Module Details
| Module Code: |
HOSP6090 |
| Title: |
Exploring Wine & Spirits
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|
Long Title:
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Exploring Wine & Spirits
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| NFQ Level: |
Fundamental |
| Valid From: |
Semester 1 - 2017/18 ( September 2017 ) |
| Field of Study: |
8110 - Hospitality
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| Module Description: |
The aim of this module is to provide the learner with an understanding of wine, its varieties and characteristics. This module also aims to develop the learner's knowledge and understanding of wine through all stages from manufacturing to sales within the context of the licensed trade operations.
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| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Critique the factors that influence wine style. |
| LO2 |
Identify the characteristics of the principal grape varieties used in still wine production. |
| LO3 |
Classify and differentiate between the main wine producing regions of Europe and the rest of the world. |
| LO4 |
Evaluate the processes involved in the production of still, sparkling, sweet and fortified wines. |
| LO5 |
Examine and evaluate the processes and principles involved in the storage, selection and service of wine. |
| LO6 |
Outline the key principles and methods used in the production of the principal categories of international spirits. |
| Dependencies |
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
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Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
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| No incompatible modules listed |
Co-requisite Modules
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| No Co-requisite modules listed |
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
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| No requirements listed |
| Indicative Content |
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Viticulture
Grapes and grape growing,
various influences on wine styles - climate, soil type, vineyard aspect, vine variety, wine making practices.
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Vinification
The process of producing red, white, rose, sparkling and fortified wines.
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Wine Styles and Types
Wine producing Countries and regions, European wines, New World wines, Champagne, sparkling and liqueur wines
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Wine Producing Regions
Europe and the New World
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Wine producing grape varieties
The classical grape varieties used; their country of origin and their cultivation
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International Spirits
Methods used in production and the styles of the spirits produced
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Storage, selection and service of wine
How to store,select and serve still, sparkling and fortified wine
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Module Content & Assessment
|
| Assessment Breakdown | % |
|---|
| Coursework | 50.00% |
| End of Module Formal Examination | 50.00% |
Assessments
| End of Module Formal Examination |
|
|
| Reassessment Requirement |
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.
|
The University reserves the right to alter the nature and timings of assessment
Module Workload
| Workload: Full Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lecture |
Contact |
Class lectures covering the countries of origin, grape varieties, classification, vinificication and viticulture |
Every Week |
3.00 |
3 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Research |
Every Week |
4.00 |
4 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.00 |
| Workload: Part Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lecture |
Contact |
Class lectures covering the countries of origin, grape varieties, classification, vinificication and viticulture |
Every Week |
3.00 |
3 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Research |
Every Week |
4.00 |
4 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.00 |
|
Module Resources
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| Recommended Book Resources |
|---|
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Wine and Spirit Education Trust. (2006), Behind the Label, London, [ISBN: 0-951936-8-3].
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Christopher Fielden,. (2005), Exploring the World of Wines & Spirits, WSET, London, [ISBN: 978-0-9517936-6-4].
| | Supplementary Book Resources |
|---|
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Hall M & Mitchell R. (2008), Wine Marketing, 1st. Butterworth-heinema, London, [ISBN: 978-0-7506-5420-3].
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Christopher Fielden,. Exploring the World of Wines & Spirits, Wine and Spirit Educational Trust, [ISBN: 978-0-9517936-604].
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Wset01. Wines and Spirits Understanding Style Ay, Wine & Spirit Education Trust, [ISBN: 1905819153].
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Wset. (2011), Wines & Spirits Looking Behind the Label, Wine & Spirit Education Trust, [ISBN: 0951793683].
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Harding & Robinson. (2015), The Oxford Companion to Wine, 4th. OUP Oxford, [ISBN: 0198705387].
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Fischer, C.. (2015), Making Sense Of Food & Wine, Clearview Books, [ISBN: 1908337281].
| | This module does not have any article/paper resources |
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| Other Resources |
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