STH 473 Wine Appreciation for the Hospitality Professional

advertisement
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: [email protected] *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
Download