CAH 257 – Introduction to Wine Appreciation
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Introduction to Wine Appreciation
must be 21 years of age
1 credits = .5 hour lecture + 1 hour lab
n/a
Lecture & lab
Hutchison Institute of Technology rm 100A
n/a
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
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.
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
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COURSE READINGS & MATERIALS:
Course Textbook: The Wine Bible – McNeil, Workman Publishing
Supplementary Readings:
Required Supplies: Note Book, Pen, Pencil
COURSE DESCRIPTION:
This is a foundation wine course with a focus on learning systematic professional tasting
techniques, identifying the classic grape varietals, understanding the characteristics of wine,
learning the language of wine, and beginning to identify how to pair wine with food. Proper
service techniques and how to navigate an extensive wine list will also be explored.
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.
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, fydso@uaf.edu.
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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
2. Demonstrations
3. Product Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
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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 for 3.5 hours weekly for 6 weeks.
Week Topic Covered
This class will take an in depth look at:
1
-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
The schedule is a projected progression of the class and subject to change
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