Course Name | Oenology |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 323 | Fall/Spring | 3 | 0 | 3 | 4 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Elective | |||||
Course Level | First Cycle | |||||
Mode of Delivery | Blended | |||||
Teaching Methods and Techniques of the Course | Field trip / ObservationLecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | The aim of this course is to introduce students to viticulture, fermented grape production and products, tasting techniques and how to relate them to the field of gastronomy. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | This course covers basic knowledge about viticulture and its relationship with the field of gastronomy. |
Related Sustainable Development Goals |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | X | |
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction to the course | |
2 | Introduction to fermented grape juice from historical, scientific, economical, and gastronomical point of view viticulture | Clark Smith, Postmodern winemaking: rethinking the modern science of an ancient craft, Berkeley: University of California Press, 2013 |
3 | Introduction of fermentation and fermented grape juice making | Bryce Rankine, Making Good Wine: A Manual of Winemaking Practice for Australia and New Zealand, Chap 6, Sun Books, 1989 Ribéreau-Gayon Pascal, Dubourdieu, Donèche Bernard, Handbook of enology, Chap 1, 2nd edn, John Wiley, 2006. |
4 | Elaborate Red / White / Rose fermented grape juice making techniques and differences. Understanding their effect on fermented grape juices. | Bryce Rankine, Making Good Wine: A Manual of Winemaking Practice for Australia and New Zealand, Chap 4, Sun Books, 1989 Ribéreau-Gayon Pascal, Dubourdieu, Donèche Bernard, Handbook of enology, Chap 12-13, 2nd edn, John Wiley, 2006. |
5 | Midterm | |
6 | Field Trip | |
7 | Introduction to the tasting of fermented grape juice and grape varieties | Bryce Rankine, Making Good Wine: A Manual of Winemaking Practice for Australia and New Zealand, Chap 18, Sun Books, 1989 |
8 | Appellations in the world and major grape varieties | Hugh Johnson, Jancis Robinson, World Wine Atlas, Octopus Publishing,2019 |
9 | Student presentations about grape varieties and appellations | |
10 | Barrel management in fermented grape juice making | Bryce Rankine, Making Good Wine: A Manual of Winemaking Practice for Australia and New Zealand, Chap 13, Sun Books, 1989 Ribéreau-Gayon Pascal, Dubourdieu, Donèche Bernard, Handbook of enology, pg 58-68, 2nd edn, John Wiley, 2006. |
11 | Fermented grape juice and food pairing principles | Robert J. Harrington, Food and Wine Pairing, A Sensory Experience, (John Wiley and Sons, 2008) Architectural Elements in the Wine and Food Pairing Process (149 - 159) |
12 | Fundamental fermented grape juice faults | Bryce Rankine, Making Good Wine: A Manual of Winemaking Practice for Australia and New Zealand, Chap 19, Sun Books, 1989 Ribéreau-Gayon Pascal, Dubourdieu, Donèche Bernard, Handbook of enology, chap 7, 2nd edn, John Wiley, 2006. |
13 | Champagne / Prosecco / Cava techniques | Bryce Rankine, Making Good Wine: A Manual of Winemaking Practice for Australia and New Zealand, Chap 4, Sun Books, 1989 Ribéreau-Gayon Pascal, Dubourdieu, Donèche Bernard, Handbook of enology, chap 12, 2nd edn, John Wiley, 2006. |
14 | Different fermented grape juice making styles | Bryce Rankine, Making Good Wine: A Manual of Winemaking Practice for Australia and New Zealand, Chap 4, Sun Books, 1989 Ribéreau-Gayon Pascal, Dubourdieu, Donèche Bernard, Handbook of enology, chap 14, 2nd edn, John Wiley, 2006. |
15 | Semester Review | |
16 | Final Exam |
Course Notes/Textbooks |
| |
Suggested Readings/Materials | https://www.awri.com.au/information_services/information-packs/ |
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | 1 | 20 |
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 30 |
Final Exam | 1 | 50 |
Total |
Weighting of Semester Activities on the Final Grade | 2 | 50 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 50 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 14 | 3 | 42 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | 1 | 8 | |
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 10 | |
Final Exams | 1 | 12 | |
Total | 120 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | X | ||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest