Students in hospitality management need to acquire solid general knowledge on the world of wines to be able to start their professional career, be it in hotels, restaurants, bars, pubs, liquor shops, etc. This course will enable them to become familiar with all aspects of the wine business: history, making, regions of production, pairing with foods, related economy, selling, marketing, etc.

Temps présentiel : 17.5 heures

Charge de travail étudiant : 32.5 heures

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

Référence :
• L’Atlas mondial du vin, Hugh Johnson and Jancis Robinson, Ed. Beazley (issued annually, check latest edition) • Le vin, c’est toute une histoire, Michel Bouvier, Ed. Jean-Paul Rocher (2009) • Le vin et la table, Alain Senderens, Ed. Poche (2009) • Le vin pour les nuls, Mary Ewing-Mulligan, Ed. Poche (3 ed.)