San Gabriel School

  • Tel: 947 54 50 06
  • 947 54 51 61
  • info@colegiosangabriel.es
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San Gabriel Integrated Vocational Training Center - School of Oenology Higher Degree Training Cycle Viticulture

Higher Technician in Viticulture

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).

Organize, schedule and supervise production in the wine industry, controlling production and the operations of preparation, stabilization and packaging of wines and derivatives."

This professional will be able to:

  • Schedule, coordinate and control wine production, the production of distillates, vinegars and other derived products.
  • Schedule stabilization and aging operations of wines and derivatives.
  • Schedule and supervise equipment and facilities.
  • Market and promote products in the wine company.
  • Plan logistics in the wine company, organizing supplies, storage and shipping of raw materials, auxiliaries and processed products.
  • Control and guarantee quality through physical, chemical, and basic microbiological tests, as well as organoleptic analysis.
  • Supervise the efficient use of resources, selective collection, purification and elimination of waste during the production process.

 

These teachings include the knowledge necessary to:

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

Work

  • In wine companies, dedicated to the production of grapes, production, aging and packaging of wine, such as wine distillate industries, concentration of musts, production of vinegars and other products derived from grapes and wine.

    Keep studying

  • Professional specialization courses.
  • Another Higher Level Vocational Training Cycle with the possibility of establishing validations of professional modules in accordance with current regulations.
  • University Education with the possibility of establishing validations in accordance with current regulations.
  •     Winegrowing.
  •     In charge of the distillation and rectification process.
  •     Responsible for receiving fresh and sulphated musts.
  •     Distillation and concentration column supervisor.
  •     In charge of the distillation, concentrates and vinegar packaging line.
  •     In charge of aging and aging of distillates and vinegars.
  •     Sensory analyst.
  •  

The professional modules of this training cycle are:

  •     Viticulture.
  •     Vinifications.
  •     Biochemical processes.
  •     Stabilization, aging and packaging.
  •     Oenological analysis.
  •     Derived industries.
  •     Tasting and wine culture.
  •     Marketing and logistics in the food industry.
  •     Wine legislation and food safety.
  •     Quality and environmental management in the food industry.
  •     Project in the wine industry.
  •     Training and career counseling.
  •     Business and Entrepreneurship.
  •     Formation in work centers.

More information:

Implementation date: academic year 2009/2019

Contact information

  • Tel.: 947 54 50 06 Fax: 947 54 51 61 info@colegiosangabriel.es

Documentation of interest

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