| |
Nov 06, 2024
|
|
|
|
|
HOSP 152 - Introduction to Beer Service
PREREQUISITES: Proof of at least 21 years of age. Demonstrated competency through appropriate assessment or earning a grade of “C” or better in ENGL 093 - Introduction to College Writing and ENGL 083 - Reading Strategies for College or ENGL 095 - Integrated Reading and Writing or ENGL 075 - Co-Requisite Integrated Readin
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 3
DATE OF LAST REVISION: Fall, 2016
This course provides an overview of responsible beverage alcohol service and includes the principles of production, storage, and service of beers. Major categories of beer are evaluated to include the practical brewing and sensory analysis of beer styles.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Demonstrate appropriate beer service.
- Identify beer styles.
- Identify beer tastes, flavors and quality.
- Explain the ingredients and process of beer brewing.
- Recommend appropriate beer and food pairings.
- Demonstrate knowledge of beer purchasing, receiving and storage.
- Explain legal ramifications of alcohol service and tax requirements.
- Show proper maintenance of different draft systems.
COURSE CONTENT: Topical areas of study include -
- Beer making
- Beer Styles
- Quality indicators of beer
- Beer and Food Pairing
- Types of beer packaging
- Beer service
- At the completion of this class, the students will be prepared to take the Certified Cicerone® Exam.
Course Addendum - Syllabus (Click to expand)
|
|
