Escuela Superior de Viticultura y Enología – Ciclo Formativo de Grado Medio en Aceites de Oliva y Vinos DISTANCIA

Centro IntegraEscuela Superior de Viticultura y Enología - Ciclo Formativo de Grado Medio en Aceites de Oliva y Vinos DISTANCIA

Technician in Olive Oils and Wines

CHARACTERISTICS OF ONLINE TRAINING CYCLES

Assistance to the center where registration takes place

This type of teaching is carried out remotely, in online mode. However, students must attend the center in two situations:

Carrying out the midterm and final exams for each module.
Attendance at collective tutorials. Although attendance is not mandatory, the content developed in them is evaluable.

Taking exams

Two midterm exams are taken throughout the course, plus a final exam for each module (in the case of not passing the midterm exams). There are no September exams, so only one call is taken for each course.

Study duration:

2000 hours.

Access requirements:

You can access a higher degree cycle when you meet any of the following requirements:

Direct access:

Be in possession of a Bachelor's Degree.
Have passed the second year of any type of experimental Baccalaureate.
Be in possession of a Technician, Higher Technician, Specialist Technician Degree or equivalent for academic purposes.
Have passed the University Orientation Course (COU).
Be in possession of any University Degree or equivalent

Access by trial (for those who do not have any of the above requirements)

Have passed the access test to higher-level training cycles (it is required to be at least 19 years old in the year the test is taken or 18 for those who hold the Technician title).

What am I going to learn and do?

Prepare and package olive oils, wines and other beverages in accordance with production and quality plans, carrying out first-level maintenance of the equipment.

This professional will be able to:

Extract the olive oil under the conditions established in the procedures and quality manuals.
Conduct olive oil refining and conditioning operations.
Produce distillates and spirits.
Carry out finishing and stabilization operations.
Control fermentations.
Supply and store raw and auxiliary materials.
Package, label and package the manufactured products.
Regulate production equipment.
Prepare and maintain equipment and facilities, guaranteeing their operation and hygiene.
Promote and market the products produced by applying marketing techniques.

These teachings include the knowledge necessary to:

Carry out basic level occupational risk prevention activities.
Be able to obtain a food handler's license.

When I finish my studies, what can I do?

Work:

In the industry of production and packaging of olive oils, wines and other beverages, and in companies, with traditional or advanced technology.

Keep studying

Professional specialization courses.
Preparation to take the access test to higher degree cycles.
Another cycle of Medium Level Vocational Training with the possibility of establishing validations of professional modules in accordance with current regulations.
The Baccalaureate in any of its modalities.