CUL 111  Exploring Beverages

3 Units (Degree Applicable)
Lecture: 54   

Production methods and service of non-alcoholic beverages, beer, wine, and spirits. Students identify beverages using sensory evaluation techniques. Selection, storage, service of wines, wine lists, and evaluation of wine will be emphasized. Students will also be introduced to food and wine pairing strategies. Beverage costing and profitability are discussed. Note: Students must be 21 years or older with a valid photo identification (ID) in order to taste alcoholic beverages. Students under 21 years of age will not be allowed to taste alcoholic beverages.
Course Schedule

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