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Oct 08, 2024
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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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