Niagara College

Description:

In this course you will learn about international food and wine relationships and their impact on planning for food and wine service as a component of attracting international clientele to the hospitality enterprise. Fundamentals of sensory evaluation, characteristics of different wines and pairings with appropriate foods are examined. You will also explore the concept of beer as a food partner. Emphasis is placed on quality standards for new and old world wines including VQA and international designations. You will develop skills and strategies for menu design and management, food and beverage pairing, and how to use these hospitality tools to create a market niche for your enterprise.