CULA 2220 - Sensory Evaluation & Wine Pairing

2 Credits

The advanced culinary student will develop a palate of flavor and aroma profiles, an understanding of food and wine pairing techniques, as well as proper service and wine-making processes. Wine varietals will be professionally sampled and evaluated based upon color, aroma, body and finish in order to cultivate an appreciation for the integral relationship between food and wine. 2C/2/0/0

Prerequisite(s): CULA 1545 and completion of General Education requirements

Co-requisite(s): Must be taken as a block with CULA 2410-2420.