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.

Billable Contact Hours: 3

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Transfer Possibilities
Michigan Transfer Network (MiTransfer) - Utilize this website to easily search how your credits transfer to colleges and universities.

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 (CDO)

Communication: The graduate can communicate effectively for the intended purpose and audience.
Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES

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
COVID-19 Service Training

Primary Faculty
Pusta, Heather
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael

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