| 5/9/2025 4:23:00 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
WINE 130 | Title:
WINE SERVICE HOSPITALITY |
|
| Full Title:
Wine Service and Hospitality |
| Last Reviewed:9/13/2021 |
| 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 | 0 | 6 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 1.50 | | Contact Total | 26.25 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 52.50 | Total Student Learning Hours: 78.75 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
AG 281.29
Catalog Description:
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A comprehensive exploration of wine service covering the pragmatic concerns of selecting, serving, decanting, storing, transporting, handling and displaying wine in restaurant, tasting room, and private venues. Appropriate for hospitality professionals and wine aficionados.
Prerequisites/Corequisites:
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Must be age 21 or older to participate in wine tasting.
Schedule of Classes Information
Description:
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A comprehensive exploration of wine service covering the pragmatic concerns of selecting, serving, decanting, storing, transporting, handling and displaying wine in restaurant, tasting room, and private venues. Appropriate for hospitality professionals and wine aficionados.
(Grade or P/NP)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be age 21 or older to participate in wine tasting.
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:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course, students will be able to:
1. Describe and practice proper wine storage procedures.
2. Serve a bottle of wine according to professional standards.
3. Evaluate glassware for its potential to enhance the flavor of wine.
4. Determine when decanting is beneficial for young and old wines.
5. Describe the influence of temperature on wines.
6. Organize a wine sequence for wine tasting or wine and food pairing.
7. Summarize the basic principles of successful wine and food pairing.
Topics and Scope
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I. Wine Storage
A. Environmental variables
1. temperature
2. humidity
3. light
B. Essentials of a wine storage facility
C. Storing open wines
II. Professional Wine Service
A. Transporting a bottle appropriately
B. Presentation
1. in a tasting room
2. restaurant service
C. Opening the bottle
1. kinds of wine
a. still
b. sparkling
c. old
d. young
2. tools
a. ah-so
b. waiter's key
c. screw pull
D. Glassware
1. effect on flavor
a. size
b. shape
c. cleanliness
2. cost
E. Decanting
1. old wine
2. new wine
F. Pouring
1. quantities
2. spill prevention
3. clean-up strategies
G. Wine temperature
1. influence on flavor
a. red wine
b. white wine
c. sparkling wine
2. cultural norms
3. methods for quick cooling
III. Sensory Evaluation Procedures for the Hospitality Professional
A. Language of wine
1. color
2. aroma
3. balance
4. finish
B. Qualities
1. nose
2. flavor
3. organoleptic indicators
C. Varieties
IV. Sequencing Multiple Wines
A. For wine tasting
B. For service with meal courses
V. Wine and Food Pairing
Assignments:
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Assignments may include:
1. Wine service and hospitality guideline notes
2. Reading, 10 - 20 pages per week.
3. In an in-class presentation format, open and serve a bottle of wine according to professional standards.
4. Each class member completes a critique sheet for each presentation/presenter.
5. 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
20 - 30% |
| Wine service and hospitality guideline notes | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
20 - 30% |
| Critique sheets | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
30 - 50% |
| In-class presentation | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
10 - 20% |
| Final exam | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
0 - 0% |
| None | |
Representative Textbooks and Materials:
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Instructor prepared materials.
Wine industry periodicals and websites.
Sales and Service for the Wine Professional. Julyan, Brian K. Thomson Learning, 2nd revised edition, 2003.
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