3credit hour(s)Pre- or corequisite:BEV 1130. Provides theory and hands-on application of cellar operations, packaging, storage, stock rotation. Quality assurance and safety procedures are stressed at every step. Introduces government regulations and tax issues pertaining to the brewing industry.
Note(s):
15 theory hours
90 lab hours
To enroll in this course, students must be at least 21 years of age or older at the start of the term.
