CUL 132 - Bar & Beverage Management **

3 Credit(s)

Introduction to managing and serving wine, beer, spirits, and non-alcoholic libations and their role in the restaurant industry from a culinary and marketing perspective. Examination of historical, geographical, cultural, and profitable roles beverages play. Terminology and theories of pairing beverages with food, production, sanitation, employee management, purchasing, receiving, storing, and regulation is explored. Students will explore the development of new beverage concepts. Eligible students will earn ServSafe Alcohol, ManageFirst Alcohol Management Certification.

Prereqs: CUL 130 with a grade of “C” or higher
Course Type: Combo
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will identify how to properly purchase, receive, and store a variety of beverages and garnishes that are commonly utilized in bar programs such as beer, wine, spirits, fruits, etc.

CLO 2) Students will discuss the broad historical and geographical origins of core industry beverages such as coffee, tea, beer, wine, and spirits.

CLO 3) Students will demonstrate proficiency in beverage selection and recommendations to enhance dining experience.

CLO 4) Students will differentiate between classic and contemporary beverage techniques and demonstrate how to select the appropriate presentation style based on industry standards for service level and occasion.

CLO 5) Students will relate basic proper beverage program managment techniques including profitability, legal implication and staffing.