VASCM: Cabrillo wine program

Sun Sep 7 18:54:04 PDT 2014

Hi all 
Hope Harvest has not been too hectic. I wanted to remind you that tomorrow is the first day of the Basic Wine Viticulture course, it is geared toward student and home vineyard owners. If you are interested there are still a few spots left. I have just finished the course syllabus but I am not sure it will attach to the group email, so it's copied and pasted below.
Cheers
Rachel

Basic Wine Viticulture
Lecture Topics Schedule and Syllabus
Rachel Ormes, Instructor. Fall 2014 Culinary Arts Dept.

CAHM 177 Basic Wine
Grape Viticulture
Explores wine grape growing
practices, including history, vine and grape types, vine life cycle, vineyard
management, pests and diseases.

Schedule
Sept 8             Introduction: What is Viticulture?
Sept 15           History of the Vine
                                    Vocab
quiz 10 pts
Sept 22           Grape Growing Regions
                                    Vocab
quiz 10pts; Reading assignment: Chapter 3, 4
Sept 29           Grapevine
Classification
                                    Vocab
quiz 10pts; Reading assignment: Chapter 1
Oct 6               Vineyard Establishment
Vocab  quiz 10pts; Reading assignment: Chapter 6
Oct 13            Vine
Training
                                    Vocab
quiz 10pts; Reading assignment: Chapter 7
Oct 20            Soils and Water 
                                    Midterm 75 pts; Reading assignment:
Chapter 5, 9
Nov 3              Farming Methods
                                    Vocab
quiz 10pts; Reading assignment: Chapter 10
Nov 10           Holiday
Nov 17           Vine
Health part 1
                                    Nutrients
                                    Vocab
quiz 10pts; Reading assignment: Chapter 13
Nov 24           Vine
Health part 2
                                    Pests and
diseases
                                    Vocab
quiz 10pts; Reading assignment: Chapter11, 12
Dec 1              Harvest and Post Harvest
                                    Vocab
quiz 10pt; Reading assignment
Dec 8              Case Studies/ Guest Speaker
                                    Project
Due   200 pts
Dec 15            Final
                        100 pts

Overview
This class will meet each Monday
night starting September 8th from 6:30-8:35 p.m. The class will consist of
lectures, field trips (flexible location/ time) and tastings accompanied by
lecture and guidance through the tasting. 

Class Objectives
1.         Classify vine and clone types
2.         Detail the
life cycle of the vine
3.         Explain vine
and vineyard management
4.         Analyze and
solve basic vine and vineyard problems

Learning Outcomes
1.         Classify
types of grapes and vines used in wine making
2.         Describe the
life cycle of a vine
3.         Evaluate
types of vineyard management
4.         Illustrate
vine health issues and their solutions

Outside work will include
1.         Read the assigned
text, Viticulture, An Introduction to
Commercial Grape 
2.         Growing
for Wine Production.
3.         Prepare for
vocabulary quizzes, worth 90 points
4.         Attend 2 of the 4
field trips
5.         A full two-page paper (minimum) on the
subject of your choice relating to the field trip project options worth 200
points. You must use at least 3 sources; none of which may include Wikipedia.
6.         Outside
sensory evaluations

Field trips and Project 

Field Trips: 4
available/ 2 are required

We will visit 4 different regions within the Santa Cruz
Mountains to understand and experience terroir.
Field trip schedule to be determined

1.         Interview
Vineyard Manager/ winemaker about the vineyard, and write a 2 page paper
2.         Participate
in Harvest/ post production and reflect on the vineyard the year and subsequent
wine.
3.         Analyze
a problem within a vineyard, a vineyard management related issue such as, soil
management, pest or disease issue. Could be fruits set or yield… Plenty of
issues to choose from!!!

Outcome Measurements

Assignments
1.         Vocabulary   80 points
2.         Project            200 points
3.         Midterm        75
points
4.         Final               100 points
5.         Field Trips   45 points
6.         Sensory Evaluation
in class tastings  to be determined based on availability of
season

Texts

Stephen Skelton MW.
Viticulture, An Introduction to Commercial Grape Growing for Wine Production.
Self published 2009.

www.lulu.comRef: 688007

Additional Suggested Reading

Markus Keller. The
Science of Grapevines, Anatomy and Physiology. Academic Press
Publications.  2010.

Gerald Asher. A
Vineyard in my Glass

Course Grading
            500
points for the class,  90 points for
Vocabulary, 100 points for the midterm, 100 for written final, 200 points for
the project/ paper, 35 points for sensory evaluation.

            A =   440- 500points
            B =    390- 439 points
            C =    281- 389 points
            D =    388- 347 points

            You may
choose to take this course for credit/no credit. In order to earn a “pass”
grade, you must score 389 points or more (for a “C” grade). Less than 388 points
(a “D” or an “F”) is not passing the class and will merit a “no pass” grade. 

            If you
choose to withdraw from this course, it is your responsibility to do so. The
deadline to drop without a permanent record “W” is September 14. The final
deadline date to withdraw from the course is September 15.  Missing more than 3 class meetings is a basis
for an instructor withdrawal. If there are extenuating circumstances that I
should know about, please don’t hesitate to contact me. Listed below are
contact numbers, places and times:

Sensory Evaluation

Accommodation to sensory evaluation will be include fruit
and wine experiences. If it is decided to do in class evaluations students must
bring their own 6 tasting glasses the day of tastings, to be determined. Failure
to supply your own glasses will result in the forfeit of the wine tasting or
generosity of another student to share their glassware during the tasting.

It is recommended that students consume wisely. It is
encouraged that students utilize the technique of “spitting” for the tastings
to deter the effects of the alcohol. Students who have “over consumed” must
find a ride home with another (sober) student or a taxi will be called on their
behalf.

Other Classroom Issues

Cell phones are not allowed in class for talking or for
texting. If you need to use your cell phone, please leave the classroom and
return when the communication is finished. If you are texting in class, you are
not listening or taking notes, which begs the question, why are you here? You
will be asked to leave the classroom if I find that it is becoming a problem.

Eating is not allowed in the classroom. If you have
issues in that you cannot go the length of the class without food, you may
leave the classroom to eat, then return when you are finished. You may have
beverages but keep in mind that we will be tasting wine, and beverages other
than water will most likely interfere with your sensory evaluation.

Please remember that much of the sensory perception of wine
has to do with the olfactory senses. For that reason, I ask you to not wear
perfumes or scented oils or lotions. If you are a smoker, please “air out”
before you come to class. It is advisable to avoid strong foods like garlic and
onions not only for your tasting but also for your smelling of the wines.  

Accommodations

Students needing accommodations should contact the
instructor ASAP. As required by the Americans with Disabilities Act (ADA),
accommodations are provided to insure equal opportunity for students with
verified disabilities. If you need assistance with an accommodation, please
contact Disabled Student Services, room 810, 479-6379, or the Learning Skills
Program, room 1073, 479-6220.

Office hour, 4:30-5:30 Tuesdays at the Sesnon House, room
1801
Office phone: 477-5205
Email: raormes at cabrillo.edu

Email is the best way to get a hold of me.
Please indicate BWV in the subject box if you want to
make sure I read it.