|
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 |
| | 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 |
| | 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 |
|
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)
| | | A2 |
Integrate the theoretical knowledge acquired with applicable facts.
Integrate the theoretical knowledge with applicable facts.
Learn about institutions, authorities and agencies in relation with studied sector.
Be able to apply learned techniques in particular contexts
| | | 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.
| | | 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
| | | A9 |
Integrate the theoretical knowledge acquired with applicable facts.
Demonstrate capacity to develop usual professional tasks in sparkling wine production.
Demonstrate capacity to develop basic research tasks and/or applied in wine making.
Participate in all activities in a company or laboratory of products from vineyard or wine.
Start up, in a professional environment and integrated, transverse, specific and nuclear competences.
Integrate the theoretical knowledge with applicable facts.
Be able to apply learned techniques in particular contexts
Develop the analytical, creative and critical sense when assessing professional reality.
Know and use technical means that are frequently used by the professionals in the wine sector.
|
|
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 |
| Methodologies :: Tests |
| |
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
| Introductory activities |
|
0 |
0 |
0 |
| Selection/assignation of an external work experience programme |
|
0 |
0 |
0 |
| Mechanisms for coordinating and monitoring external work experience |
|
0 |
0 |
0 |
| Work placement |
|
0 |
0 |
0 |
| Report |
|
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. |
| Specific action plan / execution |
| |
Description |
| Introductory activities |
|
| Mechanisms for coordinating and monitoring external work experience |
|
| Work placement |
|
| Report |
|
| 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
|
|
|
| Evaluation criteria and procedures |
| Es durà a terme una avaluació interna (per part de la universitat), una valoració externa (per part del centre de pràctiques) i una autovaloració (per part de l’estudiant). |
| Methodologies |
Competences |
Description |
Weight |
|
|
|
|
| Others |
|
- Report (maximum 5 A4 pages, Arial 10 letter, a space and a half); - Oral presentation of the work (20 min.), and questions. |
|
| |
| Other comments and second exam session |
|
|
| Basic |
|
- Flanzy C. Œnologie - Fondements Scientifiques et
Technologiques. Lavoisier Tec&Doc, 1998.
- Ribéreau-Gayon P., Dubourdieu D., Donéche B., Lonvaud
A. Handbook of Enology. 2nd Edition, Vol. 1 & Vol. 2, John Wiley & Sons
Ltd., 2006. |
| 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. |
|