Master Course Outline
EV 188
Food and Wine Pairing & Presentation for the Wine Professional

Credits: 2
Clock Hours per Quarter: 30

Lecture Hours:10    Lab Hours:20

Prepare, pair and present gourmet tastes and meals with classic and new world wines. Emphasis will be placed on the techniques of Contrasting, Complementing, and Infusing food and wine and how to use these techniques to garner sales when presenting wines to consumers and restaurant buyers. Prerequisite: Must be at least 21 years old to enroll.

Intended Learning Outcomes
  • Ability to stage intelligently coursed meals with a variety of red, white, sparkling, fortified and dessert wines.
  • Recognize classic food and wine pairings and be able to astutely recommend wine pairs for restauranteurs and restaurant/tasting room patrons.
  • Exhibit an understanding of how wine can be used in cooking.
  • Develop foods that best complement the wines you are trying to sell.
  • Ability to connect the key components and characteristics of wine with the finve taste sensations found in food: sweet, salty, sour, bitter and savory.
  • Demonstrate harmony in presentation when surrounded by chaos.

  • Course Topics
  • Wine Reductions and Mother Sauces: showcasing wine in cooking
  • Bistro Bites: pairing classic wines with French bistro-style soups and salads
  • Classic French Dinner with Old World Reds and Whites
  • Small Plates: italian Antipasti and Spanish Tapas with wines-by-the-glass
  • Italian Family Style Dinner
  • Food and Wine for Special Events
  • Exploring the Pacific Rim: Asian Fusion and Spices with Wines
  • Cheeses and Wine: perfect pairing to deliver wine sales
  • Northwest Flavors with Northwest Wines

  • Syllabi Listing See ALL Quarters
    There are no syllabi listed at this time
    Year Quarter

    Two Year Projected Schedule

    Year One* Year Two**

    *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.