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

Student Learning Outcomes - Upon successful completion of this course students will be able to:

Explain the preparation and specific procedures used in making wines, beers, and spirits from different regions of the world
Identify characteristic features and components in wines, beers, and spirits using proper tasting procedures.
Discuss and plan food and beverage combinations to be served in a special event menu and/or a fine dining foodservice operation.
Describe the service of wines, beers, and spirits in a fine dining foodservice operation using appropriate procedures.
Determine, given quality standards, the wines, beers, and spirits that reflect the policies and image of selected foodservice operation(s).
Apply and analyze basic cost control program(s) for beverage service.
Examine the need to be sensitive to a multicultural environment in a foodservice operation that serves wines, beers, and spirits.
Evaluate the service of wines, beers, and spirits in a foodservice establishment(s).