In fact, tasting these treats is considered experimental learning for students taking part in food and beverage management studies at UQ’s School of Tourism.
Red and white wines from the Scenic Rim area of southeast Queensland were served up on August 12, along with instruction on the fundamentals of wine appreciation, wine list development and merchandising.
School of Tourism Industry Partnerships Manager and lecturer Richard Robinson said the wine tasting helped students gain fundamental product knowledge.
“Together with accommodation, food and beverage are the pillars of the hospitality industry,” Mr Robinson said.
“The course develops students’ understanding of food and beverage services and management from a strategic perspective.”
Student Jill Simmons said she would be able to put her new understanding of wines to immediate use in her part-time job at a restaurant.
“When customers order their meals, I will be able to tell them a little more about the wines and what will go best with their meals,” Ms Simmons said.
Fellow student Morgan Graham said the wine tasting made a nice change from a traditional lecture and ensured there was a high level of interest in what was being taught.
Ms Graham said she would start paying more attention to a wine’s aroma, bouquet and body next time she sat down with a glass.
“It’s good to know the steps for tasting wine and know what to look for.”
Student Melissa Tee said she enjoyed drinking wines, but had not previously appreciated the steps to truly appreciating its characteristics.
“It’s good to know more about wines and the steps for tasting it. Now I know what to look for. I will be able to use that in my career as well as when I go to a restaurant.”
The course introduces students to the core principles and practices of food and beverage management systems.
The boutique vineyards of Welgan Estate, Ironbark Ridge, Bunjurgen Estate and Normanby Wines donated the wines for tasting.
Media: Richard Robinson (3346 7091 or 0434 072 049) or Erik de Wit (0417 088 772)