UNCORKED! The first night of Intro to Wine kicked off Monday night at CIC's downtown Palmer Campus, led by Craig Locascio, CWE Supervising Director, National Education Programs, Charmer Sunbelt Group. The course's Adjunct Instructor is Emily Bane, CWE, Field Sales Manager-Charleston, of Ben Arnold-Sunbelt.
CIC students met this super tasting selection with enthusiasm!
Hess Chardonnay Su’Skol Vineyard 2007
Polka Dot Riesling Sweet 2007
Santa Ema Cabernet Sauvignon Reserve 2006
Willamette Valley Vineyards Pinot Noir Whole Cluster 2008
Polka Dot Riesling Sweet 2007
Santa Ema Cabernet Sauvignon Reserve 2006
Willamette Valley Vineyards Pinot Noir Whole Cluster 2008
Intro to Wine is a component of CIC's new Advanced Beverage Service Management Certificate. See below for its specifics.
HOS 251 Introduction to Wine
Course Credits: 3 Semester Credit Hours
Prerequisites: HOS 154 Safety and Sanitation. Students must be 21 years of age by date of first class meeting. Enrollment in this course requires permission of department head.
Text Book: Windows on the World Complete Wine Course; Zraly, Kevin. Sterling Publishing 2009, ISBN 978-1-4027-5746-4.
This course is a study of the basic wine production process with a focus on the different styles of wine, countries of origin, terroir and related flavor characteristics. The course includes best practices and industry trends.
Course Objectives
· Discuss historical origins and production process for wine, champagnes and related products.
· Identify major wine-producing areas of the world and the types of wine each produces.
· Explain procedures for tasting, evaluating, serving, storing and selling wine.
· Address current trends and best practices in the wine industry.
Course Credits: 3 Semester Credit Hours
Prerequisites: HOS 154 Safety and Sanitation. Students must be 21 years of age by date of first class meeting. Enrollment in this course requires permission of department head.
Text Book: Windows on the World Complete Wine Course; Zraly, Kevin. Sterling Publishing 2009, ISBN 978-1-4027-5746-4.
This course is a study of the basic wine production process with a focus on the different styles of wine, countries of origin, terroir and related flavor characteristics. The course includes best practices and industry trends.
Course Objectives
· Discuss historical origins and production process for wine, champagnes and related products.
· Identify major wine-producing areas of the world and the types of wine each produces.
· Explain procedures for tasting, evaluating, serving, storing and selling wine.
· Address current trends and best practices in the wine industry.
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