HTM 49112 - Management And Service Of Beverage Alcohol

This course introduces the principles and practices associated with the production of beverage alcohol in the hospitality industry. Lectures and structured tastings will guide students in identifying and describing the unique characteristics of fermented beverages commonly found in the hospitality industry. Students will be tasting alcohol as part of this course, they need to be at least 21 years of age to do so legally.

Preparation for Course
CC: HTM 49111.

Cr. 2.
Notes
Students must be at least 21 years of age as of the start of course. Departmental approval required.
$40 course fee to be used for purchasing supplies for tasting during the sensory training component.
Student Learning Outcomes
1. Identify and describe the categories of beverage alcohols including spirits, wine, beer, and ale including the factors involved in the fermentation and distillation of beverage alcohols.
2. Describe and explain the major global wine producing regions and production practices, product varieties, characteristic flavors, service styles, and appropriate food pairings associated with wine.
3. Identify and describe the agricultural principles associated with viticulture, such as geography, climate, harvesting, and dominant grape varietals, and their impact on wine production.
4. Describe and explain regional differences in the labeling of wine.
5. Identify and describe the specific factors unique to wine, through structured tastings.
6. Describe and explain the production methods, styles and characteristics associated with the production of beers, ciders, ales, and distilled beverage alcohols.
7. Identify and describe the specific factors unique to beer, ciders and ales, through structured tastings.
8. Identify and describe the specific factors unique to distilled beverage alcohols, through structured tastings.