Wine and Beverage

WINE SENSORY ANALYSIS

Establish a systematic wine tasting method based on visual, olfactory and gustation perception of wine, thus making accurate judgements of wines. Subjects like introduction to wine production in different climate and geographical environment, wine cultivation, wine brewing, bottling and other knowledge provides a basis for refining sensory analysis and evaluation methods and improving blind tasting skills.

VITICULTURE AND WINEMAKING
Explains major viticulture techniques and winemaking methods, and how each of the steps in these processes will affects the final flavor of a wine.

WINE PRODUCING COUNTRIES AND REGIONS
Learn the specifics of each region and wine producing country, from the history, to the winemaking processes, with a focus on the fine sparkling wine regions of the world. This section includes wine tastings during class and at professional fairs. And on the basis the students will explore special wines from various regions around the world.

ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES
Advanced knowledge on alcoholic and non-alcoholic beverages that can be offered as an alternative to wine, with explanations of coffee and tea. Students will develop a structured method to assess alcoholic and non-alcoholic beverages. This section also covers an introduction to various spirits, liqueurs, quality coffee and tea, premium bottled water and soft drinks and global trends.

FOOD AND WINE PAIRING
Drawing from the expertise of Le Cordon Bleu Master Chefs, students will experience food and wine pairing rules with both theoretical and practical understanding. From the fundamental theory of taste interaction, to the aroma and dining environment and timing considerations, the students will understand food and wine pairing comprehensively.

MANAGEMENT AND PROFESSIONAL DEVELOPMENT
With a focus on study, research and communication skills, grasping market trends and marketing strategies, this section will help our students to better emerge in wine and beverage industry with a professional developing prospect. This part also covers introduction of sommelier services including various kinds of service style and focusing on the techniques necessary to optimize the flavor of the wine. Other topics range from basic wine menu editing to learning to organize and host various events or wine tasting parties.