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May 05, 2024
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Catalog 2020-2021 [ARCHIVED CATALOG]
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CART 215 Beverage4 credits
This course introduces students to the basics of bartending and liquor inventory management. Students will learn bartending skills and techniques, as well as legal regulations and alcohol inventory and management.
Prerequisites: CART 145 and CART 150
Course Outcomes
Upon completion of this course students will be able to:
- Define and use common industry terms related to cocktails, beer, wine, and spirits
- Describe the differing methods used to create specialty drinks
- Identify and demonstrate proper use of bar tools, bar set-up, and glassware
- Create cocktails and mixed drinks using commercial tools and equipment
- Evaluate quality in cocktails and mixed drinks
- Identify the qualities and production methods of beer, wine, spirits, and liqueurs
- Communicate and demonstrate proper etiquette with guests
- Apply legal and ethical responsibilities related to serving alcohol
- Perform proper inventory and cost management of beverages
Program Outcomes
This course teaches to the following program outcome:
- meet the Skills Standards of American Culinary Federation
Total Hours: 60 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 40
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