3credit hour(s)Pre- or corequisite:CULN 1100 or HRTM 1120 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.
Note(s):
To enroll in this course, students do not need to be 21 years of age or older as tasting is not a requirement.
