| 4/18/2024 11:39:15 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
WINE 115 | Title:
WINES OF CA. AUST/NEW ZE |
|
| Full Title:
Wines of California and Australia/New Zealand |
| Last Reviewed:10/27/2014 |
| 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 | 3 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 179
Catalog Description:
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An introductory examination of the wines of Australia/New Zealand contrasted with their California counterparts. This course will examine different grapes or related groups of grapes and their expression on both sides of the Pacific. Previous experience with wine is helpful but not necessary.
Prerequisites/Corequisites:
Minimum Age 18 or older
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Must be 18 years or older
Schedule of Classes Information
Description:
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An introductory examination of the wines of Australia/New Zealand contrasted with their California counterparts. This course will examine different grapes or related groups of grapes and their expression on both sides of the Pacific. Previous experience with wine is helpful but not necessary.
(Grade or P/NP)
Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be 18 years or older
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 completion of this course, students will be able to:
1. Identify the principal wine growing regions of Australia/New Zealand and California.
2. Explain the unique characteristics of the wines produced in the areas studied.
3. Compare and contrast the sensory characteristics of wines produced from the same grape, when grown in California vs. Australia/New Zealand.
4. Analyze the food-pairing efficacy of the wines studied.
5. Define terminology used in Australia/New Zealand wine labels.
Topics and Scope
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1. The principal wine growing regions of Australia/New Zealand and California
2. The grapes that are grown successfully in each of Australia/New Zealand and California's wine growing regions
3. The wine styles and characteristics produced in the areas studied
4. Direct comparison of the sensory characteristics of:
a. Sauvignon blanc
b. Syrah/Shiraz
c. Other selected whites
d. Other selected reds
e. Port
f. Sparkling/dessert
5. Pairing the contrasted wines studied with food
6. Australia/New Zealand vs. California conventions of wine labeling
Assignments:
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1. Weekly reading and written assignments from texts and handouts
2. Portfolio of activities, lecture notes and tasting notes from sensory evaluations
3. Group research and oral presentation on different regions covered in class.
4. One comprehensive final examination
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 - 25% |
| Written assignments, including portfolio | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
25 - 35% |
| Group research presentation | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
15 - 30% |
| Sensory evaluations | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
10 - 25% |
| Final exam including multiple choice, true/false, completion | |
| 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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Wine Uncorked, a Practical Introduction to Tasting and Enjoying Wine, by Beckett. Willow Creek Press, 1999 (Classic)
Instructor prepared materials
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