CULH 1440 - Beverage Service

Credit Hours: 2.00

Prerequisites: None

(formerly CULH 2911)

CULH 1440 involves a study of conditions that will confront the professional supervisor or manager in an establishment that serves beverages. This introductory class touches on wine, beer, spirits, and nonalcoholic beverages. It also covers purchasing, controls, equipment needs, and regulations. An additional fee is required for ServSafe(TM) Alcohol Awareness Training and Certification.

Contact Hours: 3
Billable Contact Hours: 3

OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, students will be able to define local, state, and federal laws pertaining to the purchase and service of alcoholic beverages.

Objectives:

Explain the effects of the Dram Shop Act on foodservice operations.
Implement methods to control excessive consumption by guests
Recognize signs of intoxication by guests

Outcome 2: Upon completion of this course, students will be able to identify standards of service for alcoholic and nonalcoholic beverages.

Objectives:

Practice portion control
Maintain consistency of standard operating procedures
Determine equipment, glassware, and garnish for preparation and service

Outcome 3: Upon completion of this course, students will be able to outline opening and closing procedures of a beverage operation.

Objectives:

Adhere to local, state, and federal sanitation regulations
Implement mise en place practices
Streamline work and traffic flow

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.

2. The graduate can demonstrate how to think competently.

The graduate can demonstrate how to employ mathematical knowledge.

The graduate can demonstrate how to communicate competently.

The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE

Introduction to Class
Brief History of Beverages
Overview of Beverages Today and Over Last Two Decades
Types of Beverage operations
1. Bar Equipment
2. Bar Set Up and Close
3. Liquors
4. Wine
5. Wine Service
6. Beer

Primary Faculty
Pusta, Heather
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088