Transfers ToCSUDescriptionReview of historical and contemporary wine, beer, spirit, and other alcoholic beverages and styles. Elemental mechanics and influence of agricole-based beverages on industry practices, safety and liability, appreciation, guest experience, and service. Fundamentals of fermentation, brewing, and distillation with an emphasis on sensory analyses evaluation techniques and wine tasting to define and design product quality, consumer sociocultural preference, and business. Exploration of career opportunities. Total of 54 hours lecture and 18 hours laboratory.Usually HeldThu 11:00am–1:25pm, Wed 11:00am–1:25pm 