Academic Programs > Culinary Institute of Charleston (Hospitality, Tourism & Culinary Arts) > Beverage Program
Beverage Program

 
Advanced Beverage Service Management Certificate
Image from Intro to Wine
Beverage Service Mgt
Image from Distilled Spirits
ADVANCED BEVERAGE SERVICE MANAGEMENT CERTIFICATE

Certificate in Applied Science
Credit Requirements: 18 Semester Credit Hours

The Advanced Beverage Service Management program is designed for students interested in acquiring advanced knowledge of the beverage management industry through study of history, origin, product identification, purchase, storage, sales and service of wines, beers, distilled spirits and related products. The program also addresses legal requirements and the achievement of industry credentials for safe, legal service of alcoholic beverages.

Admission to this program requires completion of at least one other hospitality/tourism management program or department head approval. In addition, students must have proof of high school graduation (or GED) and qualifying scores on SAT, ACT, or TTC placement test. For tasting classes, students must be 21 years of age by the date of the first class meeting.

Recommended Sequence of Courses
HOS 250 Beverage Service Management

3
HOS 251 Introduction to Wine 3
HOS 253 Beer Basics 3
HOS 261 Distilled Spirits and Related Products 3
HOS 264 Food and Beverage Pairing 3
HOS 265 Hotel, Restaurant, & Travel Law 3
Total   18
Serving wine
HOS 250 BEVERAGE SERVICE MANAGEMENT 3 Lecture Credits
This course addresses the principles of beverage service. This course is designed to prepare students for management responsibilities in the culinary and hospitality industries.
Prerequisites: HOS 140 The Hospitality Industry.
Objectives:
- Describe basic production methods and identification of beverages.
- Identify key product characteristics for each category.
- Describe and utilize proper glassware and service equipment.
- Demonstrate appropriate beverage sales and service, storage and handling techniques.
pouring wine
HOS 251 INTRODUCTION TO WINE 3 Lecture Credits
This course is a study in the basic wine production process with focus on the different styles of wine, countries of origin, terroir and related flavor characteristics. The course will include best practices and industry trends.
Prerequisite: HOS 140 or CUL 104. Students must be 21 years of age by date of first class meeting.
Objectives:
- Discuss historical origins and production process for wine, champagnes and related products.
- Identify major wine-producing areas of the world and the types of wine each produces.
- Explain procedures for tasting, evaluating, serving, storing and selling wine.
- Address current trends and best practices in the wine industry.
beer
HOS 253 BEER BASICS 3 Lecture Credits
This course explores the production, sales and service of domestic and imported beers including ales, pilsners, stout and microbreweries as well as best practices and industry trends.
Prerequisite: HOS 140 or CUL 104. Students must be 21 years of age by date of first class meeting.

Objectives:
- Distinguish characteristics and world's major producers of common styles of beer.
- Identify the processes, stages and ingredients used in brewing beer.
- Address proper storage, service and handling of beer products.
- Identify emerging trends in beer and food pairing, menus and sales.

mixing a drink
HOS 261 DISTILLED SPIRITS AND RELATED PRODUCTS 3 Lecture Credits
This course explores the production and service of distilled spirits including key components, procurement, service, sales and storage for distilled products and related products. Current industry trends, best practices and legal requirements for sales and service will be addressed.
Prerequisite: HOS 140 OR CUL 104. Students must be 21 years of age by date of first class meeting.
Objectives:
- Describe the process and equipment used in the production of distilled spirits.
- Identify distinguishing characteristics for grain spirits, plant liquors, fruit liquors, liqueurs and bitters.
- Address proper storage, service and handling of distilled spirits and related products.
food and beverage pairing
HOS 264 FOOD AND BEVERAGE PAIRING 3 Lecture Credits
This course focuses on the concepts of food and beverage pairing and related influence of ingredient selection, preparation techniques and presentation for enhancing sales, service and profitability.
Prerequisite: HOS 140 or CUL 104 and HOS 251 and 253. Students must be 21 years of age by date of first class meeting.
Objectives:
- Identify components of sensory evaluation contributing to successful food and beverage pairings for wines, beers, spirits, waters, coffee and tea.
- Develop profitable food and beverage menus applying these techniques.
- Develop skills in suggestive selling through application of techniques for successful food and beverage pairing.
HOS 265 HOTEL, RESTAURANT, AND TRAVEL LAW 3 Lecture Credits
This course covers legal foresight for hospitality management. Topics include litigation involving dining and lodging responsibilities of the innkeeper.
Objectives: Upon completion of this course, students should be able to
- Understand the basic principles of law including its sources, attributes, and important legal definitions as they relate to the hospitality industry.
- Understand the fundamental legal procedure. Understand the various stages of a claim. Understand the concept of legal discrimination.
- Define and apply the concept of contract law. Explain the principles of negligence.




 

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