|3/31/2023 8:54:36 AM||
|Discipline and Nbr:
WORLD VIT & WINE STYLES||
World Viticulture and Wine Styles
|Units||Course Hours per Week|| ||Nbr of Weeks||Course Hours Total
|Maximum||3.00||Lecture Scheduled||3.00||17.5 max.||Lecture Scheduled||52.50
|Minimum||3.00||Lab Scheduled||0||17.5 min.||Lab Scheduled||0
| ||Contact DHR||0|| ||Contact DHR||0
| ||Contact Total||3.00|| ||Contact Total||52.50
| ||Non-contact DHR||0|| ||Non-contact DHR Total||0
Title 5 Category:
AA Degree Applicable
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 105.00||Total Student Learning Hours: 157.50||
Survey of world viticulture and wine industries. Course includes: history of viticulture; grapevine anatomy; worldwide grape, raisin and wine production and consumption; and world wine regions.
Minimum Age 18 or older
Eligibility for ENGL 1A or equivalent
Limits on Enrollment:
Must be age 18 or older
Schedule of Classes Information
Survey of world viticulture and wine industries. Course includes: history of viticulture; grapevine anatomy; worldwide grape, raisin and wine production and consumption; and world wine regions. Must be 21 years of age to participate in wine tasting.
Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 1A or equivalent
Limits on Enrollment:Must be age 18 or older
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Certificate Applicable Course
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
|IGETC:||Transfer Area|| ||Effective:||Inactive:
|CSU Transfer:||Transferable||Effective:||Fall 2004||Inactive:||
|UC Transfer:||Transferable||Effective:||Fall 2004||Inactive:||
Upon completion of this course, the student will be able to:
1. Summarize the importance of grapes and grapevines worldwide historically, and currently.
2. Explain grape production and consumption from a historical perspective.
3. Survey the distribution of grapes worldwide.
4. Analyze trends in worldwide grape, raisin, and wine production and consumption.
5. Identify grapevine structures and describe the function of each.
6. Describe the process of establishing a new vineyard.
7. Assess wines and identify wine components based on tasting.
8. Explain the winemaking process.
9. Identify, compare, and contrast the different wine regions in the world and the products of each.
Topics and Scope
I. History and Evolution
A. Overview of worldwide importance of grapes and grapevines
B. Origin of Vitis vinifera and its spread throughout the world
C. Worldwide grape, raisin and wine production and consumption
2. Current trends
3. Geographical distribution of grape growing worldwide
4. Production trends
5. Consumption trends
II. Grapevine Classification
1. Vitis species
2. North American species
3. Oriental species
4. Muscadina species
B. Grape types
1. Wine grapes
2. Table grapes
C. Overview of cultivars, clones, field selections, and rootstocks
III. Vine Structure and Function
B. Shoot system
C. Root system
C. Vine physiology
E. Basic vine physiology
IV. Overview of Vineyard Establishment
V. Overview of Propagation Methods
VI. Overview of Worldwide Vineyard Production Practices
D. Trellis systems
E. Canopy management
F. Common diseases and pests
VII. Wine Making Processes
A. How wine is made
B. Choice of oak
C. How to assess a wine (component tasting)
VIII. Old World Wines and Vines
IX. New World Wines and Vines
A. South America
D. New Zealand
E. South Africa
F. North America
X. Future Trends in Winemaking and Viticulture
1. Research and submit a 3-5 page report on one of the following: worldwide distribution of grapes, grape production and consumption from a historical perspective, or the importance of grapes historically and currently.
2. Research and turn in a report on grape production and consumption trends within different wine regions of the world.
3. Homework: classify on a worksheet wine styles of different areas of the world.
4. Midterm and final exam.
5. Reading, 20-30 pages per week.
Methods of Evaluation/Basis of Grade.
Representative Textbooks and Materials:
|Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.||Writing
30 - 50%
|Written homework, Term papers||
|Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.||Problem Solving
10 - 20%
|Classification worksheet, reserach reports.||
|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
30 - 50%
|Final exam and midterm: Multiple choice, True/false, Matching items, Completion, Essay exams||
|Other: Includes any assessment tools that do not logically fit into the above categories.||Other Category
0 - 0%
About Wine, J. Patrick Henderson, Delmar Cengage Learning; 2nd edition, 2011.
Wine, An Introduction, Amerire and Singleton, UCD, 1977, Rev. 2000. (classic)
Vines, Grapes and Wines. Robinson, Jancis. Phaidon, 1997. (Classic)