Description
This course provides students the foundational knowledge needed in the customer service and sales
functions of the hospitality industries. Students study varietal characteristics, sensory evaluation and
winemaking techniques. Upon completion of this course, students will be able to demonstrate understanding
of the factors that influence the main styles of wine, describe the characteristics of the principal grape
varieties, use the key terms on a bottle label to deduce the style and flavors of wines made from the
principal grape varieties and the regions of Europe and the New World, apply principles of food and wine
matching to the key styles of wines, provide information on health issues relating to wines and spirits and
provide information and advice on the correct storage and service of wines and spirits. This coursework in
congruence with HOS 2308 will allow students the opportunity to pass and qualify for the Wine and Spirits
Education Trust Level 3: Advanced Certificate.