12/21/2024 10:29:42 AM	CUL 256.12 Course Outline as of Fall 2020	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  CUL 256.12	Title:  RESTAURANT WINE SERVICE
Full Title:  Restaurant Wine Service
Last Reviewed:1/23/2023

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	.75		17.5 max.	Lecture Scheduled	13.13
Minimum	.50	Lab Scheduled	0		6 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	.75			Contact Total	13.13
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  26.25

Total Student Learning Hours: 39.38

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:

Through evaluating and lecture, the student will develop skills to sell and serve wine in a restaurant setting.

Prerequisites/Corequisites:
Course Completion or Concurrent Enrollment in CUL 250 or DIET 50; AND Minimum Age 18 or older

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or equivalent

Limits on Enrollment:
Age 18 or older

Schedule of Classes Information
Description:

Through evaluating and lecture, the student will develop skills to sell and serve wine in a restaurant setting.

(Grade Only)
Prerequisites:Course Completion or Concurrent Enrollment in CUL 250 or DIET 50; AND Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100 or equivalent
Limits on Enrollment:Age 18 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: Both Certificate and Major Applicable

COURSE CONTENT

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

1. Demonstrate procedures in restaurant dining room service operations that ensure a safe and sanitary workplace.

2. Identify and describe common wine varietals.

3. Develop language to sell and serve wine in a restaurant or retail environment.

4. Perform proper restaurant wine service.

 

Objectives:

Students will be able to:

1. Perform suggestive selling techniques in a restaurant setting.

2. Properly open a bottle of wine for restaurant service.

3. Accurately pour wine by the glass in a restaurant setting.

4. Explain winemaking techniques relevant to selling and serving wine.

5. Define and articulate differences between wine varietals.

6. Describe restaurant and retail wine trends.

7. Describe principles of food and wine pairing.

Topics and Scope

I. Sanitation and Safety

    A. Safe handling of wine glasses and supplies

    B. Wine service

II. Restaurant Wine Sales

    A. Suggestive selling techniques

    B. Wine by the bottle

    C. Wine by the glass

III. Restaurant Wine Service

    A. Tools of the trade

    B. Customer service standards

    C. Proper service technique

IV. Winemaking Process

V.  Wine Tasting and Evaluation

    A. Terminology and language of wine

    B. Tasting methodology

    C. Varietal identification and differentiation

VI. Contemporary Wine Issues

    A. Sustainability

     B. Wine closures and packaging

    C. Climate change

VII. Professionalism and Soft Skills

    A. Teamwork

    B. Organized production

    C. Positive attitude

    D. Time management

    E. Professional appearance

    F. Communication skills

Assignments:

1. Reading assignments, approximately 3-5 pages per week

2. Taste, describe and identify wines

3. Maintain a wine evaluation journal based on tasting descriptors and

    identification

4. Practical in-class work, problem solving and skill demonstrations of wine sales and wine

    service including professionalism

5. Two to three quizzes on terminology and concepts

6. Practical final exam (written portion included)

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%
Wine evaluation journal
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 20 - 30%
Customer service strategies
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 40 - 50%
Tasting, describing and identifying wines; selling, presenting and serving wine at table
Exams: All forms of formal testing, other than skill performance exams.		Exams 10 - 20%
Quizzes and final exam
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 10 - 20%
Attendance, participation, and professionalism

Representative Textbooks and Materials:

Instructor prepared materials.

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