SRJC Course Outlines

12/10/2023 5:28:53 AMCUL 256.9 Course Outline as of Fall 2009

Changed Course

Discipline and Nbr:  CUL 256.9Title:  INTRO RESTAURANT WINE  
Full Title:  Introduction to Wine in the Restaurant
Last Reviewed:2/3/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total 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: 

Catalog Description:
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This course teaches successful integration of wine sales and service into restaurant operations.


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course teaches successful integration of wine sales and service into restaurant operations.
(Grade Only)

Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Both Certificate and Major Applicable


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 in the restaurant
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 restauranteur
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

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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 in 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 summary
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%
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 and participation

Representative Textbooks and Materials:
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Instructor prepared materials.

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