Syllabus

Department of Food Science & Technology

FST 170: Wine and Beer in Western Culture; Fall 2007; 3 credit hours

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Lecture: T, Th; 11-12:18 PM; 100 Ag Engineereing

Instructor: Dr. Jeff Culbertson

Office: 315 Parker Hall

Office Hours: ½ hour before and after class or other times by appointment

Required Reading: None

Date	Day	Topic
9/22	Th	Introduction, course policies, definitions and worldwide alcohol use
9/27	T	History of wine and beer production
9/29	Th	Alcohol and health
10/4	T	Grape Growing
10/6	Th	Wine nomenclature and categorization
10/11	T	Basic wine making
10/13	Th	Exam 1. In class, closed book
10/18	T	White wines 1
10/20	Th	White wines 2
10/25	T	Red wines 1.
10/27	Th	Red wines 2.
11/1	T	Sparkling wines and dessert wines
11/3	Th	Exam 2. In class, closed book
11/8	T	Ingredients for beer
11/10	Th	No class. Veterans' Day
11/15	T	Basic beer making
11/17	Th	Types of beer and beer nomenclature
11/22	T	Sensory Evaluation; Pairing wine and beer with food
11/24	Th	No class. Thanksgiving holiday
11/29	T	Serving wine and beer, collecting, storage issues
12/1	Th	Distilled spirits made from wine or malt beverage bases
12/8	Th	Final Exam, 1:30-3:18 in 118 Parker

General Objective: To demystify wine and beer through familiarization with basic techniques, traditions, and cultural practices.

Specific Objectives for the learners:

Explain how grapes are grown, how wines are made and how variations in these practices can affect wine quality and characteristics
Explain how grains are grown and malted, how beer is made and what factors alter quality
Identify world regions for beer and wine making
Be able to choose wine or beer from a large selection and have some knowledge of its properties

Course Policies

Exams and grades - There will be 2 midterm exams and one final. Students will vote on the days for the midtermes. The final exam is comprehensive. The point distribution is as follows:

Exam I- 100 points Exam II- 100 points Final Exam- 100 points Total 300 points

Your grade will be based on the percent of 400 points achieved. There is no curve in this class. You are not competing against other students for a grade. Grade distributions follow. (Note: the minimum passing grade for a pass/no pass option is 68%)

90-100% A	80-87% B	70-77% C	60-67% D
89% A-	79% B-	69% C-	< 60% E
88% B+	78% C+	68 D+

Exam content and scheduling - The exams will be based on material covered in class and in any assigned readings. The exam format will be multiple choice. Arangements to take a make-up exam must be made prior to the scheduled exam. Please note that make-up exams are generally more difficult than regularly scheduled exams.

Academic misconduct - We all have a responsibility to maintain a high standard of academic honesty, and I am sure that you will aid in meeting that standard. Any suspected violation of the Code of Student Conduct will be forwarded to the Committee on Academic Misconduct.

Disability: Any student with a documented disability will be accommodated to the best of our ability. Please contact the instructor ASAP once the quarter has started.

Supplemental Reading (not required)

Periodicals

American Journal of Enology and Viticulture

Vitis

Wine Spectator

Friends of Wine

Quarterly Review of Wines

All About Beer

Books There are many from which to choose. Ones recommended in the past are:

M. Baldy (1995) University Wine Course

R. Gentile (1991) Discovering Ohio Wines

H. Johnson (1989) Vintage, The Story of Wine