer Profiling. CRC Press
Spencer, C., Piqueras-Fiszman, B. (2014). The
Perfect Meal: The Multisensory Science of Food and Dining. Wiley Blackwell. |
| 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. |
|