CA 233 - Beer, Wine, and Spirits Management with Service Component

Additionally, CA 233 Beer, Wine, and Spirits Management helps students develop and integrate responsible alcohol service, both personal and professional, utilizing the National Restaurant Association ServSafe Alcohol program. Students must gain their ServSafe certification (responsible alcohol training) by completing the state and national certification exam with a 75% or better score. 

Students must be 18 or older to enroll.

1. Evaluate the components and functions of a standardized recipe [demonstrated through Individual Projects/Presentations]. [ACFEF Section 3 - Business and Math Skills (2a)].
2. Cost a recipe giving the overall cost, individual cost, and menu sales price [demonstrated through Individual Projects/Presentations] [ACFEF Section 3 - Business and Math Skills (2c)].
3. Determine beverage costs and percentages [demonstrated through Individual Projects/Presentations]. [ACFEF Section 3 - Business and Math Skills (4a)].
4. Perform costing calculations utilizing current technology [demonstrated through Individual Projects/Presentations]. [ACFEF Section 3 - Business and Math Skills (8)].
5. Identify local, state, and federal laws about the purchase and service of alcoholic beverages, including the effects of the Dram Shop Act on foodservice operations that serve alcohol [demonstrated through Multiple Choice Exams].  [ACFEF Section 6 - Beverage Management (1)].
6. Discuss and explain the primary production process for distillation and fermentation [demonstrated through Multiple Choice Exams].  [ACFEF Section 6 - Beverage Management (2)].
7. Discuss and describe wines by grape and/or other fruit variety, country, growing region, and production process [demonstrated through Multiple Choice Exams].  [ACFEF Section 6 - Beverage Management (3)].
8. Analyze and evaluate the importance of the ongoing relationship between beverages and food, and discuss that relationship with menu planning [demonstrated through Individual Projects/Presentations].  [ACFEF Section 6 - Beverage Management (4)].
9. Identify and discuss the presentation and service of alcoholic, non-alcoholic, and beverages [demonstrated through the Final Practical Exam].  [ACFEF Section 6 - Beverage Management (5)].
10. Identify equipment and glassware used for beverage preparation and service [demonstrated through the Final Practical Exam].  [ACFEF Section 6 - Beverage Management (6)].
11. Discuss a beverage operation’s opening and closing procedures [demonstrated through Quizzes].  [ACFEF Section 6 - Beverage Management (7)].
12. Discuss the fundamentals and importance of responsible alcohol service; identify the levels and signs of intoxication and methods to control excessive consumption by guests [demonstrated through Multiple Choice Exams].  [ACFEF Section 6 - Beverage Management (8)].
13. Develop a guest service process for handling difficult situations, including accommodating customers with disabilities [demonstrated through a Written Response Exam]. [ACFEF Section 10 - Dining Room Service (6)].
14. Determine menu prices using the percentage or factor methods to determine industry-standard food costs [demonstrated through Individual Projects/Presentations]. [ACFEF Section 11 - Menu Planning (7)].
15. Develop a menu layout for a food service operation to include an example of a cyclical, a la carte, prix-fixe, table d’ hôte, or buffet [demonstrated through Individual Projects/Presentations]. [ACFEF Section 11 - Menu Planning (7)].
16. Discuss & describe beer styles, brewing methods, ingredients & history [demonstrated through Multiple Choice Exams].
17. Discuss & describe spirits by production method, ingredients & standard cocktails made with them [demonstrated through Multiple Choice Exams].
18. Use the senses of sight, smell, and taste while tasting wines, beers & spirits to describe flavors & aromas and their appropriate pairing with food [demonstrated through Sensory Analysis Rubric].

1. Week One 
   1. ServSafe Alcohol Course and Certification
   2. Bar Management 
   3. Introduction to Beer
      1. Brewing Ingredients
      2. Brewing Process
   4. Introduction to Wine
      1. Grape Growing and Grape Types
      2. How is Wine Made?
   5. Beer and Wine Tasting
   6. Beer and Wine service
2. Week Two - Wine
   1. Styles of Wine
   2. Wine & Food Pairing
   3. Wine Tasting
   4. Event
3. Week Three – Wine 
   1. Styles of Wine
   2. Wine Management
      1. Service, storage & costing
   3. Wine Tasting
   4. Event
4. Week Four - Beer
   1. Beer Styles & History
   2. Beer & Food Pairing
   3. Beer Tasting
   4. Event
5. Week Five - Beer
   1. Beer Styles & History
   2. Beer Management
      1. Service, storage & costing
   3. Beer Tasting
   4. Event
6. Week Six - Spirits & Cocktails 
   1. Distillation
   2. Types of Spirits
   3. Tasting Spirits
   4. Building a Cocktail
   5. Cocktail Tasting 
   6. Spirit Management
      1. Service, storage & costing
   7. Event
7. Week Seven - Course Conclusion
   1. Written Exam
   2. Practical Exams

Note: Course schedule may change based on field trips and events. 

• Quizzes
• Individual Projects/Presentations
• Multiple Choice Exams
• Sensory Analysis Rubric

• Lecture: 50-75%
• Team/Group Work: 0-15%
• Practical Performance: 15-30%
• Demonstrations/tastings: 15-30%

• National Restaurant Association ServSafe Alcohol Certification
• Secchia Institute for Culinary Education Departmental Sign-Off Sheets:
  • Alcohol Consumption Policy
  • Photo Release
  • Attendance Policy
  • Student Handbook