General Information

Professor Information

Instructor Profile Picture


Yuchen Ti






Office Hours

By Appointment



Class time


Course Description and Purpose

HFT 3866 is an introductory Course to the world of wine in the hospitality industry and to learn the ability to taste and evaluate wine effectively via wine appreciation.

This course will be presented using an interactive lecture format utilizing the latest technology to present material. This will be followed by a hands-on wine tastings.

Course Objectives

Students will be able to:

  • Taste and evaluate wines.
  • To identify the wines of the great vineyard area of the world.
  • Learn the proper way of storing, serving, and merchandising in a restaurant or dining facility.
  • To identify and describe the basic wine grape varieties
  • To Identify key components of a wine label 
  • To identify key cultural and historical events that shaped the flavors and styles in wines of different regions
  • To identify flavors in wine and synthesize a potential food pairing 
  • To describe major wine regions from around the world 
  • To Develop and implement a food and wine pairing in a group and execute the event

Important Information


Please review the FIU's Policies and Netiquette webpage. The policies webpage contains essential information regarding guidelines relevant to all courses at FIU, as well as additional information about acceptable netiquette for online courses.

 As a member of the FIU community you are expected to be knowledgeable about the behavioral expectations set forth in the FIU Student Code of Conduct.

Technical Requirements and Skills

One of the greatest barriers to taking an online course is a lack of basic computer literacy. By computer literacy we mean being able to manage and organize computer files efficiently, and learning to use your computer's operating system and software quickly and easily. Keep in mind that this is not a computer literacy course; but students enrolled in online courses are expected to have moderate proficiency using a computer. Please go to the "What's Required" webpage to find out more information on this subject.

Privacy Policy Statements for partners and Vendors

Please visit our Technical Requirements webpage for additional information.

Accessibility and Accommodation

The Disability Resource Center collaborates with students, faculty, staff, and community members to create diverse learning environments that are usable, equitable, inclusive and sustainable. The DRC provides FIU students with disabilities the necessary support to successfully complete their education and participate in activities available to all students. If you have a diagnosed disability and plan to utilize academic accommodations, please contact the Center at (305) 348-3532 or visit them at the Graham Center GC 190.

For additional assistance please contact FIU's Disability Resource Center.

Web Accessibility Statements for Partners and Vendors

Please visit our ADA Compliance webpage for additional information about accessibility involving the tools used in this course.

Academic Misconduct Statement

Florida International University is a community dedicated to generating and imparting knowledge through excellent teaching and research, the rigorous and respectful exchange of ideas and community service. All students should respect the right of others to have an equitable opportunity to learn and honestly to demonstrate the quality of their learning. Therefore, all students are expected to adhere to a standard of academic conduct, which demonstrates respect for themselves, their fellow students, and the educational mission of the University. All students are deemed by the University to understand that if they are found responsible for academic misconduct, they will be subject to the Academic Misconduct procedures and sanctions, as outlined in the Student Handbook.

Academic Misconduct includes: Cheating – The unauthorized use of books, notes, aids, electronic sources; or assistance from another person with respect to examinations, course assignments, field service reports, class recitations; or the unauthorized possession of examination papers or course materials, whether originally authorized or not. Plagiarism – The use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. Any student who fails to give credit for ideas, expressions or materials taken from another source, including internet sources, is responsible for plagiarism.

Learn more about the academic integrity policies and procedures as well as student resources that can help you prepare for a successful semester.

Panthers Care & Counseling and Psychological Services (CAPS)

If you are looking for help for yourself or a fellow classmate, Panthers Care encourages you to express any concerns you may come across as it relates to any personal behavior concerns or worries you have, for the classmate’s well-being or yours; you are encouraged to share your concerns with FIU’s Panthers Care website.

Counseling and Psychological Services (CAPS) offers free and confidential help for anxiety, depression, stress, and other concerns that life brings. Professional counselors are available for same-day appointments. Don’t wait to call (305) 348-2277 to set up a time to talk or visit the online self-help portal.

Course Prerequisites

For TUC-FIU students, must be 18 years of age or older. 

Review the Course Catalog. webpage for prerequisites information.

Textbook and Course Materials

Complete Wine Course (OPTIONAL)
title : 

Complete Wine Course (OPTIONAL)

authors : 

Kevin Zraly’s



Reference Material

  1. Burr, Chandler  The  Emperor of Scent, Random House, New York  ©2002 
  2. Cass, Bruce     Oxford Companion  for the Wines of North America Oxford University Press, New York  © 2000
  3. Clarke, Oz    The New Wine Atlas,  Harcourt,  New York © 2002
  4. Davidson, Alan    The Oxford Companion to Food,  Oxford University Press New York  © 1999
  5. Johnson, Hugh    A Life Uncorked, University of  California, Berkley, © 2006
  6. McCallman, Mark and Gibbons, David    Cheese; a Connesours Guide to the World’s Best, Clarkson Potter, NY © 2005
  7. O’Brien, Patrick K.  Ed.    Atlas  of World  History,  Oxford University Press, New York  © 2002
  8. Pollan, Michael    Omnivors Dilemma, a Natural History of Four  Meals, Penguin Press, NY ©2006
  9. Robinson, Jancis    The Oxford Companion to Wine,   3nd Edition,  Oxford University Press  © 2006
  10. Robinson, Jancis    The World Atlas  of Wine, 6th Edition, Mitchell Beazley, London © 2007
  11. Smith, Andrew    The Oxford Companion to American Food and Drink, Oxford University Press, © 2007
  12. Stevenson, Tom    The Sotheby’s Wine Encyclopedia, 4th Edition Revised,   D. K. Publishing, Inc.  New York  © 2007

Class Participation/Attendance

Students are expected to have each class assignment completed prior to class. Any absence must conform to university policy and permission requested two weeks in advance. Lateness will impact your performance grade so plan to arrive Five minutes early so you are ready when class begins. There is a maximum of 3 points per day for 9 Weeks for a total of 27 points.

Course Detail

Course Communication

Communication in this course will take place via the Canvas, DINDING online class and wechat. Check out the Canvas Conversations Tutorial or Canvas Guide to learn how to communicate with your instructor and peers using Announcements, Discussions, and the Inbox.

Discussion Forums

Keep in mind that your discussion forum postings will likely be seen by other members of the course. Care should be taken when determining what to post.


In order to mitigate any issues with your computer and online assessments, it is very important that you take the "Practice Quiz" from each computer you will be using to take your graded quizzes and exams. It is your responsibility to make sure your computer meets the minimum hardware requirements.

All assessments will auto-submit when (1) the timer runs out OR (2) the closing date/time is reached, whichever happens first. For example, if a quiz has a closing time of 5:00 pm but the student begins the exam at 4:55 pm, the student will only have 5 minutes to complete the quiz.

Assessments in this course are not compatible with mobile devices and should not be taken through a mobile phone or a tablet. If you need further assistance please contact FIU Online Support Services.

DINGDING Video Conference 

DingDing is a online study platform tool that you can use to interact with your professor and fellow students by sharing screens, chatting, broadcasting live video/audio, and taking part in other interactive online activities. We will be utilizing this tool to conduct online classroom study during COVID-19 pendemic.

DingDing LIVE Meetings will be held following regular course schedule of Spring 2022 .


Course Requirements
Number of Items
Points for Each
Total Points Available
Participation of discussion boards
Participation in Wine Tasting
Wine Review Writing Assignment
Blind Tasting
Group Presentation                   1                 10010010%
Final Exam

LetterRange (%)LetterRange (%)
LetterRange (%)
AAbove 93B84 - 86C71 - 76
A-91- 92B-81- 83D61- 70
B+87 - 90C+77 - 80F60 or less

Course Calendar

Weekly Schedule

Class Subject
Reading /Assignment
Week 1
Introduction to Wine Appreciation

Review of Syllabus and Course Assignments /Self-introduction/Group forming

CW: pgs 2-28
pgs 249-277
Week 2

History Of Wine / Wines of Today and Tomorrow

CW: pgs30-32; pgs38-41; pgs133-152
Week 3
Understanding French Wine / Bordeaux/
How to taste wine
Assignment 1
Week 4

Sensory Evaluation of White Wine

Cellaring, Opening and Serving Wine

Burgundy Region

CW: pgs30-32; 38-41; 133-152
Week 5

Champagne Region

CW:  pgs 194-201
Week 6
Wine Tasting 1: Chardonnay
Wine Tasting 2: Champagne/Sparkling Wine
Assignment 2
Assignment 3
Week 7

Italian wine Regions

Wine Tasting: Pinot Gri / Grigio

CW:  pgs 194-201
Assignment 4

Week 8
Spain wine Regions
Wine Tasting : Spain

Assignment 5

Week 9

Blind Tasting 1 

Wine Tasting : Dessert and Sweet Wine

Assignment 6

Week 10
Australia / New Zealand wine regions
Wine Tasting: Sauvignon Blanc

CW; pgs 42-51; pgs 112-122

Assignment 7

Week 11
Argentina Wine regions
Wine Tasting: French Whites
CW:  pgs 154-163;  pgs 238-241
Assignment 8
Week 12
Chilean Wine Regions
Wine Tasting: Spanish Whites
CW:  pgs 178-188
Assignment 9
Week 13

Chinese wine regions and growth

Wine Tasting: Shiraz

Assignment 10

Week 14
Blind tasting 2
Group Presentation

Week 15

Final Exam