The Course of Technology in Viticulture and Enology aims to train professionals for the winemaking and educational production of the enology industry. The formative program presents disciplines of general basic education and disciplines of the techniques that enable the programming, management, implementation and evaluation of all stages of production, from the choice of grape varieties, planting, harvesting, processing, fermentation, bottling, sensory analysis, quality control and supervision of the production and storage processes, as well as marketing, to the sommelier activities. The Course that comes with a total workload of 3,310 hours, of which 2,620 curricular units, distributed in five academic semesters with a duration of one full semester, 450 hours are dedicated to the development of the Mandatory Supervised Program in the sixth semester and 240 hours for the realization of extension activities.