HOS 335 - Introduction to Wine, Beer and Spirits

Units: 3
The history, science, sensory, economic, and societal aspects of alcoholic beverages. Historical and applied knowledge of preparation of each beverage type, including selection, pairing beverages with foods, cost controls and proper service.

Strongly Recommended Preparation: HOS 100 and REC 100.
Possible Instructional Methods: Entirely On-ground, or Entirely Online, or Hybrid.
Grading: A-F or CR/NC (student choice).
Course Typically Offered: Fall ONLY