4300 Syllabus Fall 2021 PDF

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INTRODUCTION TO WINES - HADM 4300 Fall 2021 Instructor: Teaching Support Specialist: Cheryl S. Stanley, M.Sc., CSW Anthony Vesco 243 Statler Hall Lecturer Advanced Certificate, WSET 607-255-8388 Certified Sommelier, CMS [email protected] Certified Specialist of Wine, SWE Certified Sake Advisor, Sake School of America 243C Statler Hall 607-255-1735/[email protected] Twitter/Instagram: @cuha4300

Administrative Assistant: Juli Hatlee 255 Statler Hall 607-255-4305 [email protected]

PLEASE NOTE: Administrative matters, Canvas and attendance questions are managed by Juli Hatlee located in STL 255. Seating matters are handled by Tony Vesco. Class # 14073

Wed. 2:40-4:35 PM

STL AUD

REQUIRED TEXTBOOKS: Wine For Dummies, 7th Edition, McCarthy, Ed and Ewing-Mulligan, Mary, Wiley Publishing Inc., 2015. This book is available online through the Campus Store Instant Access link on the class Canvas site under the Content tab. You have an option of opting out of this service, but you must do it by Monday, 9/16/21 to avoid a charge to your bursar account. Introduction to Wines (HADM 4300) is intended for the upperclass or graduate student interested in the fundamental knowledge of wine history, production techniques, flavor characteristics, and wine’s proper place in society. The course will provide an overview of the major wine producing regions of the world. The participant will gain an understanding of how food is complemented by wine and how wines should be purchased, stored and served for maximum enjoyment and value. Responsible beverage service and consumption is emphasized. At the end of the course the following knowledge, skills and attitudes should have been learned: KNOWLEDGE: - Grapes used in major winegrowing regions. - Factors that influence the growing of grapes. - Understanding of the winemaking process. - History, geography, wine laws and regulations of winegrowing regions. - Techniques of tasting and evaluation of flavor components. - Development of a wine appreciation vocabulary. - Understanding of the price/value relationship of quality wine. - Understanding of wine and food pairing principles. SKILLS: - Identification of the components of wine. - Selection of beverages to accompany food. - Development of a wine collection. - Ability to navigate through a wine list and decode the terminology on wine labels.

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ATTITUDES: - Accepting individual responsibility as a consumer of beverages containing alcohol and as a host when serving beverages. - Confidence in choosing and serving wines, leading to greater appreciation and enjoyment. COURSE POLICIES AND PROCEDURES INCLUSIVITY/DIVERSITY STATEMENT: Cornell supports an inclusive learning environment where diversity and individual differences are understood, respected, appreciated, and recognized as a source of strength. It is expected that students in this class will respect differences and demonstrate diligence in understanding how other peoples' perspectives, behaviors, and worldviews may be different from their own. ACCESS FOR STUDENTS WITH DISABILITIES: Your access in this course is important. Any SDS letters will be provided to me by the SDS Office. If you need an immediate accommodation for equal access, please speak with me or send an email message to me and/or SDS at [email protected]. If the need arises for additional accommodations during the semester, please contact SDS. SDS is located on level 5 of Cornell Health, 110 Ho Plaza, 607-254-4545, sds.cornell.edu. OFFICE HOURS: Prof. Stanley will be holding office hours both in-person and online via Zoom. On Mondays, office hours will be on Zoom from 2:30-4:30 pm EST with access via a link on Canvas under “Weekly Monday Zoom Office Hours 2:30-4:30 pm EST”. There will be a waiting room.. On Tuesdays from 11:30-1:30 pm EST, the office hours will be in Statler 243C. Please check in with Juli Hatlee in Statler 255 when you arrive. If you are unable to make any of those times, please send me an email with 3 to 4 times you are available in order to make an appointment to meet with me. I am happy to speak to you either in-person, over the phone, or via Zoom. EVALUATION OF PRODUCT SAMPLES: Beverage consumption is not required to evaluate products and to pass the class. We will offer individual containers in each class to spit. Take only the amount that is portioned by the measured pourer. Any over pourers will be required to pass their glass to their TA to have the correct portion measured into the glass for tasting. If there are repeat instances, your glass will be emptied and you will not be allowed to taste. IF YOU ATTEMPT TO TASTE AFTER BEING TOLD NOT TO, DISCIPLINARY ACTION WILL BE TAKEN. Do not give your portion to another student and do not accept an additional portion from another student. Product sharing or excessive portions WILL NOT BE tolerated and will result in you being asked to leave the class. Your understanding and cooperation are required. Your signature on the over pouring and electronics policies sheet acknowledges our policies (see below for electronics policy). Anyone exhibiting signs which indicate they are not fit to evaluate samples will be denied service. The techniques of tasting and portion control will be discussed starting the third class. Please remember you do not have to put one sip of alcohol in your mouth in order to be successful in this class!

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WINE GLASS KIT: Each registered student will be given a glass kit for use during the term. You must bring this kit to class each week for the tasting session. Paper cups or other glassware are not acceptable. IF YOU DO NOT BRING YOUR KIT TO CLASS, YOU WILL NOT BE ABLE TO SAMPLE PRODUCTS. The cost for this kit is covered in the lab fee which is automatically added to each registered student's bursar account. If you are administratively dropped from this course after the kits have been distributed, you will not be reimbursed. We suggest you put your name on the wine kit immediately. Should you lose the kit or break a glass, replacements are on sale at the Cornell Campus Store. CANVAS: All HADM 4300 students MUST access Canvas to obtain important course information. Seating assignments, grades, access to lecture videos, prelims, as well as all class handouts, additional readings and announcements can only be obtained through the Canvas site for the class. Note: Your grades are only accessible with your Canvas account. It is recommended that you use Firefox as your browser for the Prelims for this course. Please do not use Microsoft Internet Explorer or older versions of Safari to take the exam as those programs have known issues with Canvas, especially for timed exams. Please direct any questions in regards to the Canvas site to Juli Hatlee, Administrative Assistant, [email protected]. GRADING PROCEDURES: Satisfactory completion of the course consists of scoring at least a total of 210 out of 300 points. The course is graded on S/U basis only. The basis is: Prelim I on Thursday, October 28th – 135 points Ask The Expert Reflection Assignment, Due Friday, 11/19 on Canvas by 3:00 pm EST– 30 points Prelim II, date TBD– 135 points NOTE: If you have difficulty with multiple choice exams you should consider dropping this class. No late work will be accepted. No extra credit will be offered to change the grading criterion. CORNELL CODE OF ACADEMIC INTEGRITY: 1. All students enrolled in HADM 4300 are responsible for abiding by the guidelines outlined in

Cornell University’s Code of Academic Integrity. A copy of the code can be found at the following URL: https://cuinfo.cornell.edu/aic.cfm. Violations of the Code of Academic Integrity, especially plagiarism, may result in a failing grade in the course. 2. Brad Wellstead is chair of The School of Hotel Administration’s Academic Integrity Hearing Board and can best answer specific questions that might arise. 3. Course material provided in lecture and on Canvas is the intellectual property of Cheryl S. Stanley and is copyrighted as such. It is, therefore, expressly prohibited to distribute, copy, video record, and/or audio record any such course material without permission from Cheryl S. Stanley. Failure to observe these intellectual property rights is a violation of Cornell University Policy and applicable State and Federal Laws. You are prohibited to upload any faculty provided course materials, for example class PowerPoints or handouts, pictures of lectures, etc. to any online website, such as Chegg or CourseHero, etc.

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All course assignments and examinations in HADM 4300 are considered individual efforts. An approved 3x5 card will be allowed for the examinations. Details will be provided in lecture and on Canvas. PRELIM I and PRELIM II: There are two prelims. Prelim content will be taken from lectures, handouts, Ask the Expert videos, and text. The prelim will be multiple choice and true or false. The exam will be administered through the class Canvas site on Thursday, October 28th at 7:30 pm EST. The exam will be 135 questions. You will have 115 minutes to complete the exam. Once the exam is started, it must be taken in a continuous 115-minute time frame. It cannot be stopped or restarted and must be completed in that 115-minute session. In addition, once a question has been answered, you will not be able to go back to that question or review your previous answers. For students with SDS letters, you will be scheduled for the appropriate amount of time in Canvas. Prelim II will be administered during finals week. The exam will be administered on the University scheduled date and time, which is to be determined. The exam will consist of 135 questions. You will have 115 minutes to complete the exam during the examination period. Once you start the exam, you cannot stop it and restart and it must be completed in that continuous 115-minute session. MAKE-UPS: Please note that the HADM 4300 prelim exams are scheduled by the University to prevent conflicts. Faculty who create a conflict by scheduling an exam that is not listed on the exam schedule in the Fall 2021 Course and Time Roster are required by the University to offer a makeup exam. If you have an official University excuse for not taking an exam on the scheduled date please bring it in writing to STL 255 at least one week in advance of the scheduled exam. Please notify the office if you are ill and will miss the exam but documentation must be provided from a medical provider in the immediate Ithaca area prior to the start of the exam. You must obtain permission from the Administrative Assistant to be eligible to take the make-up and she will schedule in Canvas your makeup exam time. Please do not e-mail the Professor regarding exam conflicts. You must see the Administrative Assistant in STL 255 for concerns regarding exams or exam conflicts. Do not speak with teaching assistants concerning exam schedules, as they do not have the authority to make changes. The Administrative Assistant is the only person authorized to deal with exams and issues. HANDOUTS: Tasting sheets and or relevant course booklets will be provided during the semester without charge. Only one copy will be given to each student. Hanouts will be provided on the Canvas website for HADM 4300 ONLY. If you are absent and relevant course booklets are given out, you may obtain your copy from a Teaching Assistant the following week in the auditorium foyer after class. GUEST SPEAKERS: The guest speakers are outstanding authorities in their particular areas of expertise. The guest speakers represent the total industry, and not only their line of products. The School of Hotel Administration does not endorse or favor any company or line of products (we drink everything!).

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NOISE: Please be courteous to your classmates and respect their right to concentrate on the information presented in class. Your courtesy is expected during class. Conversations with classmates, reading of papers, cell phone use including text messaging, etc., will not be permitted in the class. Special attention should be taken during the tasting session of the class to insure a minimum of noise. In a group this size even whispering can be disruptive. If noise and talking persists, the tasting session will be discontinued that day. We need your cooperation and assistance. If students are being noisy in your section, ask them to please be quiet. If this doesn't work, signal to a teaching assistant or Teaching Support Specialist. Students who continue to be disruptive will be asked to leave and will lose their tasting privileges. CELL PHONES, COMPUTERS, AND OTHER ELECTRONIC DEVICES DISTRACT AND ANNOY OTHERS. All electronics must be silenced and put away for the duration of the class period. The first time you are observed with a cell phone, a computer, or an electronic device out during class you will receive a reminder regarding the course polices. The second time you are seen, you will not be allowed to participate with the class in the tasting of the wines. If you attempt to taste after being told not to, disciplinary action will be taken. If multiple instances occur, additional individual penalties will be assessed. This could result in you being permanently removed from the class and receiving a grade of unsatisfactory for the course. If you require an electronic device for SDS, special arrangements will be made. If you have a family crisis and need access to your phone, please contact Tony Vesco prior to class to make special seating arrangements. SMELL: YOU MAY THINK YOU SMELL NICE BUT… Your nose and olfactory system are delicate instruments which you will put to good use in this class. In order to provide an environment that allows you to concentrate and develop your skills for evaluating wine aromas, we ask that everyone refrain from using perfumes, colognes and after shaves on Wines day! ATTENDANCE: Each student is assigned a seat after the first class. You are expected to occupy this seat during the semester. Do not change seats with a student. Having someone else attend class in your place is a violation of the Academic Integrity Code. This WILL result in a failing grade for the course and possibly further disciplinary action by the Academic Integrity Review Board. ATTENDANCE FOR THE ENTIRETY OF EVERY CLASS IS EXPECTED. Attendance WILL be taken during class. With COVID we are waiving the attendance policy but we will be taking daily attendance and will be reporting low class attendance to the appropriate school offices. PLEASE NOTE we cannot recreate wine tastings that are missed because of absences. The logistics of conducting a class of this size require students take their seats by the beginning of class time (2:40 p.m.). Since entering the class late inconveniences many students in the surrounding area and disrupts the flow of the class, WE WILL CLOSE THE DOORS AT 2:40 PM. Students arriving after 2:40 p.m. will be marked late and will not be guaranteed samples of the first few wines. All late arriving or early departure students will be directed to a designated seating area. Leaving class before the end of class time (4:35 p.m.) is even more disruptive to your classmates than arriving late. All lectures are digitally available for viewing on the HADM 4300 Canvas site under each week’s module. If you miss that week’s class or would like to review the lecture again, we strongly suggest

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that you take advantage of this service. ADD/DROP DEADLINE: Because of the demand for this course and the necessity to manage enrollment, the administration of this School has set an ADD/DROP DATE FOR HADM 4300 of FRIDAY, September 3rd at 3 pm. If you wish to drop this course after attending the first class, you must drop by Friday, September 3rd at 3:00 pm. You may drop on-line by 3:00 p.m. in STL 255 on that date. After September 3, 2021 at 3:00 pm School policy will not permit us to drop you from the class. THE SCHOOL OF HOTEL ADMINISTRATION DOES NOT PERMIT AUDITING. VISITORS ARE NOT PERMITTED IN CLASS. CLASS SCHEDULE AND REQUIRED READINGS: Abbr. McCarthy E. and Ewing-Mulligan, M., Wine For Dummies, 7th Edition, Wiley Publishing Inc., 2018 paperback.

WFD

Handouts on Canvas

HO

Canvas

CAN

Ask The Expert

ATE

WK 1

DATE Sept. 1

TOPIC INTRODUCTION TO THE WORLD OF WINE Stanley

__________

Readings:

WFD, pp. 7-18, and pp 67-90. HO _________________________________________________________________________________ 2 Sept. 8 WINES IN SOCIETY with Dr. Tim Marchell and the CUPD Readings: HO

3

Sept. 15

WINE FUNDAMENTALS: Wine Components: What’s in the stuff anyway? How we evaluate wine. Calibrating your own sense of smell and taste. Wine tasting Stanley Readings:

WFD, pp. 19-50, 51-66 and 361-368. HO

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Sept. 22

Page 7

WINES OF CALIFORNIA Stanley Readings:

5

Sept. 29

WINES OF NEW YORK, OREGON & WASHINGTON Stanley Readings:

6

Oct. 6

Oct. 13

WFD, pp. 91-104, 249-259 HO ATE: Meaghan, CALS '11 and MPS '16 and Fred Frank, CALS '79 ATE: Andrew Fortgang, Hotel ’01

INTRODUCTION TO FRANCE: LOIRE VALLEY, ALSACE, AND THE RHÔNE VALLEY Stanley Readings:

7

WFD, pp. 227-248 HO CAN: Krigbaum, M. “Why vintage matters…” ATE: Brenae Royal

WFD, pp. 105-123, 131-136 and 163-169 HO

WINES FROM SPAIN with Doug Frost MS, MW Readings:

WFD, pp. 199-208; 307-314 HO ATE: Victor, CALS ’16, and Monica, CALS ’18 Ordóñez Optional Reading: Optimizing a Personal Wine Cellar Download the report here: http://scholarship.sha.cornell.edu/chrpubs/147/

8

Oct. 20

WINES OF BURGUNDY, BEAUJOLAIS, AND BORDEAUX Stanley Readings:

WFD, pp. 137-162, 324-327 HO ATE: Franck Girard and Dewey Markham, Jr. _________________________________________________________________________________ _________________________________________________________________ 9 Oct. 27 WINES OF GERMANY & AUSTRIA Stanley Readings:

WFD, pp. 125-130 and 210-220 HO ATE: Moritz Haidle _____________________________________________________________________________

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_ PRELIM 1 Classes 1-7 CANVAS A make-up exam may be scheduled only if your scheduled prelim time conflicts with another exam. To schedule a make-up, you must see the Administrative Assistant in Statler Hall 255 at least 1 week in advance. Thursday, 10/28

10

Nov. 3

WINES OF AUSTRALIA, NEW ZEALAND & SOUTH AFRICA Readings:

11

Nov. 10

WINES OF ARGENTINA, CHILE & PORTUGAL Readings:

12

Nov. 17

WFD: pp. 261-269, 277-280 HO ATE: Mark Davidson

WFD: pp. 269-277, 208-210, 316-324 HO ATE: Dr. Laura Catena

WINES OF ITALY Readings:

WFD, pp.173-198 and 314-315 HO ATE: Bill Whiting

Friday, Nov. 19 – Ask The Expert Reflection Assignment Due to Canvas by 3 pm

13

Dec. 1

CHAMPAGNE & SPARKLING WINE Readings:

TBD

WFD, pp. 283-306 HO

FINAL EXAM – Time and Location TBD Classes 8-13 - NO EARLY EXAMS WILL BE GIVEN. Last Day of Classes – Tuesday, 12/7 Study Period: Wednesday, 12/8- Friday, 12/10 Exams: Saturday, 12/11 – Saturday, 12/18...