OPEN-151-001 Beer & Spirits

Introduction to history and methods of production for a variety of beer, spirits, and other beverages. Beverage tasting and sensory analysis; product knowledge; service techniques; sales; and alcohol service relate to the hospitality industry.  Students must be 21 years old to participate in this course.

Course Outcomes

1. Identify and explain how the history of distilled and brewed beverages has impacted today's beverage and hospitality industry.
2. Explain, compare, and differentiate the methods used in the production of beer and spirits.
3. Identify, interpret, and implement ethical and safe alcohol handling, storage, sales, service, and control methods used in the hospitality and beverage industry.
4. Define, utilize, and apply terms common to the beverage industry.
5. Acquire through sensory analysis broad product knowledge which includes the physical attributes of sight, smell, taste, and mouth feel in order to be able to identify, compare, contrast, and evaluate product attributes and flaws.
6. Recognize, identity, and explain the attributes that contribute to consumer appreciation of distilled spirits and brewed beverages served in the hospitality and beverage industry.