Course Syllabus
Culinary Arts Program
RSTO 1319 Viticulture and Enology
Instructor: Brian Hay, Instructor for CULA
Office: EVC 3159
Telephone Number: 223-5173
Fax Number: 223-5191
Pager: 204-2579
Web Page: www.austincc.edu/bhay
e-mail :
Office Hours:
Tuesdays and Thursdays 3 pm to 5 pm
All other times by appointment only.
1) Course Outline
A study of the growing regions, production, processing and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, and the techniques of proper wine service.
2) Course Objectives
I. Upon successful completion of the course, the student will be able to:
· Discuss the history of wine production
· Explain storage procedures for the different types of wine
· Recognize requisite pieces of equipment
· Relate proper serving techniques
· Demonstrate competency in wine etiquette
· Appropriately coordinate wines with menus
· Identify types of wine grapes, their growing regions and the wine varieties they produce
After completion of this course, the student will:
1. Understand the different types of grape classifications, the wines that each grape may produce and the differences among the classifications in regards to quality, yields and finished product.
2. Understand the true history of the production of wine and how wine production has moved around the world.
3. Explain how history has influenced wine production based upon regions, wars etc.
4. Understand and explain the major growing regions around the world in regards to wines produced, growing conditions per region and major vineyards.
5. Show how to properly open wine bottles for service.
6. Understand the differences in glass quality, glass shape and the influences on sensory evaluation of a particular wine.
7. Understand the major components related to sensory evaluation of wine and how to interpret the quality of a wine before tasting.
8. Understand the proper selection of wine using regional information and reading wine labels.
9. Understand the characteristics of a wine and how to pair this with a particular menu item.
10. Understand wine etiquette related to service, tasting and enjoyment with meals.
3) Student Audience
The course is aimed towards second year college students completing their degree in Hospitality Management or Culinary Arts. This course is designed to cover the basics wine production, selection and service.
4) Instruction Methods/Assignments
Instructional methods for the lecture will consist of mainly overheads, handouts, videotapes and demonstrations. Instructional methods for the lab will consist of student participation and hands on techniques for product identification. The use of multimedia materials (such as videotapes, computer software programs) and guest speakers may be included.
5) Evaluation System
The evaluation system is as follows:
· Six Quizzes 150 points
· Biweekly Papers 150 points
· Final Evaluation 100 points
· Total Evaluation 400 points
The quiz questions will be based upon the required readings for the given period as well as any additional materials covered in previous sessions. It is imperative that all reading be completed before the beginning of class since a great deal of information will be covered per class.
At the end of each week, the student is responsible for writing a paper ( at least 1 page per section below) discussing the following:
· The information learned over the required reading for that particular week (5 points)
· Additional information learned from the lecture, lab or additional materials given out during the class (5 points)
· Any information the student felt was either covered well or not covered well enough with reasons to support (5 points),
· And a general opinion of how the student feels that the class is proceeding (5 points).
Each paper is worth 25 points, must be typed, single spaced at 12 font Times New Roman Font with 1 inch margins and due at the beginning of the class.
Grading Scheme
· from 361 to 400 points = ‘A’ (excellent)
· from 321 to 360 points = ‘B’ (good)
· from 281 to 320 points = ‘C’ (fair)
· from 241 to 280 points = ‘D’ (poor)
· below 240 points = failing
*** Attendance is mandatory for all classes. After three missed classes, the instructor has the option of withdrawing the student from the class. Midterm or final exams may not be made up after the class has been held or the exam given***
If you miss a class, it is
your responsibility to get the class notes from your fellow classmates or from
my website. Handouts from previous classes are usually not brought to the
next class.
Scholastic Dishonesty
Acts prohibited by the
college for which discipline may be administered include scholastic dishonesty,
including but not limited to cheating on an exam or quiz, plagiarizing, and
unauthorized collaboration with another in preparing outside work.
Academic work submitted by students shall be the result of their thought,
research or self-expression. Academic work is defined as , but not
limited to tests, quizzes, whether taken electronically or on paper; projects,
either individual or group; classroom presentation, and homework.
Academic Freedom
Each student needs to
participate in class discussions and take an active part in situations
requiring discussion and critical thinking. Just remember, please respect
the views of others. Foul language, swearing, jokes that may offend
others, etc. are not tolerated in class or lab. Speak this way and you
may be dismissed from class.
Withdrawals from Semester-Credit Courses
Please refer to ACC's college
catalog for more information on these policies.
Students with Disabilities
Each ACC campus offers
support services for students with documented physical or psychological
disabilities. Students with disabilities must request reasonable
accommodations through the Office of Students with Disabilities on the campus
where they expect to take the majority of their classes.
Dress Code
As well all know, image is
critical to success in our industry. Therefore, all faculty are
instituting a dress code in their courses so that
all students and faculty feel
and look professional at all times. This dress code will be enforced.
Students in our programs are
required to wear a uniform for culinary laboratories and classes associated
with those labs, and conservative
business attire in non-culinary
lab classes. The faculty of the program expect a dress code consistent
with industry standards. Except for culinary labs, guest lectures, and other
special events, a casual dress code is acceptable. The casual dress code
includes attire that might be worn in the front of the house at casual
dining restaurants. This would include knitted polo shirts, short
sleeve sport shirts or blouse, khaki poly/cotton slacks or skirts, casual
shoes. It does not include attire such as canvas athletic shoes, ripped
pants, jeans, cutoffs, short or tight clothing, baseball caps, T-shirts
or clothing with obscene or offensive wording. Students must dress
professionally while on field trips and designated presentations. Professional dress includes a shirt, tie, and
slacks for male students, and a dress or a professional shirt with a skirt or
slacks for female students. Professional
dress is also required for guest lectures and designated events. If
students do not adhere to this standard, they will be excused from class and
not receive attendance credit for the class that day.
6) Textbook
Optional Books:
The Wine Manual
Jacques Marie
Gage Publishing
0771551185
1) Wine by Style, A practical Guide to choosing wine by flavor, weight and color.
Fiona Beckett
Harper Collins
1-84000-030-9
2) Wine, Beer and Spirits; A Concise Guide
Owen
0965329518
3) Vines, Grapes and Wines
Jancis Robinson
Reed International Books
1-85732-999-6
4) Tasting Pleasure: Confessions of a Wine Lover
Jancis Robinson
Viking Books
0-670-85423-9
5) Discovering Wine
Joanna Simon
Fireside Books
0-671-50570-X
6) The Story of Wine
Hugh Johnson
Michell Beazley
1-85732-997-X
7) Windows on the World Complete Wine Course
Kevin Zraly
DTP Trade Paperbacks
0-440-59611-4
Due to the location and the requirements of the course, the following uniform requirements will be enforced during the semester:
· All students must be in casual business dress for all classes including any functions attended involving guest speakers or outside of classroom instruction here on campus
· In addition, students are asked to wear either White shirts or blouses and to avoid the use of any perfumes or colognes for all classes involving tastings
*** Failure to follow these guidelines above will result in forfeiting the grade for the day in question and the student will be asked to leave.***
Date |
Topic to Cover Lecture |
Topic to Cover LAB |
Exploring Wine |
The Wine Manual |
Additional notes |
|
Session 1 |
Orientation Discussion of the Syllabus, Course Description and Evaluation System
|
None |
None |
|
None |
|
Session 2 |
Tasting Procedures (Word / Text / Powerpoint)
|
Odor Identification
|
How to taste Wine pages 85-107
|
Pages 42 - 45, 66 - 76 |
Sensory evaluation using smell, sight and taste
|
|
Session 3 Quiz / Paper due |
Tasting Procedures continued (Word / Text / Powerpoint) |
Odor Identification, Acid Identification |
Pages 90 - 111
|
Pages 42 - 45, 66 - 76 |
|
|
Session 4 |
Viticulture Practices |
Climate and Terroir |
Page 7 -26, 44-72 |
Pages 8 - 26, 45 - 64 |
TBA |
|
Session 5 Quiz / Paper due |
|
Chardonnay Chenin Blanc Sauvignon Blanc |
Pages 85-89, 244-273, 281-298 |
Pages 27 - 41, 102-110, 149-153, 347 - 370
|
Service Practices |
|
Session 6 |
Burgundy
Region ( |
Gamay Pinot Noir |
Pages 142 - 147, 345 - 373 |
Pages 116 - 122, 313 - 314 |
|
|
Session 7
Quiz / Paper due |
|
Gewurztraminer Pinot Blanc Riesling |
Pages 299-303 Pages 529 - 561 Pages 568-573 |
Pages 110 - 113, 193 - 219 |
|
|
Session 8 |
|
Grenache Syrah
|
Pages 303- 317, 373 - 388 |
Pages 124 - 129 |
|
|
Session 9 Quiz/ Paper due |
|
Cabernet Franc Cabernet Sauvignon Merlot Semillon |
Pages 317-342 |
Pages 138 - 149 |
Grape Type: Cabernet Sauvignon
|
|
Session 10
|
|
Tempranillo
|
Pages 462 - 527 |
Pages 232 - 242, 254 - 279 |
|
|
Session 11 Quiz/ Paper due |
|
Nebbiolo Pinot Gris Sangiovese Super Tuscans |
Pages 399 - 461 |
Pages 164 - 192 |
|
|
Session 12 |
|
Carmenere Malbec
|
Pages 229 - 244 |
Pages 220 - 231, 289 - 297, 331 - 346 |
Grape Type: Carmenere Grape Type: Malbec
|
|
Session 13 Quiz/ Paper due |
North
America -
|
Zinfandel |
Pages 118 - 141, 158 - 227 |
Pages 298 - 312, 314 - 330 |
|
|
Session 14
|
TBA |
TBA |
TBA |
TBA |
TBA |
|
Session 15
|
Fortified Wine Production |
Fortified Wines |
Pages 73 - 83 |
Pages 154 - 163, 243 - 253, 279 - 288 |
Service of Fortified Wines |
|
Session 16 |
Final Examination |
Blind Tasting |
None |
None |
None |
NEW WEB LINKS
