• Program: Culinary Arts
  • Course: Current Trends in Beer, Wine and Spirits
  • Course #: CULA2085
  • Total Credits: 4

Course Description

This course will focus on the Current Trends related to the role of Beer, Wine & Spirits in the Culinary setting. Each topic will represent an area which Culinary students will seek an applied and practical understanding of the basic concepts behind the trends. The course will provide a basic understanding the history and appreciation of beer, wine, & spirits. In addition, the course will allow hands on experience preparing beverages, beer brewing, and cocktails (mixology). The goal will be to enhance the understanding of these products and how they can be implemented with food. In addition, national and local culinary trends will be discussed and several guest lecturers from metropolitan restaurants & bars will speak with students. Upon completion of the course, students will possess a better understanding and knowledge to experiment and explore with beer, wine, and spirits with traditional and new menu selections. Students must be 21 years of age or older to consume alcoholic beverages.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Demonstrate an understanding of beer, wine and spirits basics
Demonstrate understanding the role of the products in the culinary environment
Demonstrate an understanding of the beer, wine & spirit making process
Participate in discussions about regional and national trends
Communicate understanding of product characteristics
Demonstrate understanding of the terminology for describing beer, wine & spirits
Demonstrate ability to select beer, wine & spirits to accompany food courses
Discuss characteristics of product trends
Demonstrate understanding of culinary trends
Demonstrate knowledge beer, wine & spirits production
Demonstrate team work in the preparation of the menu that will be pared with a beer, wine, or spirits
Demonstrate knowledge of regional characteristics of beer, wine and spirits

Credit Details
  • Lecture: 3
  • Lab: 1
  • MnTC Goal: 0
Course Details
  • Prerequisites: 
    Instructor approval
  • Campus: Brooklyn Park/Eden Prairie

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