May 18, 2022  
2021-2022 Undergraduate Catalog 
2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

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BVG 4633 - Wine and Food

Credits: 3

Prerequisite(s): HTE 1533 or RST 1550

Description: In this course students practice evaluation of wines and begin to analyze how wines interact with foods. 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 practical application for food preparation relating wine pairing sand service skills.

Note: All students must present valid ID in order to be served alcohol. Students under the age of 21 years may taste, but not consume alcohol under the State of Colorado "Sip and Spit" law (18-13-122, C.R.S., 12-47-801 C.L.C) and comply with department consumption policies.

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