BVG 3220 - Cooking with Beer

Credits: 3

Prerequisite(s): HTE 2613

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.