COURSE SECTION INFORMATION
Antonios P. Vitaliotis
Oenology
Bartending Program
Professor’s Name:
Antonios P. Vitaliotis
Course Number:
HOS 2066
Email:
vitalia@algonquincollege.com
Course Section:
010
Phone:
613 727-4723 ext 5457
Academic Year:
2010-11
Office:
H-204-N
Out of Class
Assistance:
Call or email in advance.
Term:
Academic Level:
Fall- 2010
01
Section Specific Learning Resources
All course related materials and lecture notes will be made available on
BlackBoard
Learning Schedule
TOPIC
Week One:
Course Introduction
Blackboard
Introduction of Teams
Class reps
Fermentation
History of Products
How we smell and taste.
Methodology
-
Lectures, Group work, Handouts,
Presentations Styles
Week Two:

Collect $20.00 from student and
deposit in envelope.

On the white board: spirits that are
fermented, distilled,
brewed……….Distillation methods,
types of stills, method of production.

Talk about items that can be used for
the project printed on the board

Hand out Specific gravity chart and
the tasting wheel.
- Lecture, Power point presentation,
Handouts
Distillation methods
Types of stills
Method of production
Week Three:
- Tasting, Lecture, Learning by Practice
Whiskey/Whisky history
-Show the class an example of past years’
projects (hardcopy)
-Whiskey/whisky tasting method and
noising
-Bring out the aroma whisky kit
-Guess the year, brand, origin and type of
whiskies
- Purchase three whiskies Highland Park,
Red Label, Bushmills
Show few minutes of the whiskey
production video
Week Four:
-
Group work, Tasting sheets
-
Interaction with lecture
History of white Spirits
Production Vodka, Rum, Tequila, Gin
Quest for the best spirit
Week Five:
Tasting and interaction. Complete all
theory on Vodka, Rum, Tequila, Gin.
-
Video clips of the method of
production for vodka, rum and other
spirits.
Week Six:
History and Method of liqueur production.
- One on One team work session. Offer a
chance for improvement by review.
- Review of all items covered.
Collect Final hard copies
Week Seven:
Midterm
Midterm
- Observation, group interaction,
Week Eight, Nine, Ten:
presentations, tasting notes
Product Presentations by oenology
students.
- Lectures, Group work, Handouts,
History Of Brewing
Presentations
Beer method of production
Samples of byproduct
Tasting awards
Food and beer matching
Draft Beer and machines
Styles of Beers and Top sellers
- Observation, group interaction,
Week Eleven, Twelve, Thirteen,
Fourteen:
presentations, tasting notes
- Lectures, Group work, Handouts,
Product Presentations by oenology
students.
Presentations
Wine tasting
Method of production
Styles (Icewine, Port, etc).
Wine kit and aroma wheel
Maturation
Production, Altitiude, Density, Varieties
Vines and Soil
REVIEW
Week 15: Final Exam
SCHOOL OF HOSPITALITY & TOURISM
Evaluation/Earning Credit
The following will provide evidence of your learning achievement:
Group Project Evaluation
Group Project (Hard Copy)
20%
Paper
Week 6
Pts Possible 100
Group Analysis Presentation
Presentation
Pts Possible 100
20%
In-Class Evaluation of Theory
Midterm Exam
Exam
Pts Possible 60
Final Exam
Pts Possible 80
30%
Week 7
30%
Week 15
Weeks
7-14
Total
40 %
Total
60 %