HMGT 260 Fundamentals of Wines, Spirits, and Beers

This course provides an overview of production, origins, purchasing, and responsible service of wines, spirits, and beers. There will also be an emphasis on the principles of matching fine wines and beers with appropriate menu items.

Credits

3

Hours Weekly

3

Course Objectives

1. Explain the types of wines (by grape name and region) produced domestically and internationally.
2. Compare and contrast the characteristics of the major grapes grown around the world, focusing on the
   primary tastes, aromas, and food pairing options of each.
3. Analyze the effect of soil, climate, location, terrain, and winemaker decision-making on wine.
4. Describe how beer is made, focusing on how the brew-master’s choices of malt, hops, and yeast can
   affect the taste, aroma, and other characteristics of beer.
5. Analyze factors contributing to the rapid growth and recent slowdown in the brew-pub and microbrew industry.
6. Compare and contrast the differences among many of the British, Belgian, German, and American beer styles available to the restaurant and beverage manager.
7. Create sample menus and beverage lists that illustrate the principles of pairing foods and wines.
8. Analyze principles of purchasing, receiving, storing, issuing, pricing, and selling wines and beers.
9. Evaluate the use of the internet as a source of information on beers and wines, particularly in the area of
   contemporary wineries and microbreweries.

Course Objectives

1. Explain the types of wines (by grape name and region) produced domestically and internationally.

   Program Goal(s)

   Degree: Hospitality Management - A.A.S. Degree (Career)

   1. Function at the entry-level or mid-level management position within the hospitality field.

2. Compare and contrast the characteristics of the major grapes grown around the world, focusing on the
   primary tastes, aromas, and food pairing options of each.

   Program Goal(s)

   Degree: Hospitality Management - A.A.S. Degree (Career)

   1. Function at the entry-level or mid-level management position within the hospitality field.

3. Analyze the effect of soil, climate, location, terrain, and winemaker decision-making on wine.

   Program Goal(s)

   Degree: Hospitality Management - A.A.S. Degree (Career)

   1. Function at the entry-level or mid-level management position within the hospitality field.

4. Describe how beer is made, focusing on how the brew-master’s choices of malt, hops, and yeast can
   affect the taste, aroma, and other characteristics of beer.

   Program Goal(s)

   Degree: Hospitality Management - A.A.S. Degree (Career)

   1. Function at the entry-level or mid-level management position within the hospitality field.

5. Analyze factors contributing to the rapid growth and recent slowdown in the brew-pub and microbrew industry.

   Program Goal(s)

   Degree: Hospitality Management - A.A.S. Degree (Career)

   1. Function at the entry-level or mid-level management position within the hospitality field.

6. Compare and contrast the differences among many of the British, Belgian, German, and American beer styles available to the restaurant and beverage manager.

   Program Goal(s)

   Degree: Hospitality Management - A.A.S. Degree (Career)

   1. Function at the entry-level or mid-level management position within the hospitality field.

7. Create sample menus and beverage lists that illustrate the principles of pairing foods and wines.

   Program Goal(s)

   Degree: Hospitality Management - A.A.S. Degree (Career)

   1. Function at the entry-level or mid-level management position within the hospitality field.

8. Analyze principles of purchasing, receiving, storing, issuing, pricing, and selling wines and beers.

   Program Goal(s)

   Degree: Hospitality Management - A.A.S. Degree (Career)

   1. Function at the entry-level or mid-level management position within the hospitality field.

9. Evaluate the use of the internet as a source of information on beers and wines, particularly in the area of
   contemporary wineries and microbreweries.

   Program Goal(s)

   Degree: Hospitality Management - A.A.S. Degree (Career)

   1. Function at the entry-level or mid-level management position within the hospitality field.