SRJC Course Outlines

9/21/2019 10:32:25 AMWINE 115 Course Outline as of Fall 2019

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 115Title:  WINES OF CA. AUST/NEW ZE  
Full Title:  Wines of California and Australia/New Zealand
Last Reviewed:10/27/2014

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 179

Catalog Description:
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An introductory examination of the wines of Australia/New Zealand contrasted with their California counterparts.  This course will examine different grapes or related groups of grapes and their expression on both sides of the Pacific. 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:
Must be 18 years or older

Schedule of Classes Information
Description: Untitled document
An introductory examination of the wines of Australia/New Zealand contrasted with their California counterparts.  This course will examine different grapes or related groups of grapes and their expression on both sides of the Pacific. 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: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

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon completion of this course, students will be able to:
1.  Identify the principal wine growing regions of Australia/New Zealand and California.
2.  Explain the unique characteristics of the 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. Australia/New  Zealand.
4.  Analyze the food-pairing efficacy of the wines studied.
5.  Define terminology used in Australia/New Zealand wine labels.

Topics and Scope
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1.  The principal wine growing regions of Australia/New Zealand and California
2.  The grapes that are grown successfully in each of Australia/New Zealand 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. Sauvignon blanc
   b. Syrah/Shiraz
   c. Other selected whites
   d. Other selected reds
   e. Port
   f. Sparkling/dessert
5.  Pairing the contrasted wines studied with food
6.  Australia/New Zealand vs. California conventions of wine labeling

Assignments:
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1.  Weekly reading and written assignments from texts and handouts
2.  Portfolio of activities, lecture notes and tasting notes from sensory evaluations
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, including 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 presentation
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
15 - 30%
Sensory evaluations
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 25%
Final exam including 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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