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 SAT, ACT or appropriate TTC placement test.	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 268 Building a Beverage Business 3 Total   18

	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 109 Nutrition Science and Sanitation and HOS 140 The Hospitality Industry. Students will sit for a National Restaurant Association SevSafe Alcohol exam during this course. 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.
	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 109 Nutrition Science and Sanitation and HOS 140. 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.
	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 109 or ServSafe Sanitation Certificate and HOS 140. 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.
	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 109 or ServSafe Sanitation Certificate and HOS 140. 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.
	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 109 or ServSafe Sanitation Certificate and HOS 140. 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 268 BUILDING A BEVERAGE BUSINESS 3 Lecture Credits This course addresses planning, developing, operating, marketing and measuring the profitability of a beverage business in a variety of settings. Prerequisite:HOS 109 or ServSafe Sanitation Certificate and HOS 140. Objectives: - Identify requirements for development of a typical feasibility study for beverage operation. - Project income, expense and cash flow for a profitable beverage business as well as options for financing this type of operation. - Develop a marketing plan for creating a beverage operation addressing facility design, food and beverage menu, competition, regulations, liability. staffing and tax issues related to beverage facility ownership.