SRJC Course Outlines

5/24/2024 9:37:30 AMCUL 256.5 Course Outline as of Fall 2004

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 256.5Title:  WINE APPRECIATION  
Full Title:  Wine Appreciation
Last Reviewed:9/23/2019

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.50Lab Scheduled.508 min.Lab Scheduled8.75
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total 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:  CULT 256.5

Catalog Description:
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The role of wine in professional food service 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.

Prerequisites/Corequisites:
Minimum Age 21 or older


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
21 and over.

Schedule of Classes Information
Description: Untitled document
The role of wine in professional food service 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.
(Grade Only)

Prerequisites:Minimum Age 21 or older
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:21 and over.
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:
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Upon successful completion of this course, the student will be able to:
1. Summarize California's role in the world of winemaking.
2. Describe grape components and composition.
3. Differentiate among varieties of wines based on tasting.
4. Explain the winemaking process.
5. Identify and locate classic grape-growing and winemaking regions of
  the world, with emphasis on Sonoma County.
6. Demonstrate proper wine service.
7. Describe successful strategies for wine purchasing and storage.
8. 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
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I. Brief History of Winemaking in California
II. Grape Components and Composition
 A. Tasting and describing wine components
 B. Elemental aspects
  1. tannin
  2. alcohol
  3. sugar
  4. acid
III. Wine Tasting and Evaluation
 A. Language of wine
  1. color
  2. aroma
  3. balance
  4. finish
 B. Qualities
  1. nose
  2. flavor
  3. organoleptic indicators
 C. Varieties
IV. Winemaking Process
V. Wine Regions of the World, with an emphasis on Sonoma County
VI. Wine Service
VII. Contemporary Issues Surrounding Wines
 A. Personal and professional alcohol responsibility
 B. Wine and health
 C. Organics and sustainable agriculture in the vineyard

Assignments:
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Assignments may include:
1. Taste, describe and identify wines.
2. Maintain a wine appreciation journal, including lab notes based on
tasting and identification.
3. Reading: 15-20 pages per week.
5. Weekly quizzes.
6. Final skill demonstration exam--wine identification based on blind
tasting.

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 - 30%
Lab reports, Wine appreciation journal.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 50%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 30%
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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The New Wine Lover's Companion. Herbst & Herbst. Barrons, 2003.
Instructor prepared handouts.

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