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Food and Beverage Tasting and Pairing

In the world of hospitality, proper pairing between alcohols, foods and cigars has become one of the pillars of fine dining. This is why students in hospitality management should become familiar with the latest trends of such pairing. They should learn the basic rules and the margins for creativity. This course is not only about pairing but also about proper service. A full knowledge of the art of service is a must to excel in today’s hospitality world. .

Temps présentiel : 8.75 heures

Charge de travail étudiant : 16.25 heures

Méthode(s) d'évaluation : Examen final, Examen partiel, Participation et assiduité

Référence :
• Someone Please Call 9 Wine Wine, Chefs Kitchen Publishing, The Wine Review Journal Ed. (2016). • What to Drink with What You Eat, Andrew Dornenburg and Karen Page, Hachette Book Group / Little, Brown / Bulfinch Press (2006). • Cocktails at Dinner, Michael Turback and Julia Hastings-Beack, Skyhorse Publishing (2015).

Les prérequis de ce cours sont les suivants
 Oenologie | Oenology
Mar 14/09/202108:00 - 09:15
Mar 28/09/202108:00 - 09:15
Mar 05/10/202108:00 - 09:15
Mar 12/10/202108:00 - 09:15CST-IGE-2-09
Mar 19/10/202108:00 - 09:15CST-IGE-2-09
Mar 26/10/202109:00 - 10:30CST-Amphithéâtre Jean Ducruet-0-Salle annexe
Mar 02/11/202108:00 - 09:15CST-IGE-2-09
Mar 09/11/202108:00 - 09:15CST-IGE-2-09
Mar 16/11/202108:00 - 09:15CST-IGE-2-09
Mer 17/11/202108:00 - 09:15
Mar 23/11/202108:00 - 09:15CST-IGE-2-09
Mar 30/11/202108:00 - 09:15CST-IGE-2-09
Ce cours est proposé dans les diplômes suivants
 Licence en hospitality management
Licence en hospitality management
Licence en arts culinaires et management de la restauration
Licence en arts culinaires et management de la restauration