Jul 24, 2024  
2023-2024 Catalog 
    
2023-2024 Catalog [ARCHIVED CATALOG]

HOSP 151 - Introduction to Wine Service


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 Readin  
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 3
DATE OF LAST REVISION: Fall, 2016

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.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:

  1. Gain knowledge of different wine varieties.
  2. Identify different wine grape growing regions.
  3. Gain knowledge of how to pair food and wine.
  4. Gain a working knowledge of proper wine service in the restaurant setting.
  5. Describe the basic types of wines.
  6. Have knowledge of what terrior is and how it affects wine production.
  7. Demonstrate knowledge of how to identify and select wines.
  8. Demonstrate knowledge of how to properly store wines.
  9. Outline the major classifications of wines.
  10. Describe Beer production differences.
  11. Define the major spirits and liqueurs.
  12. Explain the process of choosing and serving a cigar.


COURSE CONTENT: Topical areas of study include -  

  • Quality of wine and perception of taste
  • Wine production
  • Growing region regulations
  • Beer production, Cider and Parries’
  • Spirits, Cocktails, and Liqueurs
  • Cigar and Cigar Service
  • Wine service and salesmanship
  • At the completion of this class, the students will be prepared to take the Introductory Sommelier Exam.

 
Course Addendum - Syllabus (Click to expand)