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2019 SPRING 2nd 7.5 Weeks
HRM407/Lecture/01 - Classical Wine & Beer & Spirits Mgmt | Credits 3.00
Students are exposed to classic culinary techniques and laboratory experiments. This course offers students advanced comprehension of the European model of wine, beer and spirit production. Beverage management techniques are explored along with sensory analysis. Cocktail recipe creation, production methods, cost analysis, inventory and merchandising complement the course. Alcohol training and liability are reviewed. Pre-Requisite: None

Registration Type Traditional
Fees N/A
Instructors Black, Herbert
Duration 3/22/2019 - 5/12/2019
Schedule Tuesday, Thursday  2:30 PM - 5:00 PM;  Cheyney University, Carnegie Hall, Room 15
Prerequisites N/A
Corequisites N/A
Credit Types Credit
Class 35 Seats | 22 Remaining
Open (Minimum Met)

Primary population and other student populations allowed to register for this course:
 Primary Population# Others Allowed# Others Registered
Campus  Cheyney Univ/Main Campus350
Program  Undergraduate00
Department  Hospitality & Leisur3513