Study programmes / B-HE Horticultural Engineering / Vineyard Practicum p/t
Course code:KVHP
Course title in language of instruction:K-Vinohradnické praktikum
Course title in Czech:K-Vinohradnické praktikum
Course title in English:Vineyard Practicum p/t
Mode of completion and number of credits:Fulfillment of requirements (3 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:part-time, 0/10
(part-time, lectures per period / seminars per period)
Language of instruction:Czech
Level of course:bachelor
Semester:WS 2020/2021 - FH
Name of lecturer:Ing. Radek Sotolář, Ph.D. (examiner, lecturer, supervisor)
Prerequisites:none
 
Aims of the course:To familiarize students with particular varieties of the world range typical for major world regions, viticulture and winemaking, as well as historical and new European varieties using in the Czech republic.
Course contents:
1.History and development of viticulture in the Czech republic and the world. (allowance 0/1)
2.Agrotechnical interventions and protection of the vine. (allowance 0/1)
3.World wine regions and varieties. (allowance 0/2)
4.Historical varieties and selections in our country. (allowance 0/3)
5.Trends in winemaking, "le terroir 'authenticity and wines. (allowance 0/2)
6.Excursion (tasting). (allowance 0/1)

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize
-ability to apply knowledge
-ability to solve problems
-capacity to learn
-professional knowledge
-skilled at utilizing and processing information

Specific competences:
 
-Ability to work independently
-Basic knowledge of varieties
-Communication skills and presentation
-Characteristic regions of the world and their technology

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Completion of the course is a test (60% success rate), that covers all topics that were presented in lectures.
 
Learning activities and study load (hours of study load)
Type of teaching methodCombined form
Direct teaching
     practice12 h
     public presentation (oral)2 h
Self-study
     preparation for exam40 h
     preparation for regular assessment10 h
     preparation for regular testing10 h
     preparation of presentation2 h
     elaboration of reports8 h
Total84 h

Basic reading list
  • SOTOLÁŘ, R. Multimediální atlas podnožových, moštových a stolních odrůd révy.  [online]. MZLU Brno, ZF Lednice. 2006. URL: http://tilia.zf.mendelu.cz/ustavy/556/Databaze.html.
  • RICHTER, M. et al. Velký atlas odrůd ovoce a révy. 1st ed. Lanškroun: TG Tisk :, 2002. 158 p. ISBN 80-86548-25-2.
  • PAVLOUŠEK, P. Encyklopedie révy vinné. 2nd ed. Brno: Computer Press, 2008. 316 p. ISBN 978-80-251-2263-1.
  • FANET, J. -- BRUTTON, F. Great wine terroirs. Berkeley: University of California Press, 2004. 239 p. ISBN 0-520-23858-3.
Recommended reading list
  • MENDELOVA UNIVERZITA V BRNĚ. ZAHRADNICKÁ FAKULTA. Taxon Web: Nonverbální a jiné inovativní formy podpory ve výuce na Zahradnické fakultě v Lednici, reg. č.: CZ.1.07/2.2.00/15.0084 [online]. Lednice: Mendelova univerzita v Brně, Zahradnická fakulta, 2013. Dostupné z: http://www.taxonweb.cz
  • Pavloušek P. Ošetřování půdy ve vinicích. Mendelova univerzita: Brno 2013. Poster. Financováno z: Projekt OP VK Nonverbální a jiné inovativní formy podpory ve výuce na Zahradnické fakultě v Lednici, reg. číslo: CZ.1.07/2.2.00/15.0084.