The wine terminology component of this module provides the learner with a comprehensive introduction to wine studies. An introduction to French language vocabulary associated with the preparation and service of food is also provided. It is dual topic module with a culinary component and a wine terminology component.
Wine terminology
Unit 1- Introducing Viticulture
Wine terminology
Unit 2 - Vinification
Wine terminology
Unit 3 - The wine regions of France
Wine terminology
Unit 4 - Introducing fortified Wines
Wine terminology
Unit 5 - Food and Wine Pairing and the storage and service of wine
Wine terminology
Unit 6 - Assessment
French Culinary Terminology
Units 1 & 2 - Kitchen Brigade; Le Menu; Restaurants; Meals
French Culinary Terminology
Units 3 & 4: Hors d'oeuvres, Soups, Stocks; Salads, Vegetables
French Culinary Terminology
Units 5 & 6 - Poultry; Fish; Shellfish; Seafood
French Culinary Terminology
Units 7 & 8: Meat; Game
French Culinary Terminology
Units 9 & 10 - Dessert; Pâtisserie
French Culinary Terminology
Units 11 & 12: Fruit; Cheese
Lecture, demonstration and practical application of theory.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |