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Course Details

 

Course Details

Course Code: HOSP316 Course ID: 2959 Credit Hours: 3 Level: Undergraduate

Study of wine manufacturing, quality criteria, and sensory standards for both U.S. and international wines; topics include history of wine in society, selection of wine for specific meals, and wine variations. Opportunities for students to purchase different types of wine and participate in evaluative tasting techniques are presented; however, alternatives are available for students that choose not to, or may not legally, consume alcoholic beverages.

Course Schedule

Registration Dates Course Dates Start Month Session Weeks
07/27/2021 - 12/31/2021 01/03/2022 - 02/27/2022 January Winter 2022 Session B 8 Week session
09/28/2021 - 03/04/2022 03/07/2022 - 05/01/2022 March Winter 2022 Session D 8 Week session
11/30/2021 - 04/29/2022 05/02/2022 - 06/26/2022 May Spring 2022 Session I 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

  1. Evaluate the historical implications of wines.
  2. Appraise the types of wine classifications.
  3. Analyze the major growing regions and wine produced.
  4. Compare and contrast the wines of featured countries.
  5. Interpret the tasting nuances of wine/food pairing using the Zraly 60 Second Wine Expert methodology.
  6. Design wine/food pairing events to enhance flavor profile.
NameGrade %
Assignments 19.00 %
Assignment Week 1 6.33 %
Assignment Week 3 6.33 %
Assignment Week 5 6.33 %
Forums 44.00 %
Forum #2 6.29 %
Forum #3 6.29 %
Forum #4 6.29 %
Forum #5 6.29 %
Forum #6 6.29 %
Forum #7 6.29 %
Forum #8 6.29 %
Final Project 6.00 %
Final Course Project (due Week 7) 6.00 %
Quizzes 25.00 %
Quiz 1 (Week 2) 6.25 %
Quiz 2 (Week 4) 6.25 %
Quiz 3 (Week 6) 6.25 %
Quiz 4 (Week 8) 6.25 %
Introduction Forum #1 6.00 %
Forum #1 6.00 %

After successfully completing this course, you will be able to:

  1. Evaluate the historical implications of wines.
  2. Appraise the types of wine classifications.
  3. Analyze the major growing regions and wine produced.
  4. Compare and contrast the wines of featured countries.
  5. Interpret the tasting nuances of wine/food pairing using the Zraly 60 Second Wine Expert methodology.
  6. Design wine/food pairing events to enhance flavor profile.
Book Title:Various resources from the APUS Library & the Open Web are used. Please visit http://apus.libguides.com/er.php to locate the course eReserve.
ISBN:ERESERVE NOTE
 

Previous Syllabi

Not current for future courses.