HSM-2045 - Introduction to Bartending

Explores the range of major products within the beverage industry, including juices, iced teas, Amaretto/Kahlua and other cream drinks, Creme de Cacao, and Shots and Shooters. It will also cover the details of beverage control, bar management, inventory, cocktail bar, opening/setup/closing procedures, fruit cutting, bartender responsibilities, cash register training and charge, state laws, customer service, alcohol awareness and private party set up, as well as liquor, cordial, beer and wine lectures. The course requires 19.5 hours of hands-on lab training. T.I.P.S. National Certification included with the course. Also offered through Workforce Development and continuing Education as HTC-323, "Bartending 101."
Academic Level
Undergraduate Level
Subject
Hospitality Services Mgmt
Department
Hospit., Tourism & Culin. Arts
Credits
3
Prerequisites
None
Corequisites
None
Return to Credit Course Search