Introduction to Wine Service

Catalog description

PREREQUISITES: Proof of at least 21 years of age. Demonstrated competency through appropriate assessment or earning a grade of “C” or better in ENGL 093 Introduction to College Writing and ENGL 083 Reading Strategies for College or ENGL 095 Integrated Reading and Writing, or ENGL 075 Co-Requisite Integrated Reading and Writing CATALOG DESCRIPTION: This course will present the most important information about wines as it relates to the foodservice industry; as well as other essential aspects in becoming a professional sommelier. Students in this course will gain an understanding of the products, their relationship to food, and their profit potential. The focus of the course is on wine, but will include other fermented and distilled items and tobacco. Students will develop an appreciation of the different types of wine, beer, spirits and cigars; and learn criteria by which they are evaluated. In addition, students will learn the principles of purchasing, storing, issuing, pricing, merchandising, and service of wines in a restaurant setting.