Wine Studies & Enology

Program objectives:

The program provides the basic skills necessary for the individual aspiring to enter into the wine industry. It develops the students’ awareness and skill sets to their optimum potential and prepares them for a professional career in a continuously developing industry, which encompasses a wide range of exciting fields.
The certificate program is structured in two semesters: during the first, students will learn about the production of wine and spirits, how to taste wine and recognize typical characteristics and flaws, the principles of proper wine service and the art of pairing wine and food. During the second semester, students will have intensive sessions putting theory into practice. Special attention will be given to the world’s major wine regions as well as proper wine service and salesmanship. Exams must be passed upon the completion of each semester. 
 
Duration and Certification:
Certificate Programs may be taken for one semester, one year or two years. Each year consists of two semesters that offer a set of core classes and intensive weekend seminars. Students can attend one single semester and obtain a transcript for credits, or complete the full year program and receive a Certificate in Wine Studies and Enology. 
 
Internship and visits:
Each semester an itinerant course includes visits to six different wineries.
The Fall program includes a one week hands-on grape harvesting workshop. Students will be learning directly from wine procedures through a series of trips. 
Each semester students will have the opportunity to broaden their experience through an internship of approximately 10 hours a week where they can practice and verify the acquired skills in a professional environment.
 
 
SEMESTER I – BEGINNING (FALL)
 
Mission/Goal
The aim of the Beginning level is to provide students with a basic comprehension of wine appreciation. Students will be introduced to the Italian wine classification system and to basic wine making procedures. They will learn how to organize a cellar and to serve wine. The main Italian and international wine grapes will be analyzed, as well as a selection of Italian and French wines, with a focus on the Tuscan region. Special emphasis will be placed on extensive wine tasting, in order to develop the students’ ability to understand the characteristics and qualities of wine. One of the courses includes visits to six different wineries.
All students enrolled in certificate programs are required to take a three-week course of Italian Language before the start of the program. The Italian language class is necessary to acquire the minimum conversation skills required for attending the Internship.
 
 
CORE COURSES
 
Italian Language 
3 semester credits (45 lecture hours) 
The language course is offered in different levels according to the student’s knowledge.
 
 
FW WC TW 262 Tuscany and Its Wines    
3 semester credits (45 lecture hours)
The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important winegrowing areas in Tuscany. A general introduction to wine appreciation will be offered and a selection of Tuscan wines will be studied in terms of their characteristics. 
 
FW WE RG 305 Table and Wine Grapes of Italy: an Educational Wine Tour I
3 semester credits (45 lecture hours - 45 field trip hours)
The structure of this class is unique: students will be learning the regional cultural practices through a series of field trips. Students will learn all of the different methods of planting, training, pruning, irrigation, frost protection and harvesting directly from the wine producers. During the Fall Semester students will take part in the grape harvesting and assist at a vineyard for a week. The itinerant course includes visits to: Querciabella (Tuscany - Chianti,Super Tuscans), Marchesi Frescobaldi at Castello di Nipozzano (Tuscany - Chianti Rufina), Rocca Bernarda (Friuli Venezia Giulia - biodynamic wines), Tenuta La Novella (Tuscany - Chianti Classico), and Torre Fornello (Lombardia - sparkling wines). 
 
FW WE WA 340 Wine Appreciation I 
3 semester credits (45 lecture hours)
This course provides the fundamental skills and a technical introduction to wine tasting beginning with the visual, olfactory, and gustatory examination. Students will learn to analyze the organoleptic components of wines, the importance and influences attributed by to territory, and finally how to distinguish as well as create excellent food and wine pairings. Lectures will be supplemented by wine tasting workshops. The objective of this class is for students to be able to recognize quality in wines from around the world and obtain a working knowledge of international wine regions and as well as the wine industry. 
 
FW WE WW 360 Wines of The World I
3 semester credits (45 lecture hours)
This course has been designed to provide students with an in-depth knowledge of the main wine producing countries of the so-called “Old World” and to further develop skills as a wine taster. The countries to be studied are: France (with a special emphasis on Bordeaux, Burgundy and the Champagne), as well as Germany, Austria, Spain and Portugal. Through comparative tastings, students will be encouraged to offer a critical analysis of wines produced in different parts of the Old World, with emphasis on the relationship between sensory properties of the wines and factors associated with their place of origin.    
 
FW WE WS 335/336  Wine Service and Beverage Management
3 semester credits (45 lecture hours + 140 practicum hours)
This course will examine the figure of “the sommelier” and provide essential information about the following: stocking a cellar, storing wine, reading and composing a wine list, selecting the proper wine glasses, serving wine, decanting wine and an introduction to beverages other than wine.
Certificate students enrolled in Wine Service Beverage Management, will be able to put in to practice their skills acquired by managing the wine and beverage service at Ganzo. (GANZO is the non-profit cultural association and restaurant-club operated by Apicius students).
 
 
SEMINARS 
 
FW FS SA 300
Food Safety and Sanitation
1 semester credits (16 lecture hours)
This course introduces food production practices. Topics covered include prevention of food borne illness through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe practices of food preparation, storing, and reheating guidelines. 
 
FW CA SC 300
Local Restaurants and Wine Bars: 
Signature Chefs and Sommeliers
1 semester credit (15 lecture hours)
Industry professionals come together in a series of seminars covering their personal and professional experiences as well as offering insight and advice to participating students.
 
FW WC IW 300
Leading Italian Winemakers
1 semester credits (15 lecture hours)
This course will introduce the student to the Italian wine industry with a focuses on top producers. The historical and cultural traditions of this art will be examined in depth as well as the contemporary wine industry in the age of globalization.
 
FW FC SB 306
Coffee and After Meal Beverages
1 semester credits (15 lecture hours) 
Post-prandial beverages will be examined in their historic and cultural context in this course is also offered as a seminar. Special attention will be paid to the ingredients, preparation and service of these beverages.
 
 
FW WE WM 300    
Introduction to Winemaking
2 semester credits (30 lecture hours)
This course analyzes the fundamental principles of the grapevine culture in Italy and covers production systems, harvesting, winery organization, storage and processing of grapes. Overview and sensory evaluations of the major wines produced in Italy. Students will spend two weekends in a vineyard and wine producer during the “vendemmia” – annual grape harvest.  Fall semester only.
 
SEMESTER II – ADVANCED (SPRING)
 
Mission/Goal
The aim of the Advanced level is to deepen students’ professional understanding of wine appreciation. An overview of Italian wines by region will be provided, as well as a study of wines from other areas of the world, in order to allow students to make critical comparisons.
The program includes an introduction to wine communication and marketing and the analysis of the most common methods for food and wine pairing. 
One of the courses includes visits to six different wineries.
 
CORE COURSES
 
FW WC PF 335
Pairing Food and Wine
3 semester credits (45 lecture hours)
The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course includes an analysis of the "Combination Technique" used today by the Italian Association of Sommeliers, sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of new flavor combinations. 
 
HP FB WC 380
Wine Communications and Marketing
3 semester credits (45 lecture hours)
Business and marketing aspects of the wine industry. Students will be presented with the following topics: an introduction to communication theory, wine communication, introduction to management and marketing theory, wine marketing, economics of the world wine industry, human resource management.    
Cross-listed to Marketing, (Business).
 
FW WE WA 440
Wine Appreciation II
3 semester credits (45 lecture hours)
This course has been designed to provide students with an advanced working knowledge of wine appreciation. Emphasis is placed on studying the most important Italian grape varieties through out the Italian territory and to learn how to assess and to evaluate the wine typologies deriving from different grapes and soils. Particular importance is given to comparative wine tasting, focusing on the different characteristics of wines coming from different regions. The course gives a complete overview of the most important Italian wine areas. 
Prerequisites: Wine Appreciation I or equivalent. 
 
FW WE VE 450     
Viticulture and Enology: An Educational Wine Tour II
3 semester credits (45 course hours - 45 field trip hours)
Students will be learning directly from wine procedures through a series of trips. The following types of wine will be studied: light bodied white wines, wooded and full-bodied white wines, sparkling wines, sweet table wines, light bodied red wines, medium bodied red wines, full bodied red wines, fortified wines, and oaky wines. The course will cover the chemistry and analysis of wine, the changes brought about with aging, faults in wine and the manipulation of wine. The itinerant course includes visits to: Distillerie Nardini (Veneto - Grappa), Prunotto (Piemonte - Barolo and Barbaresco), Marchesi Antinori at the Tignanello Estate (Tuscany - the first Super Tuscan), Montevertine (Tuscany - the real Sangiovese), Loacker biodynamic wines (Tuscany - Brunello Di Montalcino, Bolgheri), and Berlucchi (Lombardia - sparkling wines).    
 
FW WE WW 460
Wines of The World II
3 semester credits (45 lecture hours)
This course continues the journey of world wines by focusing on the countries of the  “New World” in order to further develop students' skills as a wine taster. The countries to be studied are: Hungary, United States of America (with a special emphasis on California), Australia and South Africa, as well as New Zealand, Chile and Argentina. Students will participate in comparative tastings to be able to conduct a critical analysis of wines produced in different parts of the New World, with the usual emphasis on the relationship between sensory properties of the wines and factors associated with their place of origin. 
Prerequisite: Wines of the World I or equivalent. 
 
 
PS SP WE 500
Special Project: Practicum in the Wine Industry
2 semester credits (140 Internship hours)
Cross-listed to:  Wine Expertise (Food and Wine Studies)
Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required.
Practicum takes place at GANZO, the Apicius non-profit cultural association and restaurant-club.
 
SEMINARS
 
FW WC PC 340
Pairing Cocktails and Food
1 semester credit (15 hours)
In this seminar the student will learn the basics of cocktail mixology. Students will learn about a range of spirits and their compatibility with other spirits and beverages. Cocktail composition and preparation will procede the  essential rules for matching drinks and food, and how to serve mixed drinks as companions throughout the meal.
 
FW WC PB 345
Beer Brewing and Pairing
1 semester credit (15 hours)
This seminar combines lectures and tastings as students examine the origins and history of beer (and related beverages). Similarities and differences regarding brewing, taste and essential characteristics between wine and beer will be examined as well. The principles of matching beer and different kind of food will be analyzed. 
 
FW WE GL 400
Spirits and Grappa
1 semester credit (15 hours)
This seminar focuses on “spirits” with a special focus on grappa. Lectures will be complemented by in-class tastings. Focus will be on the historic origins, methods of production as well as he various types of grappa and their usage (drinking and cooking).
 
HP FB WB 540
Wine Bar Management
1 semester credits (15 lecture hours)
The course objective is to introduce students to the basics of wine and bar management. We will study the logical progression from the concept of operating a wine bar to a comprehensive picture of what the wine bar business is all about. The course will focus on wine bar financing, staff management, analysis and marketing. Students will learn strategies and tricks to effectively market and promote their business and create more customers without resorting to the traditional means of expensive and often ineffective mass media advertising. 
 
HP FB SF 300
Sustainability in the Italian Food Industry
2 semester credits (30 lecture hours)
Development of a sustainable food system is an essential part of long term economic planning. The course focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain. Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.