9/1/2024 5:25:43 AM |
| Changed Course |
CATALOG INFORMATION
|
Discipline and Nbr:
CUL 256.9 | Title:
INTRO RESTAURANT WINE |
|
Full Title:
Introduction to Wine in the Restaurant |
Last Reviewed:2/3/2020 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 1.00 | Lecture Scheduled | 1.00 | 17.5 max. | Lecture Scheduled | 17.50 |
Minimum | 1.00 | Lab Scheduled | 0 | 6 min. | Lab Scheduled | 0 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 1.00 | | Contact Total | 17.50 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 35.00 | Total Student Learning Hours: 52.50 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade Only
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
Catalog Description:
Untitled document
This course teaches successful integration of wine sales and service into restaurant operations.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
Untitled document
This course teaches successful integration of wine sales and service into restaurant operations.
(Grade Only)
Prerequisites:
Recommended:
Limits on Enrollment:
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:
At the conclusion of this course, the student should be able to:
Untitled document
1. Create policies and procedures for developing a profitable wine program in a variety of food and beverage operations.
2. Demonstrate industry standards of purchasing, inventory, sales and service of wine in compliance with state and federal regulations.
Objectives:
Untitled document
Upon completion of this course, the student will be able to:
1. Evaluate a restaurant's wine list for maximum sales potential.
2. Create and price a wine list for profitability.
3. Implement methods to increase wine sales in the dining room and the bar.
4. Select appropriate equipment and supplies for wine sales and service.
5. Implement effective purchasing and inventory practices.
6. Describe the duties of a sommelier.
7. Identify the components of an employee wine training program.
Topics and Scope
Untitled document
I. Wine and its role in the restaurant
II. Wine producing regions of the world
III. Setting up the restaurant for wine sales
A. Equipment
B. Supplies
IV. Purchasing wines through the three-tier System
A. Producer
B. Intermediary
C. Retailer or restaurateur
V. Storage and inventory
VI. Selling and serving wine
VII. Pricing and designing a wine list for maximum profit
VIII. Creating a profitable wine-by-the-glass program
IX. Wine service personnel, duties and training
A. Sommelier
B. Dining room personnel
Assignments:
Untitled document
1. Reading: 5-15 pages per week.
2. Complete a worksheet to indicate major wine regions of the world and the dominant grape varieties each region grows.
3. Compare wine lists from different establishments to identify pricing strategies, design elements, and product offerings in a 2-3 page summary.
4. Perform calculations to determine a wine's cost, mark up, price, and profit.
5. Create an outline of an effective wine training manual.
6. Create a concept plan for a successful restaurant wine program.
7. 2-4 quizzes.
8. 1 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 10 - 20% |
Create a concept plan for a successful restaurant wine program. | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 20 - 30% |
Compare wine lists; training manual outline; perform calculations to determine a wine's cost, mark up, price, and profit; complete a worksheet indicating the major wine regions of the world. | |
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 40 - 50% |
Multiple choice, true/false, matching items, completion, essay; short answer. | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 10 - 20% |
Attendance and participation | |
Representative Textbooks and Materials:
Untitled document
Instructor prepared materials.
Print PDF