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Active as of Fall Semester 2010
I. General Information
1. Course Title:
Wines of the World
2. Course Prefix & Number:
VITI 1274
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 3
4. Course Description:
This is a course intended for those individuals who wish to further their understanding of wine styles and builds on the knowledge developed in VIN 266, Sensory Evaluation. It is appropriate for commercial winemakers who wish to understand how the wines that they produce compare and contrast with the most popular and important wine styles around the globe. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation and an understanding of global benchmarks. Students will practice sensory analysis at home to further their sensory evaluation skills and techniques.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1274 - Wines of the World
All Credit(s) from the following...
| Course Code | Course Title | Credits |
| VITI 1266 | Sensory Evaluation of Wine | 3 cr. |
7. Other Prerequisites
Students must be of legal drinking age
9. Co-requisite Courses:
VITI 1274 - Wines of the World
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution
|
Course Number and Title
|
Credits
|
|
Missouri State University
|
VIN 274
|
3
|
|
Highland Community College, KS
|
VIN 274
|
3
|
2. Transfer - regional institutions with which this course has a written articulation agreement:
|
Name of Institution
|
Date of Acceptance
|
Discipline/Area/Program of Transfer
|
|
The Viticulture and Enology Science and Technology Alliance (VESTA):
Missouri State – West Plains |
2003 |
Technical Certificate or Associate of Applied Science Degree in Viticulture or Enology
|
|
N.E.Iowa Community College |
2004 |
|
|
Redlands C.C., OK |
2005 |
|
|
Rend Lake C.C., IL |
2007 |
|
|
Michigan State University |
2008 |
|
|
Highland C.C., KS |
2008 |
|
|
Arkansas Tech. University |
2009 |
|
III. Course Purpose
Program-Applicable Courses – This course fulfills a requirement for the following program(s):
|
Name of Program(s)
|
Program Type |
|
Viticulture |
AAS , Diploma
|
|
Enology |
AAS , Diploma
|
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Assess alternative solutions to a problem |
Evaluate wine sensory properties using methods presented in course |
| Analyze and follow a sequence of operations |
Demonstrate knowledge of global wine production. |
| Discuss/compare characteristics of diverse cultures and environments |
Demonstrate a global knowledge of the leading styles of wine |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Students will learn to identify and describe the leading styles of wine around the world, providing an enhanced context for the production in their local wine industry. Through lectures, guided tastings and discussions, students will evaluate the sensory properties of wine using methods presented in the class.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
|
Welcome, Introductions and Overview France
Italy Spain and Portugal
Germany and Austria
Hungary, Slovenia and Greece California
Oregon and Washington New York and Missouri
Canada Australia
Thanksgiving break New Zealand
South Africa South America |
2. Laboratory/Studio Sessions
|
This is an online course with a synchronous component. An online course site is used to provide announcements, lectures, notes, and supplemental printed and web-based materials to the students. It also serves as a central point for interaction/communication between instructor and students. The live class meeting will take place once a week via the Centra web-based conference system. Students are required to participate in the weekly live class for sensory evaluation since it is the most essential part of the course.
|
I. General Information
1. Course Title:
Wines of the World
2. Course Prefix & Number:
VITI 1274
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 3
4. Course Description:
This is a course intended for those individuals who wish to further their understanding of wine styles and builds on the knowledge developed in VIN 266, Sensory Evaluation. It is appropriate for commercial winemakers who wish to understand how the wines that they produce compare and contrast with the most popular and important wine styles around the globe. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation and an understanding of global benchmarks. Students will practice sensory analysis at home to further their sensory evaluation skills and techniques.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1274 - Wines of the World
All Credit(s) from the following...
| Course Code | Course Title | Credits |
| VITI 1266 | Sensory Evaluation of Wine | 3 cr. |
7. Other Prerequisites
Students must be of legal drinking age
9. Co-requisite Courses:
VITI 1274 - Wines of the World
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution
|
Course Number and Title
|
Credits
|
|
Missouri State University
|
VIN 274
|
3
|
|
Highland Community College, KS
|
VIN 274
|
3
|
2. Transfer - regional institutions with which this course has a written articulation agreement:
|
Name of Institution
|
Date of Acceptance
|
Discipline/Area/Program of Transfer
|
|
The Viticulture and Enology Science and Technology Alliance (VESTA):
Missouri State – West Plains |
2003 |
Technical Certificate or Associate of Applied Science Degree in Viticulture or Enology
|
|
N.E.Iowa Community College |
2004 |
|
|
Redlands C.C., OK |
2005 |
|
|
Rend Lake C.C., IL |
2007 |
|
|
Michigan State University |
2008 |
|
|
Highland C.C., KS |
2008 |
|
|
Arkansas Tech. University |
2009 |
|
III. Course Purpose
1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):
|
Name of Program(s)
|
Program Type |
|
Viticulture |
AAS , Diploma
|
|
Enology |
AAS , Diploma
|
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Analyze and follow a sequence of operations |
Demonstrate knowledge of global wine production. |
| Discuss/compare characteristics of diverse cultures and environments |
Demonstrate a global knowledge of the leading styles of wine |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Students will learn to identify and describe the leading styles of wine around the world, providing an enhanced context for the production in their local wine industry. Through lectures, guided tastings and discussions, students will evaluate the sensory properties of wine using methods presented in the class.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
|
Welcome, Introductions and Overview France
Italy Spain and Portugal
Germany and Austria
Hungary, Slovenia and Greece California
Oregon and Washington New York and Missouri
Canada Australia
Thanksgiving break New Zealand
South Africa South America |
2. Laboratory/Studio Sessions
|
This is an online course with a synchronous component. An online course site is used to provide announcements, lectures, notes, and supplemental printed and web-based materials to the students. It also serves as a central point for interaction/communication between instructor and students. The live class meeting will take place once a week via the Centra web-based conference system. Students are required to participate in the weekly live class for sensory evaluation since it is the most essential part of the course.
|