HTE 4633 - Wine and Food Pairing

3(1 + 4)

Prerequisite: HTE 3613 and minimum age of 21; or permission of instructor

In this course students practice evaluation of wines and begin to analyze how wines interact with foods. Students examine specific interaction of food and wine components and how each interacts to create foundations of taste. Critical analysis of food and wine pairing includes the preparation of foods, menu and recipe development with an understanding of flavor of food and wine and how their architecture relates to the dining experience. Practical inrestaurant service techniques and hands-on food production will be appraised as well as critical reviews of wine lists and food and wine pairings. A gourmet dinner service activity will provide a practical application for food preparation relating wine pairings and service skills.