HC 232 - Wines, Beers and Spirits

Credit Hours: 3

A study of the major alcoholic beverages related to the culinary arts. A major portion of the instruction will be devoted to the study and sensory evaluation of wines from Europe, America, and Southern Hemisphere. Proper storage and service will be discussed, as will production factors and procedures. Techniques using alcoholic beverages in food preparation will be demonstrated and practiced. A materials fee will be collected by the instructor.

Course Outcomes
Upon completion of this course, the student will be able to:

identify the main categories and characteristics of alcoholic beverages, with an emphasis on wine;
explain the factors necessary for the quality production of various types of alcoholic beverages, particularly foreign and Domestic wines;
properly serve wines, beers and spirits;
experience various cooking methods using wines, beers and spirits;
visit and compare two or more regional wineries;
understand the laws and moral obligations concerning the service of alcoholic beverages; and
prepare a wine list for a predetermined type of restaurant.

F (C, N)