982 Introduction to Beverages and Tasting. By Dr. Wen-Tsung Chen & Dr. Hsiao-I Hou

Transcription

1 982 Introduction to Beverages and Tasting By Dr. Wen-Tsung Chen & Dr. Hsiao-I Hou

2 Course Introduction - Goals To provide an opportunity to learn about popular drinks wine, tea, and coffee. To discuss issues related to beverage industry and business To introduce the history of wine, tea, and coffee, geography and production of grapes, tea leaves, and coffee beans

3 Course Introduction Objectives To introduce basic techniques of sensory evaluation, with emphasis on the popular wine, coffee, and tea and their varying Old and New World expressions. To learn popular drinks making by demonstrations and handson practices

4 Objectives In the end of the course, students will: understand different popular types of wine, tea, and coffee drinks. have basic concepts for pairing wine and food. identify basic flavor and olfactory components of different wine, tea, and coffee drinks. know what taste and style to expect from quality wines, tea, and coffee sold in stores, tea shops, coffee shops and restaurants, by

5 Objectives Understand basic winemaking, coffee beans roasting techniques, and tea making process, and how the choices affect the final characters of those drinks. Understand the importance of regions/appellations and the resulting impact on flavor. Recognize the importance of cultural context, its influence on preference, winemaking traditions, tea history, coffee industry, and

6 Instructor- Dr. Chen PhD, National Taiwan Normal University MA, F&B Management, Iowa State University, USA Advanced Training at Hotel School the Hague, Netherlands Advanced Training at the Culinary Institute of America for Food & Wine Pairing course

7 Instructor- Dr. Chen Associate Professor, F&B Management Department Director, Evening Division and Continuing Education Chief Judge, F&B Service of National Skill Competition Research Focus: Hospitality Education, HR Management, F& B Management

8 Instructor- Dr. Hou PhD at University of Minnesota, USA MA at McGill University, Canada MEd at University of Massachusetts, USA Advanced Training at Culinary Institute of America for Food and Wine Pairing Course Advanced Training at Wine Unearth Association in Manchester for World Wine Workshop

9 Instructor- Dr. Hou Basic Training for Sensory Evaluation of Coffee and Latte Art Research Focus: English for specific purposes, Instructional Design, Institutional Research

10 Contact Information Dr. Chen : [email protected]; ex 1800; Director Office on the 6th Floor of Second Professional Building Dr. Hou: [email protected]; ex 1101; Secretariat Office on the 7th Floor of Administrative Building Website:

11 Course Schedule Week 1 Course Introduction & Grouping Week 2 Beverages Categories / Sensory Evaluation Week 3 Beverage Management and Service Week 4 Brief History and Geography of Tea The Culture and Processing of Tea Guide to Proper Tea Preparation Tea Tasting Introduction to Coffee History, Types, and Quality Visual Assessment Coffee Consumption and Development Introduction to Coffee Roasting & Grinding Type of Roasting & Grinding Machinery Brewing Methods Practical Preparation Introduction to Coffee Drinks Brewing Methods Practical Preparation Midterm Exam Week 5 Week 6 Week 7 Week 8 Week 9

12 Course Schedule Week 11 History of wine, Geography and Production of grapes Basic Techniques of Winein Sensory Major Grape Varietals the OldEvaluation World Week 12 Major Grape Varietals in the Old World Week 13 Major Grape Varietals in the Old World Week 14 Major Grape Varietals in the New World Week 15 Major Grape Varietals in the New World Week 16 Major Grape Varietals in the New World Week 17 Course Reflections, Highlights & Reviews Week 18 Final Exam Week 10

13 Evaluation Midterm Exam: 15% Final Exam: 15% Hands-on Demonstration: 20% Assignments: 25% Participation: 25% There is no required textbook. Reading materials will be given in advance for preview.

14 Classroom Regulation No cell phone Be punctual Be responsible for your group duty Late assignments are not acceptable Material fees: $1,200