9 courses with the subject WINE, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
WINE 1600Professional Introduction to Wine2
Review the origins and history of the vine, vineyard calendar, soil and climate, natural hazards, growing regions and major grape varietals of the world. Examine considerations for harvest of grapes, techniques for making still wines (red, white and rose), techniques for making sparkling and fortified wines, processing and aging techniques, and the blending process. Explore grape varietals, regulations, history, culture and traditions: USA, France, Italy, Spain/Portugal, Germany, Australia, South America and South Africa. 2C/2/0/0
Must be taken concurrently with WINE 1610 - WINE 1640
WINE 1610Flavor Dynamics of Wine2
Experience professional wine evaluation based on sensory (visual, organoleptic) traits. Comparison and analysis of world wine regions. Includes an emphasis on the development of a wine vocabulary and sensory description techniques. 2C/2/0/0
Must be taken concurrently with WINE 1600 - WINE 1640
WINE 1630Strategies for Pairing Food and Wine2
Allows student to analyze the rationale behind successful wine and food pairings and the impact of preparation techniques on wine choice. Learn how to enhance wine and food pairing opportunities and improve menu and wine list compatibility. 2C/2/0/0
Must be taken concurrently with WINE 1600 - WINE 1640
WINE 1640Wine Marketing2
This course will allow students to review legalities, wine market cycles, wine pricing, developing a wine program, building a wine list and wine storage. An important part of the course is to develop strategies for determining your target market, wine merchandising and promotional opportunities, consumer education and building strong repeat business. 2C/2/0/0
Review the origins and history of the vine, vineyard calendar, soil and climate, natural hazards, growing regions and major grape varietals of the world. Examine considerations for harvest of grapes, techniques for making still wines (red, white and rose), techniques for making sparkling and fortified wines, processing and aging techniques, and the blending process. Explore grape varietals, regulations, history, culture and traditions: USA, France, Italy, Spain/Portugal, Germany, Australia, South America and South Africa. 2C/2/0/0
Must be taken concurrently with WINE 2710 - WINE 2740
WINE 2710Flavor Dynamics of Wine2
Experience professional wine evaluation based on sensory (visual, organoleptic) traits. Comparison and analysis of world wine regions. Includes an emphasis on the development of a wine vocabulary and sensory description techniques. 2C/2/0/0
Must be taken concurrently with WINE 2700 - WINE 2740
WINE 2720Wine Professional1
Allows student to develop professional wine service techniques, wine etiquette, glassware/equipment options, building a relationship with the guest and elements of the guests’ aesthetic experience. 1C/1/0/0
Must be taken concurrently with WINE 2700 - WINE 2740
WINE 2730Strategies for Pairing Food and Wine2
Allows student to analyze the rationale behind successful wine and food pairings and the impact of preparation techniques on wine choice. Learn how to enhance wine and food pairing opportunities and improve menu and wine list compatibility. 2C/2/0/0
Must be taken concurrently with WINE 2700 - WINE 2740
WINE 2740Wine Marketing2
This course will allow students to review legalities, wine market cycles, wine pricing, developing a wine program, building a wine list and wine storage. An important part of the course is to develop strategies for determining your target market, wine merchandising and promotional opportunities, consumer education and building strong repeat business. 2C/2/0/0.
