Course Description

Learn to recommend and craft enticing non-alcoholic beverages and design a dynamic, modern beverage menu that meets the ever-changing demands of today’s hospitality landscape. Through required site visits, explore local roasters, Kombucha producers, and tasting bars to gain firsthand experience with NA products. Group 2 course.

Credit Hours

1

Contact Hours

2

Lab Hours

2

Required Prerequisites

CUL 110

General Education Outcomes supported by this course

Critical Thinking - Direct

Course Learning Outcomes

Knowledge:

• Identify modern beverage dynamics in the hospitality industry and the trends towards non-alcoholic beverages.
• Describe and create unique non-alcoholic craft mocktails.

Application:

• Develop and recommend appealing NA beverage recipes suitable for diverse hospitality settings.
• Design a modern, flexible beverage menu that reflects both creative vision and industry demands.

Integration:

• Associate NA beverages as an avenue to enhance the restaurant/business's bottom line.
• Showcase knowledge from site visits with lab and event experiences.

Human Dimension:

• Collaborate with local NA professionals through immersive site visits.
• Recognize the importance and cultural significance of the traditional service of beverages, like tea service.

Caring - Civic Learning:

• Develop an appreciation for the craftsmanship, history, and cultural significance of coffee, tea, kombucha, and other NA options.
• Develop a deeper appreciation for craft, innovation, and the impact of thoughtful beverage offerings in the hospitality space.
• Demonstrate a commitment to creating inclusive and responsible beverage experiences.

Learning How to Learn:

• Develop a plan to apply strategies for ongoing growth, trend analysis, and innovation in beverage development.