| Educational guide Faculty of Oenology |
english |
| Wine Tourism Innovation (Erasmus Mundus) (2016) |
 Subjects |
| SPARKLING WINE PRODUCTION |
| Assessment |
| IDENTIFYING DATA | 2020_21 |
| Subject | SPARKLING WINE PRODUCTION | Code | 19635104 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | First | 1Q |
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| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Methodologies | Competences | Description | Weight | ||||
| Seminars |
|
Seminar discussion work | 10 | ||||
| Fieldwork/excursions |
|
Short questions test | 10 | ||||
| Tasting sessions |
|
Tasting of several samples | 20 | ||||
| Short-answer objective tests |
|
Short questions examination | 50 | ||||
| Others | Class session punctual assistance |
10 |
| Other comments and second exam session | |||
|
Second call evaluation will be the same of the first unless the grade achieved in the seminar will be the same than the first call. So the student willl just be evaluated with a taste and an short questions exam. Use of TIC is forbidden in exams. |
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