12/21/2024 5:14:18 PM	CUL 256.9 Course Outline as of Fall 2015	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 256.9	Title:  INTRO RESTAURANT WINE
Full Title:  Introduction to Wine in the Restaurant
Last Reviewed:2/3/2020

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.00	Lecture Scheduled	1.00		17.5 max.	Lecture Scheduled	17.50
Minimum	1.00	Lab Scheduled	0		6 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	1.00			Contact Total	17.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  35.00

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: 

Catalog Description:

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

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

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

(Grade Only)
Prerequisites:
Recommended:
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: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1.  Create policies and procedures for developing a profitable wine program in a variety of food and beverage operations.

2.  Demonstrate industry standards of purchasing, inventory, sales and service of wine in compliance with state and federal regulations.

 

Objectives:

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

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 restaurateur

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

Assignments:

1. Reading: 5-15 pages per week.

2. Complete a worksheet to indicate major wine regions of the world and the dominant grape varieties each region grows.

3. Compare wine lists from different establishments to identify pricing strategies, design elements, and product offerings in a 2-3 page summary.

4. Perform calculations to determine a wine's cost, mark up, price, and profit.

5. Create an outline of an effective wine training manual.

6. Create a concept plan for a successful restaurant wine program.

7. 2-4 quizzes.

8. 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%
Create a concept plan for a successful restaurant wine program.
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; perform calculations to determine a wine's cost, mark up, price, and profit; complete a worksheet indicating the major wine regions of the world.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 0 - 0%
None
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:

Instructor prepared materials.

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