This certificate is designed for proficiency in world wine knowledge with an emphasis on the three major world production regions.Basic wine and wine service is introduced, then more in-depth information is covered in world wine production, laws and varietals through lecture and sensory evaluation. Italy, France and Spain are the main focus, however, other world regions, both Old World and New World are explored.
1. Improves wine sales for restaurant servers which increases income.
2. Improves skills for cooks and chefs in pairing wine with food.
3. Wine workers (sommeliers).
4. Wine sales personnel (wholesalers).
5. Wine retailers.
Program Learning Outcomes:
Identify world wine growing regions, varietals, labels, laws terroir, and wine production techniques.
Written examinations.
Assess world wines for their olfactory and flavor notes relative to specific growing regions as well as the geopolitical aspects of the region.
Sensory perception and evaluation of wines with a practical examination.
Enrollment Projections
50
Completer Projections
10
The primary goal of this program is:
To be able to identify and assess world wines for regions,flavor, and the use of sensory perception and evaluation.
The primary objectives of this program are:
1. To develop skills in proper identifying world wine growing regions, varietals, labels, laws terroir, and wine production techniques.
2. To develop skills in assessing olfactory and flavor notes relative to specific growing regions as well as the geopolitical aspects of the regions.
3. To develop good skills in sensory perception and evaluation of wines with practical examination.
Course | Title | Units | Year/Semester (Y1 or S1) |
---|---|---|---|
CAHM 132 | Spanish Wines | 2 | S1 |
CAHM 134 | Italian Wines | 3 | S1 |
CAHM 136 | French Wines | 3 | S1 |
CAHM 140 | Champagne and French Sparkling Wine | 2 | S2 |
CAHM 172A | Wine and Wine Service | 2 | S2 |
CAHM 172B Sensory Evaluation of Wine Varietals 2 S2
CAHM 174 World Wines 3 S2
as above
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