CUIS 142 — Wine, Beer, Spirits and Food Pairings CUIS 142 2 Credits/Units

Gain an understanding of how to choose a wine, beer or spirit to compliment a dish. Discuss flavor profiles and how incorporating beverages can elevate the dining experience. Hands on use of beverages in production of a variety of flavorful dishes. [GE]

Part of

• Cuisine Fundamentals (CA)(Plan Code: CACCFC20)
• Cuisine Management (AAT)(Plan Code: CACCMAPT)

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