IDENTIFYING DATA 2019_20
Subject (*) WORK PLACEMENT Code 19635401
Study programme
Wine Tourism Innovation (Erasmus Mundus) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
12 Compulsory work placement Second 1Q
Language
Anglès
Department Biochemistry and Biotechnology
Coordinator
BELTRAN CASELLAS, GEMMA
 E-mail gemma.beltran@urv.cat
Lecturers
BELTRAN CASELLAS, GEMMA
Web
General description and relevant information

Competences
Type A Code Competences Specific
 A2 Identify and master the necessary requirements in order to develop and implement wine tourism entrepreneurship proposals
 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 Become sufficiently independent to work on research projects and scientific or technological collaborations within their thematic area.
 CT3 Solve complex problems critically, creatively and innovatively in multidisciplinary contexts.
 CT4 Work in multidisciplinary teams and complex contexts.
 CT6 Develop abilities to manage their professional career.
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 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
 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 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)
 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)
 CT4 Understand the team’s objective and identify their role in complex contexts. (Context)
Communicate and work with other teams to achieve joint objectives. (Communication)
Commit and encourage the necessary changes and improvements so that the team can achieve its objectives. (Commitment)
Trust in their own abilities, respect differences and use them to the team’s advantage. (Participation)
 CT6 Raise their professional self-awareness. (Self-awareness)
Type C Code Learning outcomes

Selection technique and assignment
Procedures


Planning
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

Sources of information

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

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.