BDT 231 - Craft Beer Management and Service

Credits: 4
Lecture Contact Hours: 2
Lab Contact Hours: 2
Description: This course introduces service and management of beverages served in hospitality operations, especially draft beer. The course is designed to give students the tools necessary in order to work in or manage a craft beer-centric restaurant, bar or brewery tasting room. Topics include the history of the three-tier system, Control State regulations and liquor control, beer service, procurement, beer styles, beer and food pairing, draft system selection, maintenance and troubleshooting, staff training and responsible alcohol service. Students prepare for and take the Cicerone® Certification Program’s Beer Server Certificate exam and TIPS® (“Training for Intervention Procedures”) alcohol server certification as part of this course. Lab hours include mandatory beer service in the American Harvest Brewpub and attending one three-hour line cleaning session.

Prerequisites: Students must be at least 18 years of age to take this course [MCL 436.1703 Section 703, (13)]. BDT 101 or BDT 121
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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