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English Version

INTRODUCTION

Joaquín Costa institute is a perfect setting to learn viticulture and winemaking , surrounded by vineyards. It is based in Cariñena, at only 47 km from Zaragoza, (Spain).

Since 2002 offers a complete training on all aspects of wine. Since 2010 we added olive oil in our educational project.

The offer materializes in two training cycles:

  • Superior Degree in Viticulture and Winemaking
  • Intermediate Cycle dedicated to Elaboration of Olive Oils and Wines.

The Department of Food Industries - Oenology offers its facilities for students who wish to conduct their own wine making.

HIGH TECHNICIAN IN VITICULTURE AND WINEMAKING

Professional Competence

Organize, schedule and monitor production in the wine industry controlling wine production and processing operations, stabilization and packaging of wine and derivatives, by applying production plans, quality, food safety, risk prevention and environmental protection, according with current legislation.

Career Opportunities

  • Responsible for distillation and rectification process.
  • Responsible for receiving sulphited and fresh musts.
  • Supervisor of concentration and distillation columns.
  • Responsible for packaging line of distilled drinks, concentrated musts and vinegars.
  • Responsible for aging of distillates and vinegars.
  • Technician in sensory analysis.
  • Technician in physicochemical analysis of wines and derivatives.
  • Technical management of wine production companies.

Training Plan

Total duration: 2.000 hours (two academic years). In each module and in parentheses, are as follows: weekly hours and University credits.

First year:

  • Module 1: Viticulture ( 4 hours, ECTS 9)
  • Module 2: Winemaking (7 hours, ECTS 13)
  • Module 3: Biochemical Processes (5 hours, ECTS 11)
  • Module 4: Professional English Language (2 hours, ECTS 11)
  • Module 5: Wine analysis (6 hours, ECTS 11)
  • Module 6: Training and Employment Guidance ( 2 hours, ECTS 5)
  • Module 7: Wine and Food Safety Legislation (2 hours, ECTS 5)

Second year:

  • Module 8: Quality and Environmental Management in Food Industry (5 hours, ECTS 7)
  • Module 9: Wine Tasting and Wine Culture (5 hours, ECTS 11)
  • Module 10: Derived Industries (4 hours, ECTS 8)
  • Module 11: Stabilization, aging and packaging (6 hours, ECTS 9)
  • Module 12: Marketing and Logistics in the Food Industry (5 hours, ECTS 6)
  • Module 12: Project in the Wine Industry ( ECTS 5)
  • Module 14: Business and Entrepreneurship (3 hours, ECTS 4)
  • Module 15: Industry Practice (370 hours, ECTS 22)

OLIVE OIL PROCESSING AND WINEMAKING TECHNICIAN

Professional Competence

Develop and package olive oils, wines and other beverages in accordance with production schedules and quality, making the first line maintenance of equipment, applying the current legislation in hygiene and food safety, environmental protection and risk prevention.

Career Opportunities

  • Maker of wine, champagne, cider and other beverages and derivatives.
  • Cellar foreman.
  • Master in olive oil mill, extraction and refining.
  • Receiving raw materials operator.
  • Operator in bottling and / or packaging section.
  • Laboratory assistant in olive oil mills and wineries.
  • Quality control assistant in oil mills and wineries.
  • Salesman in olive oil mills and wineries.

Training Plan

Total duration: 2.000 hours (two academic years).

First year:

    Module 1: Raw materials and products in the olive oil, wine and other beverages industry. (9 hours/week))

    • Raw materials and auxiliary products. Processes.
    • Production techniques of raw material.
    • Analysis and basic controls on oil and wine.

    Module 2: Extraction of olive oil (5 hours/ week)

    • Extraction of virgin olive oil
    • Removal of impurities and by product treating.

    Module 3: Winemaking. (9 hours/week)

    • Maceration and malolactic fermentation of wines.
    • Stabilization, fining and wine ageing.
    • Production of sparkling wines, sweet and dessert wines and fortified wines.

    Module 4: Warehouse operations and controls in the food industry. (2 hours/week)

    Module 5: Safety and Hygiene in food handling. (2 hours/week)

    Module 6: Training and Employment Guidance. (3 hours/week)

    Second year:

    Module 7: Production of other beverages and derivatives. (8 hours/week )

    • Manufacture of distilled liquors, spirits and flavored wines.
    • Manufacture of vinegar, cider and beer.
    • Packaging of wines and other beverages.

    Module 8: Preparation of olive oil (6 hours/week)

    • Classification of olive oils. Refining and Storage.
    • Filtration and packaging of olive oil.

    Module 9: Sensory Evaluation. (5 hours/week)

    • Materials and stages of tasting.
    • Tasting and quality. Geographical and varietal identification.

    Module 10: Principles of electromechanical maintenance. (5 hours/week)

    • Basic maintenance in the food industry.
    • Hydro-pneumatics applied to Food Industry.
    • Electricity applied to Food Industry.

    Module 11: Sales and marketing of food products. ( 3 hours/week)

    Module 12: Business and Entrepreneurship. ( 3 hours/week)

 
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