Food and Wine Appreciation

This module will enable the learner to differentiate between the sensory attributes (the appearance, odour, flavour, and feel) of different food and drink products and identify the mechanisms that people use to percieve those attributes. Learners will be able to apply and integrate this knowledge in the develoment of thier own flavour palette, enabling them to descern good food and drink.

1. Appraise the inter-relationship between the sensory attributes of different products and the mechanisms that people use to percieve those attributes.

2. Establish a vocabulary for discussing and analysing flavour of food and beverages.

3. Develop their own desciminative flavour palette

4. Differentiate between the production and the sensory properties of old and new world wines.

5. Compare and contrast food and beverages (alcoholic and non alcoholic)and their contribution to the harmonisation of the meal experience.