| 12/26/2024 5:32:19 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 | 1.50 | Lecture Scheduled | 1.50 | 17.5 max. | Lecture Scheduled | 26.25 |
| Minimum | 1.50 | Lab Scheduled | .50 | 8 min. | Lab Scheduled | 8.75 |
| | 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: 52.50 | Total 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:
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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.
(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: | | |
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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 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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