CULA2085 Current Trends in Beer, Wine and Spirits - "On Hold" - August 2020
This course will focus on the Current Trends related to the role of Beer, Wine and Spirits in the Culinary setting. Each topic will represent an area which Culinary students will seek an applied and practical understanding of the basic concepts behind the trends. The course will provide a basic understanding the history and appreciation of beer, wine, and spirits. In addition, the course will allow hands on experience preparing beverages, beer brewing, and cocktails (mixology). The goal will be to enhance the understanding of these products and how they can be implemented with food. In addition, national and local culinary trends will be discussed and several guest lecturers from metropolitan restaurants and bars will speak with students. Upon completion of the course, students will possess a better understanding and knowledge to experiment and explore with beer, wine, and spirits with traditional and new menu selections. Students must be 21 years of age or older to consume alcoholic beverages.
Prerequisite
Instructor approval
Course Requirements and Evaluation
Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.
Learning Outcomes
The following outcomes will be addressed in the course:
Demonstrate an understanding of beer, wine and spirits basics
Demonstrate understanding the role of the products in the culinary environment
Demonstrate an understanding of the beer, wine & spirit making process
Participate in discussions about regional and national trends
Communicate understanding of product characteristics
Demonstrate understanding of the terminology for describing beer, wine & spirits
Demonstrate ability to select beer, wine & spirits to accompany food courses
Discuss characteristics of product trends
Demonstrate understanding of culinary trends
Demonstrate knowledge beer, wine & spirits production
Demonstrate team work in the preparation of the menu that will be pared with a beer, wine, or spirits
Demonstrate knowledge of regional characteristics of beer, wine and spirits
Text and References
A list of textbooks required for this course is available at the bookstore.
Course Scheduling
The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.
Accommodations Statement
Disability Services assists students with disabilities who need accommodations to access programs, services and college activities. If this applies to you, please contact the DS Office on your campus to initiate the accommodations process.
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details