TEA101 - Introduction to Tea

Outline info
Semester
School
Last revision date 2017-05-29 00:28:59.871
Last review date 2017-07-17 00:15:22.439


Subject Title
Introduction to Tea

Subject Description
Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, this course provides an introduction on the historical origin of tea.  Students are introduced to a variety of different teas and begin to identify their distinct aroma and flavour.  Cupping procedures, tasting methodology and grading standards are introduced through the hands-on component of this course.  Special attention is paid to the professional terminology utilized in the industry.

Credit Status
One Full Credit

Learning Outcomes
Upon successful completion of this subject the student will be able to:

  1. Explain the history of tea.
  2. Identify and describe the tea grading standards used in the industry.
  3. Communicate using industry terminology.
  4. Demonstrate proper cupping technique.

Essential Employability Skills
Communicate clearly, concisely and correctly in the written, spoken and visual form that fulfils the purpose and meets the needs of the audience.

Respond to written, spoken, or visual messages in a manner that ensures effective communication.

Execute mathematical operations accurately.

Apply a systematic approach to solve problems.

Manage the use of time and other resources to complete projects.

Take responsibility for one's own actions, decisions, and consequences.

Cheating and Plagiarism
Each student should be aware of the College's policy regarding Cheating and Plagiarism. Seneca's Academic Policy will be strictly enforced.

To support academic honesty at Seneca College, all work submitted by students may be reviewed for authenticity and originality, utilizing software tools and third party services. Please visit the Academic Honesty site on http://library.senecacollege.ca for further information regarding cheating and plagiarism policies and procedures.

Discrimination/Harassment
All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Disabilities Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.

Prerequisite(s)
None

Topic Outline

  • History of tea;
  • Tea types
  • Tasting methodology;
  • Cupping:  black, green oolong, white, yello, pu-erh (oxidize and non-oxidized);
  • Defining tea and production methods;
  • Tea tasting and terminology;
  • Cupping:  black (CTC, Orthodox, green (pan-fried and steamed)), white, yellow, oolong, pu-erh;
  • Tea grading standards;
  • Blending and tea taster's role;
  • Tea tasting
  • Cupping:  Assam:  CTC, BOP, OP, TGFOP, SFTGFOP, etc.

Mode of Instruction
A combination of teaching methods will be utilized which may include lectures, case studies, discussions, group and individual work.

Prescribed Texts
None.

Reference Material
New Tea Companion, Jane Pettigrew and Bruce Richardson
Publisher:  Elmwood Inn

Tea: History Terriors Varieties, Kevin Gascoyne
ISBN:  978-1-55407-937-7

Required Supplies
None.

Promotion Policy

Grading Policy
A+ 90%  to  100%
A 80%  to  89%
B+ 75%  to  79%
B 70%  to  74%
C+ 65%  to  69%
C 60%  to  64%
D+ 55%  to  59%
D 50%  to  54%
F 0%    to  49% (Not a Pass)
OR
EXC Excellent
SAT Satisfactory
UNSAT Unsatisfactory

For further information, see a copy of the Academic Policy, available online (http://www.senecacollege.ca/academic-policy) or at Seneca's Registrar's Offices.


Modes of Evaluation
Assignments are due on the dates specified. Should extenuating circumstances arise, please contact your instructor prior to the assignment due date so that an appropriate course of action can be established. Late assignments may be subject to a penalty of up to 10% per week and will not generally be accepted beyond two weeks from the due date.

In cases of cheating or plagiarism, the College Academic Policy will prevail. Please ensure that all assignments and reports are properly documented.

Students are referred to the following website for Seneca College Library style guides, Academic Honesty Policy and Copyright guidelines:  http:/senecacollege.ca/library

Dates for evaluations are specified in the weekly schedule addendum to this outline. The evaluation process may include, but is not limited to, tests, exams, assignments or presentations. Any absences or missed submissions due to medical or other reasons must be supported by medical or other appropriate documentation within one (1) week of the due date. The faculty and program area must be notified immediately in the event of a missed evaluation. Upon acceptance of the documentation, the weighting of the missed deliverable will normally be applied to the final exam.

English Competency The ability to communicate effectively is essential for success in business. Therefore, you must demonstrate English competency in this course in both oral and written work. Ensure your written work includes correct sentence structure, spelling and punctuation. Always spell check, edit and proofread your work.

Grading is based on the following marking scheme:

Class Participation *see addendum for criteria 05%
Assignments 20%
Blind tasting 25%
Final examination 50%

PLEASE RETAIN THIS COURSE OUTLINE DOCUMENT FOR FUTURE EDUCATIONAL AND/OR EMPLOYMENT USE.

Program Manager:
Danielle Mercier

Approved by: Jeff McCarthy