CULN 350 - History of Wines

Credit Hours: 3
Lecture Hours: 3
Laboratory (or Other) Hours: 0

Other Course Attribute(s): GMCM, HBBE, HBCE

Prerequisite(s): HOSP 105
Restriction(s): Junior or Senior status

This course presents the history of wine throughout the ages to the present-day world. The course explores the many variables of wine production including soil/climate conditions in the vineyards from spring until harvest. The wine geography of the world is also discussed at length with students gaining a working knowledge of which wines come from where. Comparison of different varieties as well as blending wines is taught along with basic principles of food and wine pairings. Students will have the opportunity to participate in tastings to add practical reinforcement of these concepts.

Student Learning Outcomes of the Course:

Apply knowledge of wine making, geography, viticulture through weekly quizzes
identify differences and characteristics of various wines through tastings
Research various aspects of wine to understand its complexity from the growing process to consumption
Demonstrate the art of pairing wine and food through theory and practical application
Apply all of the knowledge gained throughout the semester through completion of a final project

Repeatable: No
CIP Code: 120502