WINEMAKING & VITICULTURE
|
|
- Brendan Miles
- 5 years ago
- Views:
Transcription
1 WINEMAKING & VITICULTURE WINTER 2018 Viticulture and Enology Wine Appreciation Winemaking Business CONTINUING AND PROFESSIONAL EDUCATION
2 MASTER THE SCIENCE BEHIND THE ARTISTRY With unparalleled learning from the finest instructors at your fingertips, pursuing your passion has never been easier. Learn the scientific framework for successful winemaking at UC Davis Extension, the source for wine science. Partnering with UC Davis world-renowned Department of Viticulture and Enology, our online Winemaking Certificate Program combines academic theory with real-world, commercial application.* This unique approach gives you the knowledge, confidence and practical skills to achieve your goals, whether as a talented home winemaker, an industry professional or a wine enthusiast. As an online student, you have one-on-one access to some of the industry s best instructors seasoned winemakers, each with more than 20 years of professional experience. The convenient, interactive format provides an exceptional environment to expand your skills, exchange ideas and build an extensive network that can support you throughout your career. Course 1: Introduction to Wine and Winemaking (Course description is on the next page.) Note: The following courses constitute the rigorous upperdivision science courses at the heart of the program and require a working knowledge of basic college-level chemistry. Course 2: Wine Production Get a taste of all the technical aspects of wine production with an emphasis on fermentation management and pre-fermentation processes, options and strategies. Explore how the many winemaking decisions affect the resulting wine s style. Course 3: Quality Control and Analysis in Winemaking Developed with specific winemaking stages in mind, this course explores the theory and practice of winemaking analytical methods and how they help with the understanding of juice, fermentation, wine aging, problem solving, bottling and legal issues. Examine the aspects of microbial control from grape harvest to bottling of wine. Course 4: Wine Stability and Sensory Analysis Delve into the principal physical, chemical and microbiological concepts involved in wine aging and conservation, along with methods for testing and controlling wine stability. Learn basic human anatomy and physiology of the organoleptic senses as they influence your interaction with wine in addition to basic sensory science testing protocols. Course 5: Viticulture for Winemakers Review how basic viticulture relates to wine production. Learn how wine grapes are grown, and study the biological, environmental and managerial factors that influence fruit and wine quality. You will develop a hypothetical vineyard to meet specific winemaking objectives during the course. Visit our website for more information about the certificate program or to apply. extension.ucdavis.edu/winemakingcert *Completion of one semester of college chemistry is required for admission to the program. Accepted students will pay a one-time, nonrefundable certificate fee of $125 when enrolling in Course 2: Wine Production. 2
3 VITICULTURE AND ENOLOGY UC Davis Extension offers a variety of courses for novice and experienced grape growers, winemakers and wine lovers. Learn about the cultivation of grapes and the science of wine and winemaking. THERE S STILL TIME TO ENROLL IN THIS FALL COURSE Current Issues in Vineyard Health begins Dec. 5...Enroll in section 172VIT204. ONLINE Introduction to Wine and Winemaking NEW! Analysis of Wine Stability 3 quarter units academic credit, X Access top-quality, college-level course material in an interactive, web-based environment and gain exposure to an internationally recognized program and instructors, including industry experts and UC Davis faculty. Learn about topics such as fundamentals of the winemaking process, wine and health issues, interpreting a wine label, basic wine tasting and the history of wine. This course is designed for individuals working in the wine industry, wine enthusiasts and anyone wanting to explore a career in winemaking. This course can be taken as a standalone course or as the first course in the Winemaking Certificate Program. JOHN BUECHSENSTEIN has been a winemaker and wine educator for more than 30 years. He has extensive experience making wine in the Napa Valley and other wine-growing regions of the California coast. Buechsenstein s passion for wine has taken him to the wine regions of Bordeaux, Champagne, Loire Valley and Rhone Valley in France. Enroll now through Jan. 4 and complete by March 19. Passwords will be issued starting Jan. 8. Technical requirements: Visit our website for details. $685. Enroll in section 173VIT251. REFUND POLICY: Refunds for this course must be requested within two weeks of the start date. The refundprocessing fee is $65. The causes of wine instabilities can be difficult to understand and predict, but such instabilities can have disastrous effects on packaged wine causing consumer dissatisfaction and even product recall. The methods and instruments required to test and detect these instabilities are often ignored by commercial winemakers until it s too late. Don t let this happen to you. Review the chemistry behind tartrate, protein and carbohydrate instabilities before going to the bench to test wines. Designed to help the commercial winemaker learn to detect potential disasters before wine packaging begins, this hands-on lab class explores the published UC Davis Conductivity Test for tartrate stability, along with several other potential test methods for protein and carbohydrate instabilities. Due to restricted lab space, the class is limited to 24 students and early enrollment is advised. MICHAEL RAMSEY is the teaching laboratory manager for the Department of Viticulture and Enology, UC Davis, planning and coordinating lab classes and assisting students. Feb. 10: Sat., 9 a.m.-5 p.m. Davis: Robert Mondavi Institute for Wine and Food Science 392 Old Davis Rd. $255. Includes course materials. Enroll in section 173VIT208. 3
4 Introduction to Wine Chemistry Designed for individuals with a winemaking background but no formal training in chemistry, this weekend program provides insights into the interplay of chemical reactions that occur in wine and winemaking. An understanding of such reactions establishes the necessary background for making informed decisions on wine processing. Learn about the importance of ph chemistry in winemaking, titratable acidity, buffer capacity and equilibriums in wine, fermentation end products (including ethanol and volatile acidity) and other critical topics associated with wine chemistry. This is a course in wine chemistry and is not intended as a course in methods of wine analysis. Please do not bring wine to class. The syllabus includes a take-home problem set. This course does not satisfy the chemistry requirement for the Winemaking Certificate Program. JAMES BROWN, Ph.D., is the senior director of Science, Agriculture and Natural Resources at UC Davis Extension. He has been involved in teaching wine microbiology for undergraduate courses and UC Davis Extension workshops since MICHAEL RAMSEY. See bio on page 3. Jan : Sat.-Sun., 8:30 a.m.-4:30 p.m. Davis: DaVinci, 1632 DaVinci Ct. $280. Includes course materials and lunch. Enroll in section 173VIT207. Current Wine and Winegrape Research Competitive grants have funded some of the most exciting new and broadreaching research on issues relating to wine grapes and enology. Enjoy a full day of presentations by researchers describing their current projects in this unique forum. This is an exclusive opportunity to hear and discuss the latest research directly from these highly regarded researchers. Topics include: Work on grapevine breeding and evaluation Cultural practices Disease and insect pest control Enology The brief, 20-minute report format allows for synopses of many projects in a single day. A wine reception, co-sponsored by the American Vineyard Foundation and the National Grape and Wine Initiative, during which you can meet the researchers, will follow the presentations. Note: You must be 21 years of age or older to enroll and attend. DEBORAH GOLINO, Ph.D., is director of Foundation Plant Services and is a UC Cooperative Extension specialist in the Department of Plant Pathology at UC Davis. Feb. 21: Wed., 9 a.m.-5:30 p.m. Davis: UC Davis Conference Center 550 Alumni Lane $49. Includes lunch, wine reception that starts at 4 p.m. and course materials. Supplemental funding from the American Vineyard Foundation allows us to offer this conference at a reduced fee. Enroll in section 173VIT203. The Winemaking Certificate Program was invaluable. It laid out the process of winemaking, the decisions you have to make at each of the various steps and the data you need to make those decisions. Deb Crosby, winemaker, Haehlstorm Vineyard, East Wenatchee, Wash. Read more online: extension.ucdavis.edu/wine 4
5 WINE APPRECIATION Enhance your critical tasting ability, and study the components of wine appearance, aroma and flavor. Introduction to Sensory Evaluation of Wine Enhance your critical tasting ability and learn basic aspects of sensory evaluation often overlooked in most wine tastings. Study the different components of wine appearance, aroma and flavor. Participate in tastings of doctored wines in blind and known tastings. Explore the origins of desirable and undesirable flavors of wine and the stylistic contributions of winemaking techniques. Lectures by faculty members of the world-renowned UC Davis Department of Viticulture and Enology will be interspersed throughout the program. Emphasis is placed on correct use of wine descriptive terminology. Note: You must be 21 years of age or older to enroll and attend. JOHN BUECHSENSTEIN. See bio on page 3. Jan : Sat.-Sun., 9 a.m.-4 p.m. Davis: DaVinci, 1632 DaVinci Ct. $625. Enroll in section 173VIT202. Advanced Wine Tasting This rigorous day of tasting duplicates many of the consistency and identification tests required for qualification as a wine competition judge. It challenges experienced tasters and, following each flight that is blind tasted, provides immediate feedback on their sensitivity to a range of odors and flavors in wine, whether attributes or defects. The class does not credential tasters as wine judges, but allows students to test and expand their sensory abilities. Topics and tastings include sessions on wine odors, defect recognition, tasting consistency and wine memory. This is not a class for beginners and requires familiarity with a wide range of wines. It is highly recommended that students have already taken introductory wine sensory courses or have equivalent experience before enrolling in this course. For an additional $50 fee, students who register for this course may also elect to have their test results graded by special arrangement with the instructor and submitted to the California State Fair Wine Judging Committee as candidates for State Fair wine judges. Upon enrollment, you will need to contact the instructor. Please call the Agriculture department at (530) for details. Note: You must be 21 years of age or older to enroll and attend. JOHN BUECHSENSTEIN. See bio on page 3. March 10: Sat., 9 a.m.-4 p.m. Davis: DaVinci, 1632 DaVinci Ct. $425. Enroll in section 173VIT216. 5
6 WINEMAKING BUSINESS Learn the ins-and-outs of running your own winery or vineyard. SAVE THE DATE JULY 16-27, 2018 Tasting Room Design and Management Make your tasting room more profitable and memorable with practical, experience-driven information you can start using immediately. Craig Root, a 30- year industry veteran and tasting room consultant, provides ideas for achieving tasting room perfection, including how to find and keep good staff. Learn how to create a profitable wine club and design your room with lighting and displays. Explore tasting strategies, special events tips, and how to improve your tours and trade relations. There will also be a special guest lecturer speaking about social media, websites and other strategies to increase your business. This class is especially beneficial for people who are considering starting a tasting room or remodeling an existing one. OIV Wine Marketing Discover how to successfully create a brand, market and sell wine from industry experts. Get on the notify me list for this upcoming program, and we ll send you an when the courses are open for enrollment. extension.ucdavis.edu/winemarketing I honestly believe this program to be a no-brainer for anyone considering getting into the wine industry. Thomas Sedaker, 2017 OIV participant Read more student reviews and check out our video online: extension.ucdavis.edu/winemarketing CRAIG ROOT has more than 30 years of experience working with tasting rooms: first as staff and successful manager, then as a tasting room consultant. As a consultant, he has helped create more than 85 tasting rooms and 150 wine clubs. Root has also analyzed and advised dozens of current operations. Feb. 28: Wed., 9 a.m.-4 p.m. Davis: Da Vinci, 1632 Da Vinci Ct. $210. Includes course materials, morning refreshments and lunch. Enroll in section 173VIT204. 6
7 ALSO OF INTEREST Wine Tasting: Sensory Techniques for Wine Analysis on Coursera ALSO OF INTEREST Be a Leader in the Wine Industry The UC Davis Executive Leadership Program is sought by top-level agriculture executives throughout California who want to adapt and thrive in the face of change and become more effective leaders. Get started today! Apply for the new spring offering. The next course begins soon! March 29-May 17: Meets every Thursday afternoon and evening in Sacramento To learn more about the program or to apply, visit: extension.ucdavis.edu/executive Learn the first steps toward understanding the physiological process of wine tasting in this selfpaced course. Enrollments are accepted on a continuous basis. Enroll in section 171VIT001. CONNECT WITH US extension.ucdavis.edu/wine facebook.com/ucdewine extension.ucdavis.edu/ FOR MORE INFORMATION OR TO ENROLL Unified Wine & Grape Symposium BOOTH 826 CALL (800) extension@ucdavis.edu OR VISIT US ONLINE extension.ucdavis.edu/wine 7
8 EXTENSION.UCDAVIS.EDU/WINE LEARN THE SCIENCE BEHIND THE ART OF WINEMAKING WINTER 2018 Viticulture and Enology Wine Appreciation Winemaking Business UC Davis Extension University of California 1333 Research Park Drive Davis, CA Nonprofit Org. U.S. Postage PAID UC Davis
CERTIFICATE PROGRAMS VITICULTURE AND WINERY TECHNOLOGY VWT 130 General Viticulture VWT 172 Laboratory Analysis
Napa Valley College 2277 Napa-Vallejo Highway, Napa, CA. 94558 VITICULTURE AND WINERY TECHNOLOGY Dr. Stephen J. Krebs, Program Coordinator, (707) 253-3259, skrebs@napavalley.edu Bryan Avila, Winery Technology
More informationAcademic Year 2014/2015 Assessment Report. Bachelor of Science in Viticulture, Department of Viticulture and Enology
Academic Year 2014/2015 Assessment Report Bachelor of Science in Viticulture, Department of Viticulture and Enology Due to changes in faculty assignments, there was no SOAP coordinator for the Department
More informationCOURT OF MASTER SOMMELIERS OCEANIA
COURT OF MASTER SOMMELIERS OCEANIA 2019 ENROLMENT INFORMATION W W W. C O U R T O F M A S T E R S O M M E L I E R S. O R G INTRODUCTORY SOMMELIER CERTIFICATE There are four levels of professional certification
More informationJCAST. Department of Viticulture and Enology, B.S. in Viticulture
JCAST Department of Viticulture and Enology, B.S. in Viticulture Student Outcomes Assessment Plan (SOAP) I. Mission Statement The mission of the Department of Viticulture and Enology at California State
More information2018 Hill Texas Hill Country Wine Scholarship Recipients
PO Box 96 Johnson City, Tx 78636 8722169463 www.texaswinetrail.com 2018 Hill Texas Hill Country Wine Scholarship Recipients In 2018, Texas Hill Country Wineries awarded $11,000 to 12 students enrolled
More informationCandidate Agreement. The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE
The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE Candidate Agreement The purpose of this agreement is to ensure that all WSET Level 4 Diploma in Wines & Spirits candidates
More informationVITICULTURE AND ENOLOGY
VITICULTURE AND ENOLOGY Class L-25: Agricultural and Forest Science and Technology http://www.enol.unimi.it/ DIRECTOR OF THE BACHELOR S PROGRAMME Prof. Attilio Scienza Department of Crop Production Tree
More informationWorld of Wine: From Grape to Glass
World of Wine: From Grape to Glass Course Details No Prerequisites Required Course Dates Start Date: th 18 August 2016 0:00 AM UTC End Date: st 31 December 2018 0:00 AM UTC Time Commitment Between 2 to
More informationTEXAS WINE INDUSTRY OVERVIEW. Texas
PO Box 96 Johnson City, Tx 78636 872-216-9463 www.texaswinetrail.com TEXAS WINE INDUSTRY OVERVIEW Texas *TWGGA 2015 Economic Impact Report Total Economic Impact $2.27 Billion Full-Time Equivalent Jobs
More informationRestaurant Management
The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment
More informationWorld of Wine: From Grape to Glass Syllabus
World of Wine: From Grape to Glass Syllabus COURSE OVERVIEW Have you always wanted to know more about how grapes are grown and wine is made? Perhaps you like a specific wine, but can t pinpoint the reason
More informationHTM*4050 Wine and Oenology W 2017 ½ Credit
HTM*4050 Wine and Oenology W 2017 ½ Credit General Course Information Instructor: Email Bruce McAdams bmcadams@uoguelph.ca Office Location Macs Room 204 Office Hours Monday 11-2 Department/School Hospitality,
More informationR A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m
R A W E D U C A T I O N T R A I N I N G C O U R S E S w w w. r a w c o f f e e c o m p a n y. c o m RAW COFFEE COMPANY RAW Coffee Company is a boutique roastery founded in 2007, owned by Kim Thompson and
More informationMadera Vintners Association Grant Program In Honor Of Dr. Vincent Petrucci and Professor Ken Fugelsang
Madera Vintners Association Grant Program In Honor Of Dr. Vincent Petrucci and Professor Ken Fugelsang Madera Vintners Association P.O. Box 697 Madera, CA. 93639 2018 Dr. Vincent Petrucci and Professor
More informationVIN 147 Introduction to Fruit Wine Production
VIN 147 Introduction to Fruit Wine Production Date: September 3 - November 22, 2013 Semester: Fall 2013 Course Name: Intro to Fruit Wine Production Course Credit: 2 Hours Course No.: VIN 147 Room: Online
More informationRéseau Vinicole Européen R&D d'excellence
Réseau Vinicole Européen R&D d'excellence Lien de la Vigne / Vinelink 1 Paris, 09th March 2012 R&D is strategic for the sustainable competitiveness of the EU wine sector However R&D focus and investment
More informationJCAST. Department of Viticulture and Enology, B.S. in Enology
JCAST Department of Viticulture and Enology, B.S. in Enology Student Outcomes Assessment Plan (SOAP) I. Mission Statement The mission of the Department of Viticulture and Enology at California State University,
More informationTexas A&M University New Certificate, Bachelors, Masters, or Doctoral Program Undergraduate Graduate Professional Proposal Checklist
Texas A&M University New Certificate, Bachelors, Masters, or Doctoral Program Undergraduate Graduate Professional Proposal Checklist Program request type: Requested by the Department or Unit of: X Undergraduate
More information2018 Convention WASHINGTON WINE: BY DESIGN LEARN SOMETHING NEW AND LEARN WHAT S NEW!
2018 Convention WASHINGTON WINE: BY DESIGN LEARN SOMETHING NEW AND LEARN WHAT S NEW! An opportunity for both small and large industry members to learn, connect, and excel! SEE, TASTE, AND EXPERIENCE THE
More informationWine and Oenology HTM*4050
School of Hospitality & Tourism Management Winter 2014 Wine and Oenology HTM*4050 Instructor: Bruce McAdams Email: bmcadams@uoguelph.ca Office: MACS 204 Extension: 56597 Office Hours: Tuesdays, 10:00 AM
More informationCOLLEGE EMPLOYEE SATISFACTION SURVEY RESULTS Gallaudet University - Fall Comparison to 4-year, Private not-for-profit Institutions
- Fall 2017 - to 4-year, Private not-for-profit Institutions Section 1: Campus Culture and Policies RATE IMPORTANCE (1 = "Not important at all" / 5 = "Very important") AND SATISFACTION (1 = IMP Sign SAT
More informationRESOLUTION OIV-ECO
RESOLUTION OIV-ECO 563-2016 TRAINING PROGRAMS FOR OENOLOGISTS THE GENERAL ASSEMBLY, based on the work of the FORMAT Expert Group, CONSIDERING the resolution OIV-ECO 492-2013 providing the definition of
More informationIntegrated Protection in Viticulture
IOBC-WPRS Meeting of the Working Group Integrated Protection in Viticulture 5-8 November 2019 Vila Real, Portugal First annoucement Welcome note Plant protection in viticulture is matter of discussion
More informationNapa Valley Vintners Teaching Winery Napa Valley College Marketing and Sales Plan February 14, 2018
Program Goals and Objectives: Napa Valley Vintners Teaching Winery Napa Valley College Marketing and Sales Plan February 14, 2018 We firmly agree on four key goals for the winery and its production of
More informationTHE NEXT. BIG THING Cal Poly s Center for Wine and Viticulture
THE NEXT BIG THING Cal Poly s Center for Wine and Viticulture 0i VISION The next big step in hands-on learning for students in Cal Poly s College of Agriculture, Food and Environmental Sciences is the
More informationFood Science and Nutrition
Food Science and Nutrition 1 Food Science and Nutrition Food Science 256 William Stringer Wing (573) 882-4113 Fax:(573) 884-0104 Ingolf Gruen, Program Chair (573) 882-6746 grueni@missouri.edu http://foodscience.missouri.edu
More informationSYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus
DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production I CULN0130 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: PREREQUISITES:
More informationEDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE SPECIALTY COFFEE ASSOCIATION
EDUCATION SPECIALTY COFFEE ASSOCIATION EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE The Specialty Coffee Association (SCA) is a non-profit organization that represents thousands of coffee professionals,
More informationFood Science (F_S) Food Science (F_S) 1. to the US industries. May be repeated once for credit. Prerequisites: instructor's consent Credit Hours: 3
Food Science (F_S) 1 Food Science (F_S) F_S 1010: Introduction to Viticulture and Enology This course will give a general overview of growing grapes (viticulture) and winemaking (enology) with an emphasis
More informationButcher Shop Catalog Published August 8th P a g e
Butcher Shop Catalog Published August 8 th 2016 1 P a g e Mission Statement Established in 2008 EDWINS mission is to teach a skilled trade in the culinary arts, empower willing minds through passion for
More informationTHE WINEMAKER S TOOL KIT UCD V&E: Recognizing Non-Microbial Taints; May 18, 2017
THE WINEMAKER S TOOL KIT UCD V&E: Recognizing Non-Microbial Taints; May 18, 2017 Sue Langstaff, Sensory Scientist Applied Sensory, LLC The first difficulty that tasters encounter is to find and to translate
More informationprimarily serving the Central Coast hospitality market in San Luis Obispo County
CASS WINERY PRESENTS primarily serving the Central Coast hospitality market in San Luis Obispo County Cass Winery s Mobile Wine Workshop offers a broad range of wine programs focusing on education, exploration
More informationThe University Wine Course: A Wine Appreciation Text & Self Tutorial PDF
The University Wine Course: A Wine Appreciation Text & Self Tutorial PDF For over 20 years the most widely used wine textbook in higher education courses, The University Wine Course provides a 12-week
More informationCENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.)
CENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.) Executive Officer: Natalie Wilson President: James Dicey Central Otago Winegrowers Assn E: james@grapevision.co.nz P.O. Box 155 Ph. 027 445 0602 Cromwell, Central
More informationRoaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role:
Are you an enthusiastic professional with a passion for ensuring the highest quality and service for your teams? At Java Republic we are currently expanding, so we are looking for an Roaster/Production
More informationOverview Location Event Activities Exhibitor information
Australian Tea Expo Table of Contents Overview... 2 Who will come?... 2 Why we want to host this event... 2 Location... 2 Event Location... 2 Location History... 2 Getting There... 2 Event Activities...
More informationBARISTA CAMP. Barista Camp Sponsorship Opportunities. #BARISTACAMPUSA baristaguildofamerica.net
BARISTA CAMP 2015-2016 #BARISTACAMPUSA baristaguildofamerica.net Barista Camp Sponsorship Opportunities 2015 BGA CAMP: YOUR PREMIER CONNECTION TO THE LEADERS OF TOMORROW connect directly to retailers through
More informationwine competition {celebrating Oregon s finest wines} Call for Entries March 15 - June 7 Registration Address
Call for Entries March 15 - June 7 Registration Address www.enofileonline.com Shipping Address SOS Wine Storage c/o Bruce Nicholson 18 W Stewart Ave. Medford, OR 97501 Your Judging Panel Each of our two
More informationVegetarian Culinary Arts Courses 2018/2019
Vegetarian Culinary Arts Courses 2018/2019 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 102. Introduction to Culinary Fundamentals VGCA 109. Professional Cooking: Soups, Sandwiches
More informationExpressions of Interest:
Expressions of Interest: Independent Industry Membership of the National Wine and Grape Industry Centre (NWGIC) Board Expressions of interest are invited for membership of the National Wine and Grape Industry
More informationTextbooks: The following textbooks are recommended reading and will be available in the library.
Course Outline BIOC 408 BIOC 408: Enology 2 Professor: Dr. Cedric Saucier Office: FIP 348 Phone: (250) 807 8645 Webct site: www.elearning.ubc.ca e-mail cedric.saucier@ubc.ca Course Description: Advanced
More informationJ-TERM TRAVELING SEMINAR WINE, GASTRONOMY AND SUSTAINBILITY OF THE MEDITERRANEAN France, Spain
J-TERM TRAVELING SEMINAR WINE, GASTRONOMY AND SUSTAINBILITY OF THE MEDITERRANEAN France, Spain 3 CREDITS (45 CONTACT HOURS) PROFESSORS: Amy Mumma, Director and Professor of Global Wine Studies, IAU; Anthony
More informationArtisan Cheese Making Academy Courses Semester 2, 2015
Artisan Cheese Making Academy Courses Semester 2, 2015 Certificate III in Food Processing Certificate III in Food Processing from the Artisan Cheese Making Academy Australia covers all aspects of Artisan
More informationSommelier 9543 Certificate III in Hospitality (Operations) Sommeliers
Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers National Code: AQF THH33002 This course is for people who want to work in the hospitality industry and specialize in the role of Sommelier
More informationSCIENTIFIC COMMITTEE Stevie Kim Managing Director of Vinitaly International Ian D Agata - VIA Scientific Director INTRODUCTION
SCIENTIFIC COMMITTEE Stevie Kim Managing Director of Vinitaly International Ian D Agata - VIA Scientific Director INTRODUCTION Vinitaly International Academy (VIA) is the first certification available
More informationSENSORY PANEL LEADER TO GUIDE AN OLIVE OIL SENSORY PANEL
TRAINING COURSE FOR SENSORY PANEL LEADER TO GUIDE AN OLIVE OIL SENSORY PANEL PARMA - PR (ITALY), 11 TH 14 TH MARCH 2019 Olive Oil Academy What is a Sensory Panel Leader? A Sensory Panel Leader is a professional
More informationWACS culinary certification scheme
WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional
More informationMastering. the CULINARY ARTS TRAINING COURSES
Mastering the CULINARY ARTS TRAINING COURSES 2018 Good cuisine is the basis of true happiness AUGUSTE ESCOFFIER INTRODUCTION A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS THE FIRST EXECUTIVE CHEF
More informationVITICULTURE & ENOLOGY SCHOLARSHIP APPLICATION & INSTRUCTIONS
VITICULTURE & ENOLOGY SCHOLARSHIP APPLICATION & INSTRUCTIONS The Department of Viticulture & Enology pleased to be able to offer scholarships to graduate and undergraduate students. In order to be selected
More informationCulinary Arts, Hospitality Management A.S. Degree. 140 Culinary Arts and Hospitality Management
140 Culinary Arts and Hospitality Management CULINARY ARTS AND HOSPITALITY MANAGEMENT Human Arts and Social Sciences Division Isabel O Connor, Division Dean Division Office, Room 420 Sue Slater, Department
More informationProject Title: Clonal Evaluation of Cabernet Sauvignon clones from Heritage, French, and Old California Sources
Project Report American Vineyard Foundation, California Rootstock Commission, the UC-DANR Competitive Grant Program in Viticulture and Enology, and the Viticulture Consortium April 1, 2000 - March 31,
More informationVR-Business Partnership Profile
VR-Business Partnership Profile + STARBUCKS INCLUSION ACADEMY: NEVADA ROASTING PLANT View the Starbucks Edition of the Vocational Rehabilitation- Business Partnership Profile to learn more about how the
More informationPROFESSIONAL TRAINING. Mastering. the CULINARY ARTS
PROFESSIONAL TRAINING Mastering the CULINARY ARTS PROFESSIONAL TRAINING 2016 Good cuisine is the basis of true happiness AUGUSTE ESCOFFIER INTRODUCTION A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS
More informationThe University of Iowa academic fees for Part 1: Course fees summer 2011
Masthead Logo University of Iowa Tuition and Fees 5-3-2011 The University of Iowa academic fees for 2011-12. Part 1: Course fees summer 2011 University of Iowa, Office of the Registrar Copyright 2011 The
More informationSouthern Oregon Wine Institute
SOWI Presentation to Board of Education March 21, 2018 The Southern Oregon Wine Institute supports and promotes the Oregon wine industry, changes student lives, and enriches the community through seminars,
More informationModules offered by Hochschule Geisenheim - University
Modules offered by Hochschule Geisenheim - University Students of the Vinifera EuroMaster degree programme have to attend the following modules in the second academic year (M2): 4 Core modules 30 ECTS
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
More informationSYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus
DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production II CULN0140 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: KCKCC
More informationCulinary Essentials. CLASS TYPE: 90% hands-on & 10% theory
Culinary Essentials FOR Serious enthusiasts Students wishing to discover the profession of cook Career changers Entrepreneurs LEVEL : BEGINNERS PRE-REQUISITE 18 years old minimum Upon application approval
More informationThe Institute and its Members
Foreword Master of Wine is recognised as the foremost title in the world of wine. The qualification, established in 1953, is today held by professionals across the international wine community who have
More informationHarvest Series 2017: Wine Analysis. Jasha Karasek. Winemaking Specialist Enartis USA
Harvest Series 2017: Wine Analysis Jasha Karasek Winemaking Specialist Enartis USA WEBINAR INFO 100 Minute presentation + 20 minute Q&A Save Qs until end of presentation Use chat box for audio/connection
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationIndustry Partnership Program
H E L P I N G I N D U S T R Y I N N O VA T E Industry Partnership Program UNIVERSIT Y OF CALIFORNIA Enhancing our quality of life through wine, brewing and food sciences UC Davis leads the world in agricultural
More informationIs Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions
9-12th Grade Economics Inquiry Is Fair Trade Fair? Public Domain Image Supporting Questions 1. What is fair trade? 2. If fair trade is so unique, what is free trade? 3. What are the costs and benefits
More informationHops II Interfacing with the Hop Industry Role of a Hops Supplier. Tim Kostelecky John I. Haas, Inc ASBC Meeting June 6, 2017
Hops II Interfacing with the Hop Industry Role of a Hops Supplier Tim Kostelecky John I. Haas, Inc. 2017 ASBC Meeting June 6, 2017 Overview of a Hops Supplier Hops from own farm Products, Services for
More informationVenue Request for Proposal (RFP) Event Schedule for the Program Year
Venue Request for Proposal (RFP) Event Schedule for the 2011-2012 Program Year Attached is a list of the events for the CSAE Ottawa-Gatineau 2011-2012 Program Year. Please take a moment to review the information
More informationLEAN PRODUCTION FOR WINERIES PROGRAM
LEAN PRODUCTION FOR WINERIES PROGRAM 2015-16 An Initiative of the Office of Green Industries SA Industry Program and the South Australian Wine Industry Association, in association with Wine Australia South
More informationChocolate and its national tour were developed by The Field Museum.
Chocolate and its national tour were developed by The Field Museum. Lead Sponsor This exhibition was supported, in part, by the National Science Foundation. Cocoa Connections From Beans to Bars Table of
More informationThis qualification has been reviewed. The last date to meet the requirements is 31 December 2015.
NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine
More informationThe Grapevine. April 2014 Program. April 2014
The Grapevine April 2014 April 2014 Program SHW Monthly meetings are held on the third Wednesday of the month starting at 7pm, upstairs at the Turn Verein located at 3349 J Street in Midtown, Sacramento.
More informationdonors forum: Project development/ funding AND Partnership Fair
122ND SESSION OF THE INTERNATIONAL COFFEE COUNCIL AND ASSOCIATED MEETINGS donors forum: Project development/ funding AND Partnership Fair 18 SEPTEMBER 2018, 14:30-16:30 INTERNATIONAL MARITIME ORGANIZATION
More informationCenter of the Plate Training
Center of the Plate Training October 26-28, 2004 University of Florida Gainesville, Florida Expand your Knowledge of Center of the Plate Proteins - Beef, Pork, Veal, Lamb Seafood & Poultry Presented by
More information2. The proposal has been sent to the Virtual Screening Committee (VSC) for evaluation and will be examined by the Executive Board in September 2008.
WP Board 1052/08 International Coffee Organization Organización Internacional del Café Organização Internacional do Café Organisation Internationale du Café 20 August 2008 English only Projects/Common
More informationCreating a Farm-to-Institution Food Program
Creating a Farm-to-Institution Food Program Lenox Hill Neighborhood House Lenox Hill Neighborhood House is a 121-year-old settlement house widely recognized as one of New York s premier human services
More informationSOME RECENT HISTORY OF EASTERN US ENOLOGY EDUCATION
SOME RECENT HISTORY OF EASTERN US ENOLOGY EDUCATION Drs. Frank and Lois Gadek APRIL 1987 ABSTRACT The progress since 1973 to the present is reviewed of the activities of Drs. Frank and Lois Gadek in the
More informationMemorandum of understanding
European Organic Wine Carta (EOWC) Memorandum of understanding 1. Preamble The common European Organic Wine Carta (EOWC) is a private, market-oriented and open initiative to promote and encourage organic
More informationJuly and August Schedule
Community Education: Culinary Classes The Community Education program at UA Pulaski Technical College provides individuals of all ages in central Arkansas opportunities for personal and professional development
More informationFairtrade Policy. Version 2.0
Fairtrade Policy Version 2.0 Contents 1.0 Introduction... 2 2.0 Purpose... 2 3.0 Scope... 2 4.0 Policy... 2 5.0 Monitoring and Review... 3 6.0 Links to other policies / procedures... 4 7.0 Resource Implications...
More informationFairtrade Policy 2018
Fairtrade Policy 2018 What is Fairtrade? Fairtrade is about better prices, decent working conditions and fair terms of trade for farmers and workers. It s about supporting the development of thriving farming
More information2012 Wine Industry Technology Symposium Sponsorship Package
2012 Wine Industry Technology Symposium Sponsorship Package July 10 & 11, 2012 Napa Valley Marriott Napa, CA WHO & WHAT WE ARE The Wine Industry Technology Symposium (WITS) was created in 2004 by a group
More information2018 Mass Aggie Workshops
2018 Mass Aggie Workshops Home Garden Series 2 Pruning Grapes - a Hands-on Workshop Ms. Sonia Schloemann February 24, 10:00am to 12:00pm UMass Cold Spring Orchard, 391 Sabin St., Belchertown, MA Grapes
More information1. Continuing the development and validation of mobile sensors. 3. Identifying and establishing variable rate management field trials
Project Overview The overall goal of this project is to deliver the tools, techniques, and information for spatial data driven variable rate management in commercial vineyards. Identified 2016 Needs: 1.
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
More informationSUCCESSFUL WINE MARKETING BY JAMES LAPSLEY, KIRBY MOULTON
SUCCESSFUL WINE MARKETING BY JAMES LAPSLEY, KIRBY MOULTON DOWNLOAD EBOOK : Click link bellow and free register to download ebook: KIRBY MOULTON DOWNLOAD FROM OUR ONLINE LIBRARY In getting this Successful
More informationWINE 205 Course Syllabus Fundamentals of Wine: From the Soil to the Table Fall 2016
WINE 205 Course Syllabus Fundamentals of Wine: From the Soil to the Table Fall 2016 Professor Jess Pierce Email: jpierce2@linfield.edu Course Description: Introduction to the multi-faceted world of wine,
More informationBOLS BARTENDING ACADEMY COURSE GUIDE THE STANDARD IN BARTENDING TRAINING
BOLS ACADEMY COURSE GUIDE THE STANDARD IN TRAINING BOLS ACADEMY ENTER THE EXCITING WORLD OF Improve your bartending and cocktail skills, increase employment possibilities, create a solid spirit knowledge
More informationDiploma in Hospitality Management (610) Food and Beverage Management
Diploma in Hospitality Management (610) Food and Beverage Management Pre-requisites: Knowledge of business Co-requisites: A pass or higher in Certificate in organisation. Business Studies or equivalence.
More information2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS
2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS ABOUT WINEGROWERS CONVENTION The Washington Winegrowers Association is the place for the wine and grape industry to network and learn,
More informationReaction to the coffee crisis at the beginning of last decade
2000-2010 AND BEYOND: A PATH TO SUSTAINABILITY IN THE COFFEE SECTOR Andrea Illy Guatemala City Feb 28, 2010 Reaction to the coffee crisis at the beginning of last decade In order to resist the possible
More informationInternational Wine Guild Course Catalog
International Wine Guild Course Catalog CATALOG 5 VOLUME NUMBER 2 2011-2013 APPROVED AND REGULATED BY THE COLORADO DEPARTMENT OF HIGHER EDUCATION, PRIVATE OCCUPATIONAL SCHOOL BOARD International Wine Guild
More informationAnaphylaxis Management Policy
Anaphylaxis Management Policy Background: As of 14 July 2008 the Children s Services and Education Legislation Amendment Act (Anaphylaxis Management) and Ministerial Order 706 requires all schools across
More informationPairing Food And Wine For Dummies PDF
Pairing Food And Wine For Dummies PDF The easy way to learn to pair food with wine Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. Pairing Food and Wine
More informationFDSC 2401/2401H Uncorked: Vines to Wines Fall, 2017
FDSC 2401/2401H Uncorked: Vines to Wines Fall, 2017 Instructor: Dr. Renee Threlfall, Research Scientist Office: FDSC B-3 (Food Science Department is located off campus at 2650 N. Young Ave., Fayetteville,
More information2018 partnership opportunities
2018 partnership opportunities The TERROIR SYMPOSIUM is a catalyst for creative collaboration in the global food and drink industry. APRIL 23RD, 2018 THE AGO TORONTO, ON From its origins in Toronto, for
More informationPOSITION DESCRIPTION. DATE OF VERSION: August Position Summary:
POSITION DESCRIPTION POSITION TITLE: DEPARTMENT: REPORTING TO: Wine Ambassador Global Marketing Graduate Manager LOCATION: Various PR JOB BAND: Local Banding F DATE OF VERSION: August 2016 Position Summary:
More informationShaping the Future: Production and Market Challenges
Call for Papers Dear Sir/Madam At the invitation of the Ministry of Stockbreeding, Agriculture, and Fisheries of the Oriental Republic of Uruguay, the 41th World Congress of Vine and Wine and the 16 th
More informationTitle Topics Learning Competencies Assessment Week 1
SENIOR HIGH SCHOOL BASIC EDUCATION DEPARTMENT Holy Angel University #1 Holy Angel Avenue, Sto. Rosario, Angeles City Syllabus in Technical Vocational Livelihood Senior High School Grade 11 Home Economics
More informationThe University Wine Course A Wine Appreciation Text Self Tutorial
The University Wine Course A Wine Appreciation Text Self Tutorial We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your
More informationVisit kcculinary.com for our Current Schedule and full descriptions of classes.
Explore the culinary arts with over 500 contemporary cooking classes each year covering a wide range of topics and taught by qualified, experienced instructors. Let us help you de-mystify the art of cooking
More informationINNOVATIVE SOLUTIONS POWERING YOUR SAFETY SUCCESS
www.vivotecnia.com INNOVATIVE SOLUTIONS POWERING YOUR SAFETY SUCCESS www.onlycorechem.com 2 www.vivotecnia.com APPLYING FOR BIOCIDAL PRODUCTS AUTHORISATION Strategies to get access to the EU market GENERAL
More information