CRT2004 Introduction Vineyards and Beverage 2 credits
Prerequisite(s): Instructor consent
This course will present an introduction from a culinary perspective to wine and spirits produced by European and American vineyards. Students will study wine production, labeling and laws of the beverage industry. Emphasis is on developing a knowledge base suitable for assisting customers in choosing the "correct" wine for classical and contemporary cuisine. Students will also be exposed to beer making, liqueurs and spirits.
This course may be taken 1 time for credit.