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  • CUL 302: World of Wines

    3.00 Credits
    Wilmington University

    Introduction to the world of wines explores the many wine growing regions around the world in terms of wine grapes, growing conditions, and the skill of winemakers to produce wines which reflect the unique character and style of these regions. This will be accomplished with an in-depth study and discussion of the key wine grape regions of the world, including historical and geographical backgrounds, pertinent grape varietals and wine-making processes. Each week will include a wine tasting and evaluation to support the premises. Sensory perception will also be utilized to gain a pragmatic approach to food and wine matching. All students must be over 21 years of age, and have no allergies or cultural prohibitions that might prevent them from fully participating in the tastings or required preparations. A lab fee is required for face-to-face sections.
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  • CUL 303: The Craft of Beer

    3.00 Credits
    Wilmington University

    This course explores the history of beer, ingredients, brewing processes, beer styles and the business of beer. This will be accomplished with an in-depth study and discussion of beer past and present and the skill of brew masters in producing beers that reflect the character of each beer style. Learn how to taste and evaluate beer, how it should be stored and served and how to pair it with food. All students must be over 21 years of age, and have no allergies or cultural prohibitions that might prevent them from fully participating in the tastings or required preparations. Lab fee required for face-to-face sections.
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  • CUL 304: Intro to Distilled Spirits

    3.00 Credits
    Wilmington University

    In this introduction to spirits, students will study the practical and contextual backgrounds and applications of distilled spirits. On the practical side, they will learn about ingredients, the fermentation and distillation processes and how to properly taste, evaluate and serve spirits. On the contextual side, they'll explore the major categories of spirits and their origin, including history, labor, marketing, scale, terroir, protected geographic status, spirits tourism (where, why and how), as well as myths, misconceptions, folklore, and rituals. The Introduction to Cocktails section will develop knowledge around cocktail history, basics of building a cocktail (what are the different categories, shaking vs. stirring, etc...), conceptualizing flavor combinations, glassware, ice, and etiquette. The course will require sensory evaluations, and a virtual or in-person visit to a distillery for a final project. Students will draw from readings and videotaped tours, lessons and live demonstrations from diverse subject matter experts. All students must be over 21 years of age, and have no allergies or cultural prohibitions that might prevent them from fully participating in the tastings or required preparations.
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  • CUL 305: Alcohol:Global Hist and Cultur

    3.00 Credits
    Wilmington University

    This course will study the major types of alcohol and alcohol-producing regions of the world in order to understand them from both a culinary and geo- political perspective. To that end, the curriculum will emphasize both the flavors of the products and the historical, economic and political context in which they were and are produced and consumed. More specifically, for each region we will examine the interaction between terroir, climate and agricultural capabilities and how together they determine the past, present and future cultivation of ingredients, other local crops, food-ways, and drinking formats. The course will investigate the questions, "What does it mean to say, 'If it grows together it goes together?'" and "What will climate change do to the continued existence of this product and what sorts of developments will need to occur to allow it to survive?" Additionally, the course, rich in socio-cultural meaning, will pair these teachings with explorations of the historical, political, economic and human forces that shaped each drink, including labor and trade, drinking occasions, target consumers, marketing, rituals and myths that surround it, availability in the US, regional varieties, and laws governing production and sale (including protected geographical indications). Students will draw from readings, videotaped lessons, and live demonstrations from diverse subject matter experts.
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  • CUL 411: Food: Art and Customs: International

    3.00 Credits
    Wilmington University

    This course is designed to develop an understanding of the evolution of some international cuisines, and the relationship between the cuisines and their geography and social history. While experiencing a number of traditional elements of dishes from these countries through trips to area restaurants and interacting with presenters, students will learn to differentiate and compare flavor profiles, tastes and customs surrounding the food preparations in order to identify signature elements of those cuisines. In addition to visiting some area restaurants during the course, students must complete weekly assignments, which may include reflection essays, book reviews, cooking at home, or other assignments. All students must be over 21 years of age, and have no food allergies or cultural food prohibitions that might prevent them from fully participating in the food and drink offerings or required preparations. Students must have no food allergies or cultural food prohibitions which would prevent them from fully participating in the food offerings or preparations required. Lab fee required.
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  • CYB 6000: Network Security

    3.00 Credits
    Wilmington University

    This course covers the theory and practice of network security from a tactical and strategic perspective. The concepts, models, architectures, protocols, standards, implementation, and management of network security are covered. Essentials of local area networks (LAN) security, metropolitan area networks (MAN) security, and wide area networks (WAN) security are covered.
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  • CYB 6010: Protecting and Securing the OS

    3.00 Credits
    Wilmington University

    This course covers operating system security concepts from a tactical and strategic perspective. A variety of OS security principles, techniques, tools, and best practices will be covered in this course. This course provides a balance between tactical and strategic aspects of operating system security.
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  • CYB 6015: Intelligence Writing

    3.00 Credits
    Wilmington University

    Intelligence Writing is a course designed to introduce students to generally recognized and acceptable writing practices for the intelligence community. The curriculum is aligned with the open-source publications of The Style Manual and Writers Guide for Intelligence Publications and DoD writing guidance. This course will focus primarily on the formal writing and communication tasks that security professionals must perform as a part of their jobs. There will be opportunities for students to apply the fundamentals of writing and communication and achieve the most common writing tasks required for the Intelligence Community.
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  • CYB 6020: Vulnerability Assmt and PT

    3.00 Credits
    Wilmington University

    The Vulnerability Assessment and Penetration Testing course builds upon ethical security practices by performing prescribed techniques while increasing the student's knowledge, skills, and abilities. Topics covered include ethics, standards, methodologies, tools/techniques, and legal ramifications. Summative report development and presentations of findings will be included.
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  • CYB 6025: OpenSource Intelligence(OSINT)

    3.00 Credits
    Wilmington University

    The Open Source Intelligence (OSINT) is a foundational course in collecting and analyzing data from published or publicly available resources to identify threats and risks. Students will investigate how members of social networking sites behave and engage with each other. In doing so, students will study how this information can be incorporated into intelligence analysis and criminal investigations.
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