SRJC Course Outlines

4/16/2024 7:47:16 AMCUL 258.2 Course Outline as of Fall 2025

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 258.2Title:  RESTAURANT WINE SERVICE  
Full Title:  Restaurant Wine Service
Last Reviewed:1/23/2023

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

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:  CUL 256.12

Catalog Description:
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In this course, students will develop skills to sell and serve wine in a restaurant setting through wine evaluating and class lecture.

Prerequisites/Corequisites:
Course Completion or Concurrent Enrollment in CUL 230 OR CUL 250 OR DIET 50; AND Minimum Age 18 or older


Recommended Preparation:
Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement in AB705 mandates.

Limits on Enrollment:
Age 18 or older

Schedule of Classes Information
Description: Untitled document
In this course, students will develop skills to sell and serve wine in a restaurant setting through wine evaluating and class lecture.
(Grade Only)

Prerequisites:Course Completion or Concurrent Enrollment in CUL 230 OR CUL 250 OR DIET 50; AND Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement in AB705 mandates.
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:
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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 professional restaurant wine service.
 

Objectives: Untitled document
At the conclusion of this course, the student should 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.
8. Discuss wine and restaurant industry trends.

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. Professional 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. Industry trends
    B. Sustainability
     C. Wine closures and packaging
    D. 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. Weekly reading (3-5 pages)
2. Weekly tasting and evaluation of wines
3. Wine evaluation journal
4. Role playing of customer service strategies for professional wine sales and service (1-2)
5. Quizzes (2-3)
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%
Role playing of customer service strategies for professional wine sales and service
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 50%
Weekly tasting and evaluation of wines; practical final exam
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 20%
Quizzes; final exam (written portion)
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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