SRJC Course Outlines

7/18/2019 12:11:19 AMCUL 256.5 Course Outline as of Fall 2015

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 256.5Title:  WINE APPRECIATION  
Full Title:  Wine Appreciation
Last Reviewed:4/27/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.50Lab Scheduled.508 min.Lab Scheduled8.75
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 87.50 

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:  CULT 256.5

Catalog Description:
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Through tasting, the student will develop an appreciation of different types of wine, including varietal characteristics and other components, in order to understand the role of wine in professional food and beverage operations.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Age 21 or older

Schedule of Classes Information
Description: Untitled document
Through tasting, the student will develop an appreciation of different types of wine, including varietal characteristics and other components, in order to understand the role of wine in professional food and beverage operations.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
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:
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Students will be able to:
1. Develop an appreciation of wines from around the world.
2. Identify common wine varietal characteristics.

Objectives: Untitled document
Upon successful completion of this course, students will be able to:
1. Identify and locate classic grape growing and winemaking regions of the world, with emphasis on Sonoma County.
2. Differentiate among varieties of wines based on tasting.
3. Explain the winemaking process.
4. Describe the contemporary issues surrounding wine.

Topics and Scope
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I.  History of Wine
II. Wine Regions of the World
     A.  Old World
     B.  New World
III.  Winemaking Process
IV. Wine Tasting and Evaluation
       A.  Language of wine
       B.  Tasting methodology
       C.  Varietal identification and differentiation
V.  Contemporary Wine Issues

Assignments:
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1. Taste, describe and identify wines
2. Maintain a wine appreciation journal, including lab notes based on tasting and identification
3. Reading: 5-20 pages per week
4. 3-8 quizzes
5. Final  exam, including skill demonstration.

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%
Lab reports, wine appreciation journal
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
40 - 50%
Tasting, describing and identifying wines
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 30%
Quizzes and final exam to include; multiple choice, true/false, matching items, completion, essay, short answer
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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The Wine Bible.  MacNeil, Karen. Workman Publishing Company, 2001 (classic).
Instructor prepared materials.

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