Schedule of courses -

Details about the Fall 2013 course you selected


Subject:

Culinary Arts

Title:

CULN-216 Food and Wine Pairing - (SC) - 1.5 Units

Instructor:

Bernhardt, Paul

Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-216

8099

TH

4:00-6:05pm

HRM-NORSEMAN

1.5 Units

9/05 - 11/21


Catalog Course Description
CULN-216 Food and Wine Pairing
1.5 unit(s)        SC
  • 27 hours Lecture per term
  • Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.
 
This course presents the history and geographical distribution of wine production. The pairing of wines with food will be emphasized. CSU

Back to the search results page.

Start a new search.
Back to top