This course is designed to introduce students to beverage identification, production, and service strategies for effective management and operational controls. Emphasis will be placed on familiarizing students with the wine and food affinity, alcoholic and non-alcoholic beverages and responsible alcohol service to the dining public. ServSafe Alcohol certification exam is administered in this course. This course contains material previously taught in CUL 250.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 110 and CUL 145, minimum grade "C"
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