CA8. 360 Cooking with Wine (Entrees)
Explores the use of wine in the preparation of main entrees. Covers material through experimentation and tasting in a hands-on environment. Emphasizes identifying the distinguishing characteristics of foods and dishes and matching them with complementary wines. Required: Students must be over 18 years of age (proof of age is required).
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Understand the flavor dynamics of a wide variety of foods and wine necessary to achieve a balance and synergy of flavors that will enhance the enjoyment of both for the diner.