CLART 212 - Introduction to Hospitality Beverages

2.0 Credits
Introduction to wine, beer, distilled liquor, and nonalcoholic beverages available in the hospitality industry.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Explain the basic production process for fermentation.
Describe wines by grape, country, growing region, and production process.
Evaluate the relationship of beverages to food.
Identify levels of intoxication and methods to control excessive consumption by guests.

Course Typically Offered
WINTER