Course Description
Through tastings and sensory evaluations, students will develop an understanding of each beverage's unique production and fermentation techniques. The course includes site visits to local distilleries offering real-world context and experience. Group 2 course.
Credit Hours
1
Contact Hours
2
Lab Hours
2
Required Prerequisites
CUL 110Corequisites
BEV 120General Education Outcomes supported by this course
Critical Thinking - Direct
Course Learning Outcomes
Knowledge:
- Describe the key steps in fermentation and the production techniques used in various spirits.
- Identify and define terminology related to beverage production, blending, sensory evaluation, fermentation, and distillation.
- Recognize by sight, smell, taste, the predominant spirit styles and characteristics.
Application:
- Perform guided sensory evaluations to assess the aroma, flavor, texture, and overall quality of different beverages.
- Apply spirit and ingredient knowledge to create balanced, technique-driven cocktails, using appropriate mixing methods and flavor pairings.
Integration:
- Connect concepts of fermentation and distillation science with real-world practices observed during site visits to distilleries.
- Relate beverage characteristics to factors such as regional origin, production methods, and ingredient sourcing.
Human Dimension:
- Recognize the professional roles and responsibilities involved in beverage production and service.
- Reflect on sensory perception abilities and how to refine these skills for professional use.
Caring - Civic Learning:
- Develop a deeper appreciation for the cultural, historical, and artisanal aspects of beverage production.
- Show increased interest in quality craftsmanship and ethical production within the beverage industry.
Learning How to Learn:
- Apply structured tasting techniques and industry resources to continue evaluating beverages beyond the classroom.
- Seek out and interpret new information about evolving fermentation and distillation techniques and beverage trends.
