| Educational guide Faculty of Oenology |
english |
| Wine Tourism Innovation (Erasmus Mundus) (2016) |
 Subjects |
| FORTIFIED WINE PRODUCTION |
| Learning outcomes |
| IDENTIFYING DATA | 2020_21 |
| 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 |
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 |
