8/31/2024 11:31:26 PM |
| New Course (First Version) |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 256.12 | Title:
RESTAURANT WINE SERVICE |
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Full Title:
Restaurant Wine Service |
Last Reviewed:1/23/2023 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | .50 | Lecture Scheduled | .75 | 17.5 max. | Lecture Scheduled | 13.13 |
Minimum | .50 | Lab Scheduled | 0 | 6 min. | Lab Scheduled | 0 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | .75 | | Contact Total | 13.13 |
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| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 26.25 | Total Student Learning Hours: 39.38 | |
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:
Catalog Description:
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Through evaluating and lecture, the student will develop skills to sell and serve wine in a restaurant setting.
Prerequisites/Corequisites:
Course Completion or Concurrent Enrollment in CUL 250 or DIET 50; AND Minimum Age 18 or older
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or equivalent
Limits on Enrollment:
Age 18 or older
Schedule of Classes Information
Description:
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Through evaluating and lecture, the student will develop skills to sell and serve wine in a restaurant setting.
(Grade Only)
Prerequisites:Course Completion or Concurrent Enrollment in CUL 250 or DIET 50; AND Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100 or equivalent
Limits on Enrollment:Age 18 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. Demonstrate procedures in restaurant dining room service operations that ensure a safe and sanitary workplace.
2. Identify and describe common wine varietals.
3. Develop language to sell and serve wine in a restaurant or retail environment.
4. Perform proper restaurant wine service.
Objectives:
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Students will be able to:
1. Perform suggestive selling techniques in a restaurant setting.
2. Properly open a bottle of wine for restaurant service.
3. Accurately pour wine by the glass in a restaurant setting.
4. Explain winemaking techniques relevant to selling and serving wine.
5. Define and articulate differences between wine varietals.
6. Describe restaurant and retail wine trends.
7. Describe principles of food and wine pairing.
Topics and Scope
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I. Sanitation and Safety
A. Safe handling of wine glasses and supplies
B. Wine service
II. Restaurant Wine Sales
A. Suggestive selling techniques
B. Wine by the bottle
C. Wine by the glass
III. Restaurant Wine Service
A. Tools of the trade
B. Customer service standards
C. Proper service technique
IV. Winemaking Process
V. Wine Tasting and Evaluation
A. Terminology and language of wine
B. Tasting methodology
C. Varietal identification and differentiation
VI. Contemporary Wine Issues
A. Sustainability
B. Wine closures and packaging
C. Climate change
VII. Professionalism and Soft Skills
A. Teamwork
B. Organized production
C. Positive attitude
D. Time management
E. Professional appearance
F. Communication skills
Assignments:
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1. Reading assignments, approximately 3-5 pages per week
2. Taste, describe and identify wines
3. Maintain a wine evaluation journal based on tasting descriptors and
identification
4. Practical in-class work, problem solving and skill demonstrations of wine sales and wine
service including professionalism
5. Two to three quizzes on terminology and concepts
6. Practical final exam (written portion included)
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 10 - 20% |
Wine evaluation journal | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 20 - 30% |
Customer service strategies | |
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; selling, presenting and serving wine at table | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 10 - 20% |
Quizzes and final exam | |
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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Instructor prepared materials.
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