BKNG 350 - Bakeshop Wines, Soaks, and Spirits

Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): BKNG 280, CULN 280, REST 280, HTEL 280 or permission of the instructor

Restriction(s): None

Corequisite(s): None

The course will instruct the student on the wines, cordials, liquors, liqueurs, infusions, and syrups used in a progressive bakeshop. Students will explore historical facts, myths, and origins of traditional spirits and cordials, as well as innovative flavors and uses. Emphasis of the course is split between historical data and tasting/usage/costing/controls of the product. A research project is a required component of the course.

Student Learning Outcomes of the Course:

Discuss flavor profiles and compatibility of different cordials, soaks, wines, and spirits.
Discuss the mythology and origins of ingredients used in bakeshop liquid preparations.
Describe the application of different alcohol and non-alcohol preparations used in the bakeshop.
Identify the primary flavors of classic combinations.
Identify the differences between products and production methods.
Analyze the traditional bakeshop liquids produced in a country or region of origin.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate/exhibit professional behavior.