SRJC Course Outlines

10/1/2022 6:21:29 PMWINE 130 Course Outline as of Fall 2004

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 130Title:  WINE SERVICE HOSPITALITY  
Full Title:  Wine Service and Hospitality
Last Reviewed:9/13/2021

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 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 21 or older


Recommended Preparation:

Limits on Enrollment:
Must be age 21 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 21 or older
Recommended:
Limits on Enrollment:Must be age 21 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

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon completion of this course, students will be able to:
1. Discuss 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. Perform a sensory evaluation on a range of wines and describe wine
  characteristics using the language of wine.
7. Organize a wine sequence for wine tasting or wine and food pairing.
8. Summarize the basic principles of successful wine and food pairing.

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. Review of Sensory Evaluation Procedures
IV. Sequencing Multiple Wines
 A. For wine tasting
 B. For service with meal courses
V. Wine and Food Pairing

Assignments:
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Assignments may include:
1. Reading, 10 - 20 pages per week.
2. In an in-class presentation format, open and serve a bottle of wine
  according to professional standards.
3. Each class member completes a critique sheet for each
  presentation/presenter.
4. Compile a wine tasting journal.

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 tasting journal.
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%
Class performances
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
0 - 10%
Attendance and participation.


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. Thomson
Learning, 2nd revised edition, 2003.

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