INTRODUCTION THE COURSE IS AIMED AT DEVELOPING CORE COMPETENCY STUDIES AND A CURRICULUM THAT SUITS MODERN DAY HOSPITALITY REQUIREMENTS. THE WINE DIPLOMA WOULD ALSO HELP ASPIRING STUDENTS TO EXPLORE NEW AVENUES OF THE FOOD AND BEVERAGE TRADE. COURSE OBJECTIVES To start a diploma level course in wine, this would be the first of its kind in the country for a hotel management college. To match the course curriculum with current personnel requirements for the wine industry, in India specifically but also internationally. As such the curriculum will cover a range of related subjects including the history of wine, the marketing of wine, the wine regions of the world, viticulture (grape varieties) and Vinification (winemaking), types and styles of wine, understanding wine labels, understanding quality designations, wine service and storage, food and wine pairing and responsible consumption. Tasting will form a fundamental part of the course. To provide qualified graduates suited to work in the wine trade in India specifically but also internationally. To partner with United Vintners Limited (UB Group) for assistance with the course curriculum, with guest lecturers (this will generally coincide with visits from supplier) and with a visit to the Four Seasons Winery in Rotti village, Baramati, Pune. To undertake a short-term work experience session in the wine industry either in India or abroad dependent on the individual student s financial situation. COURSE DURATION The Diploma in Wines will consist of three phases: Foundation, Intermediate and Advanced levels, for duration of one year. Foundation Level Afternoon/Evening sessions 3 times per week 100 hours in total 10 week period 10 hours a week (6 hours of teaching/tasting & 4 hours of self study) Intermediate Level Afternoon/Evening sessions 2 times per week 120 hours in total 12 week period 10 hours a week (6 hours of teaching / tasting / market visits & 4 hours of self study) Advanced Level Afternoon/Evening Sessions 2 times per week 120 hours in total 12 week period 10 hours a week (8 hours of specialisation and 2 hours of self study) Avenues of Specialisation: Wine Retailing Wine Marketing Branding Wine tasters ( sommelier) Promotions Cellar controls,etc
The above specialisation will be based on the student s area of interest leading to a job of their core competency. Would aid recruiter s selection requirement. 3 month work experience placement at a winery in India or abroad depending on student s financial situation. ELIGIBILITY FOR ADMISSIONS AND ADMISSION PROCESS STUDENTS 1. The course will be open to those students already registered at Christ University. A minimum of 15 and maximum number of 25 students per class should apply. 2. Students enrolling for the above should be a minimum of 18years of age on the date of joining. 3. The diploma is open to industry professionals, subject to they having atleast a minimum PUC pass(+12) COURSE STRUCTURE Course structure and exams will be given at various points throughout the course with final exams for each section given at the termination of each level. The student s theoretical knowledge will be tested via a combination of multiple choice, short answer and essay-type questions. The student s practical knowledge will be tested via the identification of wine labels and blind tastings. A passing grade of 75% will be required for successful completion of the course. FOUNDATION LEVEL (COURSE STRUCTURE) Duration & Modes of Study - Afternoon/Evening sessions 3 times per week - 100 hours in total - 10 week period - 10 hours a week (6 hours of teaching/tasting & 4 hours of self study) Study Materials - Handbook of lecture notes - Tasting Mats Coursework & Exams(Foundation) - Coursework to be a series of weekly short answer questions related to the topics covered in the lectures/tasting sessions. - Exam preparation to be covered by a series of 15 multiple choice questions given during weeks 3 & 7 and by practical tasting sessions given during weeks 5 & 9. - Final exam to be administered at the termination of week 10 and be a combination of multiple choice, short answer and longer answer questions + the identification of wine labels + a blind tasting session of three wines which the student will be asked to describe. The wines should have been tasted during the session. Certification - Certificate issued by Christ University in association with United Vintners Limited. - Wine glass / cork screw from UVL.
COURSE CURRICULUM - History o Discovery of wine when and where. - Wine Statistics o World production trends & top producing countries o World consumption trends, top consuming countries o Etc... - Wine regions of the world o Differences between Old and New World countries o Geographical boundaries for traditional grape for wine growing o Major wine producing countries France, Spain, Italy, Australia, New Zealand, South Africa, Portugal, USA, South America etc... Broadly defined. o Wine in India - Viticulture o Vineyard calendar Northern and Southern hemispheres. India. o Grapes Grape for wine family, genus, species, etc... Characteristics of most common varieties and their associated regions. Broadly defined with a focus on Chardonnay, Sauvignon Blanc, Chenin Blanc, Cabernet Sauvignon, Shiraz and Merlot. o Key physical requirements for growing vines, i.e. location, climate, soil... COURSE CURRICULUM CONT... - Styles of Wine o Varietal vs. Blend o Colour o Still / Sparkling / Fortified (briefly) o Sweetness levels - Vinification o How still white, rosé and red wine is made basic information o How sparkling wine is made basic information o How fortified wine is made very basic information o Range of alcohol levels for wine o Technical terminology throughout the above explanation fining, filtration... - Wine Tasting o Correct conditions for wine tasting o How to taste wine sight, smell and taste o Technical terminology o Describing a wine in writing - Wine Service o Glassware o Pouring amounts o Keeping leftovers
o DIPLOMA IN WINE Matching wine with food basic information - Wine & Health o Responsible consumption o Health benefits associated with wine
COURSE PLAN FOUNDATION LEVEL LECTURE SUBJECT WEEK 1 3 THEORY 3 TASTING WEEK 2 3 THEORY 3 TASTING WEEK 3 3 THEORY 3 TASTING WEEK 4 3 THEORY 3 TASTING WEEK 5 3 THEORY 3 TASTING ETC...
INTERMEDIATE LEVEL( COURSE STRUCTURE) Duration & Modes of Study - Afternoon/Evening sessions 2 times per week - 100 hours in total - 12 week period - 10 hours a week (6 hours of teaching / tasting / market visits & 4 hours of self study) Study Materials - Handbook of lecture notes - Tasting Mats - Other wine references Coursework & Exams(Intermediate) - Coursework to be a series of weekly short answer questions related to the topics covered in the lectures / tasting sessions / market visits. - Exam preparation to be covered by a series of 5 objective questions and by practical tasting sessions given during the session. - Final exam to be administered at the termination of week 12 and comprise 40 objective questions, 2 essay questions of 450 words each and + the identification and description of wine labels + a blind tasting session of wines which the student will be asked to describe. The wines should have been tasted during the session. Certification - Certificate issued by Christ University in association with United Vintners Limited. - Wine related merchandise from UVL. COURSE CURRICULUM - Wine regions of the world o Major wine producing countries in greater detail. o Lesser wine producing countries broadly defined Greece, Slovenia, Canada, Cyprus, Hungary, etc... o Quality wine defined AOC, DOC, etc... for major wine producing countries France, Spain, Italy, Germany, Canada, the USA, Australia, NZ, South Africa. - Viticulture o Characteristics of major grape varieties in more detail. o Characteristics of lesser known varieties broadly defined. o Constituents of the grape sugars, acids, minerals, polyphenols, flavour compounds... o Clones, hybrids, scion, rootstocks... o Pests & Diseases o Viticultural practices IPM, organic, biodynamic... o Trellising, Pruning, Canopy Management o Harvesting manual vs machine.
- Vinification o How still wine is made more detail i.e. Grape handling destalking, crushing & pressing Types of press used Fermentation The role of yeast The role of oxygen Stopping fermentation Malolactic Temperature Control Methods of extraction of colour, flavour for white, rose and red wines Must adjustments Clarification Stabilisation Racking, Blending and Fining Filtration Methods Additives Sulphites Other additives o Ageing Types of barrels Types of wood, forests, new vs. old wood, flavour profiles Seasoning Maturation and the role of oxygen o Bottling Methods o Packaging Types of bottles, closures and capsules Wine labelling - Wine Tasting o How to taste wine sight, smell and taste in more detail o The 6 factors affecting the taste of wine o Technical terminology further details o Constituents of wine alcohol, acids, residual sugar, glycerol... o Wine Faults o Wine & Food
COURSE PLAN INTERMEDIATE LEVEL LECTURE SUBJECT WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 ETC...
ADVANCED LEVEL( COURSE STRUCTURE) Duration & Modes of Study Afternoon/Evening Sessions 2 times per week 120 hours in total 12 week period 10 hours a week (6 hours of specialisation/tasting and 4 hours of self study)) Avenues of Specialisation: Wine Retailing Wine Marketing Branding Wine tasters ( sommelier) Promotions Cellar controls,etc An in-depth understanding on the operation and management aspect of the trade will be covered under this level. - 3 month work experience placement at a winery in India or abroad depending on student s financial situation. Study Materials - Handbook of lecture notes, field work review, submission of reports - Tasting Mats - Other wine references Coursework & Exams - Coursework to be a series of weekly short answer questions related to the topics covered in the lectures / tasting sessions / market visits. - Final exam to be administered following completion of the work placement and comprise 100 objective questions, 5 essay questions of 450 words each and + a blind tasting session of wines which the student will be asked to describe. The wines may or may not have been tasted during the session. Certification - Certificate issued by Christ University in association with United Vintners Limited. - Wine related merchandise from UVL.
COURSE CURRICULUM Wine Retailing Meaning Types Types of Merchandising Store layouts Wine Marketing o Meaning o Types o Effective wine communication styles o Branding Meaning Creating a brand awareness Others key points Wine tasters ( sommelier) Job Description Attributes Sales technique Managing hotel wine cellar, etc Cellar controls,etc How to maintain a wine cellar Cooperage Understanding maturation Bottling style Role of Humidity and temperature Cask management
COURSE PLAN ADVANCED LEVEL SPECIALISATION REPORT UPDATE WEEK 1 1TASTING 1 ASSIGNMENT 3 ASSIGNMENT WEEK 2 3 ASSIGNMENT WEEK 3 WEEK 4 WEEK 5 ETC...
CIA methodology, Credit basis, evaluation weightage and grading The CIA will be based on a. assignments to be submitted by the students every week b. wine tasting and wine tasting notes c. Case studies Credit Will be accorded for both theory and practical based on the number of levels successfully completed by the student Evaluation weight age a. Theory 40% b. Practical 60% Grading The grading will be done based on the Christ University system after each of the levels that the student completes successfully. Examination System Exams (Foundation) - Coursework to be a series of weekly short answer questions related to the topics covered in the lectures/tasting sessions. - Exam preparation to be covered by a series of 15 multiple choice questions given during weeks 3 & 7 and by practical tasting sessions given during weeks 5 & 9. - Final exam to be administered at the termination of week 10 and be a combination of multiple choice, short answer and longer answer questions + the identification of wine labels + a blind tasting session of three wines which the student will be asked to describe. The wines should have been tasted during the session. Certification - Certificate issued by Christ University in association with United Vintners Limited. - Wine glass / cork screw from UVL. Coursework & Exams (Intermediate) - Coursework to be a series of weekly short answer questions related to the topics covered in the lectures / tasting sessions / market visits.
- Exam preparation to be covered by a series of 5 objective questions and by practical tasting sessions given during the session. - Final exam to be administered at the termination of week 12 and comprise 40 objective questions, 2 essay questions of 450 words each and + the identification and description of wine labels + a blind tasting session of wines which the student will be asked to describe. The wines should have been tasted during the session. Certification - Certificate issued by Christ University in association with United Vintners Limited. - Wine related merchandise from UVL. Coursework & Exams (Advanced) - Coursework to be a series of weekly short answer questions related to the topics covered in the lectures / tasting sessions / market visits. - Final exam to be administered following completion of the work placement and comprise 100 objective questions, 5 essay questions of 450 words each and + a blind tasting session of wines which the student will be asked to describe. The wines may or may not have been tasted during the session. - The student has to submit a project report on the internship tenure - An assignment of 5 pages on their area of specialisation (branding, marketing, etc ) Certification - Certificate issued by Christ University in association with United Vintners Limited. - Wine related merchandise from UVL. Project Work (Optional) The students will have to undergo a compulsory project work for 3 months during the advanced level. The project work will involve them in specializing in one aspect of the trade namely 1. Understanding the working of a winery 2. Understanding Viticulture 3. wine tasting and tasting notes 4. wine marketing 5. Branding In addition during the Basic and intermediate levels the students will be assigned on the field assignments with regards to: a. wine retailing b. Institutional retailing c. Wine seminars, etc If internship is not been taken by the student, he/she can choose an on the job training, which will be decided in consultation by the University and UB.
In case the above is also not viable, the student will be asked to submit a project on the same. Proposed total intake and number of students for the Course A minimum of 15, and a maximum of 25 students to be looked into. Departmental requirement (Statement of Capability) CERTIFICATION All three levels of certification are to be awarded by Christ University in association with United Vintners Limited (UB Group). WINES The wines will be provided by United Vintners Limited (UB Group) and the Wine Society of India. OTHER PROVISIONS Lecture Facilities Christ University Glassware and wine merchandise Christ University Lecture Notes and Tasting Notes UVL Food for food and wine pairing sessions Christ University which would include intensive classes of o French, European and world cuisine o Oriental, Indian,etc LECTURERS Lecturers from UVL, guest lecturers from UVL suppliers and partners and in-house Faculty from Christ University.
Infrastructure 1. Two rooms a. One for regular classroom session b. One for practical purpose. This room doubles up as a laboratory and includes 1. wine racks 2. Display rack 3. Glassware 4. Accessories 5. A small lounge In addition an additional room to be used as an R&D room for wine analysis and other related aspects. One coordinators cabin with: a. A laptop b. Wi-fi c. Mini wine library Manpower Requirement 1. Experts from UB wines will be actively involved in every aspect of the course 2. The University coordinator for the above has to train for the next higher level. A course at WSET, London is recommended. 3. One additional staff along with the coordinator for training purpose. 4. Two minstrel employees 5. One student intern Proposed Commencement Date: 01 st June, 2009
Model Syllabus Course: Diploma in Wines Semester: Foundation - Paper: History-Discovery of wine when and where Code: DW 1.1 - Objective: To trace the origin of wine and the history and the diversity through the ages - Level of Knowledge: The above paper would help the student to get introduced to the basic level of understanding the topic. - Module: 1 Wine regions of the world 15 hours o o o o Differences between Old and New World countries Geographical boundaries for traditional grape for wine growing Major wine producing countries France, Spain, Italy, Australia, New Zealand, South Africa, Portugal, USA, South America etc... Broadly defined. Wine in India - Module: 2 Viticulture 20 hours o Vineyard calendar Northern and Southern hemispheres. India. o Grapes Grape for wine family, genus, species, etc... Characteristics of most common varieties and their associated regions. Broadly defined with a focus on Chardonnay, Sauvignon Blanc, Chenin Blanc, Cabernet Sauvignon, Shiraz and Merlot. o Key physical requirements for growing vines, i.e. location, climate, soil... Practical Experiments: - Tasting o Grapes tasting and analysis o Glassware identification White wine glasses Red Wine glasses Types and styles o Understanding the taste bud and palate - Wine Tasting o How to taste wine sight, smell and taste in more detail o The 6 factors affecting the taste of wine
o Technical terminology further details o Constituents of wine alcohol, acids, residual sugar, glycerol... o Wine Faults o Wine & Food Books for reference: - Wine Atlas by Hugh Johnson - World Atlas Guide by Hugh Johnson - Oz Clarke s Australian Wine Companion - Atlas of Wines Collector Edition - Great Wine Made Simple By Andrea Immer - California wines by james laube - Wine bible by Karen Macneil - The Oxford Companion to Wine by Jancis Robinson - Cellaring Wine: Managing Your Wine Collection...to Perfection By: Jeff Cox and William Bramhall - Wine Enthusiast Essential Buying Guide 2008 (Paperback) Magazines - Sommelier India - Decanter - Wine Spectator -