FULLY FACE-TO-FACE OR HYBRID COURSES FULLY ONLINE COURSES
Course Structure
  • Course must be designed to hold SP component in person and theory portion online.
  • Additional sections of each course need to be created to meet social distancing requirement.
  • Course must be designed to hold SP component and theory portion online.
Room Layout
  • Beverage evaluation rooms not large enough to accommodate all students typically enrolled in course when social distancing is required.
  • How many students can be in beverage evaluation room at one time must be determined and classroom redesigned.
  • Sensory perception portion of course taught in local wineries and restaurants. New beverage evaluation room needed at university.
  • Suggestions were to have a checklist for each student’s needs regarding materials to facilitate the process.
Student Requirements
  • Must wear masks during classes that require SP work. Take them off during SP work.
  • Must be flexible if SP portion of the course and its requirements change prior to course beginning or during the semester/quarter.
  • Stay current with course format.
  • Stay current with SP supplies and how to obtain them.
Professor Requirements
  • Design course to be delivered face-to-face, hybrid, or online depending on administration requirements.
  • Stay informed of local government and university regulations regarding beverage alcohol consumption.
  • Stay informed of local government and university regulations in place to limit virus transmission.
  • Learn and adopt methods to assist students with the added stress of attending university during a pandemic.
  • Teach additional sections of each course to meet social distancing requirements.
  • Encourage students to follow all current federal, state, and local recommendations for limiting the spread of the virus when out of class.
  • Redesign theory portion of face-to-face course to meet students’ needs in an online environment.
  • Creatively design SP portion of class in a manner that overcomes online course challenges.
  • Encourage students to follow all current federal, state, and local recommendations for limiting the spread of the virus.
Wine and Glassware
  • Some wine generally used for the class is not available for purchase locally.
  • Wine, glassware, and other supplies stored in various areas apart of beverage evaluation classroom. Social distancing not possible due to other classes in process.
  • Legal constraints that prohibit the mailing of wine from professor to student.
  • Long lead time required to mail wine from winery to student.
  • Mailing wine increases variability between the same wines
  • Most wines are not available in retail stores in all regions in the U.S.
  • Few wines are available in single serving or tasting sizes.
Hygiene Supplies
  • Determine which disinfectant supplies are approved by the FDA as a virucide.
  • FDA approved disinfectant supplies must be available for purchase.
  • FDA approved disinfectant supplies must be purchased and brought to classroom.
  • None that are course related.