SRJC Course Outlines

7/20/2019 5:07:28 PMWINE 116 Course Outline as of Summer 2017

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 116Title:  WINES OF ITALY  
Full Title:  Wines of Italy
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 Scheduled08 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: 

Catalog Description:
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An introductory examination of the major wine regions of Italy, grape varietals grown there, and the wines produced. This course will also explore the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide.

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 major wine regions of Italy, grape varietals grown there, and the wines produced. This course will also explore the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide.
(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

Student Learning Outcomes:
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Students will be able to:
1. Describe and distinguish the major wine regions of Italy, grape varietals grown there, and the wines produced.
2. Explain the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide.

Objectives: Untitled document
Upon completion of this course, the student will be able to:
1.  Identify the principal wine growing regions of Italy.
2.  Explain why certain grapes are grown in some appellations and not others.
3.  Describe the unique characteristics of the wines produced in the areas studied.
4.  Analyze the food-pairing efficacy of the wines studied.
5.  Define and explain Italian wine label terminology.
6.  Discuss the importance of wine in Italian cuisine and how Italian wines have achieved stature worldwide.

Topics and Scope
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I.  Principal wine growing regions of Italy
II. Grapes grown successfully in each of Italy's wine growing regions
III. Wine styles and characteristics produced in the areas studied
IV.  Sensory characteristics
   A. Sangiovese / Chianti blends
   B. Pinot Grigio / Soave
   C. Prosecco
   D. Barolo / Barbaresco
   E. Barbera
   F. Other selected reds
V.  Pairing the wines studied with food
VI.  Italian wine labeling
VII.  Importance of wine
   A. Italian cuisine and culture
   B. Stature of Italian wines worldwide

Assignments:
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1.  3-5 reading and study assignments from texts and handouts (10-20 pages each).
2.  Keep and turn in portfolio of lecture notes and tasting notes.
3.  Group presentation on selected wine(s) or wine/food pairing.
4.  One comprehensive final examination (multiple choice, true/false, completion).

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
30 - 40%
Portfolio, reading and study assignments
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
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
30 - 40%
Final exam: Multiple choice, True/false, Completion, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
30 - 40%
Group presentation


Representative Textbooks and Materials:
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The Wine Bible. MacNeil, Karen. Workman Publishing, NY, 2001. (classic)
Wines of the World.  DK Publishing, NY, 2008. (classic)

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