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HRM142: Wine: From Vine to Table – 3 credits

An overview of the history, culture, viticulture techniques, production, distribution, control, and consumption in the wine industry. Provides an overview of wine and health issues, interpreting wine labels, alcohol service laws, and general operational concepts of the wine industry. Prerequisites: None.

Class# Location Delivery Dates Days Times Instructors Availability
Applied Science Bldg. AP 276
Fall 2022
5:30PM – 6:45PM
  • G. Ward
13 of 16 Seats Available
    • Notes: HYBRID CLASS. Class meets in-person on campus on the designated days and times. Additional work will be required online.
      This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
      This class is only offered in the Fall
      Class 32553 costs include HRM Course Fee: $70
  • This class does not require any books