HMGT 260 Fundamentals of Wines, Spirits and Beers

This course provides an overview of production, origins, purchasing, and responsible service of wines, spirits, and beers. There will also be an emphasis on the principles of matching fine wines and beers with appropriate menu items.

Credits

3

Prerequisite

HMGT 101 and HMGT 250

Hours Weekly

3 hours weekly

Course Objectives

1. 1. Explain the types of wines (by grape name and region) produced domestically and internationally
2. 2. Compare and contrast the characteristics of the major grapes grown around the world, focusing on the
   primary tastes, aromas, and food pairing options of each
3. 3. Analyze the effect of soil, climate, location, terrain and winemaker decision-making on wine
4. 4. Describe how beer is made, focusing on how the brew-master’s choices of malt, hops, and yeast can
   affect the taste, aroma, and other characteristics of beer
5. 5. Analyze factors contributing to the rapid growth and recent slowdown in the brew -pub and microbrew
   industry
   
6. 6. Compare and contrast the differences among many of the British, Belgian, German, and American beer
   styles available to the restaurant and beverage manager
7. 7. Create sample menus and beverage lists that illustrate the principles of pairing foods and wines
8. 8. Analyze principles of purchasing, receiving, storing, issuing, pricing and selling wines and beers
9. 9. Evaluate the use of the internet as a source of information on beers and wines, particularly in the area of
   contemporary wineries and microbreweries
   

Course Objectives

1. 1. Explain the types of wines (by grape name and region) produced domestically and internationally
2. 2. Compare and contrast the characteristics of the major grapes grown around the world, focusing on the
   primary tastes, aromas, and food pairing options of each
3. 3. Analyze the effect of soil, climate, location, terrain and winemaker decision-making on wine
4. 4. Describe how beer is made, focusing on how the brew-master’s choices of malt, hops, and yeast can
   affect the taste, aroma, and other characteristics of beer
5. 5. Analyze factors contributing to the rapid growth and recent slowdown in the brew -pub and microbrew
   industry
   
6. 6. Compare and contrast the differences among many of the British, Belgian, German, and American beer
   styles available to the restaurant and beverage manager
7. 7. Create sample menus and beverage lists that illustrate the principles of pairing foods and wines
8. 8. Analyze principles of purchasing, receiving, storing, issuing, pricing and selling wines and beers
9. 9. Evaluate the use of the internet as a source of information on beers and wines, particularly in the area of
   contemporary wineries and microbreweries