Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu INTRODUCTION TO THE SOMMELIER COURSE:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego 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
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Basics of geography, basics of plant cultivation. |
| W-2 | Basic knowledge of the biochemistry of fruit crops and wine processing. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Intoduction the student with the history of winemaking and the importance of vines in culture and tradition. |
| C-2 | Introducing the student to the most important wine regions in the world. |
| C-3 | Introduction the student with the types of wines, their testing and serving. |
| C-4 | Shaping student skills to assess the quality of vine according to the current standards. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Wine serving and storing tips. | 2 |
| T-L-2 | Testing the aromas of wine. | 2 |
| T-L-3 | Principles of work in a chemical labolatory. | 1 |
| T-L-4 | Quality requirements for selected products of the wine industry | 2 |
| T-L-5 | Characteristics of selected parameters of grape wines (ph, acidity, total extract, L-ascorbic acid, etc.) | 6 |
| T-L-6 | HACCP System for ensuring the safety and health quality of food. | 2 |
| 15 | ||
| wykłady | ||
| T-W-1 | The history of wine. | 2 |
| T-W-2 | The importance of wine in culture, tradition and religion. | 2 |
| T-W-3 | The types and styles of wines. | 1 |
| T-W-4 | The 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-5 | The most important wine regions of Spain, Italy and Portugal. | 2 |
| T-W-6 | Important wine regions of other European countries. | 2 |
| T-W-7 | The most important wine regions on other continents (USA and Canada, Chile, Argentina, Australia, New Zealand and South Africa, China). | 2 |
| T-W-8 | Traditions and modernity of winemaking in Poland and Western Pomerania. | 1 |
| 15 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | Participation in laboratories. | 15 |
| A-L-2 | Self-study of the lecture material. | 15 |
| A-L-3 | Consultations | 5 |
| A-L-4 | Preperations to pass the labs | 10 |
| A-L-5 | Homework assigments. | 5 |
| 50 | ||
| wykłady | ||
| A-W-1 | Participation in lectures. | 15 |
| A-W-2 | Self-study of the lecture material. | 9 |
| A-W-3 | Consultations. | 1 |
| 25 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | lecture |
| M-2 | multi-media presentations |
| M-3 | discussion |
| M-4 | laboratory exercises |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena podsumowująca: evaluation of students' presentations or projects |
| S-2 | Ocena podsumowująca: practical exam |
| S-3 | Ocena formująca: assessment of the work assignments |
| S-4 | Ocena formująca: Report writing |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WKSiR_2-_null_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-1, C-2, C-3 | T-L-1, T-L-2, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8 | M-1, M-2, M-3, M-4 | S-1 |
| WM-WKSiR_2-_null_W02 Student will have knowledge of organoleptic and laboratory methods of wine. | — | — | C-4 | T-L-3, T-L-4, T-L-5, T-L-6 | M-3, M-4 | S-3, S-4 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WKSiR_2-_null_U01 The student will have basic skills of testing and serving of wine. | — | — | C-3 | T-L-1, T-L-2 | M-2, M-3, M-4 | S-2, S-3 |
| WM-WKSiR_2-_null_U02 Student will have skills to individually assess the quality of wine and draw conclusions from the obtained results according to current standards | — | — | C-4 | T-L-3, T-L-4, T-L-5, T-L-6 | M-4 | S-4 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WKSiR_2-_null_K01 The student demonstrates an understanding of the important role of wine in history and culture. | — | — | C-1, C-2, C-3 | T-L-1, T-L-2, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8 | M-1, M-2, M-3, M-4 | S-1 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WKSiR_2-_null_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 | |
| 3,0 | The 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_2-_null_W02 Student will have knowledge of organoleptic and laboratory methods of wine. | 2,0 | |
| 3,0 | Student has knowledge of organoleptic and laboratory methods of wine. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WKSiR_2-_null_U01 The student will have basic skills of testing and serving of wine. | 2,0 | |
| 3,0 | The student has basic knowledge of the tasting and serving of wine. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 | ||
| WM-WKSiR_2-_null_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 | |
| 3,0 | The 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 się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WKSiR_2-_null_K01 The student demonstrates an understanding of the important role of wine in history and culture. | 2,0 | |
| 3,0 | The 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
- Madeline Puckette, Justin Hammack, The Essential Guide to Wine, Avery, 2015, ISBN-10: 1592408990
- 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
- ISO Standards
- Victoria Moreno-Arribas m., Carmen Polo M., Wine Chemistry and Biocgemistry, Springer, 2009, DOI 10.1007/978-0-387-74118-5