This course is designed to introduce students to beverage identification, production, and service strategies for effective management and operational controls. Emphasis will be placed on familiarizing students with the wine and food affinity, alcoholic and non-alcoholic beverages and responsible alcohol service to the dining public. ServSafe Alcohol certification exam is administered in this course. This course contains material previously taught in CUL 250.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 110 and CUL 145, minimum grade "C"
Class offerings by semester
| Summer 2020 | Fall 2020 | Winter 2021 | Summer 2021 |
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Class offerings by semester is offered as a planning tool. Please refer to the course
schedule to see the specifc time and platform for which the course is offered.
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Day Class (before 5 p.m.)
Online Class
| Description | Hours |
|---|---|
| Credits | 2 |
| Lecture Hours | 30 |
| Clinical Hours | 0 |
| Lab Hours | 0 |
| Other Hours | 0 |
| Total Hours | 30 |