Course Outline

IMPORTANT: Please be advised that the course outline being displayed is for a future dated term.
Information contained within this course outline, is subject to being changed prior to it being offered.

Term: 2020 Winter

Course Number: HOSP1426

Course Title: Wine, Spirits and Beer Fundamentals

Units: 3

Nominal Total Course Hours: 42

COURSE DESCRIPTION:
In this course you will learn the history and production process of wine, spirits and beer. You will learn how to
objectively evaluate these products as well as how to market these products in a hotel or restaurant setting.
PLAR Eligible: Yes

Programs offering this course: Hospitality - Hotel and Restaurant Operations (P0415)

VOCATIONAL LEARNING OUTCOMES IDENTIFIED AS SUPPORTED:

# Outcome
1 Contribute to marketing and sales effectiveness to promote successful operation of a hospitality enterprise.

2 Develop ongoing personal professional development strategies and plans to enhance leadership and management
skills for the hospitality environment.
3 Ensure a high degree of customer satisfaction by anticipating customer needs and providing hospitality services in a
professional manner.
4 Identify the various Canadian tourism industry sectors* and analyse their interdependence.

5 Perform effectively as a member of a food and beverage team.

OUTCOMES AND LEARNING OBJECTIVES:

Upon successful completion of this Learning Objectives:
course, the student has reliably
demonstrated the ability to:

Page 1 of 3 20-September-2018
 1. Explain the key elements that influence
winemaking
2. Recognize factors that contribute to the taste
of different wines and wine styles
3. Compare the grapes used to make wine in
Ontario
4. Compare the world’s various wine appellation
systems
5. Pair food and wine successfully
6. Recognize the world’s wide variety of beers
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1. Examine the influence that geography, climate
and grape variety have on the finished wine.
2. Define “cool climate growing region” as it
pertains to Ontario
3. Explain the winemaking process and the
influence that winemakers have on the finished
wine
1. Examine the process used in the production of
table wines
2. Examine the process used in the production of
sparkling wines
3. Examine the process used in the production of
sweet and dessert wines
4. Examine the process used in the production of
fortified wines
1. Explain the role of North American grapes in the
wine industry
2. Explain the role of hybrid and vitis vinifera
grapes in the Ontario wine industry
3. Analyze the basic aroma and flavour profile of
major wines using the senses of sight, smell and
taste
4. Create concise and relevant tasting notes for
wines
5. Recognize the value of wine appreciation and
descriptive wine language in the hospitality
environment
1. Assess the role and value of the world’s wine
appellation systems
2. Describe the VQA and its role in Ontario
3. Identify the various appellations and
sub-appellations within Ontario’s wine regions
1. Explain the history of food and wine pairing
2. Define the principles of food and wine pairing
3. Recommend food and wine pairings using these
principles
1. Describe the beer brewing process
2. Analyze the basic aroma and flavour profile of
major beer styles
3. Recognize the proper way and temperature to
serve these beers
4. Appreciate the role of beer as a partner with
food
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 7. Recognize the major spirits and liqueurs
produced in the world
1. Describe the distillation process
2. Identify the regions where these spirits are
produced
3. Recognize the proper way in which to serve
these spirits and the role these spirits play in
cocktails
4. Describe the proper service of cocktails and the
role of today’s bartender

ESSENTIAL EMPLOYABILITY SKILLS:

# Upon successful completion of this course, the student has reliably
demonstrated the ability to:
1 Communicate clearly, concisely and correctly in the written, spoken, and visual form that fulfills the
purpose and meets the needs of the audience.
2 Respond to written, spoken, or visual messages in a manner that ensures effective
communication.
6 Locate, select, organize, and document information using appropriate technology and information
systems.
7 Analyze, evaluate, and apply relevant information from a variety of sources.
11 Take responsibility for one’s own actions, decisions, and consequences.

PROMOTION / GRADUATION REQUIREMENTS:

Passing Grade Satisfy Promotion - Level Graduation
(units earned) Pre-requisite to Level or Year
to Year
Ontario College 50.00% 50.00% 60.00% GPA and = or 60.00% GPA and = or >
Diploma > 50.00% in all 50.00% in all courses
courses

Niagara College believes in an inclusive educational environment. Please review College Practices to view the
College's Statement of Accommodation for Students with Identified Special Needs.
http://www.niagaracollege.ca/practices

TEACHING AND LEARNING PLAN:

The course professor in your specific section of this class will provide you with a Teaching and Learning Plan as
a guideline to supplemental resources, specific evaluations, activities, topics and due dates.

Last Revision Date: June 11, 2012

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