HTM4307 - School of Hotel & Tourism Management - The Hong ...

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HTM4307 - School of Hotel & Tourism Management - The Hong ...

The Hong Kong Polytechnic UniversitySubject Description FormSubject CodeSubject TitleHTM4307Wine Studies & OenologyCredit Value 3Level 4Pre-requisite/ Corequisite/ExclusionObjectivesIntended LearningOutcomesNilThis subject is designed to introduce wine and elementary vinification to theparticipants. The objective is for the participants to acquire foundation knowledgeabout: history of wine making the old world and new world wines; elementary viticulture and vinification process including terrior;wine merchandising; andtasting and assessment of both the varietals character and aestheticcharacteristics of wine.At the end of this study, students will be able to review the history of winemaking and describe typical wine making terminology, identify and becomefamiliar with “Old World” and “New World” wine growing regions, basics ofviticulture, and be able to undertake wine tasting and explain the basictaste/quality/varietals parameters of the wines tasted.Upon completion of the subject, students will be able to:A. Professional Competence Understanding the key factors affecting the taste of wines and major wineproducing countries. Possess and be able to apply the skills, knowledge and abilities relevant tothe specialist areas of integrated hotel management. Demonstrate knowledge of the wines produced in the new world, oldworld and other wine producing countries.Acquire wine appraisal skills, knowledge and confidence to address keywine and oenology issues.Apply the correct beverage sequence and provide the correct tastingconditions when judging and tasting wine.Mar 2013 1


B. Critical ThinkersDemonstrate creativity, strategic and critical thinking to inform soundjudgement in a hotel workplace environment.Undertake directed and self-directed activities and take responsibility forone’s own learning.C. Effective Communicators Communicate effectively using a variety of media/technologies in avariety of situations to express clear ideas.Advise guests in the selection of wines to complement food ordered bydescribing the wines judged and tasted in correct tasting terms.Acquire information through directed reading and synthesize extendedinformation.Use routine skills in organizing information coherently and conveyingcomplex ideas in a well-structured form.D. Innovative Problem SolversIdentify, define, and resolve problems relevant to wine-making issues, andwines characteristics.Identify and discuss sensory preceptors in wine tasting, wine and foodmatching, wine culture, and wines from selected countries.Apply technique in serving and tasting wines and demonstrate the correcttechniques in handling wines.E. Lifelong Learners Foster a desire for lifelong learning to enhance personal and professionaldevelopment in hotel industry.F. Ethical Leaders Understand personal and corporate social responsibility expected ofprofessionals working in hotel industry and possess ethical skills to enablestudents to make sound decisions and be able to apply these principles inpractice. Identify and recognise ethical and health issues that are related withresponsible wine consumption.Mar 2013 2


Subject Synopsis/Indicative Syllabusa. Introduction to the subjectWines, oenology, wine tasting - thefundamentalsb. Viticulture and Oenologyc. Definition of WineMajor Wine Producing CountriesWine Classificationd. French Wines: Bordeaux andBurgundyWine historyThe grape berryOenologyWine making processes (vinification)ViticultureTerroirTerroir and quality of whites and reds.Style and quality of dry whites. Wineand Temperature. Wine tasting wheelStyle and tannin in reds. Terroir andquality in reds. Wines and Age.DecantingTerroir, varietals, quality system,vinification and viticulture, climate,tasting, making notes.e. French Wines: Alsace and Loire Terroir, varietals, quality system,vinification and viticulture, climate,tasting, making notes.f. French Wines: Rhone Valley andSouth West FranceTerroir, varietals, quality system,vinification and viticulture, climate,tasting, making notes.g. Italian Wines Terroir, varietals, quality system,vinification and viticulture, climate,tasting, making notes.h. German wines Terroir, varietals, quality system,vinification and viticulture, climate,tasting, making notes.i.Iberian Peninsula – Spain, Portugalj. Wines of the New World - Australiaand New ZealandTerroir, varietals, quality system,vinification and viticulture, climate,tasting, making notes.Terroir, varietals, quality system,vinification and viticulture, climate,tasting, making notes.k. Wines of the New World – U.S.A. Terroir, varietals, quality system,vinification and viticulture, climate,tasting, making notes.Mar 2013 3


l. Wines of the New World – SouthAfrica, Chile, Argentinam. Fortified WinesSparkling Winesn. Practical wine tasting testTerroir, varietals, quality system,vinification and viticulture, climate,tasting, making notes.Terroir, varietals, quality system,vinification and viticulture, climate,tasting, making notes.Mar 2013 4

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