Degree | Type | Year | Semester |
---|---|---|---|
2502904 Hotel Management | OT | 4 | 1 |
There are no prerequisites
At the end of the course the student / a will / to:
1. Know the general aspects of winemaking and culinary
2. Know the link between gastronomy, wine and culture.
3. Know the main gastronomic promotion policies
4. Know the characteristics of the products on food quality schemes (DO, PDO, PGI, TSG)
5. Understand the motivations dining.
6. Identify the different types of grapes and winemaking processes.
7. The influence of climate and soil in the process of vegetative vine.
8. Manage purchases and the possible creation of a winery.
9. Know how to promote and manage the wine.
10. Have basic knowledge of pairing wine and culinary offerings.
PART WINE:
1. The floor.
a. Study of the plant.
b. Study the different types of variety.
c. Vegetative cycle of the plant. Harvest.
2. The weather and the "Terroir ".
a. Influence on the type of terrain
b. Influence Climate
3. Study of winemaking.
a. The fermentation cellar and view
b. The wine whites
c. Rose of winemaking
d. The wine of the Black
e. The Sparkling wine of
f. Special Wines
g. the Distillates
4. Geography Wine.
a. Spain (Knowledge and study of DO)
b. France (Knowledge and study of the AOC)
c. Rest of Europe
d. American and New World wines (South Africa, New Zealand, Australia)
5. Study Winery
a. merchandising
b. Central arrangement Winery
c. Built on cellar and Conservatives
d. The Wine List
PART CUISINE
1. Food and introductory concepts
a. Gastronomy, Food, Culinary
b. The value of food in society
c. The gastronomy as motivation
2. Food and Culture
a. culinary heritage
b. Culture, religion and cuisine
c. Authenticity, tradition and local cuisine
3. Food and territory
a. Kitchen and culinary traditions in the world
b. Food and Globalization
4. Offer lúdicogastronòmica
a. Festivals, fairs and events
b. Best
c. Museums
g. Gastrohotels
c. workshops
d. Visit producers
e. restaurants
5. Food, quality and new consumer trends
a. PDO, TSG, IGP
b. Slowfood vs. fastfood
b. Vegetarian, Vegan, Raw Food, crudivegans, etc.
6. Food and Marketing
a. Cuisine with a promotion tool
b. Major marketing strategies
7. dining experience
a. Satisfaction and expectations
b. Consumer profiles (gourmets, foodies, adventurers ...)
8. Political-European cuisine
a. European Region of Catalonia Gastronomy
The course has three dynamic running parallel:
Explanation in class of the different parts of the syllabus through lectures throughout the sixteen weeks of teaching the subject. Classes will include audiovisual support (Power Point presentations).
During the course will propose conducting various exercises related to the theoretical part of the course will begin in the classroom and if necessary must be completed outside of class hours. The practices involve the delivery of a document in digital format for evaluation.
c) Methods of operating the Virtual Campus
The Virtual Campus platform will be used to complement information and alternative media in the classroom between students and teacher. Virtual Campus will be complementary material to the theory in digital format, links to websites, the syllabus and practices (which also must be delivered through the Virtual Campus) and qualifications.
Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Theoretical classes | 39 | 1.56 | 1, 3, 5, 2, 4, 7, 10, 9, 8, 11, 6, 12 |
Type: Supervised | |||
Tutorial | 10 | 0.4 | 5, 9, 8, 11, 6, 12 |
Type: Autonomous | |||
Preparation of works | 30 | 1.2 | 1, 3, 5, 2, 4, 9, 11, 12 |
Study and reading of material | 15 | 0.6 | 1, 7, 8, 6 |
TWO OPTIONS ASSESSMENT
A) Continue to final assessment tests:
The evaluation system is organized with weekly presentation of independent activities (practical understanding of individual texts, work group and / or individual exhibitions in the classroom, if s'escau- exercise evaluators, etc.) plus the final test of continuous evaluation of interaction and understanding of theoretical concepts and topics studied.
The lecturer will set the matter at the beginning of the year list of activities to be performed, dates and frequency of delivery, assessment, etc. the percentage of incidence on the final contents of all still being assessed, as well as for the final test of continuous evaluation.
Students who do not pass the course through continuous assessment, will be evaluated by the evaluation system only, not taking into account any of the grades
B) ONLY: Final exam (all matter).
Date and time established according to academic calendar found at Programming Officer Center (EUTDH).
C) RE-EVALUATION:
Date and time established according to academic calendar at Programming Officer Center (EUTDH).
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Classroom activities | 15% | 17 | 0.68 | 3, 5, 2, 4, 7, 9 |
Practical Case | 15% | 17 | 0.68 | 1, 3, 5, 2, 4, 9, 8, 11, 12 |
Presentations | 20% | 20 | 0.8 | 1, 3, 5, 2, 4, 7, 10, 8, 6, 12 |
Theoric exam | 50% | 2 | 0.08 | 1, 3, 5, 2, 4, 7, 10, 9, 8, 11, 6, 12 |
WINE
CALLEC Christian. Encyclopedia DEL VINO. Libs Editorial, Madrid, 2002
RAMOS MUÑOZ, JOAN; AVILA GRANADOS JESUS. ALL WINES OF THE WORLD. editorial Planeta
BOURGUIGNON, PH. L'ACCORD PARFAIT. Publisher Hachette, 1997
RAMOS MUÑOZ, JOAN. Encyclopedia LOS alcohol. editorial Planeta
PEYNNAUD E. WINE practice. Editorial Mundi Prensa, 1993
RUIZ HERNANDEZ. Cata y conocimiento de los Vinos. Editorial Madrid A. Vicente, 1995
GASTRONOMY
Alonso, Abel, & O'Neil, Martin (2009). Wine tourism in Spain: the case of three wine regions. Tourism: An International Interdisciplinary Journal(57), 405-420.
Bourdieu, Pierre (2002). La Distinción: Criterio y bases sociales del gusto. México D.F.: Taurus.
Charters, Steve, & Ali-Kngiht, Jane (2002). Who is the wine tourist? Tourism Management, 7(2), 311-319.
Fischler, Claude (1995). El (h)omnívoro. Barcelona: Anagrama.
Getz, Donald (2000). Explore Wine tourism, management, development and destinations. New York: Cognizant communication corporation.
Medina, Francesc Xavier, & Tresserras, Jordi (2008). Turismo enológico y rutas del vino en Catalunya. Análisis de casos: D.O. Penedès, D.O.Q. Priorat, D.O. Montsant. Pasos revista de Turismo y Patrimonio Cultural(6), 493-509.
Bruwer, Johan, Pratt, Marlene, Saliba, Anthony, & Hirche, Martin (2017). Regional destination image perception of tourists within a winescape context. Current Issues in Tourism, 20:2, 157-177.
Scorrano, Paola, Fait, Monica, Iaia, Lea, Rosato, Pierfelice, (2018) The image attributes of a destination: an analysis of the wine tourists’ perception. EuroMed Journal of Business.
Dixit, Saurabh Kumar (2021). The Roudledge handbookof gastronomic tourism. New:York: Roudledge.