FULLY FACE-TO-FACE OR HYBRID COURSES FULLY ONLINE COURSES
Course Structure
  • All SP work done in early part of course schedule
  • Classes divided into multiple sections to meet social distancing requirements
 
  • Sensory perception portion of course taught synchronously.
  • Color evaluation of wine taught using samples displayed by professor.
  • Theory portion of course taught synchronously or asynchronously.
  • Virtual guest speakers from wineries, beverages distributers, wine consultants, etc.
  • Encourage students to attend local tasting events with set parameters, if available.
 
Room Layout
  • Students given same assigned seat for all classes.
  • One door assigned as entrance and another as exit.
  • Seats placed six feet apart.
  • Course supplies combined and placed in one location attached to classroom.
 
    N/A
Student Requirements
  • Masks on during class except when evaluating a wine or eating food.
  • Face shield on after masks removed for wine evaluation.
  • No moving around during class
  • Step back from desk when wine being poured.
  • Screened with health-related questions prior to entrance into class.
  • Temperature taken prior to entrance into class.
  • Clean own desk and seat after class.
 
  • Pick up wine supplies from school or local retail store.
Professor Requirements
  • Redesign course to meet day-to-day changes needed to meet university safety guidelines.
  • Mask on during class
  • Mask and face shield on during class
  • Gloves on during class
  • Keep students in seats during class.
  • Screen students with health-related questions prior to class.
  • Take students temperature prior to class.
  • Clean all desks and seats after class.
  • Encourage students to follow all current federal, state, and local recommendations for limiting the spread of the virus when out of class.
 
  • Redesign course to be delivered online.
  • Creatively determine a method to teach SP of wines in an online course.
  • Purchase and make wine supply kit for students to pick up from professor.
  • Purchase and make wine supply kit for students.
  • Mail kit to students.
  • Encourage students to follow all current federal, state, and local recommendations for limiting the spread of the virus.
 
Wine and Glassware
  • Reduce number of total wines evaluated during the course.
  • Only professor or teaching assistant pours wine.
  • Only professor or teaching assistant cleans glassware.
  • Students bring own glassware to class and clean all of them at home.
  • Use single use “glassware” that is biodegradable.
 
  • Wine supplies (wine aroma and mouthfeel wheels, wine color chart, wine samples) available for student pickup from the university.
  • Wine supplies available for student pickup from local retail store.
  • Wine supplies (lower fee) mailed to students: wine aroma and mouthfeel wheels, wine color chart, instructions on making and supplies for creating “wine” aroma samples.
  • Wine supplies (higher fee) mailed to students: wine aroma and mouthfeel wheels, commercially available wine aroma kit.
  • Wine supplies (lower to higher fee) purchased by students: from one to 12 of the noble wines from wineries that have product in most U.S. states. List of wines provided by the professor.
  • Students describe wines during evaluation online so others can learn from each other.
  • Gift cards sent to students to reimburse for laboratory fees.
  • Students use any glassware they have available.
Hygiene Supplies
  • University provides students and professors with room cleaning supplies.
  • University provide students and professors with hand sanitizing supplies.
  • Clear shield in front of the professor
  • Students supply all hygiene-related supplies.