The on-the-job training component aims at applying the acquired knowledge to the practical activities of the respective professional profile.

The on-the-job training component (internship) lasts for one semester and is ensured through protocols that ESAV has established with entities or companies in the region of Viseu and in specific cases in neighboring regions.

Anyone who meets the conditions defined in article 40º-E of Decree-Law no.63/2016, of September 13th:

a) Holders of a secondary education course or legally equivalent qualification;
b) Those who have been approved in the specially appropriate tests designed to assess the ability to attend higher education for those over 23 years old, for the course in question, under the terms of Decree-Law no. 64/2006, of 21 of March, amended by Decree-Laws nº 113/2014, of July 16th, and 63/2016, of September 13th.

Holders of a technological specialization diploma, a professional higher technician diploma or a higher education degree, who wish to re-qualify themselves professionally, may also apply for access to professional higher technical courses.

Students who pass all CTeSP training components will hold a Higher Professional Technician Diploma in Viticulture and Enology, and may apply directly, through a special competition, to the Degree in Agricultural Engineering and Engineering Food from ESAV.

Within the scope of the continuation of studies, a wide range of curricular units carried out at CTeSP will be credited in the previously mentioned degree courses.

Check how you can apply in Applications and Results

Main activities

• Analyze projects and technical guidelines with the aim of identifying information and data necessary for the work to guide and carry out;
• Guide and intervene in the preparation of the land and installation of the vineyard;
• Guide and intervene in the cultural operations of maintenance and development of the vineyard;
• Manage and organize accounting information in wine production units;
• Interpret the wine trade chains and draw up marketing plans;
• Identify problems in the development of culture and propose solutions;
• Guide and intervene in the harvest according to the specifications of the vineyard and the intended characteristics of the final product;
• Guide and intervene in the reception of the harvest product according to the specifications of the intended final product;
• Guide and intervene in all winemaking, treatment and storage operations, in accordance with food safety and quality standards, identifying any problems throughout the process;
• Carry out a sensory evaluation of the wines;
• Carry out physical-chemical analyzes of grapes, musts and wines and interpret the analytical results, in accordance with the applicable legislation;
• Use plant protection products, in accordance with the legislation in force and within the scope of law 26/203;