3/11/2025 12:00:03 AM	CUL 256.5 Course Outline as of Spring 2002	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:

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:

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:

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

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:

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:

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.

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