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. 
Fall only

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. 
Spring only

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. 
Spring only

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. 
Fall only

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. 
Fall only

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. 
PR: Consent of Instructor and minimum overall GPA of 2.0