Transfers ToCSUDescriptionThis course is designed to teach students the applied approach to match wine and food from different parts of the world using flavors, textures, and components present in food and wine as complementing strategies. Emphasis on menu planning, preparation of foods, cooking methods, and tasting wines with food. Concepts can be applied to home preparation of food with wine, restaurant food production with wine, and dining out. This course may be offered in a distance education format. (CSU transferable)Usually HeldThu 5:30pm–8:00pm 