Beverage Production Experiential Learning Analysis

The PDF of the assignment can be found here: beverage experience blog assignment s20

Due week 13, 10% of course grade

Task

Visit a vineyard with a winery in any AVA.  Explain the techniques the winery employs to make their wine. Identify and analyze the unique qualities of the wine and wine region visited using the following information:

  • Grapes varieties grown
  • Vinicultural practices
  • Vinification practices
  • Knowledge of tasting room personnel
  • The soil and climate of the AVA and vineyard
  • Additional comments/recommendations

Role

As a student studying wine and beverage management, you will be in the role of investigator, seeking a better understanding of how a variety of beverages are produced and how “place” becomes important in the sourcing and production of the beverage analyzed.

Audience

The audience is anyone interested in visiting a winery, vineyard, roaster, brewery or distillery as well as anyone wanting to know more about the production of a variety of beverages.

Expectations

  • The analysis will be 450-500 words in length
  • Include a minimum of three academically appropriate sources, the reference list will be included at the bottom of the blog post using APA format for reference lists.
  • A minimum of three in-text citations to support the analysis.
  • Analysis must include a minimum of 10 vocabulary words. Write the words in bold font.
  • Inclusion of six descriptive photos including at least one of each of the following: tasting room, equipment used to make wine, grape vines. For each photo, explain what is portrayed in the image. There should be at least one photo of you at the production facility or vineyard.
  • Comment on at least one other student’s post

 

 

Format

  • Create a new post on the course’s OpenLab site
  • Change the “category” to “experiential learning analysis”
  • ALTERNATIVE FORMAT, upon discretion of the instructor: Include all the requirements in an APA format essay

 

 

 

 

Alternative Task, Distillery (alternative must be approved)

Visit a distillery and participate in a tour.  Explain the techniques the distillery employs when making their spirit(s). Identify and analyze the unique qualities of the spirits using the following information:

  • Ingredients used
  • Source farmer’s approach to agriculture/farming practices
  • Fermenting and distilling practices utilized
  • Knowledge of tasting room personnel
  • Additional comments/recommendations

 

 

Alternative Task, Beer Brewery (alternative must be approved)

Visit a brewer of beer and participate in a tour.  Explain the techniques the brewery employs when making their beer. Identify and analyze the unique qualities of the beer(s)produced using the following information:

  • Ingredients used
  • Source farmer’s approach to agriculture/farming practices
  • Brewing practices utilized
  • Knowledge of tasting room personnel
  • Additional comments/recommendations

 

 

Alternative Task, Coffee Roaster (alternative must be approved)

Visit a coffee roaster and participate in a tour.  Explain the techniques the roaster employs when making their coffee. Identify and analyze the unique qualities of the beans and resulting beverage using the following information:

  • Source of coffee beans grown
  • Source farmer’s approach to agriculture/farming practices
  • Roasting practices utilized
  • Knowledge of personnel assisting you
  • Additional comments/recommendations

 

 

Student Learning Outcomes

  1. Communicate in diverse settings wine making methods using wine industry terminology (HMGT: Skill; Gen Ed: Skill)
  2. Gather, interpret and apply information about the factors that affect the taste of wine (HMGT: Knowledge; Gen Ed: Integration)
  3. Gather, interpret and apply information about the geographic regions where fermented beverages are produced (HMGT: Knowledge; Gen Ed: Integration)

 

 

  0 points 1 points 2 points Comments
Sources No sources are included One or two academically appropriate sources Three or more academically appropriate sources
APA Format for intext citation and reference list No intext citations included

 

Format is incorrect

Inaccurate use of intext citations

 

Inaccurate reference list

Proper format for intext citation

 

Proper format for reference list

Vocabulary Vocabulary words are missing 1-9 vocabulary words written in bold, expressing a developing understanding of the subject matter 10 or more vocabulary words written in bold, expressing a wide range of knowledge
Images with descriptions Images are missing Some images are included

Some description is included

Six or more images are included and include a description
Overall Errors in grammar and proofreading interfere with overall communication Some errors in grammar and proofreading Free of errors
 

 

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