Jul 12, 2024  
College Catalog 2022-2023 
    
College Catalog 2022-2023 [ARCHIVED CATALOG]

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CULH 2025 - Wine Appreciation

Credit Hours: 2.00


Prerequisites: None

CULH 2025 introduces the learner to fundamental wine concepts, tasting, and how grapes are grown. It covers wine and food compatibility, wines of the new world, wines of the old world, other types of wine, and wine management.

Billable Contact Hours: 3

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Transfer Possibilities
Michigan Transfer Network (MiTransfer) - Utilize this website to easily search how your credits transfer to colleges and universities.
OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, the student will be able to identify the basics of wine.

Objectives:

  1. Classify wines according to type and recognize their distinguishing styles and classification methods.
  2. Identify the major elements within the grapegrowing and wine making processes.
  3. Distinguish between different grape varieties, their major location of production, and their unique personalities.

Outcome 2: Upon completion of this course, the student will be able to demonstrate basic knowledge of food and wine pairing.

Objectives:

  1. Apply winetasting assessment techniques for table, fortified, and sparkling wines.
  2. Apply the analytical approach to wine and food pairing.
  3. Identify specific food types with their respective pairing strategies.

Outcome 3: Upon completion of this course, the student will be able to demonstrate knowledge of new world and old world wine philosophies.

Objectives:

  1. Identify the philosophies of major wine producing areas of America and Canada.
  2. Provide basic philosophical identities to new world wines including Chile, Argentina, Australia, New Zealand, and South Africa .
  3. Provide basic philosophical identities to old world wines including France, Italy, Germany, and Spain.

Outcome 4: Upon completion of this course, the student will be able to identify management principals of wine.

Objectives:

  1. Identify elements within each control point throughout the flow of wine.
  2. Demonstrate fundamental opening and serving techniques.
  3. List different variables needed to arrange and compile an effective wine menu.
  4. Identify a vocabulary of wine terminology.

COMMON DEGREE OUTCOMES (CDO)
• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES

COURSE CONTENT OUTLINE

  1. Introduction to Wine
    1. basic fundamentals of wine
    2. how wine is categorized
    3. how to begin to demystify the world of wine
  2. Wine Tasting
    1. process of tasting and how to use the tasting process
    2. how to analyze wine and understand performance factors
  3. Viticulture and Ecology
    1. process of growing grapes and how to use to make wine
    2. different growing and production techniques
    3. how wine is effected by different growing and production techniques
  4. Performance Factors of Grape Varietals
    1. performance factors of the worlds; most important wine grapes
    2. explore detailed wine pairings strategies that are suitable for each grape
    3. other significant white and red grape varietals
  5. Foundations to Wine and Food Pairing
    1. the process of effectively pairing wine with food
    2. how to minimize poor matches by using the analytical approach and the other pairing principles
  6. Advance Wine and Food Pairing
    1. different types of food, from meat to seafood and food courses from appetizers to entrees
    2. illustrate pairing principals that can provide an effective and enjoyable food and wine experience
  7. Wines of the United States and Canada
    1. wines from most significant regions of United States including California, New York, Washington, and Oregon
    2. wines from Canada
  8. Other New World Wines
    1. new world significant wine producing countries: Argentina, Australia, Chile, New Zealand, South Africa
  9. Wines of France
    1. wines from the most significant regions: Alsace, Bordeaux, Burgundy, Loire Valley, Rhone Valley, Southern France
  10. Other Old World Wine Countries
    1. philosophies and major regions within the significant old world wine countries such as Italy, Germany, and Spain
  11. Sparkling Wine
    1. sparkling wines of the world
    2. production process and different styles
  12. Fortified Wine
    1. famous fortified wines of the world
    2. Madeiras, Sherrys, Ports
  13. Nectar Dessert Wines
    1. famous dessert wines
    2. production and processes’ available
    3. dessert categories and potential pairings, chocolate
  14. The Flow of Wine
    1. the responsibilities of the wine manager
    2. how control can be exercised throughout the flow of wine
    3. how to maximize revenue and cost control
  15. Developing a Menu
    1. foundational consideration when developing a menu
  16. Wine Glossary
    1. terminology from A to Z

Primary Faculty
Pusta, Heather
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael



Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088



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