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    The Culinary Institute of America
   
 
  Nov 21, 2017
 
 
    
2017-2018 Academic Catalog
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Fermented and Non-Alcoholic Beverages (ADWN-506)

3.0 credits
This course examines the production methods and styles of beer, sake, cider, perry, tea, coffee, juice, mineral water, and other beverages through class lectures, discussion, guest speakers, field trips, and in-depth tastings. Each beverage is explored in detail regarding its historical, current, and future impact throughout the world. Proper preparation and service techniques for each beverage are demonstrated and discussed, along with the integration and promotional techniques for these beverages in professional beverage programs.



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