HOS 335 - Introduction to Wine, Beer and Spirits

Units: 3
Introduction to 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 HOS 110.
Possible Instructional Methods: On-ground, or Hybrid, or Online-Asynchronous.
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 basic characteristics of wines, beers, and spirits.
Identify regions of the world that produce wines, beers, and spirits.
Summarize experiences after visiting wineries, breweries, and distilleries.
Produce a food and beverage pairing project.