SRJC Course Outlines

3/28/2024 2:11:55 PMWINE 42 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 42Title:  SPR WINERY OPERATIONS  
Full Title:  Spring Winery Operations
Last Reviewed:10/11/2004

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.50Lab Scheduled2.0017.5 min.Lab Scheduled35.00
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 87.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  WINE 52

Catalog Description:
Untitled document
Operations of a commercial winery for the spring season including handling and storage of new wines, maintenance of wines from previous vintages, general cellar practices, and applied wine microbiology.

Prerequisites/Corequisites:
Minimum Age 21 or older


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Student must be at least 21 years of age in order to participate in wine tasting.

Schedule of Classes Information
Description: Untitled document
Operations of a commercial winery for the spring season including handling and storage of new wines, maintenance of wines from previous vintages, general cellar practices, and applied wine microbiology.
(Grade Only)

Prerequisites:Minimum Age 21 or older
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Student must be at least 21 years of age in order to participate in wine tasting.
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

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
Untitled document
Upon completion of this course, the student will be able to:
1. Handle and store new wines.
2. Maintain wines from previous vintages.
3. Operate cellar equipment used for winemaking.
4. Solve winery cellar problems.
5. Measure chemical and sensory traits of wine.
6. Inspect all wines in a cellar and recommend wine maintenance
  operations.
7. Plan and carry out winery operations.
8. Maintain up-to-date winery records.
9. Identify microbes and their relationship to wines, both positive and
negative.
10. Enhance beneficial microorganisms and control undesirable
microorganisms to ensure winery sanitation and safety.

Topics and Scope
Untitled document
I. Winemaking Equipment Operation
  A. Operation
  B. Maintenance
  C. Repair
II. Wine Maintenance
 A. Handling and storage of new wines
 B. Maintenance of wines from previous vintages
III. Cellar Operations
 A. Routine operations
 B. Cellar problems
 C. Barrel and tank operations
 D. Racking
 E. Inspection
 F. Maintenance
 G. Bottling
IV. Measuring Wine Traits
 A. Chemical traits
 B. Sensory traits
V. Applied Wine Microbiology
 A. Microorganisms in winemaking
 B. Beneficial microorganisms
 C. Undesirable microorganisms
 D. Winery Sanitation and Safety

Assignments:
Untitled document
1. Reading in required text, 20 - 40 pages per week.
2. Inspect all wines in the cellar and assess characteristics.
3. Write a 2-3 page report recommending wine maintenance operations, based
  on above findings.
4. Measure wine traits and write a 2-page lab report on findings.
5. Mid-term and final exam.

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
10 - 20%
Lab reports
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
30 - 40%
Wine inspection and assessment; trait measurement.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 60%
Multiple choice, True/false, Matching items, Completion, short answer
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 15%
Participation.


Representative Textbooks and Materials:
Untitled document
NVC Viticulture & Winery Technology Workbook by Krebs, Stephen J.
NVC PrintShop, 2001.

Print PDF