0 or 1 credit
Spring 2025 Experiential Lecture Upper Division
This course involves the application of previously learned information about the principles of wine including vine growing, wine production, sensory evaluation of wine and practices involved in selection and sales of wine in a foodservice establishment. Students are immersed in the analysis and application of the principles and practices of the Guild of the Master Sommelier Program including Level one Certification. Student must be at least 21 years of age.
Learning Outcomes1Describe the historical role of the wine sommelier and the purpose of the International Guild of the Master Sommelier.
2Identify the major global wine producing regions in terms of Terroir, wine grape growing and wine making practices and traditions specifying whether the region is an Old World or New World area.
3Identify wine production methods, quality standards, merchandising and pairing with food items for any given wine product.
4Identify, describe and apply the Guild of the Master Sommelier Wine Evaluation process to specific wine types.
5Identify and describe (given a specific wine producing region) the quality control system for that region or area and the wine production factors that are controlled through those regulations; a representative wine for each specific wine producing sub-region and/or district of that region, and specific production steps and wine production terms for the wine produced there.
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made by Purdue students.