FOOD AND WINE PAIRING

Catalog description

This course will examine the role that wine and beverages contribute to the commercial dining experience with an emphasis on the origin and style of wines from various global locations. Students will also learn about beer, sake, and cider as well as basic label terminology, how those terms were created, and how to apply those for success in the restaurant environment. Through theory and hands-on practice of pairing alcoholic beverages with food, professional-level tasting and evaluation, proper beverage service, purchasing, storing, and pricing, students will gain the knowledge and confidence to discuss the primary characteristics of various wines and beverages and the factors that shape their style. Students must follow culinary dress code and must be 21 years of age or older to taste alcohol.