Students must be 21 to take this course. This course offers a thorough study of wine tasting, wine and food pairing and wine and food event planning. Each class features a blind tasting of selected wines along with discussion on the principles of critical tasting and wine and food pairing. The objectives of the course are to fully prepare those entering the hospitality industry to purchase wines and to recommend them to customers with various types of food. 2 cr., either sem.