Course Information s12

CAH 258 – Intermediate Wine Appreciation

COURSE INFORMATION:

Title: Intermediate Wine Appreciation Prerequisites: CAH 257 & must be 21 years of age Credit Hours: 1 credits = .5 hour lecture + 1 hour lab Date class begins: Date class ends:

Lecture Meets:

Lab Meets: n/a Meeting Day/Time: Last Day to Withdraw: Delivery Type: Lecture Lecture Location: Hutchison Institute of Technology rm 100A Lab Location: n/a Course Web Address: n/a

INSTRUCTOR INFORMATION:

Instructor Name: Office Location: Office Telephone: Facsimile: 455- 2909 Office Hours: Email Address: Faculty Web Site: Academic Program Area: Culinary Arts Dean’s Office Telephone: Dr. Caulfield 455-2850

HUTCHISON FIRE ALARM/DRILL POLICY:

In the event of fire alarm activation, TVC students must adhere to all rules of the high school in regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary Arts students will assemble outside of the culinary loading dock, against the running track in front of the electrical boxes. Your instructor will take roll and decide whether to stay in the designated assembly area or move to the U-Park gymnasium (temperature driven), release you for a break to return at a given time, or release you for the remainder of the class session.

update MTR 01/10 1 Do not go to your vehicle or leave the campus area until you have checked-in with your instructor and you have received the ok

COURSE READINGS & MATERIALS:

Course Textbook: The Wine Bible – McNeil, Workman Publishing Supplementary Readings: Required Supplies: Notebook, Pen, Pencil

COURSE DESCRIPTION:

This course will focus on the study of wine from around the world with an emphasis on the similarities and differences of those regions. Consideration will be given to the influence of climate, topography, and culture along with many other factors that affect the grapes. A goal will be to identify the varietals through focused blind tastings. Focus will be on preparing the new sommelier, with special attention given to selecting wines with integrity for a cellar. Costing and inventory controls will also be covered.

GENERAL DESCRIPTION OF GOALS:

This course will provide the student with a foundation on wines and the art of tasting wine. Students will be lead through the tasting process and begin to develop their own palate.

STUDENT LEARNING OUTCOMES/OBJECTIVES:

Upon completion of this class that student will be able to:

Discuss wine terminology. Conduct a systematic wine tasting. Understand the relationship of wine to the vine. Discuss viticulture practices. Properly present and serve wine. Know the chemistry of wine. Distinguish wine with faults. Identify various wine varietals. Discuss the process of fortified wine production.

DISABILITIES SERVICES:

UAF has a Disability Services office that operates in conjunction with the College of Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling, provides academic accommodations to enrolled students who are identified as being eligible for these services.

update MTR 01/10 1 If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the web or contact a student affairs staff person at your nearest local campus. You can also contact Disability Services on the Fairbanks Campus at (907) 474-7043, [email protected].

SUPPORT SERVICES:

TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff in these centers provides drop-in assistance with basic math, reading, writing and computer skills. They offer a friendly, supportive learning environment. Detailed information about these services are in the Student Handbook, College Catalog, and online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html

COURSE POLICIES:

1. Attendance: Attend every lecture and lab session. Students with more than two tardy or absence could be asked to drop the course. 2. Instructor reserves the right to withdraw a student not in compliance with program policy. 3. Any student who misses a class has assumed the responsibility to gather the information covered in class and the assignment for the following class. Classmate ______Phone ______E-mail ______4. Expected Classroom Behavior: . Arrive prepared, on-time, with homework completed and previous lessons reviewed . Participate in the entire class, including individual and small group/ partner activities . Respect all of those in the kitchen at all times . Adhere to the “rules of the kitchen” as described in class . No cell phone use in class. 5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING: . Reading and studying the textbook . Contributing to discussions by asking questions and taking notes in lecture . Using lab time effectively . Completing all assigned class work and homework

INSTRUCTIONAL METHODS & EVALUATION:

1. Reading Assignments 4. Lectures and Videos 2. Demonstrations 5. Workbook Assignments 3. Product Critique 6. Ongoing Feedback

update MTR 01/10 1 GRADING STRUCTURE:

Grading Policy Attendance 50% Participation 30% Skill Mastery 20% This is a Pass/Fail Class and a passing grade will be 70% After three (3) classes missed it is recommended that the student withdraw or the teacher has the option to withdraw the student. Note: by participation I mean cleaning up after, as well as before, as needed. Failure to participate in this aspect of the course will be the primary determining factor in failing this course.

COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE: Class meets 3.5 hours weekly for 6 weeks. Week Topic Covered 1 This class will take an in depth look at: -The language of wine -Systematic Tasting Approach to Wine -An in depth look at the Vine -Viticulture practices Wines: Chardonnay, Sauvignon Blanc, Chenin Blanc, Pinot Noir, Cabernet Sauvignon, and Merlot

2 This class will focus on: -Proper wine service and presentation -Chemistry of wine -Wine Faults Wines: Pinot Blanc, Pinot Gris, Viognier, Sangiovese, Tempranillo, Malbec

3 The class will focus on : The Production of Wine and Red Wine Wines: Semillon, Riesling, White Bordeaux, Syrah, Zinfandel and A red blend

4 This class with take an in depth look at: -The Production of Sparkling Wine Wines: Champagne, Blanc de Blanc, Blanc de Noir, Cheap Sparkling for USA, Demi Sec

5 This Class will focus on: -Fortified Wine Production Wines: Fino, Amontillado & Oloroso Sherries, Ruby, Tawny and Vintage Ports

6 Special topic TBA

update MTR 01/10 1 The schedule is a projected progression of the class and subject to change

update MTR 01/10 1