2018_19
Educational guide 
Faculty of Oenology
A A A 
english 
Wine Tourism Innovation (European Master) (2016)
 Subjects
  MASTER'S THESIS
   Learning outcomes
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)
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
 A2 Integrate the theoretical knowledge with facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
 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
Perform a specific research or innovation study in the field of oenology and tourism.
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
 A4 Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
Develop the analytical, creative and critical sense when assessing professional reality.
 A5 Know and to use tools of analysis, diagnosis and territorial representation
Perform a specific research or innovation study in the field of oenology and tourism.
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
 A6 Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
 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
Integrate the theoretical knowledge with applicable facts in which can be projected.
Learn about institutions, authorities and agencies in relation with chosen major.
 A8 Distinguish the sensorial characteristics of the different wines and special wines
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
 A9 Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Develop the analytical, creative and critical sense when assessing professional reality.
 A10 Be able to write and discuss the results of an own research in the form of a scientific or technical article.
Perform a specific research or innovation study in the field of oenology and tourism.
Integrate the theoretical knowledge with applicable facts in which can be projected.
Start up, in a professional environment and integrated, all basic, transverse and specific competences.
Learn about institutions, authorities and agencies in relation with chosen major.
Develop the analytical, creative and critical sense when assessing professional reality.
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