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Course Description
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Course Name
Professional Pairing Food and Wine: A Sensorial Analysis
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Host University
Florence University of the Arts - The American University of Florence
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Location
Florence, Italy
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Area of Study
Culinary Arts
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Language Level
Taught In English
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Course Level Recommendations
Upper
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
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Credits
3 -
Recommended U.S. Semester Credits3
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Recommended U.S. Quarter Units4
Hours & Credits
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Overview
This course presents a practical and technical approach based on understanding the direct relationship and reactions between components, flavors, and textures. This approach uses sensory analysis to help the student identify key elements that affect pairings. Concrete examples include food analysis and tasting notes. Dedicated dishes, ingredients, and flavorings will be paired with wine in order to understand the interaction between these elements. The direct food and wine pairing analysis will also culminate in a complete gastronomical, regional, and cultural context evaluation. Wines from the New and the Old World, paired with food, will offer students a real perspective of the concept of identity in the world of gastronomy.
Course Disclaimer
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.