| Educational guide Faculty of Oenology |
english |
| Wine Tourism Innovation (Erasmus Mundus) (2016) |
 Subjects |
| AGED AND SWEET WINE PRODUCTION |
| Learning outcomes |
| IDENTIFYING DATA | 2019_20 |
| Subject | AGED AND SWEET WINE PRODUCTION | Code | 19635109 | |||||
| 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 | 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) | |
| A9 |
Integrate the theoretical knowledge with applicable facts in which can be projected. Be able to apply learned techniques in particular contexts | |
| 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) | |
| 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) | |
| Type C | Code | Learning outcomes |
