Catalog Course Search Details

 Department:    CUL

 Course #:    237

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2019

 Course Description  

Introduction to history and production of alcoholic beverages. Introduction to sensory analysis of wine and food and wine paring.

 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. Understand the history, production and use of wine, beer and spirits.
2. Demonstrate knowledge of proper food and beverage service techniques.
3. Demonstrate knowledge of beverage service laws, application of beverage service guidelines and procedures.
4. Demonstrate an understanding of marketing and promotion techniques.
5. Understand the diverse multicultural aspects of beverages and customer service.
6. Demonstrate an understanding of food and beverage pairing.

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. Marketing & promotions.
4. International beverages and customer service techniques from around the world.