| 5/5/2024 3:38:32 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 256.5 | Title:
WINE APPRECIATION |
|
| Full Title:
Wine Appreciation |
| Last Reviewed:9/23/2019 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | .50 | 17.5 max. | Lecture Scheduled | 8.75 |
| Minimum | 1.00 | Lab Scheduled | 1.50 | 8 min. | Lab Scheduled | 26.25 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 2.00 | | Contact Total | 35.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 17.50 | Total Student Learning Hours: 52.50 | |
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:
CULT 256.5
Catalog Description:
Untitled document
The role of wine in professional food service and wine tasting operations. Through tasting, the student will develop an appreciation of different types of wine, including varietal characteristics and other components, in order to become an effective wine ambassador. Includes a field trip to a local winery.
Prerequisites/Corequisites:
Minimum Age 21 or older
Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100.
Limits on Enrollment:
Schedule of Classes Information
Description:
Untitled document
The role of wine in professional food service and wine tasting operations. Through tasting, the student will develop an appreciation of different types of wine, including varietal characteristics and other components, in order to become an effective wine ambassador. Includes a field trip to a local winery.
(Grade Only)
Prerequisites:Minimum Age 21 or older
Recommended:Eligibility for ENGL 100A or ENGL 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: | | |
| |
| CSU GE: | Transfer Area | | Effective: | Inactive: |
| |
| IGETC: | Transfer Area | | Effective: | Inactive: |
| |
| CSU Transfer: | | Effective: | | Inactive: | |
| |
| UC Transfer: | | Effective: | | Inactive: | |
| |
| 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:
Untitled document
The student will:
1. Identify and locate classic grape-growing and winemaking regions of
the world, with emphasis on Sonoma County.
2. Explain the winemaking process.
3. Define grape components, composition, and varieties.
4. Taste and identify wine.
5. Define and appreciate appearance, nose, flavor, and organoleptic
indicators of each wine.
6. Demonstrate proper wine service, purchasing, and storage.
7. Describe the contemporary issues surrounding wines, such as personal
and professional alcohol responsibility, wine and health, and the
agricultural issues of organics and sustainable agriculture in the
vineyards.
Topics and Scope
Untitled document
1. Wine regions of the world, with an emphasis on Sonoma County.
2. Basic understanding of winemaking process.
3. The language of wine: tasting and describing wine components.
4. Wine tasting and appreciation.
5. Wine service.
6. Contemporary issues surrounding wines.
Assignments:
Untitled document
1. Written assignments on the course topics.
2. Listen to guest speakers from industry, wine making, and wine sales.
Compile response notes.
3. Taste and identify wine.
4. Field trip and field notes.
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
5 - 10% |
| Written homework, Reading reports, Term papers | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
5 - 10% |
| Quizzes, Exams | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
50 - 70% |
| Class performances, Performance exams | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
10 - 20% |
| 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
5 - 10% |
| Attendance/Participation | |
Representative Textbooks and Materials:
Untitled document
Exploring Wine: The Culinary Institute of America's Complete Guide to
Wines of the World. Koplan, Steven and Brian H. Smith, and Michael Weiss.
New York: Van Nostrand, 1995.
Wine industry periodicals.
Print PDF
