Catalog Course Search Details

 Department:    CUL

 Course #:    237

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2024

 Course Description  

Beer, spirits and wine history, the making process and service. Introduction to sensory analysis of wine and food and wine paring.

 Prerequisite  

Prerequisite: None.

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Discuss alcohol laws; federal laws at state level; Dram Shop Act.
2. Discuss and demonstrate the basic principles of beverage service.
3. Describe the basic production processes of distilled spirits, liquors, wine and beers.
4. Distinguish wines by grape variety, growing region and production process.
5. Evaluate the relationship of wine and food.
6. Identify levels of intoxication and methods to curb over consumption by guests; third party liability.
7. Explain procedures for implementing bar controls, cash controls, and par levels.
8. Obtain Serve Safe Alcohol certification.
9. Design a food and wine pairing course.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Integrate

Definition: Apply knowledge, skills, and methodologies from multiple disciplines.

Course Contents

1. Beverage service.
2. Tips class.
3. International beverages and customer service techniques from around the world.