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Old World Wine Regions Sept 2020

  • Mon, September 14, 2020
  • Sun, December 20, 2020
  • 15 sessions
  • Mon, September 14, 2020, 5:30 PM 9:00 PM (ADT)
  • Mon, September 21, 2020, 5:30 PM 9:00 PM (ADT)
  • Mon, September 28, 2020, 5:30 PM 9:00 PM (ADT)
  • Mon, October 05, 2020, 5:30 PM 9:00 PM (ADT)
  • Mon, October 19, 2020, 5:30 PM 9:00 PM (ADT)
  • Mon, October 26, 2020, 5:30 PM 9:00 PM (ADT)
  • Mon, November 02, 2020, 5:30 PM 9:00 PM (AST)
  • Mon, November 09, 2020, 5:30 PM 9:00 PM (AST)
  • Mon, November 16, 2020, 5:30 PM 9:00 PM (AST)
  • Mon, November 23, 2020, 5:30 PM 9:00 PM (AST)
  • Mon, November 30, 2020, 5:30 PM 9:00 PM (AST)
  • Sun, December 06, 2020, 12:00 PM 3:30 PM (AST)
  • Mon, December 07, 2020, 5:30 PM 9:00 PM (AST)
  • Mon, December 14, 2020, 5:30 PM 9:00 PM (AST)
  • Sun, December 20, 2020, 1:00 PM 4:00 PM (AST)
  • Prince George Hotel 1725 Market Street, Halifax, Nova Scotia
  • 0

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The Sensory Development & Wine Styles module is a prerequisite for this module.

This module explores the major wine regions of the old world including: France, Italy, Spain, Portugal, Germany, Greece, Austria and Hungary. In sensory evaluation, students study wines by weight and flavour. In this section students will assess wines according to where they are produced and are expected to recognize, by region, the character and quality of the major wines of Europe learning the history, terroir, laws, culture, leading producer and trends. Special attention is given to France and Italy since they share the largest part of the wine market in the world today. Students continue to develop tasting ability and wine assessment skills. In addition, special attention is paid to learning local cuisine and classic pairings.

This course starts in September. 

Evaluation of Module 3:

Monday, November 9, 2020 - France Exam 
Monday, November 30, 2020 - Italy Exam 
Sunday, December 20, 2020 - Final Exam 

Note 1: In compliance to CAPS national educational standards, participants must achieve a minimum of 70% to successfully pass this module.

1. a) Any student receiving an overall mark less than 60% will be obligated to repeat the entire course.

1. b) Any student receiving an overall mark between 60-69% will be obligated to write a comprehensive supplemental examination to increase their overall mark to the required 70% (additional fees will apply).

Note 2: Participants must achieve a minimum of 65% (collectively) on the tasting components to successfully pass this module.

Note 3: Research projects will receive a 10% deduction per day accepted after deadline. After 5 days the research project will receive a mark of zero.

Note 4: Participants are expected to attend all examination days. Any rescheduling may result in additional supplemental fees.

CAPS-AC will have the following COVID safety protocols in place. 

  • ·      Students and instructors will be required to wear masks upon entry to the building until seated. Students will be required to answer a COVID questionnaire upon entry to each class. Any student with symptoms including but not limited to the following: a cough, sneezing, sore throat, fever etc, are not to come to classes. Communicate your symptoms to 811 and report any possible community spread to the instructor immediately.
  • ·      Students and instructors will be required to use hand sanitizer upon entry and any time they enter or leave a classroom.
  • ·      Students will be seated a minimum of 2 metres apart. Instructors will be placed a minimum of 2 metres from all students. Masks must be worn by students and instructors if two metre physical distancing cannot be maintained i.e. while wine is poured. 
  • ·      Students must bring ALLnecessary supplies to class and remove all supplies and garbage upon termination of the class. This includes, water, coffee cups, spit cups, napkins and wine glasses. Tasting glasses will be available for purchase at or near cost by students before the commencement of the first class. 
  • ·      Instructors will wear masks and gloves while pouring wine.   

Should threat levels be raised by local health authorities or any type of other safety concern arise, classes will revert to online instruction with tastings to occur once threat levels have been deemed acceptable. 


 


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