HOSP7052 - Professional Wine & Spirits

Module Details

Module Code: HOSP7052
Title: Professional Wine & Spirits
Long Title: Professional Wine & Spirits
NFQ Level: Intermediate
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module extends the range of knowledge on the areas and regions of wine and spirit production to WSET Level 3 standard.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Investigate in detail the characteristics of the principal wines of the world.
LO2 Explain the key factors in the production of the principal still, sparkling and fortified wines of the world and describe how these factors influence style, quality and price.
LO3 Identify and assess the characteristics, quality and commercial values of the principal wines of the world.
LO4 Explain the key factors in the production of the principal spirits and liqueurs of the world and describe how these factors influence style, quality and price.
LO5 Implement current best practice in providing information and advice to customers about wines and 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).
11492 HOSP6090 Exploring Wine & Spirits
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.
No incompatible modules listed
Co-requisite Modules
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.
No requirements listed
 
Indicative Content
The selection of wines
Providing Information and advice to customers and staff about wine and spirit selection
Vinification
The process of producing red, white, rose, sparkling and fortified wines.
International spirits and liqueurs of the world
Production methods, style and qualty
Wines of the World
The characteristics, quality and commercial values of the principal wines of the world.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Multiple Choice Questions % of Total Mark 25
Timing Week 6 Learning Outcomes 1,2,4
Assessment Description
In-class Short Answer Questions with a blind wine tasting
Assessment Type Other % of Total Mark 25
Timing Week 10 Learning Outcomes 1,2,3
Assessment Description
In-class Short Answer Questions with a blind wine tasting
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
Assessment Description
End-of-Semester Final 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 Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Library 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 lecture Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Library research Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Wset. (2011), Wines & Spirits Looking Behind the Label, Wine & Spirit Education Trust, [ISBN: 0951793683].
  • Wset,. (2007), Wines & Spirits Looking Behind the Label, First. WSET, UK, [ISBN: 0-9517936-8-3].
  • Christopher Fielden,. Exploring the World of Wines & Spirits, WSET, London, [ISBN: 978-09517936-6-4].
Supplementary Book Resources
  • Harding,J. & Robinson,J.. (2015), The Oxford Companion to Wine, 4. Oxford, [ISBN: 0198705387].
  • Johnson,H. & Robinson,J.. (2013), The World Atlas of Wine, 7. Mitchell Beazley, [ISBN: 978-184533689].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 5 Elective