| Educational guide Faculty of Oenology |
english |
| Wine Tourism Innovation (Erasmus Mundus) (2016) |
 Subjects |
| WINE APPELLATIONS KNOWLEDGE, FOOD MATCHING AND SERVICE, TASTING |
| Competences |
| IDENTIFYING DATA | 2020_21 |
| Subject | WINE APPELLATIONS KNOWLEDGE, FOOD MATCHING AND SERVICE, TASTING | Code | 19635105 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | First | 2Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Competences Specific |
| A8 | Identify, appreciate and master the wide range of sensory characteristics of wine and the tasting techniques | |
| Type B | Code | Competences Transversal |
| CT1 | Become sufficiently independent to work on research projects and scientific or technological collaborations within their thematic area. | |
| CT2 | Managing information and knowledge through the efficient use of IT. | |
| CT3 | Solve complex problems critically, creatively and innovatively in multidisciplinary contexts. | |
| Type C | Code | Competences Nuclear |
