BVG 3220 - Beer and Food

Credits: 3

Description: In this course, students will study the proper use of professional kitchen equipment to prepare recipes that emphasize beer as the key ingredient. Kitchen and restaurant laboratory activities emphasize the techniques and principles of cooking that enhance the interaction of beer and food when prepared, served and tasted together. The student will be introduced to the various cooking methods of foods and how preparation effects the interaction with beer. Students experience the planning, service, and cost analysis of beer and food pairing menus in a professional restaurant setting.

Note: All students must present valid ID in order to be served alcohol. Students under the age of 21 years may taste, but not consume alcohol under the State of Colorado “Sip and Spit” law (18-13-122, C.R.S., 12-47-801 C.L.C) and comply with department consumption policies.