BEV - Beverage

This foundational course navigates the student through an intriguing journey of the vast world of beverages while examining their history, methods of production, styles and merchandising techniques. It explores the essential technical and management aspects of drink while providing the necessary knowledge on building and sustaining a profitable beverage program. Students learn to appreciate beverages through the application of methodical sensory approach that analyzes and assesses the characteristics of each drink. *Course Fee Applies 4 quarter hours

Beverage operation management presents several challenges beyond the ability to mix a great drink and select good wines; this course discusses the planning and design of beverage operations including the legal framework and the importance of employee training for beverage laws. Students learn where and how to buy using the three-tier distribution system. In addition, students study how the internet is changing the traditional distribution channels, and highlight the importance of the supplier relationship in the successful merchandising of beverages. It emphasizes inventory control including purchasing, storage, issuing, turnover and par. The course material outlines the elements of beverage cost control and theft prevention. Finally, students analyze the effect of beverage sales mix on the bottom-line.

This course introduces students to the methods of beer production through field trips to manufacturing facilities and classroom activities. It explores fermentation and the components and procedures used in the production of beer. Students learn to differentiate between the various production methods to distinguish levels of quality and taste differences. Students also learn about service and storage of beer pairing with food. Prerequisite: BEV 201 *Coure Fee Applies 4 quarter hours

In this wine course, students build on their introductory knowledge of viticulture, viniculture and varietals to identify the various styles, quality levels, varietals and regional characteristics of wine from the major wine growing regions of the world. Students gain a thorough understanding of the complex components of wine and terrior. Students also learn proper storage, serving methods and expanded food pairing skills. This course is necessary to complete the Level 1 Sommelier examination and is the beginning of the Sommelier Level 2 course. Prerequisite: BEV 201. *Course Fee Applies

This course familiarizes students with various categories of spirits as they explore the art and science of distillation and study the components and procedures used in the production of these signature beverages. Students learn to distinguish types, levels of quality and taste of distilled beverages and then build upon their knowledge to acquire basic mixology skills and begin to construct signature drinks and cocktail menus. Additionally, students learn how to profitably sell and serve spirits through exploring the merchandising and marketing power of alcoholic beverages. As prepartation for the BASSET exam, students also learn responsible alcohol service and understand the legal ramifications and liabilities associated with selling alcohol. Upon meeting the successful requirements of this course, students are eligible to test for the Level 1 - Spirits Professional and the Beverage Alcohol Sellers and Servers Education and Training (BASSET). Prerequisite: BEV 201. * Course Fee Applies

Students discover the factors that influence wine styles and price and the characteristics of the principal grape varietals used in wine production. They also learn how to use the labeling terms on a a bottle to reduce the style and flavor of still wines, sparkling wines, sweet wines and fortified wines produced in the key wine producing regions of the world. Students then learn to apply this knowledge to be able to provide information and advice to customers and staff about wines and to produce analytical tasting notes of wines using industry recognized tasting terminology. Prerequisite: BEV 330