CLR 240 - Beverage Management

Credits: 3
3 Lecture Hours

Prerequisites: CLR 102
Description
This course introduces the student to the history of the beverage industry as well as production and classification of alcoholic and non-alcoholic beverages. Students focus on the fundamentals of selection, procurement, storage, receiving and cost controls used by foodservice establishments. Sales, consumption and control systems of the beverage industry along with responsible beverage service are emphasized.

Learning Outcomes
Upon successful completion of the course, the student will:

Explain the history of fermented, distilled and brewed beverages.
Define terms that are common to the beverage industry.
Identify the tools, service equipment and glassware used for wines and spirits.
Describe brewing and distillation processes.
Explain the principles for the proper pairing of food with alcoholic products.
Discuss the growing influence of a sommelier or craft drink bartender in the industry.
Research state and federal regulations pertaining to alcohol service and liabilities.
Discuss common mixology methods and techniques.
Complete a responsible alcohol server training program.
Create a beverage cost and control system for an establishment.

Listed Topics

Wine classifications
Aroma wheel
Spirits, established and craft
Beer, national and micro
Pairings with food
Non-alcoholic options
Pricing and inventory control
Local, state and federal laws
Responsible alcohol training programs

Reference Materials
Textbook, class handouts, internet resources

Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals:

Communication
Critical Thinking & Problem Solving

Approved By: Dr. Quintin B. Bullock Date Approved: 3/30/2023
Last Reviewed: 3/30/2023

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CLR 240 - Beverage Management