| 4/24/2024 12:00:07 PM |
| New Course (First Version) |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 256.9 | Title:
INTRO RESTAURANT WINE |
|
| Full Title:
Introduction to Wine in the Restaurant |
| Last Reviewed:2/3/2020 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | 2.00 | 8 max. | Lecture Scheduled | 16.00 |
| Minimum | 1.00 | Lab Scheduled | 0 | 8 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 2.00 | | Contact Total | 16.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 32.00 | Total Student Learning Hours: 48.00 | |
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:
Catalog Description:
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This course teaches successful integration of wine sales and service into restaurant operations.
Prerequisites/Corequisites:
Completion of or concurrent enrollment in CUL 250 and CUL 250.1.
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Schedule of Classes Information
Description:
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This course teaches successful integration of wine sales and service into restaurant operations.
(Grade Only)
Prerequisites:Completion of or concurrent enrollment in CUL 250 and CUL 250.1.
Recommended:Eligibility for ENGL 100 or ESL 100
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: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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:
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Upon completion of this course, the student will be able to:
1. Evaluate a restaurant's wine list for maximum sales potential.
2. Create and price a wine list for profitability.
3. Implement methods to increase wine sales in the dining room and the
bar.
4. Select appropriate equipment and supplies for wine sales and service.
5. Implement effective purchasing and inventory practices.
6. Describe the duties of a sommelier.
7. Identify the components of an employee wine training program.
Topics and Scope
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I. Wine and its Role
II. Wine Producing Regions of the World
III. Setting up the Restaurant for Wine Sales
A. Equipment
B. Supplies
IV. Purchasing Wines through the Three-Tier System
A. Producer
B. Intermediary
C. Retailer or restaurateur
V. Storage and Inventory
VI. Selling and Serving Wine
VII. Pricing and Designing a Wine List for Maximum Profit
VIII. Creating a Profitable Wine-by-the-glass Program
IX. Wine Service Personnel, Duties and Training
A. Sommelier
B. Dining room personnel
Assignments:
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1. Reading: 5-15 pages per week.
2. Write a job description and a classified advertisement for a sommelier.
3. Interview a local wine broker or distributor and their role in the
three-tier system, and write a 2-3 page summary.
4. Compare wine lists from different establishments to identify pricing
strategies, design elements and product offerings. Write a 2-3 page
summary.
5. Create an outline of an effective wine training manual.
6. 2-4 quizzes.
7. 1 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% |
| Job description and classified ad; interview summ. | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
20 - 30% |
| Compare wine lists; training manual outline. | |
| 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 - 50% |
| Multiple choice, True/false, Matching items, Completion, Essay; Short answer. | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
10 - 20% |
| Attendance/Participation | |
Representative Textbooks and Materials:
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Instructor prepared materials.
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