Course

Course Summary
Credit Type:
Course
ACE ID:
KSLG-0024
Organization's ID:
GTWY-0024
Organization:
Location:
Online
Length:
Self-paced. 9 weeks
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 beer and wine in Western culture
Description

Objective:

The course objective is to teach brief history of beer and wine, as well as how it is made. Students will develop an understanding of beer and wine varieties and how they should taste. We will also cover food pairings for beer and wine styles. Cultural elements and impact of beer and wine will be discussed, as well as its impact on pop culture.

Learning Outcomes:

  • examine the timeline of beer and wine in western culture
  • explain how beer / wine are made
  • relate how historical events and geographical locations led to different cultural impacts and consumption practices in beer / wine today
  • select the proper beer / wine for a meal and / or your tasting preferences
  • evaluate several varieties of beer / wine, and establish which one is best based upon style
  • demonstrate the ability to know and choose locally made styles of wine and beer from different geographical regions
  • understand what the smell and taste of a beer / wine will be before you open the bottle by demonstrating knowledge of the types of hops, grapes, or yeast used
  • describe the flavors and visuals of beer and wine styles by tasting, smelling, and seeing them
  • recognize beer and wine in popular culture
  • evaluate the impact of these cultural elements in different settings
  • understand the effects of alcohol and how it relates to Blood Alcohol Concentration

General Topics:

  • Introduction to wine and beer
  • History and in culture
  • Beer and wine making basics
  • Beer styles and regional influence
  • Wine varieties and regional influence
  • Culture of beer
  • Beer tasting
  • Culture of wine
  • Wine tasting
  • Food pairing
  • Brewery / winery tour or tasting
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Discussion
  • Lectures
  • Practical Exercises

Methods of Assessment:

  • Examinations
  • Quizzes
  • Discussion Boards

Minimum Passing Score:

70%
Supplemental Materials