Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: ENVI
Course #: 253
Course Title: Sensory Evaluation II
HARRISBURG AREA COMMUNITY COLLEGE
FORM 335
Course Form 335 must be updated at least every five years per AP 765 to include, at a
minimum, the following elements. [§335.2]
1.
Digital Description [§335.2] (Insert the new/revised digital description below):
Credit hours:
Lecture hours:
Lab hours:
3.0
3.0
0.0
Approved Online/Blended Face-to-Face Instruction Ratios:
[__] 25/75% [__] 33/67% [X] 50/50% [__] 67/33% [__] 75/25%
(Note: The first number indicates the percentage of online instruction. The second number indicates the percentage of in-class
instruction.)
2.
Maximum Enrollment (Insert new/revised maximum enrollments below):
In-Class Instruction: 20
Lab Instruction:
(It is assumed that maximum enrollments for blended courses are the same as those identified for In-Class instruction. Maximum
enrollments for Virtual Learning courses are to be 75% of In-Class instruction, as per the SGP on Maximum Class Size):
3.
4.
Catalog Description [§335.2] (Insert the new/revised description in space below):
Students strengthen skills for identifying wine faults through further development of
sensory evaluation skills introduced in ENVI 183. By using wines originating from the
Eastern US and cool-climates regions, students develop a knowledge base of sensory
characteristics, though evaluating specific grape varieties and comparing archetypal
wines. Course requires students to evaluate wines on their own time and participate in an
on-campus weekend evaluation seminar. Students must be at least 21 years of age to
participate in wine evaluation. A course fee is required.
Prerequisites [§335.2]: ENVI 183 & CULI 100
Minimum Grade Required
C
Corequisites:
Other:
5.
Learning Outcomes [§335.2]
[These outcomes are necessary to enable students to attain the essential
knowledge and skills embodied in the program’s educational objectives.]
12/1/04
Form Template Reviewed & Updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09; 7/31/12; 7/30/13; 8/26/13; 1/31/14; 8/18/14
Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: ENVI
Course #: 253
Course Title: Sensory Evaluation II
Upon successful completion of the course the student will be able to:
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Identify distinctions of Eastern US wine regions
Identify conditions of a cool-climate region
Identify typical styles of cool-climate wines
Identify typical flavors associated with native, hybrid and Vitis vinifera grape
varieties
Identify typical flavors associated with fruit wines
Relate wine flavors to specific cool-climate regions
Identify wine styles common to specific regions and varieties
Assess wine samples for differences and similarities
Evaluate wine for faults and identify cause
6.
Planned Sequence of Instruction [§335.2]
[These must be designed to help students achieve the learning outcomes.]
1. Cool-climate regions
2. The effect of climate, especially cool-climate conditions, on wine flavor
3. Introduction to native grape varieties
4. White, red and rosé native varieties
5. Fruit wines
6. Hybrid varieties (French-American, NY and Minnesota)
7. White, red and rosé hybrid wines
8. Riesling
9. Chardonnay
10. Pinot gris
11. Other V. vinifera and hybrid white varieties
12. Pinot noir and Lemberger
13. Norton and Syrah
14. Cabernet franc, cabernet sauvignon and merlot
15. Other V. vinifera and hybrid red varieties
16. V. vinifera rosé wines
17. Wine trials (evaluations when available: Penn State or Cornell Univ. and other
research facilities; yeast, fining, vineyard, etc.)
18. Ongoing wine fault identification
7.
Assessment of Student Learning [§335.44]
[Methods of assessment should be appropriate for Learning Outcomes listed above.]
Assessment of student learning outcomes for the course, as required by the Shared
Governance Policy – Assessing Institutional Effectiveness, is part of regular curriculum
maintenance and/or improvement. The specific plan has been determined by the pertinent
faculty involved and is maintained in the College’s assessment management system.
A final examination, a practicum and a written journal; examples include:
 Final Exam consisting of true/false, multiple choice and essay questions.
12/1/04
Form Template Reviewed & Updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09; 7/31/12; 7/30/13; 8/26/13; 1/31/14; 8/18/14
Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: ENVI
Course #: 253
Course Title: Sensory Evaluation II
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
8.
Practicum identifying specific varieties, styles and faults in wines.
Journal of wines assessed, including observations relating to region and climate
of origin of grapes.
List of Texts, References, Selected Library Resources or other Learning Materials
(code each item based on instructional use) [§335.2]: C-Lecture/Laboratory, ALecture, B-Laboratory, LC-Lecture/Clinical, CLN-Clinical, I-Online, BL-Blended, DIndependent Study, P-Private Lessons, E-Internship, F-Cooperative Work-Study, FEField Experience. [These resources must be easily accessible to students.]
Required Text:
A, BL – Wine: A Tasting Course, Old, Marnie, DK Publishing, NY, Latest edition.
NAME AND SIGNATURE
1. Discipline Faculty Proponent: Joyce Rigby
DATE
2/18/15
2. Curriculum Manager & College Catalog Editor: Erika Steenland
3/10/15
3. Department Chairperson (Discipline Approval): Michelle E. Myers
3/11/15
This course meets all reimbursement requirements of Chapter 335, subchapters A/B.
This course was developed, approved, and offered in accordance with the policies,
standards, guidelines, and practices established by the College. It is consistent with the
College’s mission.
If the course described here is a transfer course, it is comparable to similar courses
generally accepted for transfer accredited four-year colleges and universities.
NAME AND SIGNATURE
4. Associate Provost: Kathleen T. Doherty
DATE
3/12/15
5. Provost & VP, Academic Affairs: Cynthia Doherty, Ph.D.
3/12/15
9.
Original Date of course approval by the college: 201120
10.
Date(s) of subsequent reviews [Indicate change: Learning Outcomes; textbook(s)]:
Review and updated: 10/26/07; 1/11/08; 1/16/09
2/18/15 - Textbook updated
05/20/15 – Added new blended ratio format - nb
12/1/04
Form Template Reviewed & Updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09; 7/31/12; 7/30/13; 8/26/13; 1/31/14; 8/18/14