Beverage Management Courses
BMT 101 (3-0-3)
Intro to Beverage Management
This course covers the basic skills to work at and manage a property that serves alcoholic
and non-alcoholic beverages. It introduces the basic production processes and varieties
of alcoholic and non-alcoholic beverages. The course explains laws and procedures
related to responsible alcoholic service.
BMT 102 (3-0-3)
Fundamentals of Beer and Brewing
This course examines the role of beer in a historical perspective throughout the development
of civilization. It also presents the different brewing processes, equipment used,
styles of beer and the proper service of each type. The course introduces the pairing
opportunities with foods and other beverages as well as trends in beer consumption.
BMT 103 (3-0-3)
Managing Beverage Operations
This course examines the proper operation of establishments serving all types of beverage
including alcohol. It details the systems and controls available to maintain a profitable
beverage operation. Both retail and wholesale operations are investigated and studied.
The course presents an introduction to bartending and mixology.
BMT 104 (3-0-3)
Spirits, Distillation, and Mixology
This course studies the role of spirits and distillation in a historical perspective
covering the development of civilization. It presents the different distillation processes,
equipment used, styles of spirits and the proper service of each type. The course
introduces the pairing opportunities with foods and other beverages as well as trends
in spirit consumption.
BMT 105 (3-0-3)
Beverage Sales & Merchandising
This course investigates visual merchandising as currently applied by professionals
in the retail beverage industry. It presents effective merchandise presentation and
the knowledge and skills to create retail environments that maximize sales.
BMT 250 (0-9-3)
Beverage Management Internship
This course provides students with the opportunity for concentrated study, observation, and work in the area of individual interest in the field of Beverage Management. An instructor-approved internship is required. The internship allows students to combine classroom theory and real-world industry experience, while exploring potential career paths. The course requires completion of 135 hours of fieldwork. Grading is on a pass/fail basis.