Course Name: HM 33031 Food, Wine and Beverage Pairing
Description: This course provides students with knowledge of the sensory relationship of Food, Wine, Beer and Spirits, and the important role this process has on Hospitality Operations. Course topics will include developing an understanding of wine, beer and food pairing as a hierarchical process, Old and New World traditions, and traditional and non-traditional gastronomic pairings. Menu development and cooking play an important role in this class. Food and Beverage are the two most importance facets of restaurant operations. Furthermore, the growth and interest in this area has been suggested as a reaction to the “homogenizing influence of globalization” with customers seeking unique eating and drinking experiences. To respond to these trends, hospitality firms as well as hospitality training and education need to move beyond basic practical courses or training focusing solely on business issues to training that reflects the growing interest in unique experiences by the hospitality industry.
*This course has an additional course fee of $300 per student. Students must be 21 years of age or older to enroll
Credit Hours: 3
Prerequisites: Special Approval