The Culinary Institute of America at Greystone
St. Helena, California, United States
http://www.ciachef.edu/

The Business of Wine

In the last few decades, the wine business has gone from a network of largely regional industries to a global enterprise. How the wine business works today and the sweeping changes that are affecting it are the subjects of this unique course. You’ll hear from and talk with independent vintners who’ll share the business specifics behind the creation of a winery and the establishment of......
 

In this course, you’ll learn to think conceptually in terms of the character and components of wine (e.g., acidity, alcohol, sweetness, varietal character, tannin, body, texture, and age), and how these factors influence a harmonious food and wine match. Through lectures, tastings and discussions, during Advanced Wine and Food Pairing you will: Participate in the following focused tasting......
 

Wine and food pairing is fascinating, fun - and complex. This introductory course is perfect for those students with some, but not extensive, wine knowledge and culinary expertise. During Wine and Food Pairing Fundamentals you will: Examine basic techniques for successful wine and food pairing. Consider all of the flavor elements that make up a dish and study which of those elements is......
 

For today’s chef, understanding flavor means food and wine flavors as well as how the flavors of each of these natural partners change the other. In this course for chefs and anyone else with professional kitchen experience, you’ll delve deeply into wine and food compatibilities. Why do some matches work magically and how can you tweak food preparation to enhance the overall marriage ......
 

Focus on any number of the world’s renowned viticultural regions, from California to Spain to Bordeaux, in our distinctive international wine classes. Designed for intermediate-level wine professionals, these comprehensive regional wine classes feature a variety of distinguishing wine-producing areas. Wines of the World classes offer an intensive study of the history, geography, climate, g......
 

The great wine-producing regions of Europe have shaped the way wine is thought about and made around the world. This course, along with its companion course European Wines II, studies the wines, history, culture, and gastronomy of these areas. You’ll explore Old and New World wines, and examine the major European appellation systems. Europe I concentrates on the following regions: Fran......
 

Proper wine service is a must for any wine, culinary, or hospitality professional. Yet the skills and knowledge required to provide and practice correct wine service are anything but easy. In this one-of-a-kind course, Professional Wine Service - A Practical Workshop you will break down wine service, looking at every nuance and every step in fine detail. Then put it back together to discove......
 

Sensory Analysis is an in-depth exploration of the visual, olfactory, and gustatory evaluation of wine. In this all-important class, highly recommended for all wine and food professionals, students use a "sense-by-sense" approach to systematically assess wine quality. During Sensory Analysis you will: Observe the range of appropriate wine colors and learn the standards of clarit......
 

Mastering Wine II is an immersion in key wine varietals with particular attention paid to enological and viticultural practices that shape those varietals around the world. During Mastering Wine II you will: Explore wines from California, Europe, Australia, New Zealand, and North and South America. Understand the impact that key enological decisions and techniques have on the flavors ......
 

A course no professional should be without, Mastering Wine I is an immersion in classic grape varietals with particular attention paid to enological and viticultural practices that shape those varietals around the world. During Mastering Wine I you will: Learn professional tasting techniques and evaluation, including the key factors that make great wine great. Study primary fermentati......
 

If you love wine and have always wanted to be in the wine business, this exciting, information-packed course is for you. You’ll experience sensational in-depth wine tastings with our renowned wine instructors and talented winemakers in the Napa Valley, and get the inside scoop about what goes on in the wine business. Build your wine knowledge and explore all of the subtleties of this fasc......
 

Certified Wine Professional â€?Advanced Level II Completing the Certified Wine Professional â€?Foundation Level I exam is considered the first step on the road to full recognition as a wine professional. Students who successfully pass this exam are encouraged, after further study, to attain advanced wine certification through the CIA’s Certified Wine Professional â€?Advanced Level II exam (s......
 

The Certified Wine Professional �Foundation Level I exam tests and recognizes wine competency at a foundation level; candidates should have a basic working knowledge of: Major grape varieties Important wine regions around the world Wine tasting, including how to professionally analyze and describe a wine Correct wine service How wine is made Practical aspects of the......
 

A review of the ways in which people communicate with each other and an introduction to the skills needed to communicate effectively in work situations. Through small and large group discussions and problem-solving situations, students will cover the fundamentals of listening skills, group dynamics, verbal and nonverbal communication, and public speaking. ...
 

An examination of the roles that wines and spirits play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world; the theory of matching wine with food; tasting wines, beers, and other beverages; and organizing wine service. Subjects to be explored include purchasing, storing, issuing, pricing, merchandising, and serving wines a......
 

An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underu......
 

An overview of the legal issues and requirements associated with operating a foodservice establishment. Topics include contract law, forms of business enterprise, legal obligations of owners and employees, liabilities, dram shop law, and operating within state and federal regulations. ...
 

this course focuses o the principles of planning and preparing wholesome, nutritionally balanced meals using traditional foods and ingredients in a public restaurant. The importance of alternative preparation techniques and presentation will be emphasized. Previously learned basics of nutritional and dietary cookery are applied and developed while working in the college’s Wine Spectator Gr......
 

Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes. ...
 

An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency....
 

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