Study the viticultural influences and techniques that impact the aroma, flavor, body, and style of wines and learn how certain practices affect wine flavor through lectures and tastings. You will learn what constitutes perfect ripeness for each region of the world.
This certificate requires a minimum of 10 credits in the courses listed below. Please meet with a Faculty or Program Advisor to discuss the details.
Consider joining or visiting with a professional, cultural or interest-based Student Club. If you have any questions about the certificate requirements, please contact a Faculty or Program Advisor to discuss the details.
|HOSP 1201||Introduction to Wine||2|
|HOSP 1202||Old World Wine Traditions||3|
|HOSP 1203||New World Wine Advancements||3|
|HOSP 1204||Wine and Food Pairings||2|
Total Credits: 10
Laura Lerdal, Culinary Market and Lab Coordinator, (630) 942-2359
Anna Gay, Program Support Specialist, (630) 942-2502
Jim Mulyk, Chair, Hospitality, (630) 942-6429
Arts, Communication, and Hospitality Division
McAninch Arts Center (MAC), Room 219, (630) 942-2048