SRJC Course Outlines

10/28/2020 10:04:36 AMCUL 256.9 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 256.9Title:  RESTAURANT WINE MGMT  
Full Title:  Restaurant Wine Management
Last Reviewed:2/3/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled06 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: 

Catalog Description:
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This course introduces the concept of a wine program within a full service restaurant or wine bar, including purchasing and pricing wine; curating a wine list; developing policies and procedures; and selling and serving wine in a restaurant environment.

Prerequisites/Corequisites:


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

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course introduces the concept of a wine program within a full service restaurant or wine bar, including purchasing and pricing wine; curating a wine list; developing policies and procedures; and selling and serving wine in a restaurant environment.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates
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: 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. Create policies and procedures for developing a profitable wine program in a variety of restaurant operations.
2. Demonstrate industry standards of purchasing, pricing and management of wine in compliance with state and federal regulations.
 

Objectives: Untitled document
Students will be able to:
1. Evaluate a restaurant's wine list for maximum sales potential.
2. Create and price a wine list for profitability.
3. Implement methods to increase wine sales in the dining room and the bar.
4. Select appropriate equipment and supplies for wine sales and service.
5. Implement effective purchasing practices.
6. Describe the duties of a sommelier and wine service staff.
7. Identify the components of an employee wine training program.

Topics and Scope
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I.   Wine and its Role in the Restaurant
II.  Wine Producing Regions of the World
III. Setting up the Restaurant for Wine Sales
    A. Equipment
    B. Supplies
IV. Purchasing Wines Through the Three-Tier System
    A. Producer
    B. Intermediary
    C. Retailer or restaurateur
V.    Selling and Serving Wine
VI.   Pricing and Designing a Wine List for Maximum Sales and Profit
VII.  Creating a Profitable Wine-by-the-Glass Program
VIII. Wine Service Personnel, Duties and Training
    A. Sommelier
    B. Dining room staff

Assignments:
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1. Reading 5-15 pages per week
2. Complete a worksheet to indicate major wine regions of the world and the dominant grape
    varieties each region grows
3. Compare wine lists from different establishments to identify pricing strategies, design
    elements, and product offerings in a 2-3 page summary
4. Perform calculations to determine a wine's cost, mark up, price, and profit
5. Perform wine sales and wine service activities properly at table
6. Create a concept plan for a successful restaurant wine program
7. Two to four quizzes and final exam

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%
Concept plan
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
25 - 35%
Compare wine lists; determine a wine's cost, mark up, price, and profit; worksheet of major wine regions of the world
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 15%
Sell and serve wine properly 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 and participation


Representative Textbooks and Materials:
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Instructor prepared materials

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