| 11/22/2024 12:03:49 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 256.5 | Title:
WINE APPRECIATION |
|
| Full Title:
Wine Appreciation |
| Last Reviewed:9/23/2019 |
| 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 | .50 | 8 min. | Lab Scheduled | 8.75 |
| | 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: 52.50 | Total Student Learning Hours: 87.50 | |
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 256.5
Catalog Description:
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Through tasting, the student will develop an appreciation of different types of wine, including varietal characteristics and other components, in order to understand the role of wine in professional food and beverage operations.
Prerequisites/Corequisites:
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Age 21 or older
Schedule of Classes Information
Description:
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Through tasting, the student will develop an appreciation of different types of wine, including varietal characteristics and other components, in order to understand the role of wine in professional food and beverage operations.
(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment: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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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:
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1. Develop an appreciation of wines from around the world.
2. Identify common wine varietal characteristics.
Objectives:
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Upon successful completion of this course, students will be able to:
1. Identify and locate classic grape growing and winemaking regions of the world, with emphasis on Sonoma County.
2. Differentiate among varieties of wines based on tasting.
3. Explain the winemaking process.
4. Describe the contemporary issues surrounding wine.
Topics and Scope
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I. History of Wine
II. Wine Regions of the World
A. Old World
B. New World
III. Winemaking Process
IV. Wine Tasting and Evaluation
A. Language of wine
B. Tasting methodology
C. Varietal identification and differentiation
V. Contemporary Wine Issues
Assignments:
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1. Taste, describe and identify wines
2. Maintain a wine appreciation journal, including lab notes based on tasting and identification
3. Reading: 5-20 pages per week
4. 3-8 quizzes
5. Final exam, including skill demonstration.
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% |
| Lab reports, wine appreciation journal | |
| 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 - 50% |
| Tasting, describing and identifying wines | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
20 - 30% |
| Quizzes and final exam to include; 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, participation, and professionalism | |
Representative Textbooks and Materials:
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The Wine Bible. MacNeil, Karen. Workman Publishing Company, 2001 (classic).
Instructor prepared materials.
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