Upon successful completion of this course, students will be able to:

• Provide a brief historical overview of the production and cultural significance of wine in societies around the world.
• Demonstrate a basic understanding of differing wine types and growing and production regions.
• Describe the process of vinification and the wine production process.
• List and characterize the differences between the major varieties of wine and champagne.
• Define and use the terms common to the wine industry.
• Compare and differentiate the methods used in the production of wine.
• Identify how the history of wine impacts the hospitality industry.
• Identify, utilize and implement beverage handling, storage, service techniques, sales and alcohol service methods utilized in the hospitality industry.
• Demonstrate a basic understanding of wine service.
• Provide a rational for wine groupings and wine food pairings.
• Describe the regulations that control classification and sale of wine in different regions of the world.