HCM345

Wine & Food Pairing Principles

Agricultural Sciences
300 level
2 credit units
118 pages
14 units

This course introduces the principles of wine and food pairing, focusing on the application of these principles in food and beverage service operations. Students will explore vinification, wine production regions, wine classification, and sensory evaluation. The course also covers wine tasting techniques, factors affecting taste, decanting, and the characteristics of spirits and liqueurs. It aims to equip students with the knowledge and skills necessary to excel as connoisseurs or sommeliers.

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About this course

Difficulty: Intermediate
Study hours: 156 hours
Maths: None
Content: Theoretical, practical, case study
Practical work: Yes

How it is assessed

Assignments
Tutor marked assessments
Final examination

What you'll read

The real module and unit structure of HCM345, taken from the course material NOUN publishes.

Module 1

Module 2

Module 3

One paragraph, so you can see how it reads

HCM345 · UNIT 2: MAJOR WINE PRODUCING COUNTRIES

Maréchal Foch: This is an early ripening grape, which has small berries in small clusters. The vines are hard, though, and make a good range of red wines.

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What you should be able to do

Explain the concepts of vinification and wine production.
Classify wines based on various criteria.
Discuss the principles of wine tasting and sensory evaluation.
Apply wine and food matching principles.
Explain the characteristics of spirits and liqueurs.
Demonstrate knowledge of wine storage techniques.

What it prepares you for

Careers

Sommelier
Food and Beverage Manager
Restaurant Manager
Wine Consultant
Catering Manager

Where it is applied

Hospitality
Food and Beverage
Tourism
Restaurant Management
Event Planning

Where it gets hard

The units students slow down on, and what makes each one heavy.

Module 1:
Unit 1: Vinification
Understanding the scientific principles behind fermentation and the chemical reactions involved can be challenging.
Module 3:
Unit 2: Sensory Evaluation of Wine
The complex interplay of taste, aroma, and texture requires a refined palate and extensive practice.

A suggested way through it

Suggested

13 weeks, about 47 hours in total. Yours will differ.

Week 1Module 1:
- Unit 1: Vinification · 2 hours
  Read the introduction to vinification.. Understand the transformation of grapes' natural sugars by yeast.. Identify the major process in vinification: fermentation..
- Unit 2: Major Wine Producing Countries · 2 hours
  Identify the new world and old world wine regions.. Study the characteristics of new world wine.. Differentiate between the worlds of wine..
- Unit 3: Classification of Wines · 2 hours
  Explain the criteria used in classifying wines.. Study the classification by appellation.. Understand the regional wine classifications..
Week 2Module 1:
- Unit 4: Categories of Wines · 2 hours
  Describe the different categories of wine.. Study the red wines, white wines, sparkling wines, and still wines.. Understand the organic wine and dessert and fortified wines..
- Unit 5: Components of Wines · 2 hours
  List the components of wine.. Explain the effect of these components on the drinkability and longevity of wine.. Study the tannins, acidity, alcohol, sugar, and oak..
Week 3Module 2:
- Unit 1: General Information Required on Wine · 2 hours
  State the various information that are required to be given on the wine list or wine label.. Interpret the information given on the wine label.. Study the alcoholic strength..
- Unit 2: TheRole of Wine in the Society · 2 hours
  State the functions of wine.. Discuss wine and health.. List the health components in wine..
Week 4Module 2:
- Unit 3: Tasting of Wine · 2 hours
  Explain the meaning and types of wine tasting.. Describe the tasting stages and steps.. List the characteristics assessed in of wine tasting..
- Unit 4: Factors Affecting the Taste of Wine · 2 hours
  State the various factors that influence the taste of wine.. Study the vine, vineyards and vinification.. Understand the technology, oak, and time..
Week 5Module 2:
- Unit 5: Decanting · 2 hours
  State the importance of decanting wines.. Explain how wine is decanted.. Understand the meaning of decanting..
Week 6Module 3:
- Unit 1: Wine and Food Pairing · 2 hours
  State the guidelines for pairing wine with food.. Study the characteristics of wine and their food considerations.. Understand the tradition for matching wine and food..
- Unit 2: Sensory Evaluation of Wine · 2 hours
  Explain sensory analysis of wine.. State the sensory characteristics of wine.. Itemise the challenges of sensory evaluation..
Week 7Module 3:
- Unit 3: Storage of Wines · 2 hours
  State the factors that affect wines in storage.. Enumerate the places to store wine.. Discuss bottle orientation in wine storage and length of storage..
- Unit 4: Spirits · 2 hours
  State the types of spirits.. Explain how spirits are produced.. Discuss the regulation of spirits..
Week 8Module 3:
- Unit 5: Liqueurs · 2 hours
  Define liqueurs.. Enumerate the types of liqueurs.. Discuss liqueur production methods..
Week 9Module 1:
- Module 1 Review · 3 hours
  Review Module 1: Vinification, Major Wine Producing Countries, Classification of Wines, Categories of Wines, and Components of Wines.. Complete assignments for Module 1..
Week 10Module 2:
- Module 2 Review · 3 hours
  Review Module 2: General Information Required on Wine, The Role of Wine in the Society, Tasting of Wine, Factors Affecting the Taste of Wine, and Decanting.. Complete assignments for Module 2..
Week 11Module 3:
- Module 3 Review · 3 hours
  Review Module 3: Wine and Food Pairing, Sensory Evaluation of Wine, Storage of Wines, Spirits, and Liqueurs.. Complete assignments for Module 3..
Week 12Course Wide
- TMA Preparation · 4 hours
  Work on Tutor Marked Assignments (TMAs).. Focus on areas where you need more practice..
Week 13Course Wide
- Final Revision · 4 hours
  Final revision and comprehensive course review.. Address any remaining questions or unclear concepts..

Preparing for the exam

What to do

Create detailed notes for each unit, focusing on key terms and concepts.
Practice wine tasting using different varieties to refine your sensory skills.
Develop food pairing scenarios to apply the principles learned in Unit 1 of Module 3.
Review the classification and categories of wines, paying attention to regional variations.
Understand the production methods for spirits and liqueurs, noting the key differences.
Use flashcards to memorize important wine regions, grape varieties, and flavor profiles.
Participate in online forums or study groups to discuss challenging topics and share insights.
Simulate exam conditions by answering past questions within a set time limit.
Focus on understanding the factors affecting wine taste and how to identify common wine faults.
Create concept maps linking Units 3-5 wine components and sensory evaluation concepts.
Practice decanting techniques and understand when decanting is necessary.
Review all TMAs and focus on areas where you received lower scores.

Questions students ask about this course

What is HCM345 about?

How many units does HCM345 have?

HCM345, Wine & Food Pairing Principles, has 14 units across 3 modules, over 118 pages of course material. You can read it one unit at a time.

How many credit units is HCM345?

HCM345 carries 2 credit units, at 300 level in Agricultural Sciences.

Is HCM345 hard?

HCM345 is rated intermediate level, with no mathematical content. It is mostly theoretical, practical and case study work, and it has a practical component.

How long does HCM345 take to study?

About 156 hours of study, spread across its 14 units.

How is HCM345 assessed?

HCM345 is assessed by assignments, tutor marked assessments and final examination.

What can I do with HCM345?

Sommelier, Food and Beverage Manager, Restaurant Manager, Wine Consultant and Catering Manager.