SRJC Course Outlines

12/7/2019 2:04:13 AMWINE 110 Course Outline as of Fall 2018

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 110Title:  ADV WINE SENSORY  
Full Title:  Advanced Wine Sensory Analysis
Last Reviewed:9/25/2017

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.50Lab Scheduled03 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.50 Contact Total26.25
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 78.75 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  AG 170

Catalog Description:
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Professional wine competition organization, methodology, and awards. Critical evaluation of selected varietal wines with regard to wine judging competitions hosted by professional wine judges. An advanced sensory course for wine industry personnel and trade. Students should bring six matching wine glasses to every class session.

Prerequisites/Corequisites:
Minimum Age 18 or older


Recommended Preparation:
Course Completion of WINE 70 and Course Completion of WINE 1 OR VIT 1; AND Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Must be 18 years or older

Schedule of Classes Information
Description: Untitled document
Professional wine competition organization, methodology, and awards. Critical evaluation of selected varietal wines with regard to wine judging competitions hosted by professional wine judges. An advanced sensory course for wine industry personnel and trade. Students should bring six matching wine glasses to every class session.
(Grade or P/NP)

Prerequisites:Minimum Age 18 or older
Recommended:Course Completion of WINE 70 and Course Completion of WINE 1 OR VIT 1; AND Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be 18 years 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: Certificate Applicable Course



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1.  Explain the process, rules, regulations, organization, coordination, and reporting used in wine
    judging competition.
2.  Describe the sensory evaluation techniques used by professional wine judges in the industry.
3.  Evaluate wines based on current trends of trade, media, and consumer tastes and preferences.
 

Objectives: Untitled document
Upon completion of this course, students will be able to:
1. Explain the process and methodology in planning a major wine judging competition.
2. Identify key rules and regulations needed for a wine judging competition.
3. Organize wines into divisions, classes, and flights for judging.
4. Explain the staffing, coordination, and reporting of a wine judging competition.
5. Identify professional wine judges' sensory evaluation techniques in judging selected varietal
    wines.
6. Explain current trends of consumer tastes and preferences of selected varieties of wines.
7. Critically evaluate and place selected varietal wines from a judging flight of wines.

Topics and Scope
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I. Review of Major Wine Judging Competitions
II. Planning a Wine Judging Competition
    A. Rules and regulations
    B. Wine entry guidelines
    C. Wine divisions and classes
    D. Winery invitations and notification
III. Organizing and Coordinating a Wine Judging Competition
IV. Staffing and Coordination of Wine Judging Competition
    A. Backroom coordination of wine flights and staff training
    B. Selection and coordination of judging panels
    C. Documentation and reporting of awards
V. Sensory Evaluation Techniques in Judging Selected Varieties of Wine
    A. Setup of blind tasting flights of selected varietals of wine.
    B. Sensory evaluation of wines.
    C. Placing wines for award consideration.
    D. Professional wine judges critique of official placing of wines.
VI. Current Trends of Consumer Tastes and Preferences of Selected Varieties of Wine
VII. Wine Competition Relationship to Public Wine Tasting Events of Shows

Assignments:
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1. Assigned readings and written assignments, both from instructor handouts
2. In-class sensory evaluation of flights of wine
3. Research and report comparing wine judging techniques
4. Two to three tests

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
5 - 20%
Written homework; research report
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 15%
Homework assignments
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 45%
Sensory evaluations
Exams: All forms of formal testing, other than skill performance exams.Exams
35 - 45%
Tests: multiple choice, true/false, completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 0%
None


Representative Textbooks and Materials:
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Instructor prepared materials

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