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Details about the Fall 2014 course you selected


Subject:

Culinary Arts

Title:

CULN-160 Fundamentals of Beverage, Wine and Spirits - (SC) - 3 Units

Instructor:

Beatty, D

Recom: Eligibility for ENGL-122 or equivalent



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-160

8784

T

4:00-6:50pm

H-105

3 Units

Full Term


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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