9/1/2024 2:11:59 AM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
WINE 116 | Title:
WINES OF ITALY |
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Full Title:
Wines of Italy |
Last Reviewed:9/13/2021 |
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:
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An introductory examination of the major wine regions of Italy, grape varietals grown there, and the wines produced. This course will also explore the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide.
Prerequisites/Corequisites:
Minimum Age 18 or older
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Must be 18 years or older
Schedule of Classes Information
Description:
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An introductory examination of the major wine regions of Italy, grape varietals grown there, and the wines produced. This course will also explore the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide.
(Grade or P/NP)
Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be 18 years 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. Describe and distinguish the major wine regions of Italy, grape varietals grown there, and the wines produced.
2. Explain the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide.
Objectives:
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At the conclusion of this course, the student should be able to:
1. Identify the principal wine growing regions of Italy.
2. Explain why certain grapes are grown in some appellations and not others.
3. Describe the unique characteristics of the wines produced in the areas studied.
4. Analyze the food-pairing efficacy of the wines studied.
5. Define and explain Italian wine label terminology.
6. Discuss the importance of wine in Italian cuisine and how Italian wines have achieved stature worldwide.
Topics and Scope
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I. Principal Wine Growing Regions of Italy
II. Grapes Grown Successfully in Each of Italy's Wine Growing Regions
III. Wine Styles and Characteristics Produced in the Areas Studied
IV. Sensory Characteristics
A. Sangiovese / Chianti blends
B. Pinot Grigio / Soave
C. Prosecco
D. Barolo / Barbaresco
E. Barbera
F. Other selected reds
G. Other selected whites
V. Discuss the Pairing with Food of the Wines Studied
VI. Italian Wine Labeling
VII. Importance of Wine
A. Italian cuisine and culture
B. Stature of Italian wines worldwide
Assignments:
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1. 3-5 reading and study assignments from texts and handouts (10-20 pages each)
2. Written paper on a selected wine region of Italy (4-6 pages)
3. Keep and turn in portfolio of lecture notes and tasting notes.
4. Group presentation on selected wine(s) or wine/food pairing
5. One comprehensive final examination
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% |
Reading and study assignments, written paper, portfolio of lecture notes | |
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 10 - 20% |
Tasting notes | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 30 - 40% |
Final exam | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 30 - 40% |
Group presentation | |
Representative Textbooks and Materials:
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Instructor prepared materials
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