SRJC Course Outlines

12/10/2023 6:41:12 AMWINE 113 Course Outline as of Fall 2004

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 113Title:  WINEMAKERS SONOMA COUNTY  
Full Title:  Winemakers of Sonoma County
Last Reviewed:10/13/2014

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled3.008 max.Lecture Scheduled24.00
Minimum1.50Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total24.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  48.00Total Student Learning Hours: 72.00 

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 172

Catalog Description:
Untitled document
An eight part series involving discussions and tastings of six major varietals of Sonoma County, their styles and characteristics. Course will look at Sonoma County's position and place in the United States and foreign markets from a wine quality and wine varietal prospective. Some of the great winemakers of Sonoma County will participate as guest speakers.  (Formerly AG 281.35).

Prerequisites/Corequisites:
Minimum Age 21 or older


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
An eight part series involving discussions and tastings of six major varietals of Sonoma County, their styles and characteristics. Course will look at Sonoma County's position and place in the U.S. and foreign markets from a wine quality and varietal perspective. Some of the great winemakers of Sonoma County will participate as guest speakers. (Formerly AG 281.35).
(Grade or P/NP)

Prerequisites:Minimum Age 21 or older
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: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
Untitled document
Students will:
  1. Recognize the major characteristics of six major wine varietals.
  2. Explain the differences between various winemaking techniques and
     styles.
  3. Evaluate Sonoma County's position from both an objective perspective
     and within the framework of a worldwide overview.
  4. Discuss wine varieties compared to locations grown.
  5. Identify leading environments for the six major wine varietals.

Topics and Scope
Untitled document
  I.  Overview of Sonoma County's position in the wine industry nationally
     and internationally.
II.  Why we grow the different varietals in certain applications as
     opposed to others.
III.  What affects the different varietals - from the vineyard to the
     winemaking techniques to achieve the styles that wineries sell.
IV.  Tasting the raw product - barrel samples - from the different
     vineyards to show the students what characteristics are used to
     blend into the finished product.
 V.  Comparisons of different foods to different wine varietals; why
     certain wines lend themselves to specific foods.
VI.  Discuss current trends that consumer preferences are during the
     varietal markets. Where are we now? Where will we be in five years
     time?

Assignments:
Untitled document
Written assignemnts will be prepared regarding sensory evaluation.

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 - 40%
Essay exams
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 40%
Exams
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
0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
20 - 50%
ATTENDANCE


Representative Textbooks and Materials:
Untitled document
Instructor will used prepared industry handouts.

Print PDF