HTE 3683 - Beer and Spirits

3(2 + 2)

Prerequisite: Minimum age of 21 years

This course provides an overview of responsible beverage alcohol service and includes the principles of production, storage, and service of beers and spirits. Major categories of beer are evaluated to include the practical brewing and sensory analysis of beer styles. The classic spirits of the world, their history, and their modern production methods also are reviewed. Students practice mixology, training, and evaluation in bartending skills through the classroom laboratory. Students are evaluated through the National Restaurant Association Bar- Code Responsible Beverage Alcohol Service Certification Examination.