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Program Overview

The Hospitality, Restaurant and Tourism Management (HRTM) program offers a course titled HRTM871, Vines, Wines and related species. This course is crosslisted with PLAS 471, HORT 871, NUTR 471, NUTR 871, and HRTM 471.

Program Details

Course Description

The course explores the origin, botany, historical and cultural significance of the grapevine and related species. It covers the principles and practices of vineyard establishment, management, and processing of grape products, as well as the importance and scope of the grape and wine industry, both globally and locally. Additionally, the course delves into culinary applications, health, environmental, and safety-related issues, business and industry relations, and experience.

Course Requirements

• Prerequisites: 6 hours of science or equivalent experience; 21 years of age or older
• Proof of age is required

Course Structure

• Credit Hours: 3
• Max credits per semester: 3
• Max credits per degree: 3
• Grading Option: Grade or Pass/No Pass Option
• Course and Laboratory Fee: $95
• Credit Hours: 3 (ACE approved)