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Apr 08, 2026
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HRM-130 Introduction to Wine, Beer and Spirits
3 Credit(s)
2 Lab Hour(s)
2 Lecture Hour(s)
This course is an introduction to the history,sources and methods of wine,beer and spirit production. Climatic and topographical impact of alcoholic beverage production will be explored. Beverage tasting, sensory analysis, product use, label interpretation and sales and service techniques are incorporated in all facets of alcoholic beverages. Students must be at least 21 years old.
Syllabus for this course
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