SRJC Course Outlines

9/24/2021 11:16:00 PMWINE 130 Course Outline as of Fall 2022

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 130Title:  WINE SERVICE HOSPITALITY  
Full Title:  Wine Service and Hospitality
Last Reviewed:9/13/2021

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.50Lab Scheduled06 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 281.29

Catalog Description:
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A comprehensive exploration of wine service and hospitality. Covers selecting, serving, decanting, storing, transporting, handling, selling and displaying wine in restaurants, tasting rooms, and private venues.

Prerequisites/Corequisites:
Minimum Age 18 or older


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

Limits on Enrollment:
Must be 18 years or older

Schedule of Classes Information
Description: Untitled document
A comprehensive exploration of wine service and hospitality. Covers selecting, serving, decanting, storing, transporting, handling, selling and displaying wine in restaurants, tasting rooms, and private venues.
(Grade or P/NP)

Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100 and Course Completion of WINE 1 or VIT 1
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:
Upon completion of the course, students will be able to:
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1. Demonstrate professional wine service techniques and responsible hospitality service in the wine industry.
2. Organize wines for a sensory tasting evaluation.
3. Explain and apply effective wine sales techniques.
4. Describe important aspects and benefits of wine clubs.
 

Objectives: Untitled document
In order to achieve these learning outcomes, during the course students will:
1. Describe and practice proper wine storage procedures and professional wine serving procedures.
2. Organize a wine sequence for wine tasting or wine and food pairing.
3. Summarize the basic principles of successful wine and food pairing.
4. Describe and practice effective strategies for wine club member conversion, retention, and incentives to gain club members.
5. Describe and practice effective wine sales techniques such as upselling and wine club discounts.

Topics and Scope
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I. Wine Storage Conditions (temperature, humidity, light)
    A. Essentials of a wine storage facility
    B. Storing open wines
II. Professional Wine Service
    A. Transporting a bottle appropriately
    B. Tasting room and restaurant services presentation
    C. Opening the bottle
        1. Kinds of wine (Still, sparkling, old, young)
        2. Tools ("ah-so", waiter's key, screw pull)
    D. Glassware
        1. Effect on flavor
        2. Cost
    E. Decanting old versus new wine
    F. Pouring
        1. Quantities
        2. Spill prevention
        3. Clean-up strategies
    G. Wine temperature
        1. Influence on flavor (red, white, sparkling)
        2. Cultural norms
        3. Methods for quick cooling
III. Sensory Evaluation Procedures for the Hospitality Professional
    A. Wine descriptors
        1. Color
        2. Aroma/bouquet
        3. Balance
        4. Finish
    B. Organoleptic indicators (See, swirl, smell, sip, savor)
    C. Varietals
    D. Tasting evaluation sheet based on the 20 point scale
IV. Sequencing Multiple Wines for Wine Tasting and Meal Pairing
V. Wine and Food Pairing
VI. Wine Clubs
    A. High Club Member Conversion
        1. Forms and techniques for recruiting club members
        2. Club member retention activities
    B. Economic impact of wine clubs
     C. Role of employees in club membership
VII. Sales
    A.Effective techniques and strategies for wine sales
    B. Wine pricing and appreciation
VII. Responsible Hospitality and Service
    A. ServSafe Certification
    B. Rules and regulations regarding serving alcohol
        1. Minors
        2. Intoxicated clients
    C. Training for Intervention Procedures (TIPS)
    D. Other tactics and procedures to insure responsible service

Assignments:
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1. Weekly reading (10 - 20 pages)
2. One hospitality - tasting room report (response to approximately 20 questions)
3. Written homework assignments (3 - 5)
4. Weekly professional wine evaluation tasting sheets and sensory evaluation of wines in different glassware
5. One in-class demonstration: open and serve a bottle of wine according to professional standards
6. One oral presentation about sensory characteristics of one wine
7. Feedback sheets: complete a feedback sheet (1 - 2 pages) for each presentation/presenter
8. Final exam

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
20 - 30%
Hospitality-Tasting Room report; written homework assignments; feedback sheets
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Professional wine evaluation tasting sheets and sensory evaluation of wines in different glassware
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 50%
In-class demonstration; oral presentation about sensory characteristics of one wine
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 20%
Final exam
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.
Sales and Service for the Wine Professional. 3rd ed. Julyan, Brian K. Cengage/Thomson Learning. 2008 (classic)
Event Management for Tourism, Cultural, Business, and Sporting Events. Van Der Wagen, Lynn and Carlos, Brenda. Pearson Prentice Hall. 2005 (classic)

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