FOOD, WINE AND BEVERAGE PAIRING      3 Credit Hours

Catalog description

Provides knowledge of the sensory relationship of food, wine, beer and other spirits and the important role this process has on hospitality operations. Topics include developing an understanding of wine, beer and food pairing as a hierarchical process. Menu development and cooking the food play an important role in this class; food is chosen first then paired with the appropriate beverage. Students must be 21 years old to enroll in the class.