Transfers ToCSUDescriptionThis course provides comprehensive training in the professional service of wine, equipping students with the knowledge and skills required for excellence in hospitality settings. Topics include proper wine presentation, storage, and service techniques, as well as foundational principles of wine tasting and food pairing. Students will also explore the basics of managing a restaurant wine program, including inventory, purchasing, and list development. Ideal for aspiring sommeliers, restaurant professionals, or anyone seeking a deeper understanding of wine in a service context. Portions of instruction may be offered online; may also be offered fully online.Usually HeldThu 5:30pm–8:35pm 