- Program: Culinary Arts
- Course: Beverage Management
- Course #: CULA1710
- Total Credits: 2
Course DescriptionThis course focuses on the management of both alcoholic and non-alcoholic beverages and the legal and liability issues involved with them. Product knowledge, storing, pricing, merchandising, and serving wines and spirits in restaurant settings are emphasized. The course examines the theory of matching food with wines, beers, and other beverages.
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.
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).
The following goals will be addressed in the course:
Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages
Explain the basic production process for distillation and fermentation
Distinguish wines by grape and/or other fruit variety, country, growing region and production process
Evaluate the relationship of beverages to food
Demonstrate the presentation of beverage
Identify equipment and glassware used for beverage preparation and service
List opening and closing procedures of a beverage operation
Discuss the fundamentals and importance of responsible alcohol service
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