FOOD140 Fundamentals of Beer, Wine, and Spirits

This course will provide the foundational knowledge of Beer, Wine, and Spirits in the growing global hospitality industry. This course provides an overview of the origins, production, sales, and responsible service of wines, spirits and beers. Topics include styles, service techniques, product knowledge, sensory analysis and beverage tasting. Sensory analysis is a significant part of the course and anyone under 21 years of age can only use sight and smell analysis.


3 credits

Lecture/Lab Ratio