CA 243 - Wines of the World

Description
This course is an advanced study and exploration of wines of the world and offers a thorough examination of all primary winegrowing countries and regions of the world, including geography, climate, significant grape varieties, and wine laws. Students evaluate wines from every major wine region through instructor-led tastings. Students must be 18 or older to enroll in this course.

This course prepares students to take the Society of Wine Educator’s Certified Specialist of Wine certification exam.

Credit Hours: 2
Contact Hours: 2

School: School of Business & Industry
Department: Culinary Arts (SICE)
Discipline: CA

Course Review & Revision Year: 2024-2025

Course Type:
Program Requirement- Offering designed to meet the learning needs of students in a specific GRCC program.
Course Format:
Lecture - 1:1

General Education Requirement: None
General Education Learner Outcomes (GELO):
NA

Course Learning Outcomes:

Recognize and describe wine composition and chemistry and discuss the main terminology associated with wine faults.
Understand the differences between vitis vinifera and other vine species.
Describe the primary characteristics of the classic international white and red grape varieties.
Discuss the winemaking process for still, sparkling, and fortified wines.
Understand the differences between Old World and New World wines and regions.
Recall the geographical location, general climate, classification systems, major grape varieties, and wine styles of every major winemaking region in every primary winegrowing country of the world.
Translate or explain what written information means and/or how it can be used.
Give and receive constructive feedback.

Approved for Online Delivery?: No

Course Outline:
I. Unit One: Wine Defined

A. Wine Composition and Chemistry

B. Wine Faults

II. Unit Two: Viticulture and Enology

A. Grape Varieties

B. Viticulture

C. Fermentation and Still Wine Production

D. Sparkling Wine Production

E. Fortified Wine Production

III. Unit Three: Wine Labels, Laws, and Regions

A. Introduction to the World Wine Industry

B. The Sensory Evaluation of Wine

IV. Italy

V. Spain

VI. Portugal

VII. Germany

VIII. Central and Eastern Europe

IX. Eastern Mediterranean

X. United States and North America

XI. South America

XII. Australia and New Zealand

XIII. Africa

XIV. Asia

Mandatory CLO Competency Assessment Measures:
None

Name of Industry Recognize Credentials: Certified Specialist of Wine (http://www.societyofwineeducators.org/index.php/certified-specialist-of-wine)

Instructional Strategies:
Lecture: 50-60%

Demonstrations/tastings: 40-50%

Mandatory Course Components:
None

Academic Program Prerequisite: None
Prerequisites/Other Requirements: None
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corerequisite(s): None
Course-Specific Placement Test: None
Consent to Enroll in Course: No Department Consent Required

Total Lecture Hours Per Week: 2
Faculty Credential Requirements:
Master’s Degree (GRCC general requirement), Certification/License Requirement (list below), Other (list below)
Faculty Credential Requirement Details: Certified Sommelier or Certified Specialist of Wine or Equivalent Hospitality Industry Experience

Maximum Course Enrollment: 20
Equivalent Courses: None
Dual Enrollment Allowed?: No
AP Min. Score:
Number of Times Course can be taken for credit: 1
First Term Valid: Fall 2020 (8/1/2020)
Programs Where This Courses is a Requirement:
Personal Chef Certificate
1st Catalog Year: 2020-2021
Course Fees: $50.00
People Soft Course ID Number: 105047
Course CIP Code: 12.9999