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: TOUR1360

Course Title: Culinary and Wine Tourism

Units: 3

Nominal Total Course Hours: 40

COURSE DESCRIPTION:
What better place than Niagara to explore the exciting world of culinary and wine tourism? You will learn the
differences between drinking and tasting in addition to how best to match the food and wine. You can also
garner a certificate of merit from the Ontario wine council as part of this course. By exploring the simple
pleasures of the table and vine through taste, authenticity, culture and heritage you will be guided to what defines
culinary/wine tourists, success factors of a culinary/wine destination, the role of festivals and related special
events.
PLAR Eligible: Yes

Programs offering this course: Tourism Management - Business Development (P0428)

VOCATIONAL LEARNING OUTCOMES IDENTIFIED AS SUPPORTED:

# Outcome
1 Apply tourism knowledge to customers’ unique requirements in order to create an appropriate tourism product,
service or experience itinerary.
2 Market, promote and sell tourism products, services and experiences and assist in the development of a marketing
plan

OUTCOMES AND LEARNING OBJECTIVES:

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

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 1. Explain the importance and extent of Culinary
& Wine Tourism in Canada and in Niagara
Region in particular.
2. Discover the fundamental concepts of
successful Culinary & Wine Tourism businesses.
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1. Identify the interrelated businesses and potential
synergies that exist in the industry.
2. Identify the role of the public sector and the value
of associations.
3. Assess the impact of successful Culinary
Tourism destinations including socio-cultural and
economic factors.
4. Discover the extent of the wine tourism in the
Niagara region.
5. Discover the extent of wine tourism in other
areas including Prince Edward County, BC, New
York and Australia.
6. Identify the role of regional culinary festivals and
related special events have on a destination's
identity.
7. Acknowledge the impact Culinary Tourism
events and festivals have for a region.
1. Define who “culinary tourists” and “wine tourists”
are.
2. Describe the Art of Eating (gastronomy) and the
difference between drinking and tasting.
3. Discuss the health benefit of moderate alcohol
consumption (French paradox).
4. Identify the indicators of excessive consumption.
5. Acknowledge the impact that authenticity and
service have in product quality.
6. Describe the role of culture and heritage in the
development of a culinary tourism product.
7. Classify the diverse and interrelated products of
culinary tourism.
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 3. Classify rudimentary difference between four
wine styles.
4. Recommend appropriate wines for specific
occasions.
5. Discover the success factors required for a
Wine destination.
1. Discuss the attributes of wine as a social
beverage.
2. Describe the principal components of wine.
3. List the steps in wine making.
4. List the four principal styles of wine.
5. Describe the methods of Sparkling wine
production.
6. Explain the methods of sweet and Ice Wine
production.
7. List the principal wine producing regions of
Europe.
8. Discuss the influence of the Roman Empire in
European Vineyards.
9. Recall the laws and regulations of regional wine
making.
10. Analyze the colour and aromas of wine.
11. Perform a practical evaluation on the taste of
wine and record the outcomes.
1. Explain the four principal methods of choosing a
wine to match with food.
2. List examples of classic regional matches.
3. Explain the taste a wine produces and record
the coutcome
1. List the requirements to successfully grow
grapes.
2. Identify the geographical nuances relative to
Terroir and the affect Terroir has on the finished
wine.
3. Perform a practical evaluation on the taste of
wine and record the outcomes.
4. Recall the origins, the geographical regions and
the requirements of the VQA.
5. Perform a practical evaluation on the taste of
wine and record the outcomes.
6. Explain the difference between the soil structure
of the bench and other appellations in the Niagara
Peninsula.

ESSENTIAL EMPLOYABILITY SKILLS:

# Upon successful completion of this course, the student has reliably
demonstrated the ability to:
2 Respond to written, spoken, or visual messages in a manner that ensures effective
communication.

PROMOTION / GRADUATION REQUIREMENTS:

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 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: September 17, 2018

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