CLM 400 | Course Introduction and Application Information

Course Name
Oenology
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 400
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives Main focus of this course is to understand how to taste wine and to develop tasting techniques and finally to combine them with food. The course will also provide depth knowledge on winemaking and viticulture, main wine regions in Europe, wine culture and service techniques. Field trip will be organized in order to have a visual understanding.
Learning Outcomes The students who succeeded in this course;
  • Have a solid knowledge on wine and wine production.
  • Evaluate wine and provide tasting notes.
  • Have a sound knowledge on major grape varieties and food&wine matching
  • Have an idea on the major wine producing regions
  • Demonstrate proper manner in opening and pouring wines.
  • Distinguish odors, aromas and flavors.
  • Recognize important wine regions and wine types in the world
Course Content This course covers winemaking and viticulture, wine tasting and evaluating, learning about wine regions and combining all these with gastronomy.

 



Course Category

Core Courses
Major Area Courses
X
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to wine from historical, scientific, economical and gastronomical point of view Patrick E. McGovern, Robert G. Mondavi, ‘Ancient Wine: The Search for the Origins of Viniculture (Princeton University Press, 2003). Chapter 2: The Noah Hypothesis, 16-37 Ian Tattersall, Rob DeSalle. A Natural History of Wine (Yale University Press, 2015). Chapter 2: Why we drink wine, 23-33
2 Viticulture Keith Grainger and Hazel Tattersall, Wine Production Vine to Bottle, Blackwell Publishing Chapter 1 Viticulture Basics (1-32)
3 Winemaking Keith Grainger and Hazel Tattersall, Wine Production Vine to Bottle, Blackwell Publishing Chapter 8 Vinification Basics (48-64)
4 Introduction to wine tasting and wine tasting, working on wine aromas with aroma kits Robert J. Harrington, Food and Wine Pairing, A Sensory Experience, (John Wiley and Sons, 2008) Chapter 2: Taste Basics and The Basics of Wine Evaluation (20-31)
5 Field Trip
6 Apelations in the world, wine culture Hugh Johnson, Jancis Robinson, The World Atlas of Wine, (40-44)
7 Grape varieties and production areas used in wine making, white wines, wine service Jancis Robinson, Julia Harding, Jose Vouillamoz, Wine Grapes, Penguin Group (p.40-51)
8 Field Trip
9 Types of grapes used in wine making and production areas, white wines, barrels in wine Jancis Robinson, Julia Harding, Jose Vouillamoz, Wine Grapes, Penguin Group (p.62-82)
10 Wine and Meal Consistency 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)
11 Grape varieties and production areas used in wine making, production regions, red wines, barrel use in wine making Jancis Robinson, Julia Harding, Jose Vouillamoz, Wine Grapes, Penguin Group (p.124 - 140)
12 Grape varieties and production areas used in wine making, production regions, red wines, errors in wine Jancis Robinson, Julia Harding, Jose Vouillamoz, Wine Grapes (p.156 - 170)
13 Sparkling wine Keith Grainger and Hazel Tattersall, Wine Production Vine to Bottle, Blackwell Publishing Chapter 15. Sparkling Wines 97 - 102
14 Other styles of wines Keith Grainger and Hazel Tattersall, Wine Production Vine to Bottle, Blackwell Publishing Chapter 14. Making Other Types of Still Wine 91 - 96
15 Semester review
16 Final Exam

 

Course Textbooks Keith Grainger and Hazel Tattersall, 2005. Wine Production: Vine to Bottle, Blackwell Publishing
References The Oxford Companion to Wine, 3rd ed. (2006). Robinson, Jancis. Oxford University Press.N.Y.

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
20
Homework / Assignments
Presentation / Jury
1
20
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
4
70
Contribution of Final Work to Final Grade
1
30
Total

ECTS / WORKLOAD TABLE

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
16
2
Field Work
Quizzes / Studio Critiques
1
3
Homework / Assignments
Presentation / Jury
1
15
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
25
    Total
143

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level X
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest