The course takes 2 academic years.
Second Year: from September 2018 to June 2019. Second Year: from September 2019 to June 2020. Timetable: Mondays from 10:00 to 13:00 and from 15:00 to 18:00 hrs. Total: 400 teaching hours. 54 European credits.
Vine-growing: Morphology of the vine stock, vegetative cycles, grapevine varieties, identification of climates and soils.
Oenology: Types of wine making, identification and technique to detect substances that wine is made of.
National wine geography: Production areas, characteristics, legislation and typicality of the national wines. Denomination of origin, qualified denominations of origin, country wines and plantation wines.
Products and special wines I: Products directly associated with food: coffee, teas, beers, oils, vinegars, ciders and vermouths; Special Wines: nationwide sparkling, sweet, rancid and generous.
Service Technology I: Service Technology: Presentation, corkage, decanting and service. Wine preservation and pairing techniques.
Tasting I: Definition, targets and vocabulary. Visual, olfactory and taste analysis of national wines.
International wine geography: Production areas, characteristics, legislation and typicality of the international wines.
Tasting II: Visual, olfactory and taste analysis of international wines.
Liquors and distillates: Origins and history, making, classification, characteristics and taste.
Management of Purchase-Sales of beverages: Purchase criteria, selection of suppliers, cellar management.
Special wine and products II: Products directly associated with gastronomy: Foie, ham, cheese, waters, etc. Special International wines: sparkling, sweet, rancid, generous, botrytis.
Service Technology II: Decanting contest, pairing criteria, choice of glasses and decanter.
Practicum or option to validate the subject.