SRJC Course Outlines

10/24/2020 2:03:49 PMCUL 256.12 Course Outline as of Fall 2020

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  CUL 256.12Title:  RESTAURANT WINE SERVICE  
Full Title:  Restaurant Wine Service
Last Reviewed:2/3/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled.7517.5 max.Lecture Scheduled13.13
Minimum.50Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total.75 Contact Total13.13
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  26.25Total 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:
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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 21 or older


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates

Limits on Enrollment:
Age 21 or older

Schedule of Classes Information
Description: Untitled document
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 21 or older
Recommended:Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates
Limits on Enrollment: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: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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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: Untitled document
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
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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:
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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:
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Instructor prepared materials.

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