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FS 47000 - Wine Appreciation |
Credit Hours: 3.00. A study of wine production and marketing principles with an emphasis upon consumption responsibility. Historical perspectives form the foundations for wine classification systems and traditional serving procedures. Cardinal scale sensory evaluations are conducted in relationship to various food pairings. Must be 21 years of age or older to register for this course. Permission of department required.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Understand the nature of wine - its production, history, uses and related responsibilities. 2. Develop the ability to recognize different classes, types, and origins of wines. 3. Learn proper etiquette and tasting techniques. 4. Gain direct experience, both individually and as part of a team, in adopting these manners and methods. |
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