CUL 210 - Wine and Spirits

Credits: 1
Lecture Contact Hours: 1
Lab Contact Hours: 1
Description: This course will provide comprehensive information about the origins, production methods, characteristics and liability laws of culinary important types of alcoholic beverages, including beer, wine and distilled spirits. The student will gain an understanding of regional beverage styles of North America, the British Isles, France, Italy, Germany, the Iberian Peninsula and the Southern Hemisphere. Production practices and regulations, climatic and political influences, beverage characteristics and deductive evaluation methods will be studied. The development of food and wine pairing, as well as opening and closing procedures are incorporated. Upon successful completion of this course, the student will be prepared to take the ServSafe Alcohol exam.

Prerequisites: Students must be at least 18 years of age to take this course [MCL 436.1703 Section 703, (10)]. CUL 130 CUL 135 CUL 136 CUL 140 CUL 145 CUL 150
Corequisites: CUL 248 CUL 250
Recommended: None

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Students who already have this knowledge may qualify for prior learning credits. https://www.schoolcraft.edu/student-records/prior-learning-credits.

Course Competencies
1. Discriminate beverages by type, style, manufacturing process, age, ingredients and region of production using the deductive evaluation process.

2. Discuss the opening and closing procedures for a beverage operation.

3. Recommend a beer, wine or spirit pairing that complements a food course or choice.

4. Examine laws governing the production, marketing, and responsible service of beers, wines and spirits.

5. Demonstrate how to correctly serve a variety of beers, wines and fortified wines.

6. Evaluate beers, wines and spirits using a deductive process involving appearance, aroma and taste.

7. Relate the influences that geography, climate, culture and economies have on fermented and distilled beverage production worldwide.

8. Explain the processes and technologies used to produce beer, wine and spirits.

9. Outline the role of a professional Sommelier/Cicerone in assisting guests choosing beer, wines, spirits and cigars appropriate for the setting, course, occasion and desired price point.

10. Summarize characteristic grape varieties, regional influences and flavor profiles for North American, French, Italian, German, Iberian and Southern Hemisphere wines.

11. Interact with wine consultants in the retail setting to assemble a list of wines with specified characteristics and labeling features.

12. Interpret wine labels and online information to become an educated consumer and make informed purchase decisions.