Organic Law 2/2006, of 3 May, of Education, provides in Article 39.6 that the Government, after consulting the Autonomous Communities, will establish the qualifications corresponding to the vocational training studies, thus as the basic aspects of the curriculum for each of them. The Organic Law of June 19, of the Qualifications and Vocational Training, establishes in Article 10.1 that the General Administration of the State, in accordance with the provisions of Article 149.1.30. and 7. of the Constitution and After consulting the General Council of Vocational Training, it shall determine certificates of professional qualifications and certificates, which shall constitute the offers of vocational training referred to in the National Catalogue of Professional Qualifications. Royal Decree 1538/2006 of 15 December has established the general organisation of vocational training of the educational system and defines in Article 6 the structure of vocational training qualifications on the basis of the National Catalogue. Professional qualifications, guidelines laid down by the European Union and other aspects of social interest. Moreover, in the same way, the professional profile of those titles, which will include general competence, professional, personal and social skills, qualifications and, where appropriate, the units of competence, is given in Article 7. of the National Catalogue of Professional Qualifications included in the titles, so that each degree will incorporate, at least, a complete professional qualification, in order to ensure that, in fact, the vocational training qualifications meet the needs demanded by the productive system and the personal and social values to exercise democratic citizenship. This regulatory framework makes it necessary for the Government, after consulting the Autonomous Communities, to establish each of the titles which will form the catalogue of titles of vocational training of the educational system, its minimum teaching and those other aspects of academic management which, without prejudice to the competences conferred on the educational administrations in this field, constitute the basic aspects of the curriculum which ensure a common training and guarantee validity of the securities, in compliance with the provisions of Article 6. 2 of the Organic Law 2/2006, of 3 May, of Education. To this end, it is appropriate to identify, for each title, their identification, their professional profile, the professional environment, the prospective of the title in the sector or sectors, the teaching of the training cycle, the correspondence of the professional modules with the units of competence for their accreditation, validation or exemption, the basic parameters of the training context for each professional module; namely, the spaces, the necessary equipment, the qualifications and specialties of the Teachers and their equivalences for the purposes of teaching, after consultation of the Communities Autonomous, as provided for in Article 95 of the Organic Law 2/2006, of 3 May, of Education. In addition, the access to other studies, where appropriate, the forms and subjects of baccalaureate which facilitate the connection with the higher education cycle, the convalidations, exemptions and equivalences and the equivalence, will also be determined in each title. information on the necessary requirements under the legislation in force for the professional year, where appropriate. In order to facilitate the recognition of credits between higher technical qualifications and the teachings leading to university degrees and vice versa, the equivalence of each module will be established in the higher education courses. (i) vocational training with European credits, ECTS, as defined in Royal Decree 1125/2003 of 5 September establishing the European credit system and the system of qualifications in university degrees of official character; and validity throughout the national territory. Thus, the present royal decree, as provided for in Royal Decree 1538/2006, of 15 December, establishes and regulates, in the basic aspects and elements mentioned above, the professional training of the Higher Technical Education System in Viehoriculture. In the process of drawing up this royal decree, the Autonomous Communities have been consulted and the General Council of Vocational Training, the School Council of the State and the Ministry of Public Administrations have issued a report. on a proposal from the Minister for Education and Science and after deliberation by the Council of Ministers at its meeting on 14 December 2007

D I S P O N G O:

CHAPTER I

General provisions

Article 1. Object.

This royal decree aims to establish the title of Superior Technician in Viviculture, with official character and validity throughout the national territory, as well as its corresponding minimum teachings.

CHAPTER II

Identification of title, professional profile, professional and prospective title of the title in the sector or sectors

Article 2. Identification.

The title of Superior Technician in Vientiviculture is identified by the following elements: Denomination: Vientiviculture.

Level: Higher Grade Professional Training. Duration: 2,000 hours. Professional Family: Food Industries. European reference: ISCED 5b (International Standard Classification of Education).

Article 3. Professional profile of the title.

The professional profile of the title of Superior Technician in Vientiviculture is determined by his general competence, his professional, personal and social competences, and by the relationship of qualifications and, where appropriate, units of the National Catalogue of Professional Qualifications included in the title.

Article 4. General competence.

The general competence of this title is to organise, programme and monitor production in the wine industry by controlling wine production and the production, stabilisation and packaging of wines and derivatives, applying production, quality, food safety, occupational risk prevention and environmental protection plans, in accordance with current legislation.

Article 5. Professional, personal and social skills.

The professional, personal and social competencies of this title are as follows:

a) Schedule and control the production of wine under conditions of safety and environmental protection to obtain the raw material with the established quality.

b) Coordinate and conduct the winemaking operations necessary to develop the different products, solving the contingencies that arise. (c) Schedule and control the production of distillates, vinegars and other derived products, under the conditions of established quality, safety and environmental protection. (d) Schedule and conduct the stabilization and breeding operations necessary to obtain a product in the defined physical-chemical and organoleptic characteristics. (e) Monitor and execute the packaging and bottling operations under quality and safety conditions, resolving any contingencies that may arise. f) Plan the logistics in the wine company, organizing the supplies, storage and expedition of the raw materials, auxiliaries and elaborate products. (g) Schedule and supervise the maintenance and operation of equipment and installations, in order to ensure the performance of hygiene, quality, efficiency and safety. (h) Control and ensure quality through physical, chemical, basic microbiological tests and organoleptic analyses. i) To market and promote products in the small wine company. (j) Monitor during the production process, efficient use of resources, selective collection, purification and disposal of waste to ensure environmental protection in accordance with the company's plans and current regulations. (k) Apply the Food Safety, Labour Risk Prevention and the specific legislation of the wine sector. l) Apply the Information and Communication Technologies required in the production processes and in those areas of their professional scope. (m) Organising and coordinating team work, assuming leadership, maintaining fluid professional relationships, communicating with respect and sense of responsibility in the field of their competence, taking into account their position within the the hierarchy of the company. (n) Maintain an attitude of updating and innovation with regard to technological, organisational and socio-cultural changes in the wine sector, in particular in the development of new products, processes and marketing models. the objectives of production, working with the work team and acting in accordance with the principles of responsibility and tolerance. o) Adapting to different jobs and new employment situations, caused by technological and organizational changes in production processes. (p) Solve problems and take individual decisions in accordance with established rules and procedures, defined within the scope of their competence. (q) To exercise their rights and to comply with obligations arising from industrial relations, in accordance with the provisions of the legislation in force. (r) Manage your career by analysing job, self-employment and learning opportunities. s) Create and manage a small business, carrying out a feasibility study of products, production planning and marketing. (t) actively participate in economic, social and cultural life, with a critical and responsible attitude.

Article 6. Relationship of qualifications and competence units of the National Catalogue of Professional Qualifications included in the title.

Full professional qualifications: (a) Entecnics INA 016_3 (RD 295/2004, 20 February), comprising the following competitive units: UC0037_3: Oversee wine production and schedule processes vinification.

UC0038_3: Control the production of wine by organoleptic, microbiological and physico-chemical analysis. UC0039_3: Coordinate and supervise the methods of stabilization and breeding of wines. UC0040_3: Schedule the installation of wine-making facilities and machinery.

(b) Industries derived from grapes and wine INA 240_3 (RD 729/2007 of 8 June) comprising the following units of competence:

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities.

UC0557_3: Schedule and manage production in the food industry. UC0558_3: Cooperate in the implementation and development of the quality plan and environmental management in the food industry. UC0768_3: Develop processes and control the manufacture of distillates, concentrated musts, vinegar and other derived products. UC0314_2: Control the process of packaging and conditioning of beverages. UC0769_3: Apply the legislation of wine products and their derivatives and manage the books.

Article 7. Professional environment.

1. This professional develops its activity in small, medium or large wine companies, dedicated to the production of grapes, processing, raising and packaging of wine as in small, medium or large industries of wine distillates, concentration of musts, winemaking and other products derived from grapes and wine. They are employed or self-employed persons engaged in management, management and supervision in functional areas of reception, production and packaging.

2. The most relevant occupations and jobs are as follows:

Wine Technician.

Process Manager for distillation and rectification. Responsible for the reception of fresh and sulfide musts. Supervisor of distillation and concentration columns. In charge of the line of packaging of distillates, concentrates and vinegars. Responsible for aging and raising distillates and vinegars. Technical in sensory analysis.

Article 8. Prospective of the title in the sector or sectors.

The educational administrations will take into account, when developing the corresponding curriculum, the following considerations: (a) The Spanish wine sector is the largest in the world by cultivated area and the third in production.

b) The globalisation of markets, improved transport and the internationalisation of consumer habits have encouraged the emergence of other producing countries which are based on their success in the liberalisation of legislation, in the use of aggressive marketing strategies and a good quality/price ratio. c) Large companies are betting on a model similar to that in the new wine world by diversifying production and minimising risks; small and medium-sized enterprises focus their activity on quality products and on alternative marketing, which requires them to use environmental protection techniques and use natural organic products. Sales of its products are mainly channelled through specialized stores or more restricted circuits where there is a lot of contact with the customer. (d) The cooperatives, for their part, of great importance in this sector, are rural development engines that have to make an effort to modernize and seek ways to improve their profitability. e) The incorporation of information and communication technologies will facilitate a number of technological changes in the different companies in terms of increasing mechanisation of production and quality controls; information and communication technologies in the area of sales for better customer service; greater control and automation of warehouses; implementation of electronic data exchange systems and design of web pages such as marketing support to bring the products closer together and their production to the consumer. f) All this implies that in this sector an increasingly qualified workforce with knowledge of information and communication technologies is being demanded, and that it takes on quality functions, prevention of occupational risks, safety food and environmental protection. In addition, attitudes are being valued to work as a team, to maintain an open spirit for innovation, and to be involved in the life of the company, sharing with these objectives, traditions and values.

CHAPTER III

Formative cycle teachings and basic context parameters

Article 9. General objectives.

The general objectives of this training cycle are as follows: a) Identify and select the technical and human operations and resources of the winegrowing production, assessing their suitability in order to program and control it.

b) Characterize the different winemaking processes, identifying and selecting the resources, operations, and control parameters to coordinate and drive the vinifications. c) Analyze the technological processes and control parameters of the production of vinyl distillates, relating them to the type of product to be obtained for programming and controlling their production. d) Identify the procedures for stabilization and breeding, recognizing its fundamentals and operational needs for its programming and driving. e) Analyze the packaging and bottling operations, identifying the characteristics of the materials and the techniques of the process for their monitoring and execution. f) Recognize the logistics process, identifying its phases and the associated documentation for its planning in the wine company. g) Identify the maintenance needs of the equipment and facilities, relating them to the correct operation of the equipment for their programming and supervision. h) Identify basic physical, chemical and microbiological tests, analyzing their applications to control and ensure the quality of the products produced. (i) Describe the sensory characteristics of the different types of wines, justifying their tasting to ensure their organoleptic quality. (j) Identify sales and marketing operations and advertising techniques for wines and derivatives, assessing their suitability for marketing and promoting the products produced. (k) Identify the rules applicable to work procedures, in order to ensure compliance with environmental protection standards and measures. (l) Identify the tools associated with information and communication technologies, recognizing their potential as a work item for their implementation. m) To analyze the hierarchical structure of the company, identifying the roles and responsibilities of each of the components of the working group to organize and coordinate teamwork. n) Identify the opportunities offered by the socio-economic reality of your area, analyzing the possibilities of your own success and others to maintain an entrepreneurial spirit throughout your life. productive, identifying their contribution to the overall process to actively participate in the working groups and achieve the objectives of production. o) Identify and assess learning opportunities and their relationship with the world of work, analyzing market offers and demands to maintain a spirit of updating and innovation. p) Recognize business opportunities, identifying and analyzing market demands to create and manage a small business. q) Recognize their rights and duties as an active agent in society, analyzing the legal framework that regulates social and working conditions to participate as a democratic citizen.

Article 10. Professional modules.

1. The professional modules of this training cycle: a) They are developed in Annex I of this royal decree, complying with the provisions of article 14 of Royal Decree 1538/2006, of December 15.

b) These are the following:

0077 Viticulture.

0078 Vinifications. 0079 Biochemical processes. 0080 Stabilization, breeding and packaging. 0081 Oenological Analysis. 0082 Derivative industries. 0083 Cata and wine culture. 0084 Marketing and logistics in the food industry. 0085 Wine legislation and food safety. 0086 Quality and environmental management in the food industry. 0087 Project in the wine industry. 0088 Training and employment guidance. 0089 Enterprise and entrepreneurial initiative. 0090 Training in workplaces.

2. The educational authorities shall establish the corresponding curricula in accordance with this royal decree and in accordance with the provisions of Article 17 of Royal Decree 1538/2006 of 5 December establishing the general management of vocational training in the education system.

Article 11. Spaces and equipment.

1. The spaces necessary for the development of the teachings of this formative cycle are those set out in Annex II of this royal decree.

2. The spaces will have the necessary and sufficient surface to develop the teaching activities that are derived from the learning outcomes of each of the professional modules that are taught in each of the spaces. must meet the following conditions:

(a) The surface will be established according to the number of people who occupy the training space and should allow the development of the teaching-learning activities with the "ergonomics" and the required mobility within it.

b) Cover the spatial need for furniture, equipment and auxiliary work instruments, as well as the observation of the spaces or surfaces of safety of the machines and equipment in their operation. (c) comply with the regulations on the prevention of occupational risks, safety and health at the workplace and how many other rules apply to them.

The established training spaces can be occupied by different groups of students who are studying the same or other educational courses, or educational stages.

3. The different learning spaces identified must not necessarily be differentiated by means of closure. 4. The equipment included in each space must be the necessary and sufficient to guarantee the acquisition of the learning results and the quality of the teaching to the students according to the system of quality adopted. meet the following conditions:

(a) The equipment (equipment, machines, etc.) will have the necessary installation for its proper operation, comply with the safety and risk prevention standards and with the other applicable.

(b) The quantity and characteristics of the equipment must be based on the number of pupils and enable the acquisition of the learning outcomes, taking into account the evaluation criteria and the content included in each of the professional modules that are delivered in the aforementioned spaces.

5. The competent authorities shall ensure that the spaces and equipment are adequate in quantity and characteristics for the development of the teaching and learning processes resulting from the learning outcomes of the modules. and thus guarantee the quality of these teachings.

Article 12. Teachers.

1. The teaching of the vocational modules which constitute the teaching of this training cycle corresponds to the teachers of the Secondary Teaching Teachers 'Corps and the Technical Teachers' Corps of Vocational Training, according to (a) of the specialties set out in Annex III (A) to this royal decree.

2. The qualifications required for teachers in the teaching bodies are, in general, those laid down in Article 13 of Royal Decree 276/2007 of 23 February 2007. The equivalent qualifications, for the purposes of teaching, to the former are, for the different specialties of the faculty, the ones listed in Annex III B) of the present royal decree. 3. Specialist teachers shall have assigned the teaching competence of the professional modules specified in Annex III A) of this royal decree. 4. Specialist teachers must comply with the general requirements for admission to the public teaching function set out in Article 12 of Royal Decree 276/2007 of 23 February, approving the entry regulation, access and acquisition of new specialties in the teaching bodies referred to in the Organic Law 2/2006, of 3 May, of Education, and the transitional system of admission to which the transitional provision of the 17th of the cited law. 5. In addition, in order to ensure that they respond to the needs of the processes involved in the professional module, it is necessary for the specialist faculty to accredit at the beginning of each appointment a professional experience recognized in the appropriate labour camp, duly updated, with at least two years of professional practice in the four years immediately preceding the appointment. 6. The required qualifications and the necessary requirements for the delivery of the professional modules that make up the title for the teachers of the centers of private ownership or public ownership of other administrations other than education is given in Annex III C) of the present royal decree, provided that the teachings leading to the qualification fall within the objectives of the professional modules or are accredited, by means of "certification", a work experience of, less than three years, in the sector related to the professional family, carrying out activities productive in companies implicitly related to learning outcomes. 7. The competent authorities shall ensure that the teachers provided by the professional modules comply with the specified requirements and thus guarantee the quality of these teachings.

CHAPTER IV

Accesses and links to other studies, and correspondence of professional modules with the competition units

Article 13. Preferences for access to this training cycle in relation to the modalities and subjects of Baccalaureate.

The students who have completed the Bachelor of Science and Technology modality will be given preference to access this training cycle.

Article 14. Access and linkage to other studies.

1. The title of Superior Technician in Vientiviculture allows direct access to cure any other formative cycle of higher degree, in the conditions of access that are established.

2. The title of Superior Technician in Vientiviculture allows direct access to the teachings conducive to undergraduate degrees in the conditions of admission to be established. 3. The Government, heard by the Council of Universities, shall, as a rule, regulate the recognition of claims between the qualifications of the higher technical education and the degree of university teaching. For the purpose of facilitating the validation regime, 120 ECTS credits have been allocated in the minimum teachings established in this royal decree among the professional modules of this training cycle.

Article 15. Convalidations and exemptions.

1. The convalidations of professional modules of the professional qualifications established under the Organic Law 1/1990, of 3 October, of General Ordination of the Educational System, with the professional modules of the established titles under the Organic Law 2/2006, of May 3, of Education, are set out in Annex IV of this royal decree.

2. Professional modules, common to several cycles, of the same name, contents, objectives expressed as learning outcomes, evaluation criteria and similar duration, shall be validated. However, in accordance with Article 45.2 of Royal Decree 1538/2006 of 15 December, those who have passed the vocational training and guidance module or the business module of Enterprise and entrepreneurial initiative in any of the training cycles corresponding to the securities established under the Organic Law 2/2006 of 3 May of Education shall have such modules validated in any other training cycle established under the same law. 3. The vocational training and guidance module of any vocational training title may be subject to validation provided that the requirements laid down in Article 45 (3) of Royal Decree 1538/2006, of 15 December 2006, are fulfilled. December, at least one year of work experience, and the certificate of Technical in Prevention of Occupational Risks, Basic Level, issued in accordance with the provisions of Royal Decree 39/1997 of 17 January, for which I know approves the Regulation of the Services for the Prevention of Occupational Risks. 4. In accordance with Article 49 of Royal Decree 1538/2006 of 15 December 2006, the total or partial exemption of the vocational training module may be determined in respect of the work experience, provided that there is evidence of an experience related to this training cycle in the terms set out in that Article.

Article 16. Correspondence of professional modules with the units of competence for their accreditation, validation or exemption.

1. The correspondence of the units of competence with the professional modules that form the teaching of the title of Superior Technician in Vientioniculture for their validation or exemption is determined in Annex V A) of this royal decree.

2. The correspondence of the professional modules which form the teaching of the title of Superior Technician in Vientiviculture with the units of competence for its accreditation, is determined in Annex V B) of this royal decree.

Additional disposition first. Title reference in the European framework.

Once the national qualifications framework has been established, in accordance with the European recommendations, the corresponding level of this qualification will be determined in the national framework and its equivalent in the European framework.

Additional provision second. Distance offer of this title.

The professional modules that form the teaching of this training cycle can be offered at a distance, provided that it is guaranteed that the student can achieve the learning outcomes of the same, according to the in the present royal decree. To this end, the educational authorities, within the scope of their respective powers, shall take the necessary measures and shall prescribe the precise instructions.

Additional provision third. Equivalent qualifications and links with vocational training.

1. In accordance with the provisions of the 33rd additional provision of the Organic Law 2/2006, of Education, the title of Technical Specialist in Viticulture and Engineering, agricultural branch, of Law 14/1970, of 4 August, General of Education and Education Reform financing, will have the same professional and academic effects as the title of Superior Technician in Viehoriculture established in the present royal decree.

2. The training provided in this royal decree in the vocational training and guidance module is capable of carrying out professional responsibilities equivalent to those required by basic level activities in the field of risk prevention. This is the case in the case of the case-law of the Court of Law of 17 January 1997, in which the Regulation of the Occupational Risk Prevention Services is adopted, provided that it has at least 45 teaching hours. 3. The training established in this royal decree in the professional module of the Law of Wine and Food Safety guarantees the level of knowledge necessary to enable good hygiene and handling practices food in accordance with the requirement of Article 4.6 of Royal Decree 202/2000 of 11 February 2000 laying down rules for food handlers. 4. The training established in this royal decree, in all the professional modules of the Title, guarantees the level of knowledge required to be enabled in the professional practice of specialist in winemaking. And for industrial purposes it is declared equivalent with the title of top technician in the Food Industry, established by Royal Decree 2050/1995, of December 22, in accordance with article 4 of the Royal Decree 595/2002, of June 28.

Additional provision fourth. Regulation of the exercise of the profession.

1. In accordance with the provisions of Royal Decree 1538/2006 of 15 December establishing the general organisation of the vocational training of the education system, the elements set out in this royal decree do not constitute a Regulation of the exercise of the profession.

2. Similarly, the equivalences of academic qualifications provided for in paragraph 1 of the third provision of this royal decree shall be without prejudice to the provisions which they enable for the exercise of the right to regulated professions.

Additional provision fifth. Equivalences for the purposes of teaching in the selective procedures of admission into the Technical Teachers ' Corps of Vocational Training.

It is declared equivalent for the purposes of teaching the qualifications of Technical Specialist and Senior Technician in a professional training specialty, provided that a teaching experience is accredited in the same one, at least two years in public educational institutions that are dependent on the convening educational administration, completed at 31 August 2007.

Additional provision sixth. Universal accessibility in the teachings of this title.

In the field of their respective competences, the educational authorities will include in the curriculum of this training cycle the elements necessary to ensure that the people who are cured develop the skills included in the curriculum in design for all.

In addition, such administrations shall take the measures they deem necessary to enable this student to access and to pursue such a training cycle under the conditions laid down in the final provision of Law 51/2003, of 2 of December, equal opportunities, non-discrimination and universal accessibility for people with disabilities.

Single repeal provision. Repeal of rules.

All the provisions of equal or lower rank are repealed and all are opposed to the provisions of this royal decree.

Final disposition first. Competence title.

This royal decree is of a basic standard, under the powers conferred on the State by Article 149.1.1. and the 30th of the Constitution.

Final disposition second. Implementation of the Title.

The educational administrations will implement the new curriculum of these teachings in the 2009/2010 school year. However, the implementation of this training cycle may be anticipated for the academic year 2008/2009.

Final disposition third. Entry into force.

This royal decree will enter into force on the day following its publication in the "Official State Gazette".

Given in Madrid, on December 14, 2007.

JOHN CARLOS R.

The Minister of Education and Science, MERCEDES CABRERA CALVO-SOTELO

ANNEX I

PROFESSIONAL MODULES

Professional Module: Viticulture

Equivalence in ECTS credits: 9

Code: 0077

Learning results and evaluation criteria.

1. Determines the suitability of the vineyard establishment, analyzing the natural factors involved.

Assessment Criteria:

a) The soil properties and the limiting factors of the crop have been analyzed.

b) The sampling of the soil has been performed using the established procedure. c) The meteorological elements and the geographical factors that influence the cultivation of the vine have been analyzed. d) The main bio-climatic indices have been identified and calculated. e) The morphology, anatomy of the vine and its physiology have been recognized. f) The vegetative and reproductive cycle of the vine and its phenological states has been described. (g) The grape varieties and their agronomic and oenological aptitudes have been identified and analysed. (h) The main gate-grafts and their characteristics have been identified and analyzed.

2. Plan the planting, linking the varieties and patterns with the characteristics of the wine to be elaborated.

Assessment Criteria:

a) The type of wine to be produced has been determined.

b) The graft-holder has been selected best suited to the terrain characteristics, compatible with the chosen variety. (c) The variety and clone has been selected according to the characteristics of the product to be manufactured. (d) The orientation of the vineyard and the planting framework has been decided, seeking a balance between the use of the machinery and the obtaining of the highest quality grapes. e) Pre-planting work has been established. f) The method of establishing the vineyard has been selected: plant-grafting or barbing planting. g) The reception and preparation of the plant has been controlled. (h) Planting has been organized at the appropriate time, choosing the technique and machinery best suited to the terrain and the economic possibilities. (i) Post-planting care has been organised.

3. It establishes the system of driving the vineyard, justifying its choice.

Assessment Criteria:

(a) The ecophysiological characteristics of the different driving systems have been analysed.

b) The spatial layout of the plants (free or directed forms) has been determined, depending on the quality of the grapes to be obtained. c) The materials and arrangement of the vegetation support systems have been selected. d) The vegetation management operations have been organized in the supported forms: tethered, collected and guided from the vegetation. e) The fundamentals and basic principles of pruning systems have been analyzed. f) The pruning system, time and equipment to be used has been selected. g) The influence of green operations on the vineyard and the quality of the grapes has been evaluated.

4. It organizes cultural tasks, relating them to the characteristics of the product to be obtained.

Assessment Criteria:

a) The effects that cultural tasks (maintenance of the soil, paid, irrigation) have on the final composition of the grapes have been analyzed.

b) Soil maintenance techniques have been chosen (mechanical work, application of herbicides, mixed system, plant cover) in line with the characteristics of the soil and with the water availability to obtain a quality grapes, enhancing integrated production. (c) The optimum method and the machinery for the harvest of vegetable covers and the application of herbicides have been determined. d) The symptoms of nutrient deficiencies and phytotoxicities have been interpreted. e) The type, quantity and periodicity of the subscriber has been chosen, depending on the results of the analysis, the technical criteria according to the type of wine to be obtained and the company's philosophy. f) The irrigation of the vineyard has been planned according to the evapotranspiration, the type of soil and the legal restrictions. g) The irrigation method has been selected, optimizing the use of water. h) The green operations of the vineyard have been planned. (i) Special wine-growing operations have been described: restructuring of free forms in supported forms, grafts of variety changes.

5. Coordinates plant protection treatments by selecting environmentally friendly products and techniques.

Assessment Criteria:

a) The symptoms of pests, diseases and virosis in the vineyard have been recognized.

b) The style of protection of the vineyard has been defined according to the company's philosophy. (c) Methods of combating pathogens have been selected by strengthening integrated, biological and environmental control. (d) The damage to the plant and to the harvest by the pests and diseases has been assessed to determine the treatment threshold. (e) The type, dose, time of application of the plant protection product according to the technical criteria has been chosen. (f) The application machinery has been determined to carry out plant protection treatments in an efficient and environmentally friendly manner. (g) The Individual Protective Equipment (PPE) has been adequately used. (h) Packaging and residues of plant protection products have been withdrawn using safety measures and in compliance with environmental legislation.

6. Controls the maturity status of the raw material by relating it to the quality of the final product.

Assessment Criteria:

a) The cluster development stages have been described.

b) The synthesis and evolution of the main compounds of the grape have been characterized. c) The type of maturity of the grape has been characterized and selected. d) The type of sampling and its periodicity according to the type of maturity have been selected. e) Basic controls have been carried out for the monitoring of maturity. f) The importance of the control of phenolic maturity (hollejo and nuggets) in the grapes destined for the production of high-end wines has been assessed. g) The main methods of controlling phenolic maturity have been identified. (h) The main alterations which the raw material may undergo during its ripening have been described.

Duration: 80 hours.

Basic contents:

Determination of the suitability of the vineyard: Soil properties. Physical. Chemicals. Biological.

Climate factors. Climate indices. Taking of soil samples. Gate-grafts. Properties. Varieties. Morphology, anatomy and physiology of the vine. Vegetative and reproductive cycles. Phenological states.

Planning for the plantation:

Choice of graft-holder, variety and clone.

Vineyard Orientation. Density. Planting frame. Previous work: Disinfection. Levelling. Subsoled. Defonde. Amendments and background paid. Plantation. Machinery. Post-planting care.

Driving system selection:

Analysis of the driving systems. Supported. Free.

Materials to drive vegetation. Types of pruning.

Organization of cultural tasks:

Soil maintenance techniques: working, herbicides, plant covers.

Subscriber types: mineral, organic, foliar. Selection of machinery for cultural work. Choice of cultural practices respectful of the environment. Operations in green: expect, desnietate, spout, dehosged, lightening. Application of safety standards in the handling of machinery.

Vineyard plant protection treatments:

Detection of symptoms of pests, diseases, or other accidents.

Determination of the method of struggle: chemical, integrated, biological. Plant protection products. Handling. Environmental and health risks. Machinery for the application of plant protection. Sprayers. Atomizers. Nebulizers. Sprinklers. Safety in the handling of machinery. Use of PPE in the application of plant protection treatments.

Control of maturity:

Evolution of the grape grain.

Types of maturity: industrial, technological. Type of sampling. Periodicity. Methods of control of maturity. Methods of analysis. Changes of maturity. Health. Responsibility for taking samples and carrying out checks. Use of ICT in the recording and control of results.

Pedagogical guidelines.

This professional module contains training associated with the production function of raw materials in the wine sector.

The production of raw materials in the wine sector includes aspects such as:

The suitability of an area for the establishment of the vineyard.

Planning for the planting and control of all operations related to cultivation: driving system, pruning, soil maintenance, cultural operations, irrigation. Protection of the vineyard by coordinating plant protection treatments. Environment-friendly cultivation techniques. Safety measures in the handling of machinery and in the application of plant protection products. Choice of the various technological alternatives taking into account their influence on the quality of the grapes. Control of the ripening of the grapes according to the methods used.

The professional activities associated with this function are applied in grape production for winemaking.

The formation of the module contributes to the achievement of the general objectives (a), (f), (k), (l) and (o) of the training cycle, and the powers (a), (g), (j), (k), (n) and (p) of the title. The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

Knowledge of the fundamentals and techniques used in the production of the grapes.

Realization of the main crop operations: pruning, green operations, treatments and controls of maturity in the vineyard. Implementation of the plant protection treatments in the vineyard, with the necessary protective measures and with the utmost respect for the environment. Realization and interpretation of the analyses that allow the control of maturity. Conduct of visits to vineyards in the environment and other regions to learn different technological options.

Professional module: Vinifications

Equivalence in ECTS credits: 13

Code: 0078

Learning results and evaluation criteria.

1. It organizes the harvest by analyzing the state of maturity of the raw material and the operations associated with each type of harvest.

Assessment Criteria:

a) The health and maturity status of the raw material has been identified.

b) The date of harvest has been established for each plot of the holding. c) The advantages and disadvantages of manual/mechanical harvest have been analyzed. d) The working group has been organized and controlled with precise instructions for collecting and transporting the grapes. (e) The contribution of oenological substances has been determined according to the health status of the grapes and the type of transport. f) Machinery, personnel and auxiliary means have been prepared. (g) Contingencies (weather, agglomerations, breakdowns) and action measures have been identified. h) The influence of the mechanical harvest on the characteristics of the grape has been analyzed.

2. Organizes the vinification equipment and installations, relating them to their function in the processes.

Assessment Criteria:

a) The different winemaking processes have been analyzed.

b) The equipment has been related to the phases of the winemaking process. c) The operation, constitution and safety devices of machinery and equipment have been identified. (d) The maintenance and cleaning of equipment and installations has been proven. e) The processing and processing capacity of the equipment and facilities has been analyzed. f) The processing equipment has been regulated and/or programmed according to the requirements of the process. (g) The conditions of implementation, the parameters to be checked and the corrective measures in case of deviations have been identified for each wine-making process. h) The needs of ancillary services have been calculated. (i) Safety measures have been recognised in the handling of equipment, in the handling of oenological products and in the performance of winemaking operations. (j) The supply of oenological products necessary for wine-making has been established.

3. It controls the preferred operations by relating the techniques and treatments with the characteristics of the product to be elaborated.

Assessment Criteria:

a) The operation of the control media has been checked: scale, sample-samples, automatic analyzers and others.

b) The raw material has been selected according to the specifications required by the product to be manufactured. c) The flow of raw material has been verified, correcting the incidences. (d) the operations of the firing and thundering have been controlled in the light of the state of the raw material and the type of wine to be produced. e) The pump-transport equipment has been selected according to the facilities of the winery, the characteristics of the raw material and the product obtained. f) It has been controlled that the sulphite is performed at the appropriate time and dose. (g) The characteristics of the required must or paste have been identified and the necessary corrections have been made. (h) It has been contrasted that the characteristics of the defanged musts correspond to the specified specifications. i) The traceability of the process has been ensured, completing the records.

4. It conducts alcoholic fermentation and maceration, recognizing its fundamentals and control mechanisms.

Assessment Criteria:

a) The function of microorganisms in alcoholic fermentation has been analyzed.

b) The selected yeasts have been added in the required conditions. c) The controls (temperature, density, ac., volatile, tasting) that are carried out during the alcoholic fermentation have been identified. d) The operations required to control the alcoholic fermentation (retracing, cooling) have been identified. e) The conditions of time and temperature in which the preferential maceration develops have been described. (f) The controls performed to drive maceration (color, total polyphenols index, tasting) have been determined. g) The contribution of products or enological materials has been valued to improve the development of fermentation and maceration. (h) Possible deviations from the normal development of alcoholic fermentation and the risks involved in the quality of wine have been identified. (i) The techniques which favour maceration and its influence on the quality of wine have been recognised. (j) The influence of biotechnology on the production of wines has been assessed.

5. Monitors the "neglect" and pressing, relating to the characteristics of the product to be obtained.

Assessment Criteria:

(a) The duration of the survey has been assessed according to the type of wine to be obtained, the state of the raw material and the technical conditions of the wine cellar.

b) The location of the wine was identified, the needs of the labor force and the possibilities of the press to decide the moment of the neglect. (c) The risks and safety measures that need to be taken in the presence of carbon dioxide have been analysed. (d) The need for a sulphite according to the type of wine and the risks arising from possible deviations has been assessed. (e) The analytical and organoleptic controls to be performed to characterise the fermented wine have been identified. f) The possibility of microoxygenation has been assessed as a technique to improve the quality of wines. g) The type of press and the working pressure have been selected according to the characteristics of the wine to be obtained.

6. It leads the malolactic fermentation, relating it to the quality of the wine obtained.

Assessment Criteria:

a) The suitability of malolactic fermentation and its consequences on the quality of wine has been determined.

b) The incorporation of other technological variables (micro-oxygenation, malolactic fermentation in the barrel, raising of lees) and its influence on the characteristics of the wines and the production costs has been valued. c) The factors that influence malolactic fermentation have been analyzed. d) The advantages and disadvantages of the use of commercial lactic bacteria in malolactic fermentation have been identified. e) The analytical and organoleptic controls have been identified for the monitoring and final control of malolactic fermentation. f) The risks of uncontrolled malolactic fermentation have been assessed.

7. It organizes the cleaning and disinfection of equipment and facilities, justifying the selection of products and techniques.

Assessment Criteria:

a) The basics of cleaning and disinfecting equipment and facilities have been recognized.

b) The level of hygiene required at each stage of the process has been identified. c) The risks associated with poor hygiene have been assessed. d) Cleaning and disinfection products have been identified. (e) The different techniques for the application of cleaning and disinfection products have been recognised. f) A cleaning and disinfection plan has been established. g) The cleaning and disinfection control measures have been identified. h) Security measures have been established in the cleaning and disinfection operations. i) The application of the technology C.I.P. has been valued. ("clean in place") in the wine industry.

Duration: 120 hours.

Basic contents:

Organization of the harvest: Organization of harvest: Personnel, machinery, auxiliaries.

Mechanical harvest. Types of Vendors. Reception of the grapes. Controls: Weight, grade, acidity, healing. Corrective measures in the event of contingencies.

Organization of equipment and facilities for winemaking:

Identification of different types of vinifications: white, pink, red and their variants.

Equipment and facilities required for each winemaking: materials, performance, performance, safety measures in use. Control parameters of the different winemaking processes. Corrective measures in the face of contingencies. Organization and coordination of the work of the work teams.

Control of preference operations:

Record of identifying and analytical data.

Machinery and facilities: hopper, endless, thundering, firing, harvest pump, pipes, valves. Deposits: types, materials, dimensions, accessories. Screening. Operational modes and controls. Sulphite of the harvest. Properties of sulphur dioxide. Ways to add it. Corrections: acidity, grade. Desfangado in white and rosé wines. Types of defangement: dynamic (vacuum filter, centrifugal, flotation), static. Record of operations, products, doses and controls performed. Registration and transmission of information. Security measures in the operations and handling of machinery and products.

Driving of alcoholic fermentation and maceration:

Selection, addition and use of yeasts. LSA (commercial yeasts). Correct use of yeasts.

Control of alcoholic fermentation. Deviation from the fermentation. Preference maceration. Polyphenolic compounds and their influence on the quality of red wines. Checks on maceration. Colour indices and phenolic compounds. Cata. Operations that favour maceration. Technological alternatives: use of extraction enzymes. Delestage. Addition of tannins. Security measures in the operations and in the handling of products.

Organization of the neglect and pressing:

Duration of the survey. Criteria to be used: type of wine, state of the raw material, type and number of deposits.

Job risks in the discount operation. Pressed. Types of presses. Criteria for use. Job pressures according to the type and quality of the product. Analytical and organoleptic parameters in the wine being neglected. Sulphite of wine dismembered according to type of wine and destination. Dose.

Driving malolactic fermentation:

FML development conditions (malolactic fermentation). Temperature, sulphur dioxide level, pH.

Influence of the FML on the quality of the wines. Techniques to favor the beginning of the FML. Use of commercial lactic bacteria and specific nutrients to favour FML. Detection of FML deviation.

Organization for cleaning and disinfecting equipment and facilities:

Fundamentals of hygiene. Difference between cleaning, disinfection and sterilization.

Hygiene in the wine sector. Influence of alcohol and acidity. Cleaning and disinfection products. Composition. Properties. Incompatibilities. Techniques for the application of products. Control of hygiene and disinfection. CIP technology. Risks and dangers of the lack of hygiene for the quality of the products. Safety and security measures in the hygiene operations and in the handling of the products.

Pedagogical guidelines.

This professional module contains training associated mainly with the planning and programming and processing/processing functions, but also has training associated with the security functions. food, environmental protection, prevention and job security and maintenance of equipment and facilities in the wine sector.

Planning, programming, and processing/processing in the wine sector includes aspects such as:

Planning and programming of the harvest, reception of raw material and winemaking operations.

Organization of equipment and installations of the different vinifications. Control of cleaning, maintenance and operation of equipment and installations. Conduction of alcoholic fermentation, maceration, operations of neglect and pressing and malolactic fermentation. Assessment and control of occupational risks in the management of equipment, facilities and oenological products. Technological innovations in winemaking operations. Environmental control of wine-making: polluting waste, efficient use of resources, especially water and electricity.

The professional activities associated with this function are applied in the production of wines.

The training associated with this professional module contributes to achieving the general objectives (b), (g), (h), (i), (k), (l), (m) and (n) of the training cycle, and (b), (g), (h), (j), (k), (m), (n), (n) and (p) of the title. The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

Knowledge of the fundamentals of winemaking operations.

Planning, in a theory classroom, of the different stages that form the winemaking. Realization, in the workshop-winery, of the different vinifications, operations of cleaning and disinfection, maintenance and regulation of the equipment. Realization of the different controls of the winemaking. Implementation of the necessary safety measures in the management of equipment, installations and products.

Professional Module: Biochemical Processes

Equivalence in ECTS credits: 11

Code: 0079

Learning results and evaluation criteria.

1. It characterizes the development of alcoholic fermentation by recognizing its foundations.

Assessment Criteria:

a) The characteristics of the vinyl yeasts have been recognized.

b) The conditions for the development of the vinyl yeasts have been identified. c) The importance of nutrients in the development of fermentation has been assessed. (d) The advantages and disadvantages of the use of commercial yeasts (LSA) against indigenous yeasts have been analysed. e) The cuba foot technique has been described. f) The biochemical fundamentals of alcoholic fermentation have been analyzed. (g) Other secondary fermentations and their importance in the production of secondary compounds have been recognised. h) The main fermentative problems have been identified. i) The risk factors for fermentation stops and deviations from the fermentative process have been analyzed. (j) The implications of the fermentation stops on the quality of the wine have been assessed.

2. It characterizes malolactic fermentation by recognizing its fundamentals.

Assessment Criteria:

a) The biochemical fundamentals of malolactic fermentation (FML) have been described.

b) The involvement of the FML in the quality of wines has been assessed. c) The micro-organisms responsible for the FML and their conditions of development have been identified. d) The technological factors that influence the development of the FML have been recognized. e) The risks associated with a deviation of the FML have been identified. f) The controls performed during the FML have been recognised. (g) The advantages of the use of commercial lactic bacteria have been assessed.

3. It recognises the biotechnological tools justifying their use.

Assessment Criteria:

a) The different types of oenological enzymes and their technological application have been identified.

b) New products made from inert yeasts and their technological uses have been recognised. c) New trends in the nutrition of the yeasts and the vinyl bacteria have been identified. (d) The fermentation activators, their composition and their most suitable use have been described. e) Specific yeasts have been identified which are used to solve fermentative problems as well as the help of other biotechnological tools (yeast bark, complex nutrients, support materials and others). f) New biotechnology trends have been recognized to solve fermentation stops by using previously acclimated immobilized yeasts. g) The importance of the manoproteins as a factor of stability and in the improvement of the taste qualities of the wines has been valued. h) New trends in the use of yeasts and vinyl bacteria have been identified.

4. It identifies the fissile-chemical enturbiations by analyzing the factors involved and their prevention.

Assessment Criteria:

(a) Enturbiations related to oxidation-reduction phenomena have been recognized.

b) Enturbiations related to colloidal phenomena have been recognized. (c) Precipitates of colouring matter have been identified. (d) The crystalline precipitates related to the precipitation are identified. e) The mechanisms for the formation of mudflows and precipitates and the influencing factors have been described. (f) The tests and tests used for the identification of the precipitates have been described. g) The main treatments or methods to prevent and eliminate fico-chemical sources and precipitates have been identified.

5. It characterizes the diseases and defects caused by microbial alterations analyzing their causes and means of prevention.

Assessment Criteria:

a) The main diseases of the wines produced by yeast and bacteria have been recognized.

b) The main organoleptic defects of the wines have been recognised. c) The factors that influence the development of diseases and defects have been identified. (d) The consequences of diseases and defects in the quality of wines have been assessed. (e) The substances associated with health risks have been identified: biogeas, ochratoxin A, ethyl carbamate, sulphites and others. f) The importance of hygiene in the prevention of defects and diseases has been assessed. (g) The importance of good agricultural and oenological practices to prevent the risks of diseases, organoleptic defects and their impact on consumer health has been assessed.

Duration: 100 hours.

Basic contents:

Fundamentals of alcoholic fermentation: Vinyl Yeast: morphology, physiology, conditions of development.

Alcoholic fermentation. Factors that influence fermentation. Use of the LSA: selection of yeasts, conservation, hydration. Conditions of development. Fermentative problems. Slowdowns and fermentative stops. Assessment of alcoholic fermentation as an essential part of the winemaking process.

Fundamentals of malolactic fermentation:

Lactic bacteria. Morphology, physiology. Conditions of development. Nutrition. Factors that influence FML.

Importance of the FML for the quality of the wine. Risk of the FML. Assessment of malolactic fermentation as an essential part of the winemaking process.

Biotech tools:

Oenological Enzymes.

Inert yeasts. The products for the nutrition of yeasts.

Physico-chemical source and precipitations:

Enturbiation and precipitates: ferrous bankruptcy, copper bankruptcy, protein bankruptcy, oxidative bankruptcy, precipitation of dye, precipitation.

Mechanisms for forming mudflows and precipitates. Influencing factors. Fundamentals of the treatments and methods of stabilization.

Disease and wine defects:

Diseases produced by yeast and aerobic bacteria: chopped acetic, flower.

Diseases produced by yeast and anaerobic bacteria: lactic, bitter, lap, fat or fat. Responsible micro-organisms. Factors that influence its development. Consequences of the disease. Curative treatments and prevention. Organoleptic defects. Relationship between good hygiene practices and wine defects.

Pedagogical guidelines.

This professional module contains basic training associated mainly with the processing/processing and food security functions in the wine sector.

Food processing and security in the wine sector includes aspects such as:

Knowledge of the scientific foundations of alcoholic and malolactic fermentation, the microorganisms involved, the conditions of development and the implications it has on the quality of the wines.

Control of the fermentative risks identifying their causes, the factors that influence and how to prevent and/or solve them. Knowledge of the biotechnological tools used in winemaking and in the stabilization of wines and their influence on the quality of wines. Recognition of the enturbiations and precipitates that occur; causes of their origin and treatments to eliminate and/or prevent them. Recognition of the main diseases and defects that occur in the wines. Alterations that originate, responsible microorganisms, prevention and consequences that have for the quality of the same.

The professional activities associated with this function apply to:

Elaboration of wines.

Elaboration of products derived from grapes and wine. The training associated with this professional module contributes to the achievement of the general objectives (b), (c), (d), (i) and (m) of the training cycle, and (b), (c), (d) and (l) of the title. The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

Knowledge of the fundamentals of fermentations.

Practical study of the fermentation stops and their implications. Study of the different biotechnology tools, comparing the different options offered by the market. Recognition of the main problems affecting the quality of wines: precipitates, muddings, diseases and defects. Use of the Internet to learn about the use of biotechnology tools in different countries and new innovations.

Professional Module: Stabilization, Parenting, and Packaging

Equivalence in ECTS credits: 9

Code: 0080

Learning results and evaluation criteria.

1. Plans the stabilization by analyzing the requirements of each product.

Assessment Criteria:

a) The process of stabilizing the wines has been determined.

b) The different types of stabilization have been described. c) Human and material resources have been determined according to the process. (d) The sequence and operational programme of the stabilisation has been established. e) The needs of ancillary services have been identified and quantified. (f) The implementation of stabilisation equipment and facilities has been verified. (g) The hygienic and operational conditions of the containers, pipelines, equipment and installations have been determined. h) Control parameters have been selected. (i) Possible deviations from the process and corrective measures have been identified. (j) The environmental conditions of the stabilisation and breeding premises have been determined.

2. It organizes the clarification by justifying the choice of the Clarification and its application.

Assessment Criteria:

a) The properties of the colloidal solutions have been identified.

(b) The substances in the colloidal state present in the wine have been recognised. (c) The foundations of the colloidal stabilisation of wines and their derived products have been described. (d) The factors influencing the clarification have been recognised. e) The different (inorganic, organic and synthetic) clarifying products and their effects on colloidal stability and organoleptic characteristics have been described. f) Clarifiers and doses have been selected by testing. (g) The selected clarifications have been prepared according to the protocol established for each product. (h) Clarifiers have been added by choosing the most appropriate technique to ensure perfect dispersion. (i) The contact time and the subsequent transfer have been assessed by ensuring the colloidal stabilisation.

3. Monitors filtration operations, identifying their operation, their characteristics and the effect produced.

Assessment Criteria:

a) The mechanisms of filtration have been identified.

b) The characteristics of the liquid to be filtered have been recognized. c) The characteristics of the filter materials have been identified. d) The different filtration systems have been described. e) The effects of the filtration on the quality of the wines have been analysed. f) The preparation operations (cleaning, disinfection, pre-layer formation, rinsing, among others) have been identified for the filters. g) The parameters of the leak have been established. h) The results of the filtration process have been controlled. (i) The technique of centrifugation and its enological applications has been described. (j) The deviations and their corrective measures have been identified.

4. It controls the tartrica stabilization and the final conditioning of the wines relating to the quality of the product.

Assessment Criteria:

a) The causes that cause precipitation in the wines have been identified.

b) Stabilization treatments have been evaluated to prevent precipitation and muddings. c) The side effects of the stability treatments and possible alternatives have been described. d) The treatments that guarantee the tartrica stability have been characterized. e) The methods used in the cold treatment have been analysed. f) The biological stabilization methods have been characterized. (g) The corrections for the final packaging of the products have been identified. h) The criteria used to perform, by means of "coupages", the typing of lots have been defined. (i) Deviations and their corrective measures have been identified.

5. It controls parenting, characterizing and applying aging techniques.

Assessment Criteria:

a) The suitability of a wine for breeding has been determined.

b) The influence of the type of oak, origin and process of manufacture of the barrel in the organoleptic inputs has been recognized. c) The physico-chemical processes that take place during the rearing in the barrel have been described. d) The environmental conditions of the breeding ship have been analyzed. e) Operations and controls have been identified during breeding. f) The risks arising from an incorrect upbringing have been identified. g) The criteria that determine the length of stay in the barrel have been defined. (h) Alternative methods for raising in the barrel have been described. (i) Physical-chemical phenomena have been recognised during ageing in the bottle and the influencing factors. j) Safety measures have been identified in the breeding operations.

6. It organizes the packaging of the products, relating it to the quality of the final product.

Assessment Criteria:

(a) It has been controlled that the product to be packaged meets the necessary stability requirements.

b) The characteristics of the different types of packaging lines have been analysed. c) The operations, conditions and means employed in the maintenance, cleaning and disinfection of packaging facilities and equipment have been described. d) Packaging equipment has been regulated and/or programmed according to the requirements of the process. e) The characteristics and conditions of use of packaging and auxiliary packaging materials have been identified. f) The properties of the cork stopper and their suitability for the closure of the bottles have been identified. (g) The checks carried out on cork stoppers have been recognised in order to ensure their correct functionality. h) Existing technological alternatives for cork stoppers have been recognised. (i) Specific safety measures have been applied in the use of packaging machines and equipment.

7. It produces sparkling, sweet, licorous, generous and other wines recognizing the different brewing techniques.

Assessment Criteria:

a) The regulations that define the production of the various products have been identified and interpreted.

(b) The characteristics of the raw material for the production of sparkling, sweet, licorous, generous and other wines have been identified. (c) The different methods of processing of sweet, licorous and other wines have been recognised. (d) The different methods of making sparkling wines (traditional, "Charmat" or granvas, transfer, gasified) have been detailed. e) Equipment and facilities for the stabilisation and packaging of sparkling wines have been identified. (f) The specific conditions for the production of generous wines have been recognised. g) The differences between oxidative breeding and biological breeding and their influence on the organoleptic characteristics of the generous wines have been identified. h) An innovative attitude has been maintained with regard to the knowledge of new products.

Duration: 80 hours.

Basic contents:

Stabilization Planning: Stabilization Types.

Organization of equipment, installations and sequencing of operations. Ancillary services needs: water, cold, heat, gas, electricity. Maintenance, preparation and regulation of equipment. Parameters for the control of stabilisation operations. Safety measures in the handling of equipment and installations.

Organization of Clarification:

Substances in a colloidal state in wines and derivatives.

Fundamentals of Colloidal Stabilization. Factors that influence clarification. Clarifying products. Control of colloidal stability. Tests.

Filtering control:

Filtration mechanisms. Fundamentals. Types of filtration.

Characteristics of the turbs and liquids to be filtered. Characteristics of the filter materials. Filtration systems. Handling of filters. Security systems. Cleaning operations, disinfection. Maintenance and preparation. Control of filtration parameters. Alternatives to filtration. Centrifugation. Oenological applications.

Control of final conditioning and tartrica stability:

Origin of the non-colloidal precipitates in the wines. Precipitation and mudflows. Identification tests.

Treatments for the tartrica stabilization. Cold treatments. Control of cold treatments. Effects of cold stabilisation. Alternatives. Biological stabilization. Technological methods. Physical-chemical corrections and conditioning of the wines. Sulphur dioxide. Acidity (citric, tartaric). Formation of lots. Realization of "coupages". Analytical and tasting criteria. New trends in the stabilisation of wines.

Control of parenting processes:

Characteristics of wines and derivatives intended for breeding: analytical and organoleptic.

Containers for breeding. Types of wood. The Oak. Origins. Composition. Manufacture of barrels. Thermal treatments of the wood and its influence on the organoleptic characteristics. Physical-chemical phenomena during breeding. Operations during breeding. Controls. Length of stay in the barrel. Risks during breeding: Brettanomyces. Oily bacteria. Defects related to moisture. Oxidations. Alternatives to parenting. New technologies that are used in breeding. Economic implications and on the quality of the breeding wines. Ageing in bottle. Physical-chemical phenomena. Environmental conditions. Evolution of quality.

Packaging Organization:

Control of products intended for packaging.

Packaging lines. Types of machinery. Security systems. Cleaning and disinfection operations. Maintenance and preparation. Packaging aids. Controls of auxiliary materials. The cork stopper. Manufacture. Properties. Quality controls. Alternatives to the natural cork plug.

Elaboration of sparkling, sweet, generous and licorous wines:

sparkling wines. Types. Methods of making. Regulations.

Characteristics of the raw material. Varieties. State of Maturity. The foam-taking. Second fermentation. Specific yeasts. The sweet and licorous wines. Types of wines. Varieties. The stabilisation and conservation of sweet and licorous wines. Generous wines. Types. Varieties. Biological breeding and oxidative breeding. Fundamentals. Environmental conditions. Organoleptic influence.

Pedagogical guidelines.

This professional module contains the necessary training to perform the planning and programming functions and the production/processing of wines, but also some aspects of the security functions food, prevention and occupational safety and maintenance of equipment and facilities in the wine sector.

Organization, scheduling, and programming, and processing/transformation include aspects such as:

The programming of stabilization operations: colloidal, tartrica, biological, breeding, physical-chemical stabilization.

The organization of the equipment, facilities and human resources needed for stabilization. Stabilisation operations by carrying out appropriate checks. The packaging of the wine and its derived products, knowing the machinery and the auxiliary materials. The control of the cleaning, maintenance and operation of the equipment and facilities for stabilization and packaging. The prevention of occupational risks associated with stabilisation and packaging operations. The environmental implications of different operations by properly eliminating waste and discharges generated and using resources efficiently.

The professional activities associated with these functions are developed in:

Elaboration of wines.

Elaboration of sparkling and generous. Manufacture of products derived from grapes and wine.

The formation of the module contributes to the achievement of the general objectives (b), (d), (e), (g), (i), (k), (l), (n) and (o) of the training cycle, and (b), (d), (e), (g), (j), (k), (n), (n) and (p) of the title.

The lines of action in the teaching-learning process that enable you to achieve the objectives of the module will be related to:

Knowledge of the fundamentals of stabilization.

Planning for stabilization and packaging activities. Carrying out the cleaning, maintenance and preparation of the machinery. Conduct of the operations of stabilization, breeding and bottling in the workshop-winery. Knowledge of sparkling, sweet, licorous and generous wines and their specific characteristics in terms of processing, stabilization and packaging. Adoption of necessary safety and security measures in the management of equipment, facilities and products for stabilization and packaging.

Professional Module: Enological Analysis

Equivalence in ECTS credits: 11

Code: 0081

Learning results and evaluation criteria.

1. Organizes the oenological laboratory recognizing the facilities, equipment and resources that compose it.

Assessment Criteria:

a) The equipment, facilities, auxiliary services and safety devices of a laboratory have been recognized.

b) Laboratory resources and storage of reagents and auxiliary material have been organized and controlled. c) The laboratory work has been organized according to the needs of the production process and the quality control plan. d) The techniques of cleaning, disinfection and/or sterilization have been identified to be used in the laboratory. e) The operation, calibration and cleaning of the equipment and analysis equipment has been proven. (f) Hygiene and safety measures have been recognised in the handling and storage of samples and reagents. (g) The conditions and methods for the disposal of the laboratory samples and residues have been established, in accordance with the type, characteristics and regulations in force. (h) Individual and collective protection measures have been recognised.

2. It determines chemical parameters, justifying the types of reactions that take place and their applications in such analyses.

Assessment Criteria:

a) General chemistry concepts applied to the oenological analysis have been recognized.

b) Reagents and material needed for physical and chemical analysis have been prepared. (c) Dissolutions have been prepared and evaluated. (d) sampling, identification and transfer of samples have been carried out. e) The oenological analyses based on physical procedures have been characterized and performed. f) The oenological analyses based on chemical procedures have been characterized and performed. (g) Data has been collected, calculations and reports drawn up for analysis and control using the Information and Communication Technologies. h) The order and cleanliness have been valued in carrying out the analysis. (i) Safety and hygiene measures have been adopted during the analysis.

3. It applies instrumental analytical techniques, relating them to the parameters and range to be measured.

Assessment Criteria:

a) The techniques and principles of the instrumental analysis have been identified.

b) Equipment and instruments have been selected, prepared and calibrated according to the analytical method. c) The monitoring of the maturation of the grape and the alcoholic strength of the must has been controlled by means of refractory techniques. d) The acidity has been determined by means of the potentiometer/pHmeter. e) Reflectometric analyses have been performed for the determination of oenological parameters. f) Chromatographic analyses have been performed for the control of malolactic fermentation. g) Spectrophotometry techniques have been applied for the control of phenolic compounds and their indices. h) Nefelometry techniques have been employed to control turbidity. i) The main automatic methods of analysis have been identified. (j) Data has been collected, calculations and reports drawn up for analysis and control using the Information and Communication Technologies.

4. It carries out microbiological analyses, identifying and characterizing microorganisms.

Assessment Criteria:

a) The techniques of microbiological analysis applied to enology have been recognized.

b) The technique of cleaning, disinfection and/or sterilization of equipment, material and instruments according to their characteristics has been selected. c) Instruments and materials have been selected and prepared according to the techniques and determinations to be made. (d) The safety standards established during the handling of the samples have been adopted. e) The yeast and bacteria of musts, wines and derivatives have been recognized and characterized. (f) The most appropriate means of cultivation have been selected for each micro-organism. (g) The most appropriate method for the identification and/or microbiological count has been recognised and selected. (h) Microbiological control tests have been carried out during the preparation, preservation and finishing of wines and derivatives. (i) The conditions and methods for the disposal of microbiological samples and residues have been established.

5. He interprets the analysis bulletins by linking the results obtained with the control of the product and the production process.

Assessment Criteria:

a) The main chemical compounds of the grape, wine and derivatives have been recognized.

b) The limits of the parameters established by the current legal regulations have been identified. c) The optimal values of the parameters for process control have been described. (d) The enological importance of the acidity, its influence on the physical-chemical transformations, its evolution during the elaboration and conservation and the need for its control has been valued. e) Sulphur dioxide, its properties, reactions and the importance of controlling it have been characterised. (f) Sugars and alcohols, their transformations and the need to control them have been recognised. g) The importance of phenolic compounds, their implications on quality and their evolution has been assessed. h) The results have been analyzed and interpreted, determining their coherence and validity. (i) Data has been collected, calculations and reports drawn up for analysis and control using the Information and Communication Technologies.

Duration: 100 hours.

Basic contents:

Organization of the Enological Laboratory: Characterization of the laboratory.

Laboratory equipment: operation, calibration and cleaning. Hygiene and safety measures in the oenological laboratory. The organization at work. Efficient use of resources to ensure the protection of the environment.

Determining chemical parameters:

Fundamentals of general chemistry.

Acid-base balances. Neutralisation reactions. The pH. Oxidation-reduction systems. Precipitation balances. Chemical analysis operations in Enology. Procedures for sampling and identification of samples. Physical determinations: fundamentals and protocols. Density, volumic mass, dry extract, alcoholic strength and others. Volumetric determinations in oenology: fundamentals and protocols. Total acidity, volatile acidity, free and total sulphur. Redox determinations in Enology: fundamentals and protocols. Reducing sugars, free and total sulphur dioxide.

Instrumental analysis techniques:

Maintenance of analytical instruments.

Refractory techniques, potentiometry. Chromatographic separation methods applied in Enology. Optical methods applied to Enology.

Microbiological control:

Seed techniques, materials and methods used.

Disinfection and sterilization. Principles. Operation of equipment. Security. Procedures. Main groups and species of yeast and bacteria in Enology. Microbiological quality control tests applicable to the winery, during the preparation, preservation and finishing of the wines. Microbiological quality control tests during packaging. Relationship between the organoleptic, physical and chemical characteristics of a wine with the possible presence of microbial alteration.

Interpretation of analysis bulletins:

Characterization of the acids. The enological value of the acidity.

Sulfur dioxide: definition, properties and importance. Sugars and alcohols present in the grapes, wine and derivatives. Phenolic compounds. Main reactions and transformations of the majority compounds of grapes, wine and derivatives. Graphical representation and statistical calculations. Assessment of the analytical results.

Pedagogical guidelines.

This professional module contains training mainly associated with planning and programming and analysis/control functions, but also has training associated with the security functions food, prevention and occupational safety and maintenance of equipment and facilities in the wine sector.

The above functions include aspects such as:

Analysis of the composition of the grapes, musts, wines and derivatives.

Transformations of the components of grapes, musts, wines and derivatives. Organisation of the oenological laboratory. Physico-chemical analysis. Instrumental analysis. Control of microbiological processes. Use of ICT in the development of analytical reports and in the collection and transmission of information.

The professional activities associated with this function apply to:

Production of grapes.

Elaboration of wines. Manufacture of products derived from grapes and wine.

The training associated with this professional module contributes to achieving the general objectives (g), (h), (k), (l), (m) and (n) of the training cycle, and (g), (h), (j), (k), (l) and (p) of the title.

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

Knowledge of the composition of the grapes, musts, wines and derivatives and their transformations.

Identification of requirements and operations for the preparation, maintenance and cleaning of materials, equipment and instruments of the oenological laboratory. Identification of the analytical fundamentals and procedures. Realization of the different physico-chemical, instrumental and microbiological analyses. Handling of the information associated with the process. Instructions, controls, reporting. Adoption of the necessary safety measures in the management of equipment, installations and products.

Professional Module: Derivative Industries

Equivalence in ECTS credits: 8

Code: 0082

Learning results and evaluation criteria.

1. It values the wine-by-products justifying its economic and environmental impact.

Assessment Criteria:

a) The by-products of distillation have been identified.

b) The process of obtaining calcium tartrate has been characterized. (c) The composting procedure for obtaining fertilizer from the caterpillar has been described. (d) The process of extraction of the colouring matter (enocyanin) of the caterpillars has been recognised. e) The extraction of the oil from the grape nuggets has been identified. (f) The process of using the pomace for animal feed has been recognised. (g) The energy saving involved in the use of the caterpillars as biomass has been assessed. h) It has been identified the production of tannic extracts of the nugget and the grape. (i) The production of bioethanol from by-products has been assessed.

2. It controls the processes of wine distillation, identifying the chemical composition of the distillates.

Assessment Criteria:

(a) The rules defining the composition of products and the use of raw and auxiliary materials have been identified and interpreted.

(b) The different types of raw materials, auxiliaries, current or finished products have been characterised. (c) The principles of distillation have been described. d) It has been distinguished between continuous and discontinuous distillation. e) Different types of distillates have been differentiated. (f) The evolution and transformation that may occur in distilled products during storage or ageing has been characterised. g) The rectification process has been described. (h) Distillates have been obtained from wines and pomace. (i) The historical evolution of distillates has been described.

3. It conducts the process of winemaking, recognizing the fundamentals of the acetic fermentation.

Assessment Criteria:

a) The composition of the vinegar and its applications has been described.

b) The control parameters of the acetic fermentation have been identified. c) The optimal conditions for the development of the acetic acid bacteria have been recognized. d) The different methods (Orléans, Luxembourgish, Frings, Modena) of obtaining vinegar have been identified. e) The main changes in vinegar have been described. f) vinegar has been obtained from different substrates. (g) The transformation of ethyl alcohol into acetic acid has been described. (h) The value of the ripening in the production of vinegar has been recognised.

4. Controls the production of spirit drinks, relating the raw materials to the characteristics of the final product.

Assessment Criteria:

a) The main spirit drinks and their procurement processes have been recognised.

b) The different types of water used in the production of spirit drinks have been characterized. (c) The influence of ageing on the final characteristics of spirit drinks has been assessed. (d) The stages of obtaining spirit drinks, fermentation, distillation, aging and mixing have been sequenced. e) The rules associated with spirit drinks have been interpreted. (f) ethyl alcohol has been valued as a preservative. (g) The labelling of spirit drinks has been recognised.

5. It controls the elaboration of aromatised wines, appetizers, liquors, spirits and others, describing their technological foundations.

Assessment Criteria:

(a) The processes of producing aromatised wines and snacks have been characterized.

b) The processes of producing spirits and spirits have been recognized. c) The defects, alterations and their corrective measures have been identified. (d) The waste and discharges obtained have been identified by establishing their destination and the treatments to be used. e) The processing equipment has been regulated and/or programmed according to the requirements of the process. (f) The risks associated with the distillation and derivative industries have been described.

Duration: 70 hours.

Basic contents:

Valorization of wine by-products: Use of scrapes.

Use of the caterpillars. Use of the nuggets. Applications in the industry. Economic importance within the wine sector. Proper management of waste and waste generated.

Wine distillation process control:

Identification and characterization of raw and auxiliary materials.

regulations. The distillation. Distillation laws distillation equipment: composition, operation, regulation. Raw materials: preparation. Discontinuous distillation. Continuous distillation. Rectification. Different types of distillates. Chemical composition of distillates. Distillation of pomace. Wine stowage.

Vinegar making:

regulations.

Acetic fermentation. Different production systems. Optimal controls and conditions to promote acetic fermentation. Characteristics of the different types of vinegar. Permitted practices and treatments. Finishing operations. Chemical composition of vinegar. Analytical determinations. Changes in vinegar.

Elaboration of spirit drinks:

Geographical and specific designations of spirit drinks.

regulations. Raw materials. Working. Ageing. Wine spirits. Grape-pomace spirits.

Elaboration of aromatised wines, appetizers, spirits and spirits:

Plant species used in the production of aromatised wines and snacks.

Different forms/techniques of elaboration of aromatised wines and appetizer: maceration, addition of extracts. Permitted practices. Raw materials in spirits and spirits. Methods of preparing liquors and spirits. Production of non-alcoholic spirits Equipment and use in the manufacture of liqueurs and spirits. Finishing operations. Efficient use of energy resources. Legislation.

Pedagogical guidelines.

This professional module contains training associated mainly with the planning and programming and processing/processing functions, but also has training associated with the security functions. food, prevention and occupational safety and maintenance of equipment and facilities in the wine sector.

Planning and programming and processing/transformation include aspects such as:

Programming of the reception, conservation, storage and preparation of raw materials, auxiliaries and products.

Control of distillation processes, concentration of musts, production of vinegars and other derived products. Control of the use of the by-products of winemaking. Organization of the equipment and facilities of the different processes. Application of the specific cleaning products. Assessment and control of occupational risks in the management of equipment and installations. Knowledge and assessment of new technologies. Action according to the protocols of the quality plan. Implementation of environmental protection measures: savings and energy alternatives. Solid waste and packaging. Emissions into the atmosphere. Oenological discharges: liquids and solids. Other techniques of prevention or protection.

The professional activities associated with this function apply to:

Distillates.

Elaboration of musts. Manufacture of vinegars. Manufacture of liqueurs, aromatised and spirituous wines.

The training associated with this professional module contributes to the achievement of the general objectives (a), (d), (f), (g), (h), (k), (l), (m), (n), (n), (o), (p) and (q) of the training cycle, and powers (a), (d), (f), (g), (h), (k), (l), (m), (n), (n), (o), (p), (q), (r), (s) and (t) of the title.

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

Knowledge of procedures for making musts, distillates, vinegars and other products derived from grapes and wine.

Identification of requirements and operations for cleaning, preparation and maintenance of distillery and liquor store equipment. Realization in the workshop-winery of the different operations of distillation, production of liquors and aromatised wines. Implementation of the different controls of the raw material, the process and the finished product. Handling of the information associated with the process. Instructions, controls, reporting. Adoption of the necessary safety measures in the management of equipment, installations and products.

Professional Module: Cata and Wine Culture

Equivalence in ECTS credits: 5

Code: 0083

Learning results and evaluation criteria.

1. Prepares the materials and facilities of the tasting by assessing their influence on the appreciation of the sensory characteristics.

Assessment Criteria:

a) The environmental conditions and their influence on the tasting have been described.

b) The facilities and equipment of the tasting room have been described. c) The influence of the shape and size of the tasting cup has been analyzed in sensory perceptions. (d) The influence of the wine's service temperature has been assessed in the assessment of its characteristics. e) It has been recognized when and how a wine should be decanted. f) The types of tasting have been identified: analytical, assessment and classification, descriptive taste analysis. (g) The technical vocabulary describing the sensory sensations has been recognised. h) The tasting chips have been identified. i) The methods and instruments for sensory training have been described.

2. It recognizes the sensory characteristics of the products by analyzing the phases of the tasting.

Assessment Criteria:

a) The senses used in the tasting and its operation have been described.

b) The substances of the wine that impact on the different sensory organs have been identified. c) The fundamental flavors, impact zones and balances and reinforcements have been recognized among them. d) The thresholds for the perception of aromas and flavours and their influence on tasting have been analysed. e) The precise methodology of the tasting has been described. f) The visual analysis of the product has been performed (limpness, color type, nuance). g) A recognition of olfactory sensations has been performed. h) An appreciation of the taste sensations has been performed. i) A global assessment of the set of sensations has been performed, appreciating its balance. (j) A quantification of the organoleptic sensations has been performed on the tasting card.

3. Tasting products related to the organoleptic sensations with their quality.

Assessment Criteria:

a) The organoleptic sensations have been related to the quality of the raw material.

b) The influence of the processing system on the sensory characteristics of the product has been identified. c) The organoleptic defects originated during the production process have been recognized. d) The influence of conservation conditions on quality has been identified. (e) The organoleptic quality of wine and its evolution over time have been assessed. f) The different tasting protocols have been identified according to the type of product. (g) The agreement between the assessed organoleptic characteristics and the type of product covered has been assessed. h) The quality/price ratio of the product has been valued.

4. It recognises the geographical origin of the products, describing their specific characteristics.

Assessment Criteria:

a) The wine characteristics of the different producing regions have been analysed.

b) The varieties and techniques of each region have been analysed. c) It has been characterized the typicity of the wine that relates to a particular geographical area, region, denomination of origin. d) The "varietal" attributes have been identified. e) The organoleptic nuances originated by the unique techniques of elaboration have been recognized. f) The designations of origin of Spain have been identified.

5. It identifies the sociocultural value of wine, relating it to history, social impact, its influence on health and tourism.

Assessment Criteria:

a) The evolution of vine and wine has been analyzed through history, its origin, its trade and importance in the different historical stages.

b) The impact of viticulture on rural development and environmental maintenance has been assessed. c) The most important wineries in each region have been recognized. d) The influence of the wineries in the prestige of the producing regions has been identified. e) Eotourism has been recognized as an added value for wineries and their surroundings. f) The criteria established in the pairing of wines and food have been identified. (g) The health effects of the consumption of wine and other derived products have been recognised.

Duration: 50 hours.

Basic contents:

Preparation of tasting materials and facilities: Identification of the materials used in the tasting.

tasting room. Installations. Environmental conditions. The tasting chips. Vocabulary. Order and cleaning in the facilities and materials.

Description of sensory characteristics:

Components of the wines and derivatives and their relation to the organoleptic characteristics.

The senses. Operation. Memory and sensory education. Games of aromas and flavors. Phases of the tasting:

Identification of the types of flavourings.

Taste sensations. Retronasal route.

Cata:

Identification of color, aroma and flavor.

Relationship of organoleptic sensations with the components of the wine. Quality of the raw materials. Processing system. Organoleptic defects. Assessment of the quality/price ratio.

Geographic and varietal origin recognition:

Traditional countries. Spain. France, Italy, Germany, Portugal. Regions. Varieties.

New producing countries. Australia, Chile, South Africa, Argentina, United States (California). Varieties. Production regions in Spain. Designations of Origin.

Identification of the socio-cultural value of wine:

Importance of vine cultivation in rural areas.

Wine tourist routes. Enotourism. Wine culture. Magazines. Web pages. Tasting courses. Wine-shops. Importance of wine in gastronomy. Criteria for pairing.

Pedagogical guidelines.

This professional module contains training associated with the processing/processing, quality control and trade and promotion functions in the wine sector.

Processing/processing, quality control and trade and promotion in the wine sector include aspects such as:

Appreciation of the quality of raw materials and finished products by means of organoleptic analysis.

The situation of wine and other derived beverages in its socio-cultural context, valuing the importance it has in the Mediterranean culture. Knowledge of other products from other regions and countries assessing their characteristics.

The professional activities associated with this function apply to:

Elaboration of wines.

Elaboration of products derived from grapes and wine.

The formation of the module contributes to achieving part of the general objectives (c), (d), (f), (i), (l), (n) and (q) of the training cycle, and (b), (c), (d), (h) and (n) of the title.

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

Knowledge of the materials, facilities and techniques of the tasting using the tasting room and the games of aromas and flavors that exist for the training.

Knowledge of wines, varieties, defects and other characteristics, analyzing organoleptically samples of different products. Knowledge of all the socio-cultural aspects that surround the world of wine.

Professional Module: Marketing and Logistics in the Food Industry

Equivalence in ECTS credits: 6

Code: 0084

Learning results and evaluation criteria.

1. Program provisioning by identifying needs and stocks.

Assessment Criteria:

a) The variables to be considered in the commodity supply plan have been established.

b) The provisioning needs calculation systems have been used from the consumption. c) The variables involved in the performance of an inventory have been determined. (d) The possible causes of disagreement between registered stocks and the counts made have been assessed. e) The procedures for stock management and control have been described. f) Product cataloging systems have been established to facilitate their location. g) The variables that determine the storage cost have been identified. h) The stock levels and their rotation rates have been calculated. i) The importance of logistics in the optimization of resources has been assessed.

2. Controls the reception, dispatch and storage of goods relating to the quality of the final product.

Assessment Criteria:

a) The different areas of a warehouse have been identified and their characteristics described.

b) The phases of the storage process have been scheduled, identifying the tasks associated with each job. c) The flow of products has been represented to optimize space, time and use. (d) The rules on the protection of products in the food industry have been recognised and interpreted. e) The types of packaging associated with the means of transport have been identified and specified. f) Data and information to appear on labels and labels of products have been determined. (g) The control procedures for raw materials, consumables and finished products at reception and dispatch have been described. (h) The means and procedures for the handling of the storage of food products have been recognised, specifying the safety and hygiene measures. (i) Environmental conditions for the storage of products have been determined.

3. It markets raw materials, auxiliaries and processed products by recognizing and applying negotiation techniques.

Assessment Criteria:

a) Stages have been identified in a sales process.

b) Negotiation techniques have been identified in the sale of food products. (c) The trade rules governing the contracts for sale have been interpreted. (d) The criteria for the selection of suppliers have been recognised. e) The functions and aptitudes of a sales agent have been described. f) The post-sales service functions have been identified and valued. g) Information and communication techniques have been described in the attention of suppliers and customers.

4. It promotes the products produced, characterising and applying advertising techniques.

Assessment Criteria:

a) The techniques for collecting information in commercial research have been identified and applied.

b) The results of the commercial investigation have been interpreted and valued. (c) Competition products and techniques have been recognised. d) New market niches have been identified. e) The types, media and advertising and promotional media used in commercial practice have been described. (f) The general objectives of advertising and promotion have been recognised. g) The variables to be controlled in advertising and promotional campaigns have been defined. h) It has been differentiated between buyer and consumer and their influence on the design of advertising. i) Merchandising techniques have been identified and explained. j) The promotion and sale through specialized channels has been valued.

5. It applies information and communication technologies in logistics and commercial management, characterizing the main IT tools.

Assessment Criteria:

a) Computer applications used in logistics and commercial management have been identified.

b) The data to be included in a customer and supplier file has been identified. c) The databases have been used for the archiving and handling of information from the sales process. d) Data, texts and graphics have been integrated, presenting the information according to required formats. e) The need to know and use information protection mechanisms has been justified. f) The importance of corporate web pages for business competitiveness has been recognized. g) The relevance of the Internet and the new technologies in the promotion and sale has been valued. h) The importance of the application of new technologies in the corporate image of the company has been recognized.

Duration: 60 hours.

Basic contents:

Provisioning Programming: Logistics Activities. Product sourcing. Supply cycle. Cycle of expedition.

Quantitative material forecast. Forecasting techniques. Quantification of forecasts. Qualitative determination of the order. Standards. Control and identification systems. Types of stocks. Checks to be carried out. Stock valuation. Methods: average price, weighted average price, LIFO, FIFO. ABC analysis of products. Objectives. Application fields. Inventory management. Types of inventories. Rotations. Stock control documentation.

Control of reception, expedition, and storage:

Management of the receipt. Phases. Documentation. Traceability. Conditions of acceptability.

Management of the expedition. Phases. Documentation. Traceability. Objectives in the organization of warehouses. Planning. Storage of food products. Environmental conditions. Damage and defects arising from storage. Storage period. Distribution and handling of goods. Security and hygiene in storage processes. Environmental conditions in the storage of food products. External transport. Means of transport. Types. Features. Contract of carriage. Participants. Responsibilities. Internal transport and distribution.

Product Marketing:

Sale. Types of sale.

The Sales Process. Objectives. Types. Phases. Conditions of sale. The contract. Regulations.

Promotion of products:

Characterization of the market. The demand. Consumer behaviour.

Classification and segmentation of the market. Analysis and interpretation of commercial data. Presentation of results. "Marketing" variables. The entrepreneurial and innovative spirit applied to marketing.

Computer applications:

Installation, operation, and security procedures in commercial management applications.

Handling of computer applications. Client and supplier file: features, data, handling and interpretation. Assessment of the benefits of the use of IT applications in the logistics and commercial management.

Pedagogical guidelines.

This professional module contains training associated with the functions of logistics and commerce and promotion in the small and medium enterprise of the food industry.

Logistics and trade and promotion in the small and medium-sized business of the food industry include aspects such as:

Management of supplies, warehouse and expeditions.

Market analysis. Promotion and sales. Use of new information and communication technologies.

The professional activities associated with this function apply to:

All processes and products of the Food Industry.

The formation of the module contributes to the achievement of the general objectives (f), (j), (m), (n), (p) and (q) of the training cycle, and (f), (i), (l) and (s) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

Interpretation and completion of logistics management documents.

Design of labels and labels of packaging for the transport of food products. Carrying out inventories and calculating the cost of stocks. Commercial research scenarios: completion and interpretation. Management of IT applications of logistics management, commercial management and market research. Practical scenarios for commercial negotiation. Design of advertising and promotional messages for food products.

Professional Module: Wine Legislation and Food Security

Equivalence in ECTS credits: 5

Code: 0085

Learning results and evaluation criteria.

1. It interprets the wine legislation by analysing its impact on consumer and producer protection.

Assessment Criteria:

a) Community, national and regional regulations have been identified, their importance and enforcement of compliance according to their hierarchical rank.

(b) The basic principles of the World Trade Organisation and the special provisions on "geographical indications" identified in the TRIPS agreement have been recognised. (c) The general objectives pursued by the European Union to balance and to make the wine market more flexible and more flexible have been assessed. (d) Measures to control the wine production potential established by the CMO and its influence on the sector have been analysed. (e) The legislation on the planting of the vineyard and the various actions covering the restructuring and conversion of the vineyard have been identified. (f) The various market mechanisms authorised in the Community countries and their projection in the sector have been detailed. g) The practices and treatments included in the International Enological Code and the guidelines of the current Technical-Health Regulations have been identified. h) The need for standardization and control of Quality Wines produced in a Determinated Region (VCPRD) has been assessed through the Regulatory Councils. (i) The rules on the labelling of wine products (musts, table wines, table wines with a geographical indication of the VCPRD, liqueur wines; wine, sparkling wines, sparkling wines) and their suitability for the labelling of wine products have been recognised; major importing countries.

2. Manages the industry-specific documentation, relating it to its enforced compliance.

Assessment Criteria:

(a) The book-registration of bulk, bottling and treatments, required by the agricultural organizations of the different Autonomous Communities, have been completed.

b) The forms of the Harvest Declaration delivered in the winery have been interpreted. c) The official models of the Declaration of Existence and the Declaration of Elaboration of each type of wine in the winery have been analyzed and completed, depending on the recorded entries and outputs. (d) It has been assessed the requirement that any wine product issued or received by the winery, goes with its corresponding "transport accompanying document". e) The official model of the Quarterly Alcohol Declaration has been completed. (f) Export documents have been recognised and completed in accordance with the requirements of the country of destination. (g) the declarations of grubbing-up and planting of vineyards have been analysed, and applications for: deferred grubbing-up, granting of planting rights, transfer of rights, Community aid, restructuring and conversion of the vineyard, Distillations, private storage, abandonment of cultivation.

3. It monitors the application of good hygiene practices and food handling by assessing their impact on the hygiene-sanitary quality of the products.

Assessment Criteria:

(a) The legal and sanitary requirements to be met by the persons, equipment, tools and facilities of the wine sector have been recognized.

(b) The consequences, for the safety of the product and the safety of consumers, of inappropriate habits and practices during production in the wine sector have been assessed. c) The main food poisoning in the wine sector has been listed, identifying the causative agents, origin and toxicity. (d) The cleaning and disinfection procedures required by equipment, tools and wine installations have been described. (e) The different conservation methods and their impact on the safety of the final product have been classified. (f) The importance of the training of food handlers on the safety of food handlers has been assessed.

4. It manages the self-control systems based on the HACCP and traceability control, justifying the principles associated with them.

Assessment Criteria:

a) The need and importance for food security of the APPCC self-control system has been recognized.

b) The principles of the Hazard Analysis and Critical Control Points (HACCP) system have been described. c) The flowcharts of the wine products have been developed. (d) The physical, chemical and biological hazards associated with the production have been identified and evaluated. e) The Critical Control Points (PCC) of the process have been identified. f) The critical limits established for CCPs have been justified. g) The parameters associated with the control of the PCC have been defined. h) The information to be provided by the APPCC document and its associated records has been described. (i) The importance of traceability in respect of food safety has been assessed. j) The documents and records necessary to identify the origin, the key stages of the process and the destination of the product have been described.

5. It applies voluntary food safety management standards such as BRC, IFS or UNE-EN ISO 22000:2005 and others, recognizing its advantages.

Assessment Criteria:

(a) The differences between the requirements of the Law on Hygiene and Food Safety and the requirements of other voluntary standards on Food Safety Management have been described.

b) Other voluntary standards on Food Safety Management (BRC, IFS or UNE-EN ISO 22000:2005 and others) have been identified. c) The main aspects of the standard of English origin BRC have been described. (d) The main aspects of the standard of Franco-German IFS origin have been described. e) The main aspects of the international standard UNE-EN ISO 22000:2005 have been described. (f) The differences between these rules have been assessed by describing the advantages and disadvantages of each of them. g) The phases for obtaining the certificates of these standards have been identified. h) The main non-conformities related to food safety and its possible corrective actions have been described.

Duration: 50 hours.

Basic contents:

Interpretation of the Wine Regulations: Measures related to the wine sector.

Common Organisation of the Wine Market (CMO) and European implementing regulations. Producer groups and sectoral organisations. Designation, designation, presentation and protection of wine products. Current European legislation on quality wines produced in finished regions (VCPRD). Current Spanish legislation. Rules for the application and development of the wine CMO.

Managing the warehouse documentation:

Bookstore-hold record.

Statements of harvest, production and stocks. Alcohol declaration. Accompanying documents for the transport of wine products.

Supervision of Good Hygiene and Food Handling Practices:

Recognition of the current legislation associated with Food Security.

Assessment of the health hazards associated with incorrect habits and/or poor wine-making practices and derivatives. Description of the main poisonings associated with these bad habits or inappropriate working practices. Description of the cleaning processes and products. Classification of the different methods of food preservation.

Managing self-control systems (HACCP) and traceability:

Identification of the legislation that establishes as mandatory both the HACCP and the traceability system.

Description of the 7 principles of the HACCP self-control system. Interpretation of the flowcharts of the wine sector. Identification and assessment of the physical, chemical and biological hazards associated with the preparation of the wine and its derivatives. Relationship of traceability with Food Security.

Applying other food security management standards:

Differentiation between Food Safety Legislation and voluntary standards for Food Safety Management.

Description of the international standard UNE-EN ISO 22000:2005.

Pedagogical guidelines.

This professional module contains training associated with the control function of compliance with the specific regulations and Food Safety in the wine sector.

Food security management includes aspects such as:

Application of the wine regulations.

Self-control plan based on the HACCP system. Implementation of the safety standards.

The process applies to:

The elaboration of wines.

The preparation of distillates, spirits, vinegars and other derivatives.

The professional activities associated with this function apply to:

Production of grapes.

Elaboration of wines. Manufacture of products derived from grapes and wine.

The formation of this module contributes to the achievement of the general objectives of the training cycle (a), (b), (c), (d), (e), (k) and (m) of the training cycle, and powers (a), (b), (c), (d), (e) and (k) of the title.

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

Analysis of the Wine Regulations, their importance and enforcement.

Knowledge of the principles that govern the EU for the control of the sector and the implications they entail. Documentation handling: record books, periodic declarations, applications, etc., using the ICT and specific control programmes. Knowledge of the basic principles applied in the wine sector to ensure Food Security. Implementation of the main operations related to food security: development of support plans, identification and assessment of physical, chemical and biological hazards, identification of Critical Control Points and methods of control of these dangers. Realization and interpretation of different systems of self-control and traceability.

Professional Module: Quality and Environmental Management in the Food Industry

Equivalence in ECTS credits: 7

Code: 0086

Learning results and evaluation criteria.

1. It applies quality management systems describing the standard on which it is based and its requirements.

Assessment Criteria:

a) The concept of quality and its tools has been recognized.

b) The main quality management standards (UNE-EN ISO 9001:2000, EFQM and others) have been analysed. c) The quality management system and its requirements have been defined. (d) The stages for the implementation of a quality management system have been identified. e) The objectives of the quality management system have been linked to the company's philosophy. f) The documentary support of the quality management system has been defined and elaborated. g) The importance of both internal and external communication for the implementation of the quality management system has been assessed. (h) The existing means for the verification of the implementation of the quality management system have been described. (i) The criteria for the revision and updating of the quality management system under the reference standard have been described.

2. It produces quality records, analyzing their characteristics and importance for the control and improvement of the process and the product.

Assessment Criteria:

a) Quality management system records have been recognized.

b) The basic requirements and general characteristics of the procedures for their control have been determined. c) The records and control plan associated with the production process have been designed. (d) The importance of assigning responsibility for the completion of the system registers has been assessed. e) The procedure for the treatment of non-conformities has been described. f) The procedure for the implementation of corrective actions has been described. g) The plan for continuous improvement has been characterized. (h) The procedure for the analysis of the results obtained in the review of the quality management system has been defined. (i) Reports have been prepared and the possible corrective measures to be applied for the improvement of the quality management system have been described.

3. It controls discharges, waste and generated emissions, recognising their environmental impact.

Assessment Criteria:

a) The characteristics and control parameters of the discharges generated in the food industry have been identified.

b) The generated waste and its control parameters in the food industry have been described. c) The emissions generated by the food industry have been identified, relating to their control parameters. (d) The discharges, residues and emissions generated with the environmental impact they cause have been linked. e) The legislation on environmental protection of application in the food industry has been recognised. (f) discharges, residues and emissions have been identified and classified according to their characteristics, the possibility of reuse or the need for treatment of purification, decontamination or filtration. (g) The techniques for the treatment of discharges, residues and emissions generated in the food industry have been described. h) The permits and licenses that the food industry must have and the procedure to obtain and/or update them have been identified. (i) The parameters and legal limits required for discharges, waste and generated emissions have been described. (j) The noise limits laid down for the food industry have been described.

4. It uses resources efficiently, assessing the associated environmental benefits.

Assessment Criteria:

a) The importance of quantifying the consumption of water, electricity, fuels and others has been recognized.

b) The advantages that the reduction of consumption brings to environmental protection have been valued. c) The environmental benefits of the reuse of resources have been assessed. (d) The less harmful resources for the environment have been recognised. e) Measures for the reduction of energy consumption and other resources have been characterized. (f) Malpractices related to the inefficient use of resources in the food industry and their possible corrective actions have been identified. g) The equipment that minimises the generation of waste has been recognised.

5. It applies environmental management systems describing the standard on which it is based and its requirements.

Assessment Criteria:

a) The main environmental management systems have been identified.

(b) The requirements laid down by UNE-EN ISO 14001:2004, EMAS and others have been recognised. c) The documentary support of the system has been defined and elaborated. d) The importance of both internal and external communication for the implementation of the environmental management system has been assessed. e) The procedure for obtaining and/or maintaining the certificates has been identified. f) Actions to improve the environmental management system have been proposed. g) Deviations and non-conformities related to the environmental management system and its possible corrective actions have been identified.

Duration: 60 hours.

Basic contents:

Application of a Quality Management System: Analysis of the main quality management standards.

Description of the requirements of the quality management system. Identification of the phases for the implementation of a quality management system. Elaboration of the documentary support of the quality management system.

Making quality records:

Recognition of quality management system records.

Determining the basic requirements and general characteristics of the procedures for your control. Design of the records and control plan associated with the production process. Description of the procedure for the implementation of corrective actions. Characterization of the plan for continuous improvement. Reporting and description of possible corrective actions to be applied for system improvement.

Control of discharges, waste and generated emissions:

Identification of the characteristics and control parameters of the discharges generated in the food industry.

Description of the waste generated in the food industry and its control parameters. Description of the emissions generated in the food industry and its control parameters. Relation of discharges, residues and emissions generated with the environmental impact they cause. Description of the techniques for the treatment of discharges, residues and emissions generated in the food industry and its control parameters. Recognition of the environmental law of implementation in the food industry.

Efficient resource utilization:

Recognition of the importance of the quantification of the consumption of water, electricity, fuels and others.

Valuation of the environmental advantages that the reduction of consumption contributes to environmental protection. Characterization of measures for the reduction of energy consumption and other resources. Identification of malpractices related to the inefficient use of resources in the food industry and their possible corrective actions.

Applying an environmental management system:

Identification of the main environmental management systems.

Recognition of the requirements required by UNE-EN ISO 14001:2004, EMAS and others. Definition and elaboration of the documentary support of the system. Identification of the procedure for obtaining or maintaining environmental certificates.

Pedagogical guidelines.

This professional module contains training associated mainly with the function of quality management and environmental protection in the food industry.

Quality management includes aspects such as:

Quality documentary management.

Continuous improvement.

Environmental protection includes aspects such as:

Efficient use of resources.

Control of discharges, waste and emissions generated in the food industry.

The professional activities associated with this function apply to:

All processes and products of the Food Industry.

The formation of this module contributes to the achievement of general objectives (a), (b), (c), (d), (e), (f), (g), (k), (l), (m) and (n) of the training cycle, and powers (a), (b), (c), (d), (e), (f), (g), (j) and (l) of the title.

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

Application of principles that guarantee environmental protection.

Study of the consumption and application of methodologies for their reduction. Interpretation of different systems of quality management and environmental protection.

Professional Module: Project in the Wine Industry

Equivalence in ECTS credits: 5

Code: 0087

Learning results and evaluation criteria.

1. It identifies the wine market, the different products, the economic/productive organization and the opportunities, relating it to the project that is to be implemented.

Assessment Criteria:

a) The business fabric of the sector has been classified in the educational center environment depending on the size of the company and the types of products produced.

b) Type companies have been characterized by indicating the organizational structure and functions of each department. c) The wine market has been analyzed: through economic reports, sales statistics, information from professional journals, specialized stores, large areas, identifying trends in consumption. (d) The competitiveness of companies in the sector has been analysed according to the type of product produced. e) The technological complexity and the economic cost of the production of the different products have been analysed. (f) The availability and supply of the raw material has been analysed. g) The most common marketing channels for each type of product have been identified. h) The logistics used in the companies in the sector, and among others, needs of warehouses and transport have been determined. (i) Specific legislation relating to the manufacture and marketing of wine products has been identified. (j) The legislation affecting the sector in respect of food safety, occupational safety and environmental safety has been identified. (k) Employment and self-employment opportunities have been identified in the sector. (l) The orientation of the project towards a particular product range/product line has been chosen on the basis of the information obtained.

2. It designs a wine project related to the competences expressed in the title, analyzing its economic and technological viability.

Assessment Criteria:

(a) Projects linked to the sector have been classified according to their typology.

b) The suitability of the area or region has been analyzed for the implementation of the project. (c) The objectives to be achieved by identifying the scope of the project have been set. d) The technical and economic feasibility study of the project has been carried out. e) The phases or parts that make up the project and its content have been identified. f) The necessary material and personal resources have been provided for the project. (g) The phases or parts of the project and its content have been detailed. h) The documentation required for its design has been determined. (i) The specification for the implementation of the project has been prepared. j) The indicators that guarantee the quality of the project have been defined.

3. Defines and schedules project execution, detailing the different phases of its development and associated documentation.

Assessment Criteria:

a) The needs and operations to be performed have been identified and extracted from the project.

b) Operations have been sequenced by ordering them based on implementation needs. c) The resources and logistics required for each operation have been determined. d) The needs of permits and authorizations have been identified. (e) The procedures for the operation or implementation of the operations have been determined. f) The risks inherent in the implementation have been identified by defining the risk prevention plan and the necessary means and equipment. (g) The environmental risks linked to the project and its implications have been identified. h) The allocation of material and human resources and execution times has been planned. (i) The economic assessment necessary for the development of the project has been made. j) The indicators that guarantee the quality in the execution of the project have been defined. k) The documentation required for implementation or execution has been defined and elaborated.

4. Manages the project by defining the monitoring and control procedure.

Assessment Criteria:

a) The execution of the operations is assigned based on the schedule set.

b) The procedure for monitoring operations or interventions has been defined. (c) The procedure for the management of incidents that may arise during the performance of the operations (analysis of the incidence, solution and registration) has been defined. d) The procedure has been defined to manage the possible changes in resources and operations, including the system of registration of the same. e) The project completion and closure procedure has been defined. f) The necessary documentation for the completion of the operations and the project has been defined and elaborated. (g) A system has been established to ensure compliance with the project specification.

Duration: 25 hours.

Pedagogical guidelines.

This module complements the training of other professional modules especially in the planning and programming function. It also covers in an integrated way aspects of other functions such as: production of raw materials, processing/processing, quality, food security, environmental safety, prevention and job security, logistics and trade and promotion.

The professional activities associated with these functions are developed in the different subsectors of the wine sector. The formation of this module is related to all the general objectives of the cycle and all the professional, personal and social competences. The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

Knowledge of the fundamentals of a project.

Use of ICT in the search for information and in the realization of the project. Autonomy and initiative. Innovation in the project's approach and objectives.

Professional Module: Training and Employment Guidance

Equivalence in ECTS credits: 5

Code: 0088

Learning results and evaluation criteria.

1. It selects job opportunities, identifying the different possibilities of insertion and the alternatives of learning throughout life.

Assessment Criteria:

a) The importance of lifelong learning has been assessed as a key factor for employability and adaptation to the demands of the production process.

b) The vocational pathways related to the professional profile of viticulture have been identified. c) The skills and attitudes required for the professional activity related to the profile of the title have been determined. (d) The main fields of employment and job insertion for the Senior Technician in Viviculture have been identified. e) The techniques used in the job search process have been determined. f) The alternatives for self-employment in the professional sectors related to the title have been foreseen. g) The assessment of the personality, aspirations, attitudes and self-training for decision-making has been carried out.

2. It applies the strategies of teamwork, valuing its effectiveness and efficiency in order to achieve the objectives of the organization.

Assessment Criteria:

a) The advantages of teamwork in situations of work related to the profile of the winegrower have been valued.

b) Work teams have been identified that can be a real working situation. (c) The characteristics of the effective working equipment against the ineffective equipment have been determined. (d) The necessary diversity of roles and opinions assumed by members of a team has been positively assessed. e) The possible existence of conflict among the members of a group has been recognized as a characteristic aspect of the organizations. f) The types of conflicts and their sources have been identified. g) Procedures for the resolution of the conflict have been determined.

3. It exercises rights and fulfils the obligations arising from industrial relations, recognising them in the various employment contracts.

Assessment Criteria:

a) The basic concepts of labour law have been identified.

b) The main bodies involved in the relations between employers and workers have been distinguished. (c) The rights and obligations arising from the employment relationship have been determined. (d) The main modalities of recruitment have been classified, identifying the measures to promote recruitment for certain groups. e) The measures established by the legislation in force for the reconciliation of work and family life have been assessed. f) The causes and effects of the modification, suspension and extinction of the employment relationship have been identified. g) The receipt of salaries has been analyzed identifying the main elements that integrate it. h) The different collective conflict measures and the dispute settlement procedures have been analyzed. (i) The working conditions agreed in a collective agreement applicable to a professional sector related to the Title of Superior Technician in Viviculture have been determined. j) The defining characteristics of new work organization environments have been identified.

4. It determines the protective action of the Social Security system in the face of the various contingencies covered, identifying the different classes of benefits.

Assessment Criteria:

a) The role of Social Security has been valued as an essential pillar for improving the quality of life of citizens.

b) The various contingencies covered by the Social Security system have been listed. c) The existing schemes have been identified in the Social Security system. (d) The obligations of employers and employees within the social security system have been identified. (e) The basis for the contribution of a worker and the employer's contributions have been identified. f) The benefits of the Social Security system have been classified, identifying the requirements. g) Possible legal situations of unemployment have been determined. (h) The calculation of the duration and the amount of a basic contributory level unemployment benefit has been calculated.

5. It evaluates the risks arising from its activity, analyzing the working conditions and the risk factors present in its work environment.

Assessment Criteria:

a) The importance of preventive culture has been assessed in all areas and activities of the company.

b) Working conditions have been linked to the health of the worker. (c) Risk factors have been classified in the activity and the damage resulting therefrom. d) The most common risk situations have been identified in the work environments of the Superior Technician in Viviculture. e) The risk assessment has been determined in the company. f) Working conditions have been determined with significance for prevention in work environments related to the professional profile of the Superior Technician in Viviculture. (g) The types of professional damage, with particular reference to occupational accidents and occupational diseases, related to the professional profile of the Superior Technician in Viviculture, have been classified and described.

6. It participates in the development of a risk prevention plan in a small company or winery, identifying the responsibilities of all the agents involved.

Assessment Criteria:

(a) The principal rights and duties in the field of occupational risk prevention have been determined.

b) The different forms of prevention management in the company have been classified, according to the different criteria laid down in the regulations on the prevention of occupational risks. (c) The forms of representation of workers in the company in the field of risk prevention have been determined. (d) Public bodies related to the prevention of occupational risks have been identified. e) The importance of the existence of a preventive plan in the company that includes the sequencing of actions to be carried out in case of emergency has been valued. f) The content of the prevention plan has been defined in a work centre related to the professional sector of the Superior Technician in Vientiviculture. g) An emergency plan and evacuation of a wine company has been planned.

7. It applies the prevention and protection measures, analyzing the situations of risk in the work environment of the Superior Technician in Viviculture.

Assessment Criteria:

(a) The techniques of prevention and individual and collective protection that must be applied in order to avoid damage to their origin and to minimize their consequences should be defined in the event that they are inevitable.

b) The meaning and scope of the different types of safety signs has been analyzed. c) The protocols for action have been analyzed in case of emergency. (d) The techniques for the classification of injured persons have been identified in case of emergency where there are victims of varying severity. (e) The requirements and conditions for the monitoring of the health of the worker and their importance as a preventive measure have been determined.

Duration: 50 hours.

Basic contents:

Active job search: Valuation of the importance of permanent training for the career and professional career of the Superior Technician in Viviculture.

Analysis of personal interests, skills and motivations for the professional career. Identification of training itineraries related to the Superior Technician in Viviculture. Definition and analysis of the professional sector of the Superior Technician in Viviculture. Job search process in companies in the sector. Learning and employment opportunities in Europe. Employment search techniques and instruments. The decision-making process.

Conflict management and work teams:

Valuation of the advantages and disadvantages of team work for the effectiveness of the organization.

Equipment in the field of the Viehoriculture according to the functions they perform. Participation in the work team. Conflict: features, sources and stages. Methods for resolution or suppression of conflict.

Job Contract:

The right to work.

Analysis of the individual employment relationship. Modalities of contract of employment and measures to promote recruitment. Rights and duties arising from the employment relationship. Modification, suspension and termination of the contract of employment. Representation of workers. Analysis of a collective agreement applicable to the professional field of the Superior Technician in Vientiviculture. Benefits for workers in new organizations: flexibility and social benefits, among others.

Social Security, Employment and Unemployment:

Structure of the Social Security System.

Determination of the principal obligations of employers and workers in the field of Social Security, affiliation, high, low and contribution. Situations which are protected in terms of unemployment protection.

Professional risk assessment:

Assessment of the relationship between work and health.

Risk Factor Analysis. Risk assessment in the company as a basic element of preventive activity. Risk analysis linked to safety conditions. Risk analysis linked to environmental conditions. Risk analysis linked to ergonomic and psycho-social conditions. Specific risks in the field of Viticulture. Determination of the possible damage to the health of the worker that can be derived from the identified risk situations.

Planning for risk prevention in the enterprise:

Rights and duties in the field of occupational risk prevention.

Management of prevention in the enterprise. Public bodies related to the prevention of occupational risks. Planning prevention in the company. Emergency and evacuation plans in working environments. Preparation of an emergency plan in a company of Viehoriculture.

Application of prevention and protection measures in the enterprise:

Determination of individual and collective prevention and protection measures.

Protocol of action to an emergency situation. First aid.

Pedagogical guidelines.

This professional module contains the necessary training for the student to be able to insert himself and develop his professional career in the field of the Viehoriculture.

The formation of the module allows for the achievement of the general objectives n), n), o), p) and q) of the training cycle, and the powers n), n), o), p), q), r), s) and t) of the title. The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

The management of information sources on the education and labor system, especially as regards companies in the wine sector.

The conduct of guidance and dynamic tests on one's own personality and the development of social skills. The preparation and implementation of curricula (CV), and job interviews. Identification of labour regulations affecting workers in the sector, management of the most commonly used contracts, comprehensive reading of collective agreements. The fulfillment of salary receipts of different characteristics and other related documents. The analysis of the Law on the Prevention of Occupational Risks, which allows the evaluation of the risks arising from the activities carried out in its productive sector, and to collaborate in the definition of a prevention plan for a small company, thus as the necessary measures for its implementation.

Professional Module: Enterprise and entrepreneurship

Equivalence in ECTS credits: 4

Code: 0089

Learning results and evaluation criteria.

1. It recognizes the capabilities associated with the entrepreneurial initiative, analyzing the requirements derived from the jobs and the business activities.

Assessment Criteria:

a) The concept of innovation and its relationship with the progress of society and the increase in the well-being of individuals have been identified.

b) The concept of entrepreneurial culture and its importance as a source of job creation and social welfare have been analyzed. (c) The importance of individual initiative, creativity, training and collaboration as essential requirements for successful entrepreneurial activity has been assessed. (d) The capacity for initiative has been analysed in the work of a person employed in a small and medium-sized enterprise (SME) related to the Vientiliculture. e) The development of the entrepreneurial activity of an entrepreneur who starts in the field of the Viehoriculture has been analyzed. f) The concept of risk has been analyzed as an inevitable element of all entrepreneurial activity. (g) The concept of an entrepreneur has been analysed and the requirements and attitudes necessary for the development of business activity have been analysed. h) The business strategy has been described and related to the company's objectives. (i) A particular business idea has been defined in the field of Viehoriculture, which will serve as a starting point for the development of a business plan.

2. It defines the opportunity to create a small business, assessing the impact on the environment of action and incorporating ethical values.

Assessment Criteria:

a) The basic functions that are performed in a company have been described and the system concept applied to the company has been analyzed.

b) The main components of the general environment surrounding the company have been identified, in particular the economic, social, demographic and cultural environment. c) The influence on the business activity of the relations with the customers, with the suppliers and with the competition, has been analyzed as main members of the specific environment. (d) The elements of the environment of a small and medium-sized industry have been identified. e) The concepts of corporate culture and corporate image, and their relationship with business objectives, have been analyzed. f) The phenomenon of corporate social responsibility and its importance as an element of the business strategy has been analysed. (g) The social balance of a company related to Viticulture has been developed, and the main social costs incurred by these companies, as well as the social benefits they produce, have been described. h) Have been identified, in companies related to the Viehoriculture, practices that incorporate ethical and social values. (i) A study of the economic and financial viability of an SME related to Vieplicture has been carried out.

3. It carries out activities for the establishment and implementation of a company, selecting the legal form and identifying the associated legal obligations.

Assessment Criteria:

a) The different legal forms of the company have been analyzed.

b) The degree of legal liability of the owners of the company has been specified, depending on the legal form chosen. c) The tax treatment established for the different legal forms of the company has been differentiated. (d) The formalities required by the legislation in force for the establishment of a company have been analysed. e) A thorough search has been carried out for the different aid for the creation of companies related to the Viehoriculture in the reference locality. (f) All matters relating to the choice of legal form, study of economic and financial viability, administrative procedures, aid and grants have been included in the business plan. (g) The existing external administrative advice and management pathways have been identified in the implementation of an SME.

4. Performs administrative and financial management activities of an SME, identifying the main accounting and tax obligations and completing the documentation.

Assessment Criteria:

a) The basic concepts of accounting, as well as the techniques for recording accounting information, have been analyzed.

(b) The basic techniques for the analysis of accounting information, in particular as regards the solvency, liquidity and profitability of the company, have been described. (c) The tax obligations of a wine company have been defined. d) Tax rates have been differentiated in the tax calendar. e) Basic commercial and accounting documentation (invoices, delivery notes, order notes, exchange letters, cheques, etc.) for a Viticulture SME have been completed, and the circuits that have been covered by the documentation have been described in the company. f) The main instruments of bank financing have been identified. g) The above documentation has been included in the business plan.

Duration: 35 hours.

Basic contents:

Entrepreneurship: Innovation and economic development. Main features of innovation in the field of Vientiology (materials, technology, organization of production, etc.).

Key factors for entrepreneurs: initiative, creativity and training. The performance of entrepreneurs as employees of a small and medium-sized industry. The performance of entrepreneurs as entrepreneurs of a small company in the sector of the Viehoriculture. The entrepreneur. Requirements for the exercise of business activity. Business plan: the idea of business in the field of Viehoriculture.

The company and its environment:

Basic functions of the company.

The company as a system. Analysis of the general environment of a small and medium-sized industry. Analysis of the specific environment of a small and medium-sized industry. Relations of a small and medium-sized industry with its environment. Relations of a small and medium-sized industry with the whole of society.

Creating and starting a business:

Enterprise Types.

Taxation in companies. Choice of legal form. Administrative formalities for the establishment of a company. Economic viability and financial viability of an SME related to Viereliculture. Business plan: choice of legal form, study of economic and financial viability, administrative procedures and management of grants and grants.

Administrative function:

Concept of basic accounting and notions.

Analysis of accounting information. Tax obligations of companies. Administrative management of a wine company.

Pedagogical guidelines.

This professional module contains the necessary training to develop the own initiative in the business field, both towards self-employment and towards the assumption of responsibilities and roles in employment.

The formation of the module allows for the achievement of the general objectives n), n), o), p) and q) of the training cycle, and the powers n), n), o), p), q), r), s) and t) of the title. The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

The management of information sources on the wine sector, including the analysis of the sector innovation processes in progress.

The realization of cases and group dynamics that allow understanding and valuing the attitudes of entrepreneurs and adjust the need for them to the service sector related to the processes of the Viapiculture. The use of administrative management programmes for SMEs in the sector. The implementation of a project of business plan related to the Viehoriculture and that includes all the facets of start up of a business, as well as justification of its social responsibility.

Professional Module: Job Centers Training

Equivalence in ECTS credits: 22

Code: 0090

Learning results and evaluation criteria.

1. It identifies the structure and organization of the company relating to the production and marketing of the products they obtain.

Assessment Criteria:

a) The organizational structure of the company and the functions of each area of the company have been identified.

b) The organizational and functional relationships of the production department with the other departments of the company have been interpreted, based on organizational charts. c) The elements that constitute the logistics network of the company have been identified: suppliers, customers, production systems, storage and others. d) Work procedures have been identified in the development of the production process. e) The human resources competencies have been linked to the development of productive activity. f) The importance of each element of the network in the development of the business of the company has been interpreted. g) Related characteristics of the market, type of customers and suppliers and their possible influence on the development of the business activity. h) The most frequent marketing channels in this activity have been identified. (i) The advantages and disadvantages of the structure of the company vis-à-vis other types of business organisations have been linked.

2. He applies ethical and work habits in the development of his professional activity according to the characteristics of the job and the established procedures of the company.

Assessment Criteria:

a) They have been recognized and justified: The personal and temporary disposition that the job needs.

Personal attitudes (punctuality, empathy, among others) and professionals (order, cleanliness, security needed for the job, responsibility and others). The actions required to prevent risks in professional activity and personal protective measures. The quality requirements regarding the quality of the professional activity. The relational attitudes with the work team itself and with the hierarchies established in the company. The attitudes related to the documentation of the activities carried out in the field of work. The training needs for the insertion and reinsertion of work in the scientific and technical field of the good to do of the professional.

b) The rules on the prevention of occupational risks to be applied in the professional activity and the fundamental aspects of the Law on the Prevention of Occupational Risks have been identified.

c) Individual protective equipment has been used according to the risks of the business activity and the rules of the company. (d) A clear attitude of respect for the environment has been maintained in the activities developed and the internal and external rules linked to it have been applied. e) The job or the area corresponding to the development of the activity has been organized, clean and free of obstacles. f) The instructions received have been interpreted and complied with, taking responsibility for the assigned work. g) A smooth and smooth treatment with the members of your team has been maintained, establishing an effective relationship with the person responsible for each situation. h) It has been coordinated with the rest of the team, reporting any changes, relevant or unforeseen need to be present. (i) The importance of its activity and the adaptation to the changes of tasks assigned in the development of the productive processes of the company, integrating into the new functions, has been valued. j) It has committed itself responsibly in the application of the rules and procedures in the development of any activity or task.

3. It manages the warehouse in the wine company, organizing the supplies, storage and expedition of the raw materials, auxiliaries and elaborated products supporting the commercial actions.

Assessment Criteria:

a) The needs and stocks of raw materials, products and materials in the production line have been analyzed and studied in accordance with the established plan.

b) The provisioning and storage are scheduled for the provisioning and storage. c) The storage points and the necessary conditions have been identified. (d) The control documentation has been prepared. e) The most important conditions to be taken into account in the choice of means of transport have been identified and quantified. f) The flow and itineraries, the means to be used and the safety and hygiene measures applicable to the loading/unloading of lots have been determined. g) The stages and the techniques in the negotiation of the conditions, in purchase and in the selection and evaluation of customers and suppliers have been identified. (h) The most widely used information and communication techniques in commercial research have been described.

4. Coordinates and controls winegrowing production and processing processes under conditions of safety and environmental protection in order to obtain a product defined with the established quality.

Assessment Criteria:

a) The different areas of the production process have been identified and analyzed.

b) The needs of machines, equipment, equipment and labor have been recognized. (c) The work and operations necessary for the production of the raw material under the required quality conditions have been recognised. (d) The raw material has been checked to meet the required specifications. e) Processing processes have been controlled by checking the control parameters and correcting deviations. f) Stabilization and conservation operations have been controlled according to established instructions and procedures. g) Lines and equipment for packaging, labelling, packaging and palletizing have been conducted and controlled. h) Reports and parts of work have been completed regarding the development of the process, the operation of equipment and the results achieved. (i) The stipulated measures for the prevention of risks and environmental protection have been adopted.

5. Program and supervise the maintenance and the operation of the equipment and facilities, guaranteeing the operation in conditions of hygiene, quality, efficiency and safety according to established procedures.

Assessment Criteria:

a) It has been proven that the arrangement of the machines and equipment is the correct one to achieve the sequence and timing of the scheduled operations.

b) The operation, constitution and safety devices of machinery and equipment have been identified. c) It has been controlled that the maintenance and cleaning of equipment and facilities are carried out according to established instructions and procedures. d) The adequacy of the ancillary services to the requirements of the process has been verified. (e) The conditions of implementation, the parameters to be checked and the corrective measures in case of deviations have been identified. f) The operation of the containers, the handling of the control elements and the regulation of the automatic systems have been proven. (g) The stipulated measures for the prevention of risks and environmental protection have been adopted.

6. Controls and guarantees quality through physical, chemical, instrumental, microbiological and organoleptic analyses and tests.

Assessment Criteria:

a) The laboratory work has been organized according to the needs of the production process and the quality control plan.

(b) The taking, preparation and transfer of samples has been carried out, handling the instruments and following the established procedures. c) The analysis/oenological trials based on physical procedures, neutralization reactions, redox reactions and instrumental techniques have been performed. (d) The microbiological analyses necessary for the control of the process and the product produced have been carried out. e) The results have been interpreted and contrasted with the specifications of the manual of procedure, quality plan and current legislation. (f) Data has been collected, calculated and compiled reports for analysis and control, using ICT. (g) sensory analyses have been carried out to control the production process and the organoleptic quality of the product. (h) The organoleptic defects originated during the production process have been recognised.

7. Participates in the application of food security management systems, quality management, occupational risk prevention and environmental management, proposing actions for the improvement of the process and the product and applying the regulations specific to the sector.

Assessment Criteria:

(a) The importance of food safety control in the wine industry has been recognised.

b) It has been controlled that cleaning and disinfection of areas, equipment and machinery is carried out according to the prescribed requirements. c) The implementation of the general hygiene plans (control of the water used, pest control, formation, residue control, cleaning and disinfection) has been verified. (d) The necessary protective measures to ensure food safety and hygiene have been determined and controlled in the workplace. e) The hazards and critical control points associated with the sequence of operations that make up the process have been recognized and controlled. f) The importance of quality in the wine industry has been assessed. (g) The implementation of the voluntary quality standards has been verified. h) The importance of the prevention of occupational risks in the company has been assessed. (i) It has been verified that in the workplace the staff complies with the labour safety standards. (j) The environmental objectives of the company have been recognised in accordance with its management system. (k) It has been established that staff carry out the necessary measures for the effective management of the environmental aspects associated with the sector. (l) The specific rules of the wine sector have been recognised and applied.

Duration: 220 hours.

This professional module contributes to completing the competencies of this title and the general objectives of the cycle, both those that have been achieved in the educational center, and those that are difficult to achieve in it.

ANNEX II

Spaces

Formative space

Multi-purpose classroom.

tasting room. Workshop-Winery. Breeding ship /botellero. Laboratory of oenological analysis.

Store

III A) Specialties of teachers with teaching assignment in professional modules of the training cycle of Vientimiculture

Module	Teacher Speciality
0077. Viticulture.	Food processing operations and equipment. Agricultural production operations and equipment.	F.P. Technical
0078. Vinifications.	Food processing operations and equipment.	F.P. Technical
0079. Biochemical processes.	Processes in the food industry.	Professor of Secondary Education
0080. Stabilization, parenting and packaging.	Food processing operations and equipment.	F.P. Technical
0081. Oenological analysis.	Processes in the food industry. Analysis and industrial chemistry.	Professor of Secondary Education
0082. Derived industries.	Food processing operations and equipment.	F.P. Technical
0083. Wine tasting and culture.	Processes in the food industry.	Professor of Secondary Education
	Specialist Professor.
0084. Marketing and logistics in the food industry.	Processes in the food industry.	Professor of Secondary Education
0085. Wine legislation and food security.	Processes in the food industry.	Professor of Secondary Education
0086. Quality and environmental management in the food industry.	Processes in the food industry.	Professor of Secondary Education
0087. Project in the wine industry.	Processes in the food industry. Food processing operations and equipment.	Professor of Secondary Education. Technical Teacher of Vocational Training
0088. Job orientation training.	Training and employment guidance.	Secondary Teaching Teacher
0089. Enterprise and entrepreneurship.	Training and employment guidance.	Secondary Teaching Teacher

ANNEX III B)

Equivalent to teaching

Bodies	Specialties	Entitled
	Professors Secondary Education.
		Training and Employment Orientation.	Diplomat in Business Sciences. Graduate in Industrial Relations. Graduate in Social Work. Graduate in Social Education. Graduate in Management and Public Administration
		Processes in the food industry.	Agricultural Technical Engineer, Specialty in Agrarian and Food Industries.
		Analysis and Industrial Chemistry.	Industrial Technical Engineer, Specialty in Industrial Chemistry.
			Forest Technical Engineer, Specialty in Forest Industries.

III C) Required qualifications for the delivery of the professional modules that make up the title for					Professional modules
0077. Viticulture. 0078. Vinifications. 0080. Stabilisation, breeding and packaging. 0082. Derived industries. 0087. Project in the Wine Industry.
	, Engineer, Architect or corresponding degree of degree or other equivalent titles.
	Diplomate, Technical Engineer or Technical Architect or the corresponding degree title or other equivalent titles.
	Food Industry
	Manager in Management and organization of agricultural enterprises
0079. Biochemical processes. 0081. Oenological analysis. 0083. Tasting and wine culture. 0084. Marketing and logistics in the Food Industry. 0085. Legislation on Wine and Food Safety. 0086. Quality and environmental management. 0087. Project in the Wine Industry. 0088. Training and career guidance. 0089. Enterprise and entrepreneurial initiative.	Licensed, Engineer, Architect or corresponding degree title or other equivalent titles.
	Diplomacy, Technical Engineer or Technical Architect or the corresponding degree title or other equivalent titles.

ANNEX IV

Convalidations between Professional Modules Set in the Higher Technical Titles in Industry Food, under the Law of Organic Law 1/1990 and those established in the title of Superior Technician in Vientiviculture under the Law of Organic Law 2/2006

Training (LOGSE 1/1990): Food Industry	Professional Cycle Modules (LOE 2/2006): Viviculture
	. Marketing of Food Products.	0084. Marketing and logistics in the food industry
Protection Techniques. Quality Management.	0086. Quality and environmental management in the food industry
Training at Work Center.	0090. Training in job centers

ANNEX v a)

correspondence of the accredited units of competence as set out in Article 8 of the Organic Law of June 19, with the professional modules for their validation

competition units	Modules convalidable
UC0037_3: Monitor winemaking and schedule winemaking processes.	0077. Viticulture. 0078. Vinifications.
UC0038_3: Control the production of wine by organoleptic, microbiological and physico-chemical analysis.	0083. Tasting and wine culture. 0081. Oenological analysis
UC0039_3: Coordinate and monitor the methods of stabilizing and raising wines.	0080. Stabilization, Parenting and Packaging
UC0040_3: Schedule the setting of winemaking facilities and machinery.	0078. Vinifications. 0080. Stabilization, parenting and packaging
UC0556_3: Managing supplies, warehouse and shipments in the food industry and perform support activities marketing.	0084. Marketing and logistics in the food industry
UC0557_3: Schedule and manage production in the food industry.	0078. Vinifications. 0080. Stabilization, parenting and packaging
UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry.	0086. Quality and environmental management in the food industry
UC0768_3: Develop processes and control the manufacture of distillates, concentrated musts, vinegar and other products derivatives.	0082. Derived industries
UC0314_2: Control the packaging and packaging process for beverages.	0080. Stabilization, Parenting and Packaging
UC0769_3: Apply the legislation of wine products and their derivatives and manage the books.	0085. Wine legislation and food security

ANNEX V B) Correspondence of professional modules to the competency units for accreditation
Modules Outplayed	Accreditable Competition
0077. Viticulture.	UC0037_3: Monitor wine production and schedule winemaking processes
0078. Vinifications.	UC0037_3: Monitor wine production and schedule winemaking processes. UC0040_3: Schedule the installation of wine-making facilities and machinery. UC0557_3: Schedule and manage production in the food industry
0080. Stabilization, Parenting and Packaging.	UC0039_3: Coordinate and monitor the methods of stabilizing and raising wines. UC0314_2: Control the beverage packaging and conditioning process
0081. Oenological analysis. 0083. Wine tasting and culture.	UC0038_3: Control wine production by organoleptic, microbiological and physical-chemical analysis
0082. Derived industries.	UC0040_3: Schedule the setting of wine facilities and machinery. UC0557_3: Schedule and manage production in the food industry. UC0768_3: Develop processes and control the manufacture of distillates, concentrated musts, vinegar and other derived products
0084. Marketing and logistics in the food industry.	UC0556_3: Managing supplies, warehouse and expeditions in the food industry and carrying out support activities marketing.
0085. Wine legislation and food security.	UC0769_3: Apply the legislation of wine products and their derivatives and manage the books register
0086. Quality and environmental management in the food industry.	UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry