CULN205 Beverage Management
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN205 Beverage Management
- II. Number of Credits
- 1 credit
- III. Number of Instructional Minutes
- 750
- IV. Prerequisites
- HOSP100 (C or better) or Permission of the Department of Business, Innovation, and Legal Studies
- Corequisites
- HOSP100 (C or better) or Permission of the Department of Business, Innovation, and Legal Studies
- V. Other Pertinent Information
- None
- VI. Catalog Course Description
- This course focuses on the principles and practices of alcoholic beverage service. Topics include domestic and foreign wine characteristics, wine and food pairing, spirits, and beer production and styles. Legal considerations, social concerns and professional service of alcoholic beverages are also explored.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- explain the federal, state and local laws that affect the sale and consumption of alcohol;
- identify the differences between major wine varieties and their defining characteristics;
- explain the basics of food and wine pairing;
- describe the different types of spirits;
- describe the different types and styles of beer; and
- apply knowledge of beverage service in a hospitality setting.
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Planned Sequence of Topics and/or Learning Activities
- Federal, state and local laws and regulations
- Responsible alcohol service
- Wine producing areas
- Wine types and characteristics
- Spirits
- Beer
- Beverage service
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Assessment Methods for Course Learning Goals
Assignments, quizzes, classroom exercises, class or online participation, and/or projects as specified by the area faculty and described in the individual instructor's course syllabus are utilized. -
Reference, Resource, or Learning Materials to be used by Student:
See course syllabus for required textbook.
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New 10/11/2022