Welcome 4030 Classical European Wines & Spirits

Now that the Turkey is done.......



Good Day Ladies and Gents, 


Welcome to Classical European Wines cul4030!  I hope you had a great break and are looking forward to getting back to class. We will be meeting in room 405 in the CCCE Building on the Harborside Campus at 1:40. You'll need an ID to get into the building and feel free to use the north elevators on the 1st floor to get you to the 4th floor. 


I am including a link to my public folder (mobile me cloud not the JWU public folder). Please go to the 4030 folder to week one and print the 4 documents found inside (syllabus, icebreaker, trimester plan, project). Of course you can print these easily at the computer center in the HAC building directly across from CCCE. 


Public folder link: https://public.me.com/madworks


please see your JWU email for the password


We will also use a blog in class as a place to list wines tasted and stay up to date on assignments. It is called the Salty Dog Academy and can be found at this link: http://saltydogacademy.blogspot.com/ 


This site is shared with other classes I teach, so always look in the headings for your class number 4030!


My preferred contact method is by phone. Feel free to contact me with any questions or concerns you might have - 401 837 5522. I just think its faster and better serves you the customer! 


If you have never been to the Harborside campus give yourself some extra time to work out the parking and getting familiar with this campus. 




I'll look forward to meeting you tomorrow!


Cheers, Mr. D

Quiz on Wednesday

Please be ready for a quiz on the past two days of lecture and tasting. The key topic areas are: wine history, wine making, grape growing and sensory evaluation.







The labels from the wines tasted on day 2 are at the accompanying link

Day 2 Wines


My tasting notes can be downloaded from this link

Tasting Notes
Day 2 Wine Notes

Day One 3090 - homework assignment

Please research the grape you chose in class today. Be prepared to discuss  color, key aromas and flavors based on climate. Additionally please provide information about the wine styles the grape is most often associated. If possible highlight some key regions in the world you might find this grape.

Thanks,

Mr D

Welcome 3090 Segment 5 of tri 1 2010

Welcome Ladies and Gents to Oenology,

We'll be getting together on Monday in the CCCE building in room 405 at 7am. Please insure that your uniform is rocking! Please arrive Clean, Ironed and ready for wine!

Please print the 70 page wine notes, syllabus, reading assignment and project. We'll need these in class.

Please complete day 1's reading assignments for Monday morning. This should take you about 30 minutes.

I look forward to seeing you on monday! CHEERS, Mr. D

Day 7 Final Assignment - 100 things

Please use the two attached links to read through "100 things Restaurant Staffers should never do". It's a neat article about the dos and don'ts of the restaurant business. Pick  4 items from the articles and list them on a piece of paper. Please explain whether you agree or disagree with the points chosen and explain their impact on guest service. You will be graded on three points - completeness of the assignment, the quality of your writing (grammar & spelling) and how well you prove your point.


100 things Restaurant Staffers should never do (part 1) New York Times

100 Things Restaurant Staffers Should Never Do (Part Deux) New York Times 

Day 6 11.1.10

Happy November,

Please use the wine evaluation sheet from todays tasting to complete this assignment. Please create a "sales" oriented script to sell two of the wines we tasted today. Please describe a white and red. Consider that sight, aroma and flavor are powerful tools to capture guests interest when selling food and beverages.  Please bring into class tomorrow typed on a single page.

We will have a quiz on day 5 and 6 lecture and reading material first thing in the morning. Practical testing will begin tomorrow.

Cheers