3credit hour(s)Pre- or corequisite:CULN 1100 or HT 1101 or BEV 1100. Introduces identification, production, and service of beverages common to the foodservice industry, including beer, wine, distilled beverages and cocktails, coffee, tea, and non-alcoholic beverages. Development of sensory evaluation skills for visual, aroma, taste, and tactile components. Introduces basic food pairing techniques.
Beginning Fall 2016, BEV 1160 and HT 1111 will replace HT 1164 in program requirements. HT 1164 will no longer be offered after Summer, 2016.