BUS 189 - Special Topic: Hospitality

Unit(s): 2 or 4

Summer 20: The purpose of this course is to ensure a thorough knowledge of the world’s major wine-producing regions, their noble grape varietals, their classification systems and quality control laws. This course will introduce students to critical analysis of wines with emphasis on the relationship between sensory properties of the wines and factors associated with the diversity of viticulture. Particular emphasis will be placed on the ability to identify the nuances in different varietals and the ability to properly pair food with those varietals. Biodynamic and sustainable vinicultural practices will be examined.

School of Management