Course syllabus Z15-0104-I - Sommelier Course (FZKI - WS 2019/2020)
| University: | Slovak University of Agriculture in Nitra | ||||||||||||
| Faculty: | Faculty of Horticulture and Landscape Engineering | ||||||||||||
| Course unit code: | Z15-0104-I | ||||||||||||
| Course unit title: | Sommelier Course | ||||||||||||
| Planned types, learning activities and teaching methods: | |||||||||||||
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| Credits: | 4 | ||||||||||||
| Semester: | Horticulture - master (elective), 3. semester Horticulture - master (elective), 3. semester | ||||||||||||
| Level of study: | 2. | ||||||||||||
| Prerequisites for registration: | none | ||||||||||||
| Assesment methods : | |||||||||||||
| seminar papers, written partial exam (test) For grade A it is necessary to gain at least 93 points, for grade B at least 86 points, for grade C at least 79 points, for grade D at least 72 points, and for grade E at least 64 points. Student obtains credits if an evaluation is from A to E. | |||||||||||||
| Learning outcomes of the course unit: | |||||||||||||
| Getting knowledge and proficiency in culture of wine serving and consuming on various occasions and with various dishes.
Learning outcomes - graduate of the subject is able to assess sensorial quality of wine, to design its correct use in different occassions including its presentation. | |||||||||||||
| Course contents: | |||||||||||||
| Storage conditions of wines of different quality, characteristics of natural and special types of wines. The importance of healthy and cultural consumption of wine. Description of the qualitative characteristics of wines according to variety, vintage (year), production technology and place of production. Influence of vine growing location on quality of wine - terroir method. The distinctive characteristics of wines from different vine-growing regions. Sale of wine as a cultural heritage of the vine-growing region in combination with typical food and folk traditions. Preparation of adjusted wines - mixes. Consumption of wine on several occasions with different foods and cultural traditions, as well. | |||||||||||||
| Recommended or required reading: | |||||||||||||
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| Language of instruction: | Slovak | ||||||||||||
| Notes: | |||||||||||||
| Evaluation of course unit: | |||||||||||||
Assessed students in total: 135
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| Name of lecturer(s): | doc. Ing. Štefan Ailer, PhD. (examiner, instructor, lecturer, person responsible for course) Ing. Eduard Pintér, PhD. (instructor, lecturer) | ||||||||||||
| Last modification: | 25. 2. 2019 | ||||||||||||
| Supervisor: | doc. Ing. Štefan Ailer, PhD. and programme supervisor | ||||||||||||
Last modification made by Ing. Helena Barošková on 02/25/2019.