WBV 109 - Food and Wine Pairings

3 Cr.
Contact Hours Per Week: 2 Lec., 3 Lab

This course will be theoretical in nature for 51% of its content and field studied for 49%. Lecture content will include the use of audio-visual aids and guest speakers. Field content will include food and wine pairings at area restaurant and wineries.
Usually offered in Spring semester
Pre-Requisites: WBV 101, WBV 104, WBV 106, WBV 107
Concurrent Requirement: WBV 105, WBV 108