Riverside Community College District
Integrated Course Outline of Record

Culinary Arts 41

1.   Specify and describe characteristics of the different families of
      wine.

2.   Identify a minimum of 8 wine varietals and describe their
      distinguishing characteristics.

3.   Explain how different wine production methods, climate,
      topography, and geography of a vineyard affect the produced wine.

4.   Identify different world regions recognized for their wine production.

5.   Identify the considerations to be made in choosing a wine to
      accompany a dish.

6.   Explain the distinguishing characteristics of an appropriate
      wine/food paring.

7.   Describe the effect a wine has on food flavors. a. Interpret
      information on a wine label in order to make appropriate food-wine
      pairings.

• Instructor lecture in order to introduce and review course topics, reinforce reading assignments, and as needed to clarify student understanding on topics
• Volunteer guest lecturers in order to convey information in areas where the lecturer has more in-depth knowledge on a topic presented than the instructor
• Question and answer sessions in order to assess and clarify student understanding of the topics presented in the course.
• Class discussions in order to share information and special insight students may have on a course topic being presented
• Instructor demonstrations in order to introduce proper techniques
• Student demonstrations and presentations in order to motivate and reinforce student learning, and to permit students to share special information students may have gained during the course such as in research projects
• Guided practice in order to allow the instructor to confirm that students have properly understood the techniques and information that has been conveyed
• Audiovisual materials, including, but not limited to, power point presentations, slides, videotapes, DVDs, films, etc., in order to convey in-depth information on topics for which a picture would better convey the information sought to be communicated
• Instructor handouts to cover topics which include, but are not limited to, foundational information and technique, in order to provide information from a variety of resources gained by the instructor and which supplement information available in the text
• Product sampling in order to understand the characteristics and meaning of the concepts being discussed
• Written assignments including, but not limited to, written exercises and essays, in order to confirm student understanding of the concepts being taught
• Research projects in order to give students more in-depth knowledge on course topics than would otherwise be possible due to the class session time constraints
• Reading assignments in order to provide foundational knowledge and supplemental information than would be possible due to class lecture time constraints

• Written examinations and quizzes in order determine whether the student comprehends the topics being taught and concerns within each topic.  Written examinations and quizzes may include questions to be answered by multiple choice, short answer, fill in the blank, true/false, or essay
• Practical examinations, including but not limited to identifying wine varietals based on sampling and wine and food parings in order to determine whether the student can demonstrate proper use of the knowledge he or she has gained in class
• Class performance in order to determine whether the student is able to practice and comprehend the techniques being communicated
• Written assignments, including, but not limited to written exercises and essays, in order to assess student understanding and progress of the topics conveyed in lecture and reading assignments
• Class and individual projects in order to determine whether a student can successfully utilize research tools to expand his or her own knowledge on topics introduced in the course to further his or her future learning, as well as to share the student’s understanding with other members of the class
• Attendance and participation in order to ensure that the student is present and actively participating and gaining knowledge that is being communicated during class sessions
• Class performance in order to whether the student properly understands the techniques and information being conveyed

• DiDio, Tony. Renaissance Guide to Wine & Food Pairing . IN : Alpha Press, 2003.
• Alxopoulis, John. About Wine . NY : Thomson Delmar Learning, 2006.
• Rubash, Joyce. The Master Dictionary of Food and Wine . NY : John Wiley & Sons, 0.
• Kolpan, Steven. Exploring Wine: The Culinary Institute of America’s Complete Guide to Wines of the World . 2nd ed. NY : John Wiley & Sons, 2001.
• Le Cordon Bleu. Wine Essentials: Professional Secrets to Buying, Storing, Serving and Drinking Wine. NY: John Wiley & Sons, 0.