University of California, Irvine is offering its popular “Wine Service Techniques for the Food and Beverage Professional” course online this summer through the school’s Extension program. After the course’s success during the winter session, UCI will offer the course during the summer term, as part of its Wine Management Specialized Studies Program.
This course will be accessible to a range of students across the nation who is curious about the wine/food business and other retail trade business. The course will concentrate on still and sparkling wine and services, including sabering (a ceremonial method of opening a champagne bottle using a sword), decanting and aerating. Students will learn how to properly store wines at appropriate temperatures, pair food with the correct wine, and speak professional vocabulary. On the subject of tasting, they will be educated on how to describe different wines, blind taste theory, and create a suitable wine list structure and inventory control.
“We continue to offer courses where participants will gain hands-on experience and knowledge about wine service excellence,” said Kirwan Rockefeller, program director for the course. “Course instructor Christopher E. Coon will assist course participants in identifying and practicing professional standards of wine service through wine tasting, technique demonstrations and service practices.”
Coon is an Advanced Sommelier licensed by the Court of Master Sommeliers. In the past 15 years, he has worked with two Wine Spectator Grand Award winning wine lists, created wine courses at Montage Resort & Spa, Phoenician Resort & Spam St. Regis Resort & Spa, and Charlie Palmer/Bloomingdales. In 2006, Coon was given the John Unger Master Sommelier Candidate Scholarship.
UCI is a member of the Association of American Universities and is top-ranked by its research, scholarship and community service. This year, UCI Extension is commemorating 50 years of success in providing opportunities to wide and diverse societies.
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