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.
Note(s):
BEV 1160 replaced HT 1164 in the Fall 2016 term.Students who received credit for HT 1164 may not have to take BEV 1160. See the program director or school advisor for more information.
