The OSU School of Hospitality and Tourism Management in the College of Human Sciences is offering a series of Beverage Education Courses on the OSU-Tulsa campus this spring. The weekend classes are open to community members, hobbyists and anyone with an interest in learning about beer, wine, malted beverages, coffee and more.
Current OSU students may enroll and receive credit for completing the courses. Participants for all classes (with the exception of Overview of Coffee) must be age 21 or older.
The lineup of classes and meeting dates can be found below. For more information, or to enroll in the non-credit courses, visit this page. OSU students should follow the university’s typical enrollment process for credit courses. Course identification numbers are listed below. Questions can be directed to Kim Mathe Cuellar, assistant professor and Director of the Wayne Hirst Beverage Education Center, at firstname.lastname@example.org.
SPRING 2018 BEVERAGE EDUCATION COURSES
Beverages in the Hospitality Industry (HRAD 3721 or CRN 30270)
January 27 and February 3 • 8:30 a.m. - 5:30 p.m.
This course is an introduction to the world of wine with an overview of production and farming techniques, as well as major red and white grape varietals and the important wine growing regions that produce them. Students will learn how to evaluate, taste and pair wine with food.
Overview of Mixology
February 9 and 10 • 8:30 a.m.-5:30 p.m.
Whether at a local pub, an upscale restaurant or at home, the bar is an essential part of dining, entertaining and hospitality. This course takes an in-depth look at the bar and the many spirits and concoctions that are poured and mixed. Beginning with an overview of spirits produced around the world and continuing with the methodology of making cocktails and pricing them, the class teaches how to craft proper drinks and execute a professional and profitable bar.
Introduction to Beer and Malted Beverages (HRAD 4850 or CRN 30272)
February 23 and 24 • 8:30 a.m. – 5:30 p.m.
This course will give enrollees a baseline understanding of malted beverages from an inside perspective, including an overview of the history of beer, the brewing process, styles, beer tasting, beer and food pairing and the industry behind the business of beer.
Overview of Coffee (HRAD 4850 or CRN 70297)
March 30 and 31 • 8:30 a.m. – 5:30 p.m.
Beginning with an introduction to the origin and characteristics of coffee and ending with the myriad of ways we consume it, this course provides an aerial view of coffee’s journey from seed to cup. The class introduces specialty coffee, provides language for sensory analysis and teaches the essential elements of brewing.