CUL 237 - Wine and Beverage Studies

Credits: 3
Variable Credit Course: No

Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Beer, spirits and wine history, the making process and service. Introduction to sensory analysis of wine and food and wine paring.

Prerequisite: None.
General Education Requirements:

Fulfills Integrate General Education Requirement

Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Discuss alcohol laws; federal laws at state level; Dram Shop Act.
Discuss and demonstrate the basic principles of beverage service.
Describe the basic production processes of distilled spirits, liquors, wine and beers.
Distinguish wines by grape variety, growing region and production process.
Evaluate the relationship of wine and food.
Identify levels of intoxication and methods to curb over consumption by guests; third party liability.
Explain procedures for implementing bar controls, cash controls, and par levels.
Obtain Serve Safe Alcohol certification.
Design a food and wine pairing course.

Course Contents

Beverage service.
Tips class.
International beverages and customer service techniques from around the world.

Instructional Units: 3