Introduces origins, basic production methods, and identification of major beer styles. Development of sensory evaluation skills for visual, aroma, taste, and tactile components of both typical beers and faults. This class is only open to students of 21 years or older.
This class is a NON-CREDIT culinary class. If you wish to register for the credit bearing class please register from BEV1100 with course registration number 76230 online at my.cnm.edu under the "Registration" tab.