Educational guide Faculty of Oenology |
english |
Wine Tourism Innovation (European Master) (2016) |
Subjects |
WORK PLACEMENT |
Learning outcomes |
IDENTIFYING DATA | 2018_19 |
Subject | WORK PLACEMENT | Code | 19635401 | |||||
Study programme |
|
Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
12 | Compulsory work placement | Second | 1Q |
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 |