SRJC Course Outlines

12/7/2019 2:16:12 AMWINE 114 Course Outline as of Fall 2020

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 114Title:  WINES OF CALIF & EUROPE  
Full Title:  Wines of California and Europe
Last Reviewed:10/13/2014

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 173

Catalog Description:
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An introductory examination of the most famous wines of Europe contrasted with their California counterparts.  Course will examine a different grape or related group of grapes and their expression on both sides of the Atlantic. Previous experience with wine is helpful but not necessary.

Prerequisites/Corequisites:
Minimum Age 18 or older


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
An introductory examination of the most famous wines of Europe contrasted with their California counterparts.  Course will examine a different grape or related group of grapes and their expression on both sides of the Atlantic. Previous experience with wine is helpful but not necessary.
(Grade or P/NP)

Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100
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.   Describe and contrast wines and sensory characteristics of those wines grown and produced in California and  Europe.
2.   Interpret and explain European wine label terminology.
 

Objectives: Untitled document
Upon completion of the course, students will be able to:
1.  Identify the principal wine growing regions of Europe and California.
2.  Explain the unique characteristics of the specific grapes and wines produced in the areas studied.
3.  Compare and contrast the sensory characteristics of wines produced from the same grape, when grown in California vs. Europe.
4.  Analyze the food-pairing efficacy of the wines studied.
5.  Define terminology used in European wine labels.

Topics and Scope
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1.  The principal wine growing regions of Europe and California
2.  The grapes that are grown successfully in each of Europe and California's wine growing regions
3.  The wine styles and characteristics produced in the areas studied
4.  Direct comparison of the sensory characteristics of:
   a.  Chardonnay in California and Burgundy
   b.  Pinot Noir in California and Burgundy
   c.  Cabernet Sauvignon and Cabernet based blends in California and Bordeaux
   d.  Merlot and Merlot based blends in California and Bordeaux
   e.  Sangiovese in California and Tuscany
   f.  Nebbiolo and Barbera in California and Piedmont
   g.  Sauvignon Blanc in California and the Loire Valley
   h.  Grenache and Syrah in California and the Rhone Valley
   i.  Riesling in California and Germany
   j.  Sparkling wine in California and Champagne
5.  Pairing the contrasted wines studied with food
6.  European vs. California conventions of wine labeling
7.  Group presentation skills.

Assignments:
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1.  Weekly reading and written assignments from texts and handouts
2.  Portfolio of activities, lecture notes and tasting notes
3.  Group research and oral presentation on different regions covered in class.
4.  One comprehensive final examination

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 - 25%
Written assignments and portfolio
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
25 - 35%
Group research presentations and sensory evaluations
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 50%
Group research presentation
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 25%
Final exam: 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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Wine Uncorked, a Practical Introduction to Tasting and Enjoying Wine, by Beckett.  Willow Creek Press, 1999 (Classic)
Instructor prepared materials

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