HC 302 - Wines, Beers and Spirits

Credit Hours: 3

A study of the production methods and history of the major alcoholic beverages used in the culinary arts and hospitality industry. A major portion of the instruction will be devoted to the study and sensory evaluation of wines. Proper storage and service of wines and beers will be discussed, as will production factors and procedures. Techniques using alcoholic beverages in food preparation may be demonstrated and practiced. A fee for materials and field trip will be collected by the instructor.