SRJC Course Outlines

4/12/2024 8:53:49 PMWINE 110 Course Outline as of Fall 2024

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 110Title:  ADV WINE SENSORY  
Full Title:  Advanced Wine Sensory Analysis
Last Reviewed:11/27/2023

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:
Untitled document
Students will learn advanced wine tasting techniques and how to objectively evaluate a wine (as is done in professional wine competitions). The course includes extensive wine tastings led by working wine professionals. 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 EMLS 100 (formerly ESL 100)

Limits on Enrollment:
Must be 18 years or older

Schedule of Classes Information
Description: Untitled document
Students will learn advanced wine tasting techniques and how to objectively evaluate a wine (as is done in professional wine competitions). The course includes extensive wine tastings led by working wine professionals. 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 EMLS 100 (formerly 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: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
Untitled document
1. Evaluate wines based on current trends of trade, media, and consumer tastes and preferences.
2. Describe the sensory evaluation techniques used by professional wine judges in the industry.
 

Objectives: Untitled document
At the conclusion of this course, the student should be able to:
1.  Identify professional wine judges' sensory evaluation techniques in judging selected varietal wines.
2.  Explain current trends of consumer tastes and preferences of selected varieties of wines.
3.  Critically evaluate and place selected varietal wines from a judging flight of wines.
4.  Identify key rules and regulations used in a wine judging competition.

Topics and Scope
Untitled document
I. 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.
II. Current Trends of Consumer Tastes and Preferences of Selected Varieties of Wine
III. Review of Major Wine Judging Competitions
IV. Organizing and Coordinating a Wine Judging Competition
V. 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

Assignments:
Untitled document
1. Weekly reading (2-20 pages per week)
2. Homework assignments based on reading (2-7)
3. In-class sensory evaluation of flights of wine (3-7)
4. Research report comparing wine judging techniques
5. Quizzes and exams (2-3)

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 - 30%
Homework assignments; research report
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
30 - 45%
Sensory evaluations
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 45%
Quizzes and exams
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 10%
Class participation


Representative Textbooks and Materials:
Untitled document
Instructor prepared materials

Print PDF