Applying Experiential Learning to the College Classroom Study of Wine Education

Abstract

The global wine market was valued at approximately USD 302.02 billion in 2017 and is expected to generate revenue of USD, 423.59 billion by the end of 2023 (International Organization of Vine and Wine, 2018). With increases in consumption, distribution, and awareness, the need for wine education and training in hospitality programs is more important than ever. The purpose of this qualitative research project is centered on student based learning and applying experiential learning theory to determine how students develop knowledge of wine in the classroom. The implication is for educators to provide opportunities for students to engage in active pursuits of knowledge and learning. Tasting wine in class illustrates the components that determine wine quality as well as the opportunity to explore how students engage in this activity.