11/21/2024 2:33:28 AM	WINE 116 Course Outline as of Fall 2022	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 116	Title:  WINES OF ITALY
Full Title:  Wines of Italy
Last Reviewed:9/13/2021

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.50	Lecture Scheduled	1.50		17.5 max.	Lecture Scheduled	26.25
Minimum	1.50	Lab Scheduled	0		8 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	1.50			Contact Total	26.25
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  52.50

Total Student Learning Hours: 78.75

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

An introductory examination of the major wine regions of Italy, grape varietals grown there, and the wines produced. This course will also explore the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide.

Prerequisites/Corequisites:
Minimum Age 18 or older

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Must be 18 years or older

Schedule of Classes Information
Description:

An introductory examination of the major wine regions of Italy, grape varietals grown there, and the wines produced. This course will also explore the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide.

(Grade or P/NP)
Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be 18 years or older
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Describe and distinguish the major wine regions of Italy, grape varietals grown there, and the wines produced.

2. Explain the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide.

 

Objectives:

At the conclusion of this course, the student should be able to:

1. Identify the principal wine growing regions of Italy.

2. Explain why certain grapes are grown in some appellations and not others.

3. Describe the unique characteristics of the wines produced in the areas studied.

4. Analyze the food-pairing efficacy of the wines studied.

5. Define and explain Italian wine label terminology.

6. Discuss the importance of wine in Italian cuisine and how Italian wines have achieved stature worldwide.

Topics and Scope

I. Principal Wine Growing Regions of Italy

II. Grapes Grown Successfully in Each of Italy's Wine Growing Regions

III. Wine Styles and Characteristics Produced in the Areas Studied

IV. Sensory Characteristics

    A. Sangiovese / Chianti blends

    B. Pinot Grigio / Soave

    C. Prosecco

    D. Barolo / Barbaresco

    E. Barbera

    F. Other selected reds

    G. Other selected whites

V. Discuss the Pairing with Food of the Wines Studied

VI. Italian Wine Labeling

VII. Importance of Wine

    A. Italian cuisine and culture

    B. Stature of Italian wines worldwide

Assignments:

1. 3-5 reading and study assignments from texts and handouts (10-20 pages each)

2. Written paper on a selected wine region of Italy (4-6 pages)

3. Keep and turn in portfolio of lecture notes and tasting notes.

4. Group presentation on selected wine(s) or wine/food pairing

5. One comprehensive final examination

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 20 - 30%
Reading and study assignments, written paper, portfolio of lecture notes
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 10 - 20%
Tasting notes
Exams: All forms of formal testing, other than skill performance exams.		Exams 30 - 40%
Final exam
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 30 - 40%
Group presentation

Representative Textbooks and Materials:

Instructor prepared materials

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