WBV 105 - Sensory Evaluations3 Cr.
Contact Hours Per Week: 3 Lec.
This course provides for an overview of the sensory process applied to beverage evaluation. Evaluation will be based on visual olfactory and taste examination. The student will be able to identify the primary taste characteristics: sweet, sour, bitter, and salty. Beverage sensory evaluation will cover coffee, tea, beer, wine and distilled spirits.
Usually offered in Fall and Spring semesters
Pre-Requisites: WBV 101, WBV 106, WBV 107
Click here for the Winter 2020 Class Schedule
Click here for the Spring 2020 Class Schedule
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