|12/8/2023 5:13:01 AM||
|Discipline and Nbr:
VIT/ENOL FOR TASTING RM||
Viticulture and Enology for Tasting Room Personnel
|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
Title 5 Category:
AA Degree Applicable
Grade or P/NP
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 36.00||Total Student Learning Hours: 54.00||
Basic viticulture and enology practices used in the North Coast. A short course to help tasting room personnel answer questions from customers.
Limits on Enrollment:
Schedule of Classes Information
Basic viticulture and enology practices to help tasting room personnel answer questions from customers.
(Grade or P/NP)
Limits on Enrollment:
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:
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
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
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
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
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 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.
Representative Textbooks and Materials:
|Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.||Writing
20 - 30%
|Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.||Problem Solving
0 - 0%
|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%
Sales and Service for the Wine Professional. Julyan, Brian. Thomson
Instructor prepared materials.