FNH 220 - Beer, Wine and Spirits

This course provides an introduction to beer, wine, distilled spirits and food. Students will examine agricultural and gastronomic principles involved in growing, and serving alcohol based beverages and food. Emphasis on menu planning, food preparation and tasting with foods. The course will explore the responsible service of beer, wine and spirits; pairing food and beverages; sensory analysis and management of beverage operations. Key topics include purchasing, marketing, staffing considerations, training, needs and bar organization.

Co-requisites: NONE

Prerequisites: NONE

Credits: 3(Lec: 2 Lab: 3)