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WINE 123
Causation and Detection of Wine Faults
Description:An introductory wine sensory course designed to teach basic analytical wine tasting techniques and expose students to the causes and effects that result in flaws and faults in wine. Curriculum covers sensory physiology, analytical tasting, and the basic chemistry and microbiology of winegrowing and winemaking practices that result in wine defects. The course offers coaching to support mastery of individual sensory thresholds and develops wine sensory expertise that is useful at all levels of the wine industry.
Prerequisites:Minimum Age 18 or older
Recommended Preparation:Eligibility for ENGL 100 or ESL 100 and Course Completion of WINE 1 OR Course Completion of VIT 1
Limits on Enrollment:Must be 18 years or older
Repeatability:Two Repeats if Grade was D, F, NC, or NP
Grading Type:Grade or P/NP
Sections listed are for Spring 2019
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart6308Th6:00 pm - 9:00 pmParker Wong DB. Robert Burdo Culinary Arts Center, Santa Rosa Campus49121.00Ended2825303/28-05/025/2/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook