STH 473 Wine Appreciation for the Hospitality Professional Department of Marketing, Entrepreneurship, Hospitality & Tourism Mondays & Wednesdays 3:30pm-4:45pm Spring, 2016 Class Location: Bryan Building 117 Instructor: Tiffany Reynolds Office: 479 Bryan Building Office Hours: M,W 1pm-3pm, and by appointment E-mail: tmreyno3@uncg.edu *Email is the best way to reach me* Required Text Henderson, J.P. and Rex, Dellie (2012). About Wine (2nd ed.), New York: Cengage Learning Other readings will be given in class and posted on Canvas Student Learning Outcomes Upon successful completion of this course, students will be able to: 1. 2. 3. 4. 5. 6. 7. 8. Understand and identify appropriate wine and food pairings. Explain the primary grape varieties and the various systems for classifying wine. Discuss the history of wine with emphasis on its impact on today’s wine culture. Create, manage and evaluate wine menus. Identify viticultural practices, geography and wine making techniques utilized around the world. Comprehend the impact of health, legal, and economic issues within the wine industry. Describe best practices for purchasing, storing and marketing of wine Interpret wine labels Academic Integrity Policy Each student is required to follow the Academic Integrity Policy on all work submitted for the course. Refer to the UNCG Undergraduate Bulletin or go to: http://sa.uncg.edu/handbook/academic-integrity-policy/ Attendance Policy Regular attendance and participation is expected for each class. We will have discussion and complete inclass exercises which will represent a portion of your final grade. Should a situation arise that will require you to miss more than one class, please contact me PRIOR to the class(es) that will be missed. If you miss class, you will still be responsible for all the material covered in class. Classroom Expectations Please remember that this course is part of the Bryan School of Business and Economics, therefore, students are to act as business professionals. This includes coming to class prepared and on time. Use of cellphones and other electronic devices is prohibited. Communications: Please use only your UNCG email account for this course and check your account regularly. Instructions, clarification and other information will be made available through email. Email my best method of contact. When emailing, include the course name/designator and your full name. I will typically respond to all email correspondence within 24 hours. If you have a question regarding an assignment and are emailing less than 48 hours in advance of the deadline, I cannot guarantee that you will receive a response on time, so please plan accordingly. STH 473 Wine Appreciation Spring 2016 Assignment Policies: All assignments are expected to be turned the date and time they are due. Late assignments will result in a reduction of one letter grade each day they are late. Assignments more than three days late will not be accepted. If you have any questions regarding assignments, please seek guidance early. Course Structure & Activities The class consists primarily of in class discussions and activities. You will find this class to be fast-paced, challenging and rigorous. Success will require a significant commitment on your part so please be prepared to keep up with the demands of the course. We will be learning the technical & business topics associated with wine in tandem with the history and current significance of the world’s premier wine regions. In general, Monday classes will be dedicated to discussion of wine regions and Wednesday classes on other wine topics. Quizzes will be used to gauge your progress and ensure you are keeping up with your readings. Quizzes will consist of 10-20 questions and will be primarily focused on the various wine regions discussed in chapters 618. As noted in the course schedule below, we will have twelve (12) quizzes throughout the semester and they will be given during the first 15 minutes of the class period unless otherwise noted. Quizzes are worth a total of 20% of your grade and cannot be made up under any circumstance. Your two lowest quiz scores will be dropped for your final grade calculation. (SLOs 2,5,8) We will complete several in class exercises that will be used to reinforce and expand your wine knowledge and will consist of both individual and group work. Depending on the exercise, these may or may not be able to be made up in the event you miss class. The point value of each exercise will vary, however, the total points available for all exercises combined will represent 20% of your course grade. (SLOs 1-8) We will have 2 exams each of which will represent 25% of your course grade. Exams will cover all assigned material & all topics/exercises covered in class. If you are going to be missing a scheduled exam, please speak with me PRIOR to the exam date. Make up exams will not be given. (SLOs 1-8) I strive to create an interactive and hospitable learning environment where students are actively engaged in their learning. I also enjoy input from all students, not just the loud ones! This not only creates a more engaging atmosphere, but it also helps to reinforce important knowledge. Wine is fun and we should have fun learning about it. Therefore, classroom participation will represent 10% of your grade. Please be prepared to be engaged and an active member during our time together. (SLOs 1-8) Grading: The following is a breakdown of each portion of your grade: Points 200 200 250 250 100 1000 Description Quizzes (12 total quizzes lowest 2 scores will be dropped) In Class Exercises Exam 1 Final Exam Classroom Participation Total Points Available Grade/Points Grade/Points Grade/Points Grade/Points Grade/Points A+: 1000-970 B+: 899-870 C+: 799-770 D+: 699-670 F: <600 A: 969-930 B: 869-830 C: D: 669-630 A-: 929-900 B-: 829-830 C-: 729-700 D-: 629-600 Wine Aficionado Wine Lover 769-730 Wino Page 2 Corked Sour Grapes STH 473 Wine Appreciation Spring 2016 Course Schedule The following is a typical schedule for this course and is subject to change: Wk # Dates Topic Readings* 1 Jan 11 Course Intro/What is Wine? Ch 1 Jan 13 The Vineyard – From Soil to Harvest Ch 2 Jan 18 No Class Jan 20 The Vineyard – From Soil to Harvest Ch 2 Jan 25 France Ch 6 Jan 27 The Winery – From Grapes to Bottle Ch 3 Feb 1 France Ch 6 Feb 3 The Winery – From Grapes to Bottle Ch 3 Feb 8 Italy Ch 7 Feb 10 Tasting Wines Ch 4 Feb 15 Spain & Portugal Ch 8 Feb 17 Food & Wine Ch 5 Feb 22 Germany Ch 9 Feb 24 Food & Wine Ch 5 Feb 29 Other European Countries & the Mediterranean Ch 10 Mar 2 Exam 1 (Chapters 1-10) 9 Mar 7-13 Cheers! Spring Break 10 Mar 14 American Premium Beverage Site Tour Mar 16 The Marketing & Distribution of Wine Ch 17 Mar 21 California Ch 11 Mar 23 The Marketing & Distribution of Wine Ch 17 Mar 28 Pacific Northwest Ch 12 Mar 30 Developing & Managing a Wine List Ch 18 Apr 4 North America Other Ch 13 Apr 6 Developing & Managing a Wine List Ch 18 Apr 11 Australia & New Zealand Ch 14 Apr 13 Selling & Serving Wine Ch 19 Apr 18 Chile & Argentina Ch 17 Quiz 11 Apr 20 Wine laws & other wine related topics Apr 25 South Africa Readings Provided Ch 18 Quiz 12 May 6 Final Exam 3:30pm-6:30pm 2 3 4 5 6 7 8 11 12 13 14 15 16 *Students are expected to complete readings PRIOR to class* Page 3 Activities Quiz 1 Quiz 2 Quiz 3 Quiz 4 Quiz 5 Quiz 6 Quiz 7 Quiz 8 Quiz 9 Quiz 10