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