|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
An in-depth look at distilled spirits other than wine. Brewed beverages, brandy, liqueurs, distilled spirits, low and non-alcoholic beverages will be studied. An understanding of the products and methods used to produce such items will be detailed. Topics such as merchandising, marketing, purchasing, storage, and cost control will be covered from management perspective.
-
3.00 Credits
An extensive study of coffees and teas from around the world. The historical and cultural prospective will be discussed. Characteristics specific to each region will be studied and identified for their unique traits. Production of coffee and tea from the field to the table will be highlighted.
-
3.00 Credits
This course will study winery operations from a management perspective. Starting with grapes and growing to harvest and bottling. Product sales and marketing will be discussed through the benefits of tours, tasting, and retail sales. Laws and regulations pertaining to New York as well as other wine growing regions within the United States will be covered. Prerequisite: WBV 101.
-
3.00 Credits
This course provides for an overview of the sensory process applied to beverage evaluation. Evaluation will be based on visual olfactory and taste examination. The student will be able to identify the primary taste characteristics: sweet, sour, bitter, and salty. Beverage sensory evaluation will cover coffee, tea, beer, wine, and distilled spirits. Prerequisites: WBV 101, WBV 106, WBV 107.
-
3.00 Credits
This course will concern itself with the differences between old world and new world wines. Old world wines will consist of Eastern and Western Europe, as well as The Mediterranean. New world wines will cover North America, South America, Africa, New Zealand and Australia. The production methods of each region will be delivered Prerequisites: WBV 101, WBV 104.
-
3.00 Credits
Wine making is an applied science. In this course students will learn both the detailed chemical and biochemical reactions involved in wine, as well as the various treatments and chemical analysis techniques required for successful wine making. This course will also introduce the principle chemical and microbiological factors and analyses that influence quality wine production. Developed with specific winemaking stages in mind, the course combines theory with applied analytical methods so that the student can understand how and when to apply specific analyses as part of an integrated program of winery quality control. Microbial control from grape harvest to bottling of wine is explored and emphasis is given to competency in the theory and evaluation of an array of analyses used in quality control. Prerequisites: WBV 101, WBV 104.
-
3.00 Credits
This course will provide an in-depth look at the governmental regulatory bodies of each wine producing nation and region. The legal aspect of operating a winery along with tax requirements will also be studied. Prerequisites: WBV 101, WBV 104, WBV 106, WBV 107.
-
3.00 Credits
This course will be theoretical in nature for 51% of its content and field studied for 49%. Lecture content will include the use of audio-visual aids and guest speakers. Field content will include food and wine pairings at area restaurant and wineries. Prerequisites: WBV 101, WBV 104, WBV 106, WBV 107. Prerequisites that may be met concurrently: WBV 105, WBV 108.
-
3.00 Credits
The Workforce Development I course is designed to provide an exceptional community work experience where students apply their academic knowledge and skills to community based issues and needs. This hands-on experience will be combined with a series of lectures and discussions that cover issues related to students' field placement. Positions with participating community services agencies, business, industry, or governmental organizations will provide the student with experience towards his or her chosen career path. Guest speakers and readings will be used to acquaint students with a variety of topics related to their service activities. In addition, students will take part in regular reflection activities where they will critically analyze their personal service experience from a number of different perspectives.
-
3.00 Credits
The Workforce Development II course is a continuation of Workforce Develop I to provide more advanced community work experience. Positions with participating community services agencies, business, industry, or governmental organizations will provide the student with experience towards his or her chosen career path. Students will take part in regular reflection activities where they will critically analyze their personal service experience from a number of different perspectives.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|