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A taste (and smell) of the real world

Culinary arts technology student Charlie M. Suchanec, of Tyrone, first smells “Cola A.” Students were tasked with identifying and writing at least two smells that they recognized before moving on to tasting. Those included vanilla and spice.
Culinary arts technology student Charlie M. Suchanec, of Tyrone, first smells “Cola A.” Students were tasked with identifying and writing at least two smells that they recognized before moving on to tasting. Those included vanilla and spice.
Students evaluate the soda and write their observations.
Students evaluate the soda and write their observations.
Hammaker reviews the steps in distributing wine, from producer to customer.
Hammaker reviews the steps in distributing wine, from producer to customer.

Chef Mary G. Trometter recently welcomed Jerry Hammaker, a certified specialist of wine, to her beverage management class, where Hammaker offered a real-world perspective on the many facets of wine and beverage management. “Wine is a major driver of income for most restaurants,” Hammaker said. He explained to students that, when developing wine/food pairings, it is important to understand the varieties of wine and the effects climate and production methods can have on a wine’s characteristics. He also guided students through an “organoleptic” evaluation of wine, using cola instead, showing them how to use sensory analysis to evaluate and appreciate a beverage. “Industry professionals as guest speakers can engage students in conversations about the topic by providing real-world and real-time information and experiences,” Trometter said. “Students were excited to hear Mr. Hammaker’s opinions on wine and current technologies and saw, firsthand, his passion for what he does through Certain Aged Ventures consulting business. Information about professional certification reinforced the love of lifelong learning necessary for the study of wine.”

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