Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)

Sylabus przedmiotu INTRODUCTION TO THE SOMMELIER COURSE:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot INTRODUCTION TO THE SOMMELIER COURSE
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Ogrodnictwa
Nauczyciel odpowiedzialny Grzegorz Mikiciuk <Grzegorz.Mikiciuk@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 3,0 ECTS (formy) 3,0
Forma zaliczenia zaliczenie Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
laboratoriaL1 15 2,00,38zaliczenie
wykładyW1 15 1,00,62zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Basics of geography, basics of plant cultivation.
W-2Basic knowledge of the biochemistry of fruit crops and wine processing.

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Intoduction the student with the history of winemaking and the importance of vines in culture and tradition.
C-2Introducing the student to the most important wine regions in the world.
C-3Introduction the student with the types of wines, their testing and serving.
C-4Shaping student skills to assess the quality of vine according to the current standards.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Wine serving and storing tips.2
T-L-2Testing the aromas of wine.2
T-L-3Principles of work in a chemical labolatory.1
T-L-4Quality requirements for selected products of the wine industry2
T-L-5Characteristics of selected parameters of grape wines (ph, acidity, total extract, L-ascorbic acid, etc.)6
T-L-6HACCP System for ensuring the safety and health quality of food.2
15
wykłady
T-W-1The history of wine.2
T-W-2The importance of wine in culture, tradition and religion.2
T-W-3The types and styles of wines.1
T-W-4The most important wine regions of France (Alsace, Beaujolais, Bordeaux, Burgundy, Champagne, Jura, Savoie and Bugey, Languedoc and Roussillon, Provence and Corsica, Southwest, Loire Valley, Rhône Valley).3
T-W-5The most important wine regions of Spain, Italy and Portugal.2
T-W-6Important wine regions of other European countries.2
T-W-7The most important wine regions on other continents (USA and Canada, Chile, Argentina, Australia, New Zealand and South Africa, China).2
T-W-8Traditions and modernity of winemaking in Poland and Western Pomerania.1
15

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Participation in laboratories.15
A-L-2Self-study of the lecture material.15
A-L-3Consultations5
A-L-4Preperations to pass the labs10
A-L-5Homework assigments.5
50
wykłady
A-W-1Participation in lectures.15
A-W-2Self-study of the lecture material.9
A-W-3Consultations.1
25

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1lecture
M-2multi-media presentations
M-3discussion
M-4laboratory exercises

Sposoby oceny

KODSposób oceny
S-1Ocena podsumowująca: evaluation of students' presentations or projects
S-2Ocena podsumowująca: practical exam
S-3Ocena formująca: assessment of the work assignments
S-4Ocena formująca: Report writing

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_1-_??_W01
The students are able to mention basic facts about the history of wine, know the basic regions of wine production and the basic rules of testing and serving it.
C-3, C-2, C-1T-W-1, T-W-4, T-W-3, T-W-8, T-W-5, T-W-7, T-W-6, T-L-1, T-L-2, T-W-2M-3, M-4, M-1, M-2S-1
WM-WKSiR_1-_??_W02
Student will have knowledge of organoleptic and laboratory methods of wine.
C-4T-L-4, T-L-3, T-L-6, T-L-5M-4, M-3S-4, S-3

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_1-_??_U01
The student will have basic skills of testing and serving of wine.
C-3T-L-2, T-L-1M-4, M-3, M-2S-3, S-2
WM-WKSiR_1-_??_U02
Student will have skills to individually assess the quality of wine and draw conclusions from the obtained results according to current standards
C-4T-L-3, T-L-4, T-L-5, T-L-6M-4S-4

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_1-_??_K01
The student demonstrates an understanding of the important role of wine in history and culture.
C-2, C-1, C-3T-W-3, T-W-7, T-W-8, T-L-1, T-W-5, T-W-4, T-W-1, T-L-2, T-W-2, T-W-6M-1, M-4, M-3, M-2S-1

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_1-_??_W01
The students are able to mention basic facts about the history of wine, know the basic regions of wine production and the basic rules of testing and serving it.
2,0
3,0The student has basic knowledge about the history of wine, the basic regions of wine production, and the basic rules of testing and serving it.
3,5
4,0
4,5
5,0
WM-WKSiR_1-_??_W02
Student will have knowledge of organoleptic and laboratory methods of wine.
2,0
3,0Student has knowledge of organoleptic and laboratory methods of wine.
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_1-_??_U01
The student will have basic skills of testing and serving of wine.
2,0
3,0The student has basic knowledge of the tasting and serving of wine.
3,5
4,0
4,5
5,0
WM-WKSiR_1-_??_U02
Student will have skills to individually assess the quality of wine and draw conclusions from the obtained results according to current standards
2,0
3,0The student has basic skills to individually assess the quality of wine and draw conclusions from the obtained results according to current standard.
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_1-_??_K01
The student demonstrates an understanding of the important role of wine in history and culture.
2,0
3,0The student has demonstrated a basic understanding of the important role of wine in history and culture
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Madeline Puckette, Justin Hammack, The Essential Guide to Wine, Avery, 2015, ISBN-10: 1592408990
  2. Ribereau-Gayon P., Glories Y., Maujean A., Dubourdieu D., The Chemistry of Wine Stabilization and Treatments, John Wiley & Sons Ltd, England, 2006, 2

Literatura dodatkowa

  1. ISO Standards
  2. Victoria Moreno-Arribas m., Carmen Polo M., Wine Chemistry and Biocgemistry, Springer, 2009, DOI 10.1007/978-0-387-74118-5

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Wine serving and storing tips.2
T-L-2Testing the aromas of wine.2
T-L-3Principles of work in a chemical labolatory.1
T-L-4Quality requirements for selected products of the wine industry2
T-L-5Characteristics of selected parameters of grape wines (ph, acidity, total extract, L-ascorbic acid, etc.)6
T-L-6HACCP System for ensuring the safety and health quality of food.2
15

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1The history of wine.2
T-W-2The importance of wine in culture, tradition and religion.2
T-W-3The types and styles of wines.1
T-W-4The most important wine regions of France (Alsace, Beaujolais, Bordeaux, Burgundy, Champagne, Jura, Savoie and Bugey, Languedoc and Roussillon, Provence and Corsica, Southwest, Loire Valley, Rhône Valley).3
T-W-5The most important wine regions of Spain, Italy and Portugal.2
T-W-6Important wine regions of other European countries.2
T-W-7The most important wine regions on other continents (USA and Canada, Chile, Argentina, Australia, New Zealand and South Africa, China).2
T-W-8Traditions and modernity of winemaking in Poland and Western Pomerania.1
15

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Participation in laboratories.15
A-L-2Self-study of the lecture material.15
A-L-3Consultations5
A-L-4Preperations to pass the labs10
A-L-5Homework assigments.5
50
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Participation in lectures.15
A-W-2Self-study of the lecture material.9
A-W-3Consultations.1
25
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_1-_??_W01The students are able to mention basic facts about the history of wine, know the basic regions of wine production and the basic rules of testing and serving it.
Cel przedmiotuC-3Introduction the student with the types of wines, their testing and serving.
C-2Introducing the student to the most important wine regions in the world.
C-1Intoduction the student with the history of winemaking and the importance of vines in culture and tradition.
Treści programoweT-W-1The history of wine.
T-W-4The most important wine regions of France (Alsace, Beaujolais, Bordeaux, Burgundy, Champagne, Jura, Savoie and Bugey, Languedoc and Roussillon, Provence and Corsica, Southwest, Loire Valley, Rhône Valley).
T-W-3The types and styles of wines.
T-W-8Traditions and modernity of winemaking in Poland and Western Pomerania.
T-W-5The most important wine regions of Spain, Italy and Portugal.
T-W-7The most important wine regions on other continents (USA and Canada, Chile, Argentina, Australia, New Zealand and South Africa, China).
T-W-6Important wine regions of other European countries.
T-L-1Wine serving and storing tips.
T-L-2Testing the aromas of wine.
T-W-2The importance of wine in culture, tradition and religion.
Metody nauczaniaM-3discussion
M-4laboratory exercises
M-1lecture
M-2multi-media presentations
Sposób ocenyS-1Ocena podsumowująca: evaluation of students' presentations or projects
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student has basic knowledge about the history of wine, the basic regions of wine production, and the basic rules of testing and serving it.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_1-_??_W02Student will have knowledge of organoleptic and laboratory methods of wine.
Cel przedmiotuC-4Shaping student skills to assess the quality of vine according to the current standards.
Treści programoweT-L-4Quality requirements for selected products of the wine industry
T-L-3Principles of work in a chemical labolatory.
T-L-6HACCP System for ensuring the safety and health quality of food.
T-L-5Characteristics of selected parameters of grape wines (ph, acidity, total extract, L-ascorbic acid, etc.)
Metody nauczaniaM-4laboratory exercises
M-3discussion
Sposób ocenyS-4Ocena formująca: Report writing
S-3Ocena formująca: assessment of the work assignments
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has knowledge of organoleptic and laboratory methods of wine.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_1-_??_U01The student will have basic skills of testing and serving of wine.
Cel przedmiotuC-3Introduction the student with the types of wines, their testing and serving.
Treści programoweT-L-2Testing the aromas of wine.
T-L-1Wine serving and storing tips.
Metody nauczaniaM-4laboratory exercises
M-3discussion
M-2multi-media presentations
Sposób ocenyS-3Ocena formująca: assessment of the work assignments
S-2Ocena podsumowująca: practical exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student has basic knowledge of the tasting and serving of wine.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_1-_??_U02Student will have skills to individually assess the quality of wine and draw conclusions from the obtained results according to current standards
Cel przedmiotuC-4Shaping student skills to assess the quality of vine according to the current standards.
Treści programoweT-L-3Principles of work in a chemical labolatory.
T-L-4Quality requirements for selected products of the wine industry
T-L-5Characteristics of selected parameters of grape wines (ph, acidity, total extract, L-ascorbic acid, etc.)
T-L-6HACCP System for ensuring the safety and health quality of food.
Metody nauczaniaM-4laboratory exercises
Sposób ocenyS-4Ocena formująca: Report writing
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student has basic skills to individually assess the quality of wine and draw conclusions from the obtained results according to current standard.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_1-_??_K01The student demonstrates an understanding of the important role of wine in history and culture.
Cel przedmiotuC-2Introducing the student to the most important wine regions in the world.
C-1Intoduction the student with the history of winemaking and the importance of vines in culture and tradition.
C-3Introduction the student with the types of wines, their testing and serving.
Treści programoweT-W-3The types and styles of wines.
T-W-7The most important wine regions on other continents (USA and Canada, Chile, Argentina, Australia, New Zealand and South Africa, China).
T-W-8Traditions and modernity of winemaking in Poland and Western Pomerania.
T-L-1Wine serving and storing tips.
T-W-5The most important wine regions of Spain, Italy and Portugal.
T-W-4The most important wine regions of France (Alsace, Beaujolais, Bordeaux, Burgundy, Champagne, Jura, Savoie and Bugey, Languedoc and Roussillon, Provence and Corsica, Southwest, Loire Valley, Rhône Valley).
T-W-1The history of wine.
T-L-2Testing the aromas of wine.
T-W-2The importance of wine in culture, tradition and religion.
T-W-6Important wine regions of other European countries.
Metody nauczaniaM-1lecture
M-4laboratory exercises
M-3discussion
M-2multi-media presentations
Sposób ocenyS-1Ocena podsumowująca: evaluation of students' presentations or projects
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student has demonstrated a basic understanding of the important role of wine in history and culture
3,5
4,0
4,5
5,0