BASIC OF WINES, BEERS, AND SPIRITS

Catalog description

This course explores the history, classification, production, use and sale of wines, beers, and spirits in the hospitality industry. Students will demonstrate product knowledge and apply sensory analysis and the basic principles of food and wine pairing, as wel l as purchasing, storage, sales and service techniques applicable to the food and beverage industry. The course will use the Internet among other research tools, e -mail as means of communication and MS Word and PowerPoint for papers and projects. Students will be able to innovate, develop basic principles of information and data collection and apply critical thinking in their works and discussions. Pre-requisite: HMNG 101 or CHEF 116 (in Culinary Arts Associate Degree)