3/14/2025 7:25:08 AM	CUL 256.6 Course Outline as of Spring 2002	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 256.6	Title:  WINE & FOOD AFFINITIES
Full Title:  Wine and Food Affinities
Last Reviewed:9/12/2011

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.00	Lecture Scheduled	.50		17.5 max.	Lecture Scheduled	8.75
Minimum	1.00	Lab Scheduled	1.50		5 min.	Lab Scheduled	26.25
		Contact DHR	0			Contact DHR	0
		Contact Total	2.00			Contact Total	35.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  17.50

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:  CULT 256.6

Catalog Description:

Food and wine pairing in professional food service operations.  Through formal tasting, cooking, and lectures, students refine their sensory abilities to identify complementary ingredients in food and wine and investigate the "marriage" of food and wines.  Includes in-class food and wine tasting and a field trip to a local winery.

Prerequisites/Corequisites:
Minimum Age 21 or older

Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100.

Limits on Enrollment:

Schedule of Classes Information
Description:

Food and wine pairing in professional food service operations.  Through formal tasting, cooking, and lectures, students refine their sensory abilities to identify complementary ingredients in food and wine and investigate the "marriage" of food and wines.  Includes in-class food and wine tasting and a field trip to a local winery.

(Grade Only)
Prerequisites:Minimum Age 21 or older
Recommended:Eligibility for ENGL 100A or ENGL 100.
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:

The student will:

1. Identify and locate classic grape-growing and winemaking regions

   of the world, with emphasis on Sonoma County.

2.  Identify elements in food and wine that lead to compatibility.

3.  Explain the basic components of creating a wine list.

4.  Predict compatibility of food and wine when making choices from a

   restaurant menu.

5.  Create a multi-course menu pairing foods, courses, and wines.

6.  Describe basic cooking techniques commonly used by professional

   chefs when  wine is a component.

7.  Explain the contemporary issues surrounding wines, such as personal

   and professional alcohol responsibility, wine and health.

Topics and Scope

1. Wine regions of the world, emphasis on Sonoma County.

2. Wine tasting and appreciation.

3. Wine and food compatibility and pairing.

4. Menu development.

5. Professional cooking techniques and methods involving wine.

6. Contemporary issues surrounding wines.

Assignments:

1.  In-class labs identifying common tasting components.

2.  Match different wines with meal course.

3.  Multi-course menu, 4 course and 4-6 wines, each matched with a

   specific course.

4.  Business letter to potential customer, providing complete and concise

   explanation of the progression of foods and the wine selections, with

   specific comments on the characteristics of each wine, including its

   color, body, residual sugar, and its suitability for the accompanying

   food item.

5.  Guest speakers/Chefs to enhance appreciation of food and wine pairing.

6.  Field trip and field notes.

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 15 - 30%
Written homework, Reading reports, Term papers
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 40 - 70%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.		Exams 5 - 15%
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 5 - 15%
Attendance/Participation

Representative Textbooks and Materials:

Exploring Wine: The Culinary Institute of America's Complete Guide to

Wines of the World.  Koplan, Steven and Brian H. Smith, and Michael Weiss.

New York: Van Nostrand, 1995.

Wine industry periodicals.

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