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Master
Course Outline
CA 133
Food and Wine/Beverage
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| Credits: 4 |
Clock Hours per Quarter: 50
AA Discipline:
Lecture Hours:40
Lab Hours:10
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Description
Introduction to the wine industry and grape varieties. Focus is on understanding the flavor components of different wines/beverages and their compatibility with various food offerings. Students will learn about tasting through an examination of different olive oils and vinegars. Students will practice menu development and food pairing in class exercises. This class is open to students under the age of 21 and students who do not drink alcoholic beverages. |
Intended Learning Outcomes
Demonstrate knowledge of the history of wine and winemaking.
Identify wine varieties, read wine labels and understand flavor characteristics of various wines.
Describe sensory evaluation and how it is performed.
Develop a wine/beverage pairing menu based upon the compatibility of flavor and texture components and occasion.
Demonstrate knowledge of the principles of cooking with various regular and fortified wines.
Describe wine flaws, wine science and wine making.
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Course Topics
What to drink with What You Eat
History of Wine
Wine Glossary
How We Smell
Types of Wine and Regions
Red Wines
White Wines
Red Wine with Fish
Wine Pairings
The Sommelier
The Tasting Wheel
About Olives and Olive Oils
Olive Oil and Vinegar Tastings
Flavor Notes: The Secret Life of Grapes
Cooking with Wine
Wine Science and Wine Flaws
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| CA 133 |
Spring 2013 |
1275 |
GREGORY schnorr |
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| CA 133 |
Fall 2012 |
1284 |
GREGORY schnorr |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
X
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X
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X
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X
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X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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