Instructional Design for Wine Online
March 4, 2012 4 Comments
In a previous post, we discussed the unique opportunities and challenges of teaching wine in an online format. The bottom line is…this is an in-depth style of wine study that aims to go far “above and beyond” the mere memorization of grape types and places of origin. If you’d like to read the original post, you can find it here: https://bubblyprofessor.com/2012/03/03/you-teach-wine-online/
In this post, I’d like to share with you some of the written assignments I have used in various versions of Miss Jane’s Online Wine Class. These types of assignments are challenging to create and assess, for the following reasons:
- They must be preceded by class activities that introduce, demonstrate, and offer practice in the general knowledge base and the particular skill set that will be used.
- They must be perceived as being highly relevant to the “real world” of the hospitality industry as opposed to being merely “busy work.”
- They must be adaptable to objective grading criteria via a pre-posted, assignment-specific grading rubric.
- They must be either impossible to plagiarize (as in mathematical calculations) or be certified “plagiarism free” via a service such as “turnitin.com.”
- They must be revised every block!
Written Assignment: Design a 25-item wine list for a fine dining restaurant. A wholesale wine catalogue and the restaurant’s menu are both available on the class portal. Format the wine list exactly as it would be presented to the customer, including categorizations and pricing. Include both by-the-glass and bottle pricing along with a spreadsheet that shows your calculations for each price. Include each item’s contribution margin and beverage cost percentage in your spreadsheet. In an accompanying memo, explain how you selected your wines, how they support the concept of the restaurant, how you chose to categorize the wines, and how you expect your list to maximize sales and profitability.
Written Assignment: Design a wine tasting event patterned after a famous wine competition. Begin by reading the instructor’s article on “The Judgment of Paris,” located on the class portal. Next, do some research and find another example of a paradigm-shifting wine competition, challenge, or controversy. You can use a historical event, a current event, or a widely publicized “challenge” of sorts from a magazine or television show.
Next, design a proposal for a wine tasting event billed as a “re-match” or “re-enactment” of your chosen subject. Design your proposal, to be pitched to the General Manager of a big city hotel, to include a proposed tasting lineup, event timeline, budget, pricing structure, breakeven point in customer attendance, and a press release.
Written Assignment: Design a one hour wine and food training session to be delivered to the staff of a casual dining restaurant. Use the wine list and menu provided on the class portal. (Note: this is a simplified menu of 8 food items and 8 wines.) Assume that your audience is comprised of mostly novice servers and bar staff. Design a minimum 15-slide power point deck that defines the basic principles of food and wine pairing as discussed during this week’s chat sessions. (Watch the recordings if you were unable to join us live.) Be sure and include specific examples of suggested pairings using the menu and wine list, and discuss why the pairings are recommended. Include your speaker’s notes in the notes section of your power point presentation. (Just for fun, I’ve often rotated this assignment with a similar beer and food pairing session.)
I hope you have enjoyed my little series on wine education online! If you have any questions, feel free to contact me at firstname.lastname@example.org