BVG 3220 - Beer and Food

Credits: 3

Prerequisite(s): Student must be 21 years of age or older on the first day of class.

Description: In this course, students 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 is 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 will be conducting sensory analysis on three to five types of beer each week in order to complete assignments and projects. Students with concerns about consuming alcohol should contact the instructor for further information.