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Happy Thanksgiving |
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FST 170: Wine and Beer in Western Culture; Fall 2005; 3 credit hours
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Lecture: T, Th; 2:30-3:48 PM; 118 Parker Food Science and Technology Building
Instructor: Dr. J. Delwiche, delwiche.1@osu.edu. Phone: 247-6756 Office: 315 Parker Hall Office Hours: ½ hour before and after class or other times by appointment
Required Reading: A study guide is available for each lecture on the course website http://class.fst.ohio-state.edu/fst170/. Additional readings are later in the syllabus but are not required. You are encouraged to bring a copy of the study guide to each class to minimize the need for extensive note taking.
General Objective: To demystify wine and beer through familiarization with basic techniques, traditions, and cultural practices.
Specific Objectives for the learners:
Course Policies Attendance - Announcements, changes of dates, notices of guest lectures, etc. will be made in class. Attendance is mandatory and the role will be taken sometime during each lecture period. Each student may miss up to 2 classes without penalty. These penalty-free absences may be used for family emergencies, field trips or illness. Please note that since the class meets only twice a week that missing two classes constitutes a substantial amount of lecture material. Although a course outline is available on the course website, about half the exam materials will be covered only in lecture. Over the years there has been a strong positive correlation between good grades in this course and attendance. Exams and grades - There will be 2 midterm exams on the days noted in the syllabus. There will be 7 quizzes also noted in the syllabus. The quizzes will be given during the last 10 minutes of class. Grades will be averaged based on the best five quizzes. If after 5 quizzes, you are satisfied with your quiz average, you are excused from taking the remaining two quizzes. The final exam is comprehensive. The point distribution is as follows: Exam I- 100 points Exam II- 100 points Final Exam- 100 points Quizzes- 50 points Attendance- 50 points Total 400 points
Your grade will be based on the percent of 400 points achieved. There is no curve in this class. You are not competing against other students for a grade. Grade distributions follow. (Note: the minimum passing grade for a pass/no pass option is 68%)
Exam content and scheduling - The exams will be based on material covered in class and in any assigned readings. The exam format will be multiple choice, short answers and short essays. Failure to come to an exam without previous permission will result in an automatic zero for the exam. Arrangements to take a make-up exam must be made prior to the scheduled exam. Please note that make-up exams are generally more difficult than regularly scheduled exams. There will be no make-up quizzes. If you miss a quiz, that zero will be one of the quizzes that are dropped. Quizzes will be given in the last 10 minutes of the class on the days noted in the schedule.
Academic misconduct - We all have a responsibility to maintain a high standard of academic honesty, and I am sure that you will aid in meeting that standard. Any suspected violation of the Code of Student Conduct will be forwarded to the Committee on Academic Misconduct.
Supplemental Reading (not required)
Periodicals American Journal of Enology and Viticulture Vitis Wine Spectator Friends of Wine Quarterly Review of Wines All About Beer
Books There are many from which to choose. Ones recommended in the past are: M. Baldy (1995) University Wine Course R. Gentile (1991) Discovering Ohio Wines H. Johnson (1989) Vintage, The Story of Wine H. Johnson (1985) The World Atlas of Wine K. Zraly (1985) Windows on the World- Complete Wine Course J. Priewe (1999) Wine- from Grape to Glass B. Glover (1997) The World Encyclopedia of Beer M. Jackson (1998) Ultimate Beer D. and P. Kladstrup (2001) Wine and War
Web Sites
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