4/19/2024 5:47:28 PM	WINE 120 Course Outline as of Fall 2009	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  WINE 120	Title:  ABC'S STARTING A WINERY
Full Title:  ABC's of Starting a Winery
Last Reviewed:11/17/2008

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.50	Lecture Scheduled	1.50		17.5 max.	Lecture Scheduled	26.25
Minimum	1.50	Lab Scheduled	0		8 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	1.50			Contact Total	26.25
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  52.50

Total Student Learning Hours: 78.75

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: 

Catalog Description:

The course focuses on many aspects of creating a new winery and/or tasting room including government regulations, permits, sourcing grapes and legal issues.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

This course focuses on many aspects of creating a new winery and/or tasting room including government regulations, permits, sourcing grapes and legal issues.

(Grade or P/NP)
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

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Upon completion of the course, students will be able to:

1.  Identify all regulations and types of licenses required for a winery and tasting room.

2.  Describe the process of selecting and obtaining wine grapes for a winery.

3.  Describe the legal aspects of starting a winery and a tasting room.

4.  Assess the facility needs and identify equipment.

Topics and Scope

1.  Permits and Regulations for Wineries and Tasting Rooms

 a.  State licenses and permits

 b.  Federal licenses and permits

 c.  Local licenses and permits

 d.  Reporting requirements

 

2.  Sourcing of Wine Grapes

 a.  Purchase from growers

 b.  Grow your own

 

3.  Legal Aspects

 a.  Insurance coverage

 b.  Corporations, LLC [limited liability corporation], etc.

 c.  Trademarks

 d.  Taxes

 e.  Labeling requirements

 

4. Estimation of Facility Needs

 a.  Barrels

 b.  Bottles

 c.  Boxes

 d.  Racks

 e.  Storage

Assignments:

1.  Eight reading and study assignments from handouts.

2.  Fill out and complete regulatory forms for mock winery.

3.  One mid-term and one 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 20 - 30%
writing assignments from handouts
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 25 - 30%
complete regulatory forms
Exams: All forms of formal testing, other than skill performance exams.		Exams 40 - 50%
midterm and final exams
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

Instructor prepared materials

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