12/21/2024 9:57:34 AM	WINE 108 Course Outline as of Spring 2005	Reinstated Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 108	Title:  VIT/ENOL FOR TASTING RM
Full Title:  Viticulture and Enology for Tasting Room Personnel
Last Reviewed:5/2/2011

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.00	Lecture Scheduled	3.00		6 max.	Lecture Scheduled	18.00
Minimum	1.00	Lab Scheduled	0		6 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	18.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  36.00

Total Student Learning Hours: 54.00

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 270.30

Catalog Description:

Basic viticulture and enology practices used in the North Coast.  A short course to help tasting room personnel answer questions from customers.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Basic viticulture and enology practices to help tasting room personnel answer questions from customers.

(Grade or P/NP)
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: Certificate Applicable Course

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Upon completion of this course, the student will be able to:

1. Discuss wine facts, figures, and trends in a tasting room context.

2. Identify and describe California and Sonoma County wine regions and

  appellations.

3. Explain basic viticulture and enology practices.

4. Utilize appropriate media channels to promote wines.

5. Effectively negotiate and close a tasting room sale.

6. Give examples of a variety of winery tasting room special events and

  promotions.

Topics and Scope

I. Viticulture and Wine Industry Economics

 A. National, state, and county economic statistics

 B. Consumer trends in sales and consumption of wines

 C. Basic marketing terminology

II. Wine Regions and Appellations

 A. California

 B. Sonoma County

III. Basic Viticulture Practices

 A. Soil relationships

 B. Climate relationships

 C. Variety selection

 D. Cultural practices

IV. Basic Enology Practices

 A. Overview of wine chemistry

 B. Red wine fermentation procedures

 C. White wine fermentation procedures

 D. Malo-lactic fermentation

 E. Wood aging

 F. Bottling procedures

 G. Label requirements

H. Bureau of Alcohol (BATF), Tobacco & Firearms, and Alcoholic

  Beverage Control (ABC) regulations

V. Promotion of Wines

 A. Wine competitions

 B. Media reviews

 C. Trade / public events

VI. Merchandising and Sales of Wines and Wine-related Products in the

   Tasting Room

 A. Sales training for the tasting room employee

 B. ABC's of basic wine sales

 C. Negotiating and closing the sale

VII. Winery Tasting Room Special Events and Promotions

Assignments:

Assignments may include:

1. Role play a sales presentation.

2. Written research report on wine statistics and trends (3-5 pages).

3. Quizzes (1-2) and final exam.

4. Reading, 10 - 20 pages per week.

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 20 - 30%
Research report.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 20 - 30%
Class performances, Role play.
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 30%
Multiple choice, True/false, Matching items, Completion, short answer
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 10 - 20%
Participation

Representative Textbooks and Materials:

Sales and Service for the Wine Professional. Julyan, Brian. Thomson

Learning, 2003.

Instructor prepared materials.

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