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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 |
| | A2 |
Identify and master the necessary requirements in order to develop and implement wine tourism entrepreneurship proposals |
| | 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 |
| | A6 |
Mastering the use of new technologies in the wine tourism sector |
| | 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 |
| | A9 |
Taking part in activities carried out in winemaking companies, wineries and/or institutions related to wine tourism. Be able to apply the acquired skills in a multidisciplinary context |
| | A10 |
Plan, design and produce and innovative wine tourism related project |
|
Type B
|
Code |
Competences Transversal | | | CT1 |
Develop sufficient independence to work on research projects and scientific and technological ventures within their discipline. |
| | 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)
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
| | | A2 |
Integrate the theoretical knowledge with facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
| | | 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
Perform a specific research or innovation study in the field of oenology and tourism.
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
| | | A4 |
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
Develop the analytical, creative and critical sense when assessing professional reality.
| | | A5 |
Know and to use tools of analysis, diagnosis and territorial representation
Perform a specific research or innovation study in the field of oenology and tourism.
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
| | | A6 |
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
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
Integrate the theoretical knowledge with applicable facts in which can be projected.
Learn about institutions, authorities and agencies in relation with chosen major.
| | | A8 |
Distinguish the sensorial characteristics of the different wines and special wines
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
| | | A9 |
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Develop the analytical, creative and critical sense when assessing professional reality.
| | | A10 |
Be able to write and discuss the results of an own research in the form of a scientific or technical article.
Perform a specific research or innovation study in the field of oenology and tourism.
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
Develop the analytical, creative and critical sense when assessing professional reality.
|
|
Type B
|
Code |
Learning outcomes |
| | CT1 |
Develop sufficient independence to work on research projects and scientific and technological ventures within their discipline.
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 |
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 |
| Selection technique and assignment |
| Procedures |
|
Each Student will have a specific academic (from University) and Professional (from company) tutor. Besides, there is an academic coordinator |
| Methodologies :: Tests |
| |
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
| Introductory activities |
|
4 |
12 |
16 |
| Mechanisms for coordinating and monitoring the bachelor’s degree/master’s degree thesis |
|
22 |
66 |
88 |
| Drafting of the bachelor’s degree/master’s degree thesis |
|
10 |
500 |
510 |
| Presentation and defence of the bachelor’s degree/master’s degree thesis |
|
2 |
150 |
152 |
| |
| |
(*) 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. |
| Specific action plan / execution |
| |
Description |
| Introductory activities |
Basic requirements |
| Mechanisms for coordinating and monitoring the bachelor’s degree/master’s degree thesis |
Student follow-up and information about the work.
|
| Drafting of the bachelor’s degree/master’s degree thesis |
Student personal work and orientations from tutors
|
| Presentation and defence of the bachelor’s degree/master’s degree thesis |
Presentation in front of a jury of 4 people: Academic tutor plus coordinators of the 3 Universities (Porto, Bordeaux and Tarragona) |
| Coordination and monitoring mechanisms |
|
Es durà a terme una coordinació interna (per part de la universitat) i una coordinació externa (per part del centre de pràctiques). |
|
Description
|
|
The Academic tutor will coordinate the action with the Professional tutor. At least they will have two contacts: at the beginning and at the end. If necessary, they can contact more often. |
| Evaluation criteria and procedures |
| Es durà a terme una avaluació interna (per part de la universitat), una avaluació externa (per part del centre de pràctiques) i una autoavaluació. |
| Methodologies |
Competences |
Description |
Weight |
|
|
|
|
| Drafting of the bachelor’s degree/master’s degree thesis |
|
WRITTEN DOCUMENT |
60 |
|
| Presentation and defence of the bachelor’s degree/master’s degree thesis |
|
ORAL PRESENTATION |
40 |
|
| Others |
|
|
|
| |
| Other comments and second exam session |
|
|
| Basic |
|
|
| Complementary |
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(*)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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