Course Descriptions

Fundamentals of Wine and Professional Service

An overview of foundation-level wine topics, including history, culture, viticulture, wine making, and regional gastronomy, as appropriate. Through guided exercises, students are introduced to systematic sensory evaluation techniques and vocabulary. Professional wine service techniques are introduced for subsequent reinforcement throughout upcoming classes.

New World Wines I

A study of the major grape-growing and wine-producing regions of California, Oregon, and Washington State. Students learn how various climatic influences and geological features affect the wines of each region and make them unique. This class also includes an exploration of classic grape varietals, an introduction to U.S. wine law, labeling, and trade. Service topics and typical regional cuisines are discussed.

New World Wines II

This class continues to explore New World wines as produced in other U.S. states, North and South America, Australia, New Zealand, and South Africa. Students will learn how various climatic influences and geological features affect the wines of each region and make them unique. This class also includes study of wine laws and regulations appropriate to each region as well as gastronomy and contemporary service topics.

Culinary Skills for Wine Professionals

A survey of foundation culinary techniques in dry-heat cooking, moist-heat cooking, and combination cooking methods for proteins, starches, and vegetables. Soups, stocks, and sauce-making exercises review classic and contemporary applications. Through hands-on cooking activities, students participate in a professional kitchen environment and develop a vocabulary to evaluate food in preparation for food and wine pairing exercises in subsequent courses.

Wine Regions of Europe I

Study France's classic grape-growing and wine-producing regions including, among others, Bordeaux, Burgundy, and Champagne. This class also addresses wine regions of Spain such as Rioja, Penedès, and Jerez. Class activities include guided sensory evaluations as well as a review of French and Spanish wine and food heritage, culture, wine laws, and labeling. Service education continues with discussion on contemporary service issues.

Wine Regions of Europe II

A continuation of European wine studies focusing on the history, culture, wine laws, and labeling of wines from Germany, Austria, Italy, and other Eastern European regions. Regional gastronomy and culinary flavor profiles are reviewed, along with beverage service issues.

Global Wine Business and Wine Program Operations

An overview of international trade laws, import/export regulations, global distribution channels, and marketing. Wine program operations focus on wine list development and management strategies, inventory systems, and pricing. Service education culminates in the development of employee training programs and TIPS (Training for Intervention Procedures) alcohol certification.

Second-Semester Wine and Service Practical Exam

This exam tests and recognizes wine knowledge and proficiency on foundation topics in grape varietals, world wine regions, sensory analysis and communication, winemaking techniques, wine business essentials, and basic food and wine pairing principles. (High Pass/Pass/Fail grading)

Fermented and Specialty Non-Alcoholic Beverages

Departing from the world of wine, this course covers other fermented beverages, including beer, ciders, and sake. Historically and culturally significant non-alcoholic beverages such as coffees, teas, and mineral waters are also examined. Attention is given to cultural traditions, production methods, regional styles, sensory evaluation, and service tools and protocols relative to each of these beverage categories.

Distilled Spirits

A survey of the global distilled spirits industry focusing on the commercially dominant categories of white and brown spirits, as well as grape-based brandies, fruit-based spirits, and liqueurs. A study is made of the history, cultural traditions, production methods, and regional styles of distilled spirit beverages in major producing areas. Through guided sensory evaluations, students learn to assess and identify flavor profiles in preparation for applied pairing exercises in upcoming classes.

Applied Theories in Flavor Dynamics and Mixology

Students examine wines and beverages as ingredients in the larger arena of food and beverage pairing. Classic and contemporary affinities are studied and compatibilities among global flavors and cuisines are explored. The mixology topic delves deeper into flavor pairings found only in beverages. Program capstone projects are presented in a case study forum to more thoroughly explore challenges and opportunities in professional food and beverage management.