Transfers ToCSUDescriptionThis course is an examination of the history, community and business of beer, wine and spirits in hospitality management, from its international beverage markets to the small craft distributors. Comprehension of styles, regions, processes and food pairings are explored through weekly tastings and sensory applications of the principles of beverage making. An examination of the economic impact of beverage on the hospitality industry is also included. This course is designed for students enrolled in the Fermentation Management program.Usually HeldTue 6:00pm–8:10pm 