| 12/21/2024 10:38:55 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
WINE 113 | Title:
WINEMAKERS SONOMA COUNTY |
|
| Full Title:
Winemakers of Sonoma County |
| Last Reviewed:10/13/2014 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.50 | Lecture Scheduled | 3.00 | 8 max. | Lecture Scheduled | 24.00 |
| Minimum | 1.50 | Lab Scheduled | 0 | 8 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 3.00 | | Contact Total | 24.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 48.00 | Total Student Learning Hours: 72.00 | |
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:
AG 172
Catalog Description:
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An eight part series involving discussions and tastings of six major varietals of Sonoma County, their styles and characteristics. Course will look at Sonoma County's position and place in the United States and foreign markets from a wine quality and wine varietal prospective. Some of the great winemakers of Sonoma County will participate as guest speakers. (Formerly AG 281.35).
Prerequisites/Corequisites:
Minimum Age 21 or older
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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An eight part series involving discussions and tastings of six major varietals of Sonoma County, their styles and characteristics. Course will look at Sonoma County's position and place in the U.S. and foreign markets from a wine quality and varietal perspective. Some of the great winemakers of Sonoma County will participate as guest speakers. (Formerly AG 281.35).
(Grade or P/NP)
Prerequisites:Minimum Age 21 or older
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
| |
| IGETC: | Transfer Area | | Effective: | Inactive: |
| |
| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Students will:
1. Recognize the major characteristics of six major wine varietals.
2. Explain the differences between various winemaking techniques and
styles.
3. Evaluate Sonoma County's position from both an objective perspective
and within the framework of a worldwide overview.
4. Discuss wine varieties compared to locations grown.
5. Identify leading environments for the six major wine varietals.
Topics and Scope
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I. Overview of Sonoma County's position in the wine industry nationally
and internationally.
II. Why we grow the different varietals in certain applications as
opposed to others.
III. What affects the different varietals - from the vineyard to the
winemaking techniques to achieve the styles that wineries sell.
IV. Tasting the raw product - barrel samples - from the different
vineyards to show the students what characteristics are used to
blend into the finished product.
V. Comparisons of different foods to different wine varietals; why
certain wines lend themselves to specific foods.
VI. Discuss current trends that consumer preferences are during the
varietal markets. Where are we now? Where will we be in five years
time?
Assignments:
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Written assignemnts will be prepared regarding sensory evaluation.
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 - 40% |
| Essay exams | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
20 - 40% |
| Exams | |
| 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
0 - 0% |
| None | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
20 - 50% |
| ATTENDANCE | |
Representative Textbooks and Materials:
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Instructor will used prepared industry handouts.
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