May 28, 2024  
2021-22 Catalog 
    
2021-22 Catalog [ARCHIVED CATALOG]

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HOST 276 - Beverage Service and Food Pairing

4 Credits
This is a tasting-based course focused on formal wine and beverage service techniques, as well as, identification of classic food and wine pairings. Additional topics covered include: the role of the Sommelier, stemware, service standards, and decanting. Students will have the opportunity to earn a MAST card (mandatory alcohol servers permit). 

Course Note Alcohol is consumed in this course. Student must meet age requirement to enroll.
FeesWH

Quarters Typically Offered
Winter Day
Designed to Serve Students interested in the hospitality and tourism industries, particularly those whose career paths include food and beverage. 
Active Date 20210403T10:09:17

Grading System Decimal Grade
Class Limit 28
Contact Hours: Lecture 44
Total Contact Hours 44
Degree Distributions:
ProfTech Course Yes
Restricted Elective Yes
Course Outline
  • Understand the history of the beverage industry
  • Comprehend the differences in brewing, fermenting, and creating various beverages (i.e. wines, spirits, beer, coffee, and soda)
  • Understand the importance of beverage to the restaurant and food industries including profit margins, food cost, marketing, and product development
  • Be able to serve beverages in alignment with best practices
  • Be able to taste, pair, and discuss flavor wheels in a professional and service-oriented manner


Student Learning Outcomes
Learner will communicate the history and creation of primary beverage types in the professional role of a Sommerlier via presentations and subsequent student-lead Q&A discussions.

Learner will apply concepts of cost controls, revenue management, yield management, profit margins, and menu development in beverage management to a wine list of their own creation.

Learners will identify nuances of the flavor wheel based on tastings and apply this to contrasting and complementary flavor profiles.

Learner will apply best practices in beverage service in a given food service situation (e.g. stemware for different styles of wine, service techniques for different styles of wine).



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