HSM-1750 Beer, Wines, and Spirits

Credits 3
This course focuses on the origin and history of beverages. It is designed to offer a comprehensive analysis of various types of wine, beer, and spirits to enhance a dining experience. This course covers the appreciation of wines, mixology of spirits, and custom-crafted beers; measuring components of aroma, flavor, texture, style, and unique characteristics. The study offers a creative approach to food and beverage pairings when customizing a menu, an event, and a business concept. The intention is to broaden awareness of beverage products, services, economic values, and impact on the hospitality industry. All students must be 21 years of age on the first day of class.
Course Outcomes

List the major categories of alcoholic beverages and their sub-categories.
Discuss how beverage sales impact revenue.
Differentiate the major alcoholic beverage producing regions and procedures.
Evaluate alcoholic beverages using the senses.
Describe the basics of mixing cocktails.
Explain the process of pairing alcoholic beverages with appropriate foods.