Bachelor's Degree in Oenology
Duration: 8 semesters
Modality: Face-to-face
Call: Annual
Graduates of the Bachelor's Degree in Oenology educational program will be able to work as independent professionals or in management and advisory activities within organizations, associations and institutions, both public and private, linked to the wine sector such as:
- Wine companies
- Chemical analysis laboratories
- Government agencies
- Decentralized organizations
- Provision of professional services
- Consulting services
- Departments or centers of
investigation
To train graduates in Oenology with a solid scientific, technological and humanistic preparation, capable of developing, innovating and sustainably managing wine processes, contributing to the strengthening of society and the sector at the regional, national and international level, with quality and relevance in their professional practice.
1
Develop skills for the production, sensory analysis and marketing of wine in national and international markets.
2
Promote projects that foster ecosystem regeneration, responsible resource use, and sustainable development of wine-growing regions.
3
To address the needs of the productive, social and cultural environment, strengthening the competitiveness of Baja California and Mexico as a wine benchmark in the world.
4
Collaborate with the various actors in the wine sector to address the current challenges of viticulture, oenology and management, based on scientific research and innovation.
Anyone wishing to enter the educational program of the Bachelor of Oenology must possess the following characteristics:
General knowledge in:
- Logical-Mathematical
- Reading and writing texts
- Fundamentals of chemistry
- Fundamentals of biology
Skills:
- Oral and written communication
- Reading comprehension
- Hardware and software management
- Analysis and synthesis capacity
Attitudes and values:
- Proactivity
- Collaboration
- Discipline
- Perseverance
- Empathy
- I respect
- Tolerance
- Responsibility
- Commitment
- Manage wine projects, through conventional, sustainable and innovative production strategies, to ensure the yield and quality standards of grapes, with leadership, scientific thinking, environmental responsibility and social commitment.
- Manage the operation of wine cellars, applying conventional and innovative winemaking techniques, which contribute to the quality of wines efficiently, with scientific thinking, professionalism, leadership, interdisciplinary teamwork and respect for the environment.
- Design a business proposal, through situational analysis, to strengthen the development of the wine industry and increase its competitiveness, with social responsibility, creativity and innovative attitude.
Curriculum
| Subject | Credits | Mandatory |
|---|---|---|
| Biology | 8 | ✓ |
| Mathematics | 6 | ✓ |
| Introduction to Viticulture | 5 | ✓ |
| Introduction to Laboratory Techniques | 6 | ✓ |
| Culture of Peace | 6 | ✓ |
| Chemistry | 6 | ✓ |
| Biochemistry | 7 | ✓ |
| Oenological Technology | 6 | ✓ |
| Plant Anatomy and Physiology | 7 | ✓ |
| Statistics | 6 | ✓ |
| Microbiology | 7 | ✓ |
| Agricultural Machinery and Techniques | 5 | ✓ |
| Food safety | 6 | ✓ |
| Subject | Credits | Mandatory |
|---|---|---|
| Quality Management I | 6 | ✓ |
| Scientific Thinking | 5 | ✓ |
| Safety and Hygiene | 6 | ✓ |
| Vinification of Red Wines | 6 | ✓ |
| Viticulture | 6 | ✓ |
| Oenological Microbiology | 7 | ✓ |
| Comprehensive Use of Grapes | 6 | ✓ |
| Information Technologies Applied to Wine Management | 6 | ✓ |
| Entrepreneurship | 6 | ✓ |
| Winemaking of White and Rosé Wines | 8 | ✓ |
| Sensory Analysis of Wine | 6 | ✓ |
| Vineyard Protection | 6 | ✓ |
| Physiology of Vine | 6 | ✓ |
| Chemical Analysis of Wine | 6 | ✓ |
| Oenological Chemistry | 6 | ✓ |
| Viticultural Techniques II | 6 | ✓ |
| Quality Management II | 6 | ✓ |
| Wine Business Administration | 6 | ✓ |
| Sensory Analysis | 6 | ✓ |
| Viticultural Parasitology | 6 | ✓ |
| Viticultural Techniques I | 6 | ✓ |
| Irrigation Technologies | 6 | ✓ |
| Marketing | 6 | |
| Fermentation Science and Technology ll: Beer | 7 | |
| English L3 | 7 | |
| English L1 | 7 | |
| English L2 | 7 | |
| Leadership | 6 | |
| Fermentation Science and Technology I: Food | 6 | |
| Financial Control | 6 |
| Subject | Credits | Mandatory |
|---|---|---|
| Scientific and Technological Innovation II | 7 | ✓ |
| Wine Production, Sustainability and Environmental Impact | 6 | ✓ |
| Scientific and Technological Innovation I | 7 | ✓ |
| Winemaking of Special Wines | 6 | ✓ |
| Wine Tourism | 6 | |
| Applied Biotechnology | 6 | |
| Fermentation Science and Technology Ill: Ancestral and Traditional Beverages | 6 | |
| English L4 | 7 | |
| Formulation and Evaluation of Investment Projects | 6 | |
| Harmony of Food and Beverages | 5 |
Curriculum Map
