Catalog 2017-2018 
    
    Nov 19, 2018  
Catalog 2017-2018 [ARCHIVED CATALOG]

CULA 143 Wine & Food Pairing

3 credits
Wine and food pairing, wine marketing and sales. Building a restaurant wine list, pricing and profit making strategies. Wine tasting, elements of character and key components of wine. This course will include wine tasting and assessment.

Prerequisites: Must be at least 21 years old.

Quarters Offered: Winter

Student Outcomes/Competencies:
Upon successful completion of this course, students will be able to:

  • Pair wines with all types of food, appetizers, entrées, and desserts
  • Define the various types of wine: table, sparkling, and fortified wines and prescribe appropriate uses for each
  • Recommend an appropriate list of wine for various types of restaurants or tasting events
  • Explain when and why wine is decanted and demonstrate how it is done
  • Read and understand wine labels of the world
  • Define bottle and glassware used in the industry and identify stemware appropriate to the situation
  • Identify the five primary sensations of the mouth and how they affect the taste of wine
  • Employ traditional and contemporary wine and food pairing techniques and utilize both/either when appropriate
  • Continually refine tasting and pairing techniques and apply these skills towards future wine-related professional and educational endeavors


Total Hours: 40 Lecture Hours: 20 Lab or Clinical Hours: 20