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Course Description Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of […]

This course provides an in-depth evaluation of “New World” viticulture and vinification. Winemaking methods, service, laws and regulations of the major wine regions of North America, Australia, New Zealand, Chi […]

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on […]

A 3 credit introductory course. Topics include sample space, expectation and variance, binomial, normal, student and chi-square distributions, confidence interval, hypothesis testing, correlation and regression. […]