Schedule of courses -
Details about the Fall 2012 course you selected |
Subject: | Culinary Arts |
Title: | CULN-160 Fundamentals of Beverage, Wine and Spirits - (SC) - 3 Units |
Instructor: | Beatty, D |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-160 |
8784 |
T |
4:00-6:50pm |
H-109 |
3 Units |
8/17 - 12/17 |
|
| Catalog Course Description | ||
| CULN-160 Fundamentals of Beverage, Wine and Spirits | ||
| 3 - 3 Units | SC | NR |
| Credit - Degree Applicable | ||
| Variable Hours | ||
| Recommended: Eligibility for ENGL 122 or equivalent | ||
| Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting. | ||
| This course provides an extensive examination of beverage service operations and control, basic production and types of wines and spirits, merchandising, and regulations concerning service of alcoholic and non-alcoholic beverages, coffee and tea. CSU | ||
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