• Program: Culinary Arts
  • Course: Food, Wine and Beer Pairing
  • Course #: CULA2080
  • Total Credits: 4

Course Description

This course will teach professional tasting technique which will improve the students understanding of how smell, taste and appearance of a wine and beer are integral to its enjoyment. In addition, the course will allow hands on experience preparing food to taste with various wine and beer varietals, thus giving students some standard formulas for understanding the flavor profile of the wine and beer and how it works with food. The goal is to give students a better understanding and knowledge to experiment and explore with new styles and grape varieties to serve with traditional and new menu selections. Students must be 21 years of age or older to taste wines.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Demonstrate a systematic approach to wine tasting
Demonstrate understanding of new and old world wines
Demonstrate an understanding of wine label information
Participate in discussions about regional wines and food
Communicate understanding of regional wine characteristics
Demonstrate understanding of the terminology for describing taste profiles associated with wine
Demonstrate ability to select wine to accompany food courses
Discuss characteristics of wine styles
Demonstrate understanding of the wine making process
Demonstrate ability to prepare foods pared with wine, according to a specific recipe
Demonstrate knowledge of fortified wines
Demonstrate team work in the preparation of the menu that will be pared with wine

Credit Details
  • Lecture: 3
  • Lab: 1
  • MnTC Goal: 0
Course Details
  • Prerequisites:  CULA1116 and CULA2050 or instructor approval
  • Campus: Brooklyn Park/Eden Prairie

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