School
Business, Entrepreneurship, and Professional Development
Division
Culinary Arts/Hospitality Mgmt
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
101
Course Title
Wines of the World
Credit Hours
1.00
Instructor Contact Hours Per Semester
16.00 (for 15-week classes)
Student Contact Hours Per Semester
16.00 (for 15-week classes)
Grading Method
A-E
Catalog Course Description
Examines the major grape varieties, the effect of soil and climate, classification system, and the unique methods of various wine makers. Also focuses on the major wine producing areas, giving complete guidelines for reading a wine label as well as purchasing, storing, and serving.
Goals, Topics, and Objectives
Core Course Topics
- Sensory Components of Wine: Sight, Taste, Smell and Touch
- Primary Major Grape Varieties
- Wine Aroma Wheel
- Pairing Food and Wine
- Legal Regulations of Grapes and Wine Processing
Core Course Learning Objectives (Separated)
- Identify various wines depending on the type of grapes by variety.
- Evaluate the three steps in tasting a wine instead of drinking.
- Identify various wines by the place they were produced (regions).
- Explain the various wines pertaining to the producer and the year (vintage).
- Describe pairing various wines with food items.
- Demonstrate the proper procedures for serving different categories of wines.
- Identify the sensory evaluation when drinking various wines.
- Explain how the process of major grapes is processed to make wines.
- Describe wine terminology.
- Identify the differences in components, appearance, aroma and flavor of a variety of wines.
Assessment and Requirements
Assessment of Academic Achievement
- Lab Participation: 50%
- Class Assignments: 25%
- Final Exam: 25%
Grading Scale:
- 90% - 100% A
- 80% - 89% B
- 70% - 79% C
- 60% - 69% D
- 0% - 59% E
Texts
The Essentials of Wine with Food Pairing Techniques by John P. Lalognas, (current edition)
Effective Term
Fall 2020