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CRW406

CRW 406 is a 3-credit course that combines sensory training with ethical interviewing and negotiation strategies. Students will learn to perform blind tastings, apply active listening techniques, and negotiate effectively while avoiding coercive methods. The course includes practical assignments, mock panels, and a final exam focused on tasting and interviewing skills.

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pacijed536
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11 views2 pages

CRW406

CRW 406 is a 3-credit course that combines sensory training with ethical interviewing and negotiation strategies. Students will learn to perform blind tastings, apply active listening techniques, and negotiate effectively while avoiding coercive methods. The course includes practical assignments, mock panels, and a final exam focused on tasting and interviewing skills.

Uploaded by

pacijed536
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as TXT, PDF, TXT or read online on Scribd

CRW 406 — Wine Tasting, Negotiation & Interviewing (Expanded)

Professor: Det. (Ret.) Francis Duval


Credits: 3 (seminar + practicum)
Course description: Blends professional sensory training with ethical interviewing,
negotiation theory, and courtroom communication. The course aims to sharpen
observation, listening, and persuasion without teaching coercive or illegal
interrogation techniques.
Learning outcomes

Perform structured blind tastings and write defensible sensory assessments.

Use active listening and ethical interview techniques to elicit reliable


testimony and information.

Apply negotiation strategies in supplier and market disputes.

Translate sensory evidence into clear, credible exposition for lay audiences.

Weekly syllabus (12 weeks)

Principles of sensory evaluation — calibration, bias mitigation, and panel


design.

Blind tasting protocols — setup, randomization concepts, and how to control


variables (design focus, not operational instruction).

Language of tasting — building robust, reproducible tasting vocabulary;


avoiding leading descriptors.

Perception & cognition — how expectation influences taste and testimony.

Active listening & rapport — interview frameworks used by journalists and


social scientists.

Deception detection (ethically) — noninvasive indicators, corroboration


strategies, and limits of auditory/visual cues.

Negotiation theory — BATNA, anchoring, and integrative negotiation (applied to


supplier contracts).

Cross-cultural communication — cultural norms around tasting and testimony.

Expert witness preparation — explaining sensory findings under oath without


overreach.

Media skills — concise messaging, avoiding technical jargon.

Mock panels & hearings — students conduct blind tastings and present findings.

Final practical exam — tasting panel + simulated interview of a “retailer”


about provenance claims.

Assignments

Tasting dossier (20 entries) with structured descriptors and confidence


ratings.
Interview replay: transcribe and analyze a mock interview for leading questions
and bias.

Negotiation roleplay: achieve an agreement between a vineyard and a difficult


distributor.

Sample exam prompts

Explain the role of expectation bias in tasting and outline two strategies a
taster uses to minimize it.

Describe how you would prepare a short, persuasive expert testimony summarizing
a sensory panel’s consensus.

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