3credit hour(s)Pre- or corequisite:CULN 1100 or HT 1101 or BEV 1100 or BEV 1200 or BEV 1300 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.
