SRJC Course Outlines

5/28/2024 7:25:27 PMWINE 115 Course Outline as of Fall 2004

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 115Title:  WINES OF CA. AUST/NEW ZE  
Full Title:  Wines of California and Australia/New Zealand
Last Reviewed:10/27/2014

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled3.508 max.Lecture Scheduled28.00
Minimum1.50Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total28.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  56.00Total Student Learning Hours: 84.00 

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 a different grape or related group of grapes and their expression on both sides of the Pacific each week. Previous experience with wine is helpful but not necessary.

Prerequisites/Corequisites:
Minimum Age 21 or older


Recommended Preparation:

Limits on Enrollment:
Must be age 21 or older.

Schedule of Classes Information
Description: Untitled document
An introductory examination of the wines of Australia/New Zealand contrasted with their California counterparts.  A different grape or related group of grapes and their expression on both sides of the Pacific each week will be examined.
(Grade or P/NP)

Prerequisites:Minimum Age 21 or older
Recommended:
Limits on Enrollment:Must be age 21 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:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
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, the student will be able to:
1.  Identify the principal wine growing regions of Australia/New Zealand
   and California.
2.  Explain why certain grapes are grown in some appellations and not
   others.
3.  Explain the unique characteristics of the wines produced in the areas
   studied.
4.  Compare and contrast the sensory characteristics of wines produced
   from the same grape, when grown in California vs. Australia/New
   Zealand.
5.  Analyze the food-pairing efficacy of the wines studied.
6.  Define and explain Australia/New Zealand wine label terminology.

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.  Five reading and study assignments from texts and handouts.
2.  Keep and turn in portfolio of activities, lecture notes and tasting
   notes.
3.  Group presentation.
4.  One comprehensive final examination (multiple choice, true/false,
   completion).

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 homework
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
25 - 35%
Homework problems
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 50%
Class performances
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 25%
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,
Beckett, Willow Creek Press, 1999.

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