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

HOSP 153 - Sensory Analysis

PREREQUISITES: Proof of at least 21 years of age. HOSP 151 - Introduction to Wine Service  
PROGRAM: Hospitality Administration

This course will expand on fundamental questions about the world of wine, spirits, beer and service. It will develop skills in blind tasting utilizing the Master Sommelier Deductive Tasting Method that has been tailored to a written format. The coursework will practice Standard Wine Service, Champagne Service and Decanting Service. It will look at a variety of elements surrounding these skills as well as the knowledge of aperitifs, cocktails, food and wine pairing, proper service temperature of wine and beverages, and ability to communicate and sell.

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

  1. List grape varieties grown in the major wine production areas of the world
  2. Explain the specifics of the main spirits of the world.
  3. Explain the complexities of beer.
  4. Explain and execute the standards of wine service as set out by the Court of Master Sommeliers. Explain and execute the standards of Champagne service as set out by the Court of Master Sommeliers.
  5. Explain and execute the standards of decanting service as set out by the Court of Master Sommeliers.
  6. Detect and list the dominant aromas and bouquets of a wine.
  7. Determine the structure of a wine.
  8. Know how to detect the climate, style and grape type of a wine.
  9. Know how to detect countries of origins and vintage dates of wine.

COURSE CONTENT: Topical areas of study include -  

  • Details of Wine and Perception of Taste
  • Wine Production differences
  • How growing region regulations change the finished wine
  • Beer production, Cider and Parries’ and how these are manifested.
  • The history and nuance of Spirits, Cocktails, and Liqueurs
  • The practice of Wine Service and Salesmanship
  • At the completion of this class, the students will be prepared to take the Certified Sommelier Exam.

Course Addendum - Syllabus (Click to expand)