| Educational guide Faculty of Oenology |
english |
| Wine Tourism Innovation (European Master) (2016) |
 Subjects |
| FORTIFIED WINE PRODUCTION |
| Learning outcomes |
| IDENTIFYING DATA | 2017_18 |
| Subject | FORTIFIED WINE PRODUCTION | Code | 19635112 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | Second | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Learning outcomes |
| A1 |
Recognise wine making processes, as well as all the necessary equipment for the production of different types of wine and special wines (sparkling, sweet, fortified and aged). Learn about different production processes and wine ageing techniques of aged wines. | |
| A9 |
Acquire scientific and practical skills in different wine production processes | |
| Type B | Code | Learning outcomes |
| CT1 |
Develop sufficient independence to work on research projects and scientific and technological ventures within their discipline. | |
| CT4 |
Work in multidisciplinary teams and complex contexts. | |
| Type C | Code | Learning outcomes |
