SRJC Course Outlines

7/17/2019 3:22:12 AMWINE 130 Course Outline as of Summer 2017

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 130Title:  WINE SERVICE HOSPITALITY  
Full Title:  Wine Service and Hospitality
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 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 covering the pragmatic concerns of selecting, serving, decanting, storing, transporting, handling and displaying wine in restaurant, tasting room, and private venues. Appropriate for hospitality professionals and wine aficionados.

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
A comprehensive exploration of wine service covering the pragmatic concerns of selecting, serving, decanting, storing, transporting, handling and displaying wine in restaurant, tasting room, and private venues. Appropriate for hospitality professionals and wine aficionados.
(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: Certificate Applicable Course



COURSE CONTENT

Student Learning Outcomes:
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Students will be able to:
1.  Display and demonstrate professional wine service.
2.  Apply proper wine storage methods.
3.  Organize wines for a sensory tasting evaluation.
4.  Describe important aspects and benefits of wine clubs.
5.  Explain and apply effective wine sales techniques.
6.  Describe and practice responsible hospitality service in the wine industry.

Objectives: Untitled document
Upon completion of this course, students will be able to:
1. Describe and practice proper wine storage procedures.
2. Serve a bottle of wine according to professional standards.
3. Evaluate glassware for its potential to enhance the flavor of wine.
4. Determine when decanting is beneficial for young and old wines.
5. Describe the influence of temperature on wines.
6. Organize a wine sequence for wine tasting or wine and food pairing.
7. Summarize the basic principles of successful wine and food pairing.
8. Describe and practice effective strategies for wine club member conversion, retention, and incentives to gain club members.
9. Describe and practice effective wine sales techniques such as upselling and wine club discounts.

Topics and Scope
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I. Wine Storage
A. Environmental variables
  1. temperature
  2. humidity
  3. light
B. Essentials of a wine storage facility
C. Storing open wines
II. Professional Wine Service
A. Transporting a bottle appropriately
B. Presentation
  1. in a tasting room
  2. restaurant service
C. Opening the bottle
  1. kinds of wine
    a. still
    b. sparkling
    c. old
    d. young
  2. tools
    a. "ah-so"
    b. waiter's key
    c. screw pull
D. Glassware
  1. effect on flavor
    a. size
    b. shape
    c. cleanliness
  2. cost
E. Decanting
  1. old wine
  2. new wine
F. Pouring
  1. quantities
  2. spill prevention
  3. clean-up strategies
G. Wine temperature
  1. influence on flavor
    a. red wine
    b. white wine
    c. sparkling wine
  2. cultural norms
  3. methods for quick cooling
III. Sensory Evaluation Procedures for the Hospitality Professional
 A. Language of wine
  1. color
  2. aroma
  3. balance
  4. finish
 B. Qualities
  1. nose
  2. flavor
  3. organoleptic indicators
 C. Varieties
IV. Sequencing Multiple Wines
 A. For wine tasting
 B. For service with meal courses
V. Wine and Food Pairing
VI. Wine Clubs
 A. High Club Member Conversion
      1. Techniques to gain club members
      2. How to keep club members (retention): events, pick-up parties, etc.
  B. Importance of club-to-winery bottom line
  C. Incentives to sign up club members
VII. Sales
 A. Effective wine sales
      1. Techniques, tips, tricks without being too pushy
      2. Upselling
      3. Tying into the club--discounts
 B. The cost behind the wines, what is being poured, and Cost of Goods Sold (COGS) as related to pricing
 C. Providing a first-class level to elevate the experience to increase sales
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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Assignments may include:
1. Wine service and hospitality guideline notes
2. Reading 10 - 20 pages per week and written assignments
3. In an in-class presentation format, open and serve a bottle of wine according to professional standards.
4. Critique sheets: each class member completes a critique sheet for each presentation/presenter.
5. 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%
Wine service and hospitality guideline notes and homework
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Critique sheets
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 50%
In-class presentation
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.
Wine industry periodicals and websites
Sales and Service for the Wine Professional. Julyan, Brian K. Cengage/Thomson Learning, 3rd edition, 2008.

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