CUL-140 Beverage Fundamentals

Students will examine the world of beers, wines, and spirits in the context of the foodservice industry. Students will learn relevant terminology as well as the fundamentals of production for each beverage group. Students will examine how differences in food and culture have led to similar offerings throughout the world. Responsible beverage service as well as pairing products with food will be covered as well as the significant availability of local products.

Credits

3

Lecture Contact Hours

3

Lab Contact Hours

0

Other Contact Hours

0

Department

• Business

Grading Scheme

• Letter

SUNY Gen Ed Credit

• No

Course Learning Outcomes

1. Classify beverages and beverage families based on origins, characteristics, ingredients, and typical methods of service.
2. Articulate the importance of marketing concepts including identification of primary and secondary target markets as they relate to purchasing and menu functions.
3. Discuss how food and beverage pairings should feature complementary flavors and bodies.
4. Recommend an alcoholic beverage to a customer based on customers' taste preferences.