Instructor(s): Paul Read
Number of Credit Hours: 3
Cross-listings: PLAS 471, NUTR 471, NUTR 871, HRTM 471, HRTM 871
Prerequisites: 6 hrs science or equivalent experience; 21 years of age or older. Proof of age is required.
Description: Origin, botany, historical and cultural significance of the grapevine and related species. Principles and practices of vineyard establishment, management and processing of grape products, importance and/or scope of grape and wine industry; global and local significance. Culinary applications, health, environmental and safety-related issues, business and industry relations and experience.
Learning Outcomes/Course Objectives
- Understand the origin, historical significance, botany, and cultural importance of grapevines (Vitis spp).
- Know the basic principles of grapevine management and culture.
- Understand the importance and scope of the grape and wine industry in Nebraska, the USA, and the world.
- Gain an appreciation for the place of grapes and wines in everyday meal preparation and human health.
- Demonstrate ability to select and purchase wine, including ordering wine in a restaurant.