The Accelerated Wine and Beverage Certificate Program at the Culinary Institute of America at Greystone has brought on wine industry veteran Robert Bath to teach classes.
Mr. Bath has been a Master Sommelier since 1993 and is only one of 105 in the country.
The accredited 30-week AWBP at Greystone launches in September.
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It will impart knowledge and skills in sensory evaluation, flavor dynamics, cellar management and mixology. Food and beverage pairing, service and hospitality are major components of the curriculum. Classes will be held at the Rudd Center for Professional Wine Studies.
With more than 30 years of experience in the industry, Mr. Bath has managed wine-oriented restaurants, worked with many California wineries and taught thousands around the world about wine.
"The Accelerated Wine and Beverage Certificate Program signals a significant new step in front-of-the-house education by the CIA, and Bob's credentials and extensive experience in the industry will play a key role in the launch of this program and its credibility in the marketplace," said Paul Dray, associate director of the CIA's Rudd Center for Professional Wine Studies.
Mr. Bath's career includes managing Wine Spectator Grand Award restaurants The Sardine Factory in Monterey and Starker's Restaurant in Kansas City, Mo. He has worked with a number of California wineries, including Shafer Vineyards, Duckhorn Vineyards, Dalla Valle Vineyards, Viader Winery, Hartwell Vineyards, Iron Horse Vineyards, Trefethen Winery, Morgan Winery and Charles Krug Winery.
In 2000, Mr. Bath established the RLB Wine Group and has developed wine education programs for high-profile companies like Marriott Hotels, Crystal Cruise Lines, Taj Hotels and Jackson Family Wines.
In 2004, Mr. Bath and his wife, Julie, established Robert Bath Imports to bring a select portfolio of artisan New Zealand wines into the United States.
He writes for Sante magazine and the Sommelier Journal and is a frequent speaker at wine festivals around the world.
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