THE ART OF WINE AND COFFEE (4 Credits)

Learning Outcomes:

On successful completion of this course, students will be able to: Identify the concepts of Wine and Coffee operations; Differentiate the Wine and Coffee Product; Demonstrate Coffee Making, Service, and Selling techniques in Beverage Industry; Demonstrate Wine service, and Selling techniques in Beverage Industry; Propose business plan and the showcased potential business project.

Topics:

1. The History and Origins of Coffee;
2. Business Plan Preparation;
3. Growing, Harvesting and Processing Coffee;
4. Financial Aspect of Business;
5. Coffee Machine and Equipment;
6. Develop a Business Plan;
7. Coffee Bean and Cupping;
8. Making an Espresso based Coffee and Latte Art;
9. Cafetiere French Press;
10. V60 and Chemex;
11. Moka Pot;
12. Turkish Ibrik and Vietnamese Coffee;
13. Aero Press and Coffee Syphon;
14. Coffee Blended and Frappe;
15. The History of Wine;
16. Classifications of Wine;
17. Strategic Future Plan;
18. Your Business now;
19. Red Wine: Pinot Noir VS Merlot;
20. Food Pairing;
21. White Wine: Riesling VS Chardonnay;
22. Food Pairing;
23. Rose Wine and Ice Wine;
24. Food Pairing;
25. Sparkling Wine and Fortified Wine;
26. Business Plan Evaluation.