CULA 2220 - Sensory Evaluation & Wine Pairing

Institution:

Saint Paul College

Subject:

Description:

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. Must be taken as a block with CULA 2410-2420. (Pre-requisite(s): CULA 1545 and completion of General Education requirements.) 2C/2/0/0

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.saintpaul.edu

Phone Number:

(651) 846-1600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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