Fruticulture and Viticulture I

In order to achieve the objectives of the curricular unit and the competences foreseen for the students, the learning teaching process is based on:
1. In theoretical-practical classes in which the teacher conveys theoretical concepts, followed by practical application by the student;
2. In practical classes held in the orchards and vineyards where the student accompanies the different cultures and where he performs the main cultural practices used in Fruticulture and Viticulture in the autumn-winter season.

1. Recognize the importance of Fruticulture and Viticulture in a national and global level;
2.Relates the structures of plants and their functions with growth, development and cultural practices of autumn-winter;
3. Know the different cultural techniques used in vineyards and orchards in autumn-winter;
4. Explain the importance of proper use of training systems in fruit trees and vines in productio

M1
1 Interest of fruit in the diet and the importance of the wine culture of the peoples;
2 Economic importance of Fruticulture and Viticulture in the national economy and the global economy;
3 Potential bottlenecks of this sector;
4 National fruit and wine growing regions.
M2
1 Main fruit and grape vines varieties;
2 Fruiting organs of different species
3 Vegetative and reproductive cycles;
4 Phenology of fruit trees and vine;
M3:
1 Concepts, principles, theories and terminology of pruning, tying down and training systems
2 Effect of pruning operations on the physiology of trees and vines
3 Soil-climatic limitations in the choice of training systems
4 Different techniques of pruning and tying down
5 Correct use of training systems, pruning and tying down with the economics of a fruit and / or vineyard farm

NAO