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Gastronomy and Oenology

Code: 101188
Credits: 6
2026/2027
Degree programme Type Course
Tourism OP 4

Contact lecturer

Name :
Roger Calaf Ferre
Email :
roger.calaf@uab.cat

Group languages

You can consult this information at the end of the document.

Prerequisites

There are no prerequisites

Objectives

This course aims to provide an in-depth reflection on gastronomy and oenology and the importance they currently have in the tourism sector.

The objectives of this module are to gain a working knowledge both of the gastronomic and oenological activity in Spain and the main techniques employed to boost gastronomic and oenological culture as a tourist attraction.

 

Learning outcomes

  1. Develop a capacity for independent learning.
  2. Use communication techniques at all levels.
  3. Work in a team.
  4. Plan and manage activities on the basis of quality and sustainability.
  5. Have a business vision, pinpoint the customer's needs and pre-empt possible changes in the environment.
  6. Display a customer service orientation.
  7. Identify and Single out the differential characteristics of the hotel and catering branch of the tourism sector.
  8. Use management software in the hotel and catering sub-sector.

Contents

1. INTRODUCTORY OENOLOGICAL CONCEPTS


Wine geography in Catalonia, main grape varieties, effects of climate and terroir.


2. THE VINIFICATION PROCESS


Harvest, maceration, fermentation, filtering, aging, bottling and carbonic maceration.


3. UNCONVENTIONAL VINIFICATIONS AND OTHER PROCESSES OF LEVELING ALCOHOLIC BEVERAGES


Production of sparkling wines, champenoise method, production of natural sweet wines, fortification, chaptalization, distillation, different forms of aging.


4. VITICULTURE


Vine cycle, pruning methods, driving systems, optimization of solar exposure and results on the landscape heritage.


5. ORGANOLEPTIC ANALYSIS


Concepts linked to tasting, tasting technique, meaning of the different organoleptic characteristics, time evolution of wine and aging times.


6. CREATION AND MECHANISM OF TRANSMISSION OF TASTE


Inter-generational and intra-generational mechanisms of taste transmission, habitus, taste of necessity. Steps for the enhancement of oenogastronomical tourism products.


7. CULTURE AND TERRITORY


Review of the binding concepts between culture and territorial idiosyncrasy: religion; class, social status; nation, people, group; gender (endo-cuisine and exo-cuisine); age.


8 AGRO-FOOD PRODUCTS WITH PDO AND PGI IN CATALONIA


Review and tasting of the different agro-food products with the PGI or PDO mark in Catalonia. In this session the wine DOs are ignored because they were dealt with in topic 1.


9. GASTRONOMIC TENDENCIES


Study of current gastronomic trends, review of media in which they expand, a look at possible future trends.


10. MAIN WORLDWIDE OENOGASTRONOMIC DESTINATIONS


Location and characterization of the main food and wine destinations in the international arena. Concrete review of the destinations designated by UNESCO as cultural heritage of humanity.




Learning activities and methodology

Title Hours ECTS Learning outcomes
Tutorials 12 0.48 1, 4, 5
Project development 30 1.2 1, 2, 3, 4, 5, 6, 7, 8
Case studies resolution 15 0.6 1, 2, 3, 4, 5, 6, 7, 8
Study cases development 15 0.6 1, 2, 3, 4, 5, 6, 7, 8
Study 25 1 1, 5, 6, 7, 8
Lectures 45 1.8 4, 6, 7, 8
Study cases presentation 5 0.2 3, 4, 5, 6, 7, 8

Teaching languages: Spanish (Tourism Degree) and English (Tourism Degree in English).

Methodology:

  • Lectures in which the teacher will discuss the topic, which previously the students will have worked on, and resolve some practical cases.
  • Group presentation of parts of the syllabus that the students will have prepared in coordination with the teacher.
  • Presentation of a task assigned by the teacher.

Use of Artificial Intelligence (AI):


Restricted use: Allowed only for support tasks (bibliographic search, correction or translation) according to the teacher's criteria. The student will have to clearly identify the parts generated with AI, specify the tools used and include a critical reflection of how they have influenced the process and the final result. The lack of transparency in the use of AI will imply a 0 of the activity.

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.

Assessment

Continuous assessment activities

Title Weight Hours ECTS Learning outcomes
Continuous Assessment Tasks 30% 1 0.04 1, 2, 3, 5, 6, 7, 8
Gastronomy Exam 35% 1 0.04 1, 2, 4, 5, 7, 8
Oenology Exam 35% 1 0.04 1, 4, 5, 7, 8
Two assessment systems are offered, continuous assessment and single assessment. The choice of one evaluation system suspends the other.Continuous evaluation: The evaluation system is organized in modules distributed in individual or group work, a presentation and joint evaluation of these works and exams (the final average grade will have to be equal to or greater than 5 out of 10).Systems and evaluation techniques envisaged:• Carrying out tasks and exercises with a global weight of 30%• Written tests, with an overall weight of 70%.

Single assessment: The course does include a single assessment. Students will have to pass the exams of both parts of the subject (oenology and gastronomy) with a minimum of 5 out of 10.

The grade for the subject will be NOT EVALUABLE when the student attends less than half of the assessment activities and/or does not attend the final exam.


\"The recovery of the subject by single assessment will be the same as for the rest of the students and in order to take the re-evaluation it will be necessary that the student has obtained a minimum of 3.5 in the set of evidences of which the single assessment consists\".


In the event of a student committing any irregularity that may lead to a significant variation in the grade awarded to an assessment activity, the student will be given a zero for this activity, regardless of any disciplinary process that may take place. In the event of several irregularities in assessment activities of the same subject, the student will be given a zero as the final grade for this subject.


Two evaluation tests per option are contemplated, the chosen one plus the re-taken.

Bibliography

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 handbook of gastronomic tourism. New:York: Roudledge.

Software

Prezi

Quizizz

Course groups and languages

The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE

Type of teaching Group Language Semester Shift
(TE) Theory 1 English second semester morning-mixed
(TE) Theory 2 English second semester morning-mixed