Hospitality (109)

109-100. Intro to Hospitality Industry. (2 Credits)

Identify line and management positions, and analyze the types of people who are employed in the food service, lodging and tourism industries. Explore the relationship between professionals and the customers they serve.

Prerequisites: (COMPASS-Writing Skills 59 or COMPASS/ESL - Grammar 90 or ACT-English 17 or College Proficiency - Writing or ASSET-Writing Skills 41 or Accuplacer Sentence Skills 082 or Next-Gen Accuplacer Writing 250 or TABE Advanced Language 11.0 or TABE-11 A Language 631 or TABE-12 A Language 631 or Completed Intro College Wrtg or 831-103 (may be taken concurrently) with a minimum grade of C or 801-195 (may be taken concurrently) with a minimum grade of C or 801-136 (may be taken concurrently) with a minimum grade of C or 851-771 with a minimum grade of S) and (COMPASS-Reading Skills 75 or (Accuplacer ESL Language Use 103 and Accuplacer ESL Sentence Mean 103) or TABE Advanced Reading 11.0 or TABE-11 A Reading 617 or TABE-12 A Reading 617 or Accuplacer Reading Comp 070 or Next-Gen Accuplacer Reading 248 or College Proficiency - Reading or ASSET-Reading Skills 40 or COMPASS/ESL - Reading 90 or ACT-Reading 17 or Accuplacer ESL Reading 103 or 838-105 (may be taken concurrently) with a minimum grade of C or 858-775 with a minimum grade of S) or (High School GPA 2.60 or Higher or GED Language Arts-2014 Series 165)

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109-101. Study of Hospitality. (2 Credits)

The course combines objectives of other courses required in the Hotel and Restaurant Management Program. The goal is to observe industry businesses utilizing related course content. Students will study actual working conditions and observe various styles of management while broadening their knowledge of the various types of food, beverage, lodging and tourism-related businesses.

Credit for prior learning available

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109-104. Hospitality Security. (2 Credits)

An overview of safety and security systems within the hospitality industry including: Facilities, Guests and Guests Property, Invitees, Licensees, Trespassers, and Employees. Topics include Security Systems and procedures, personnel (HR), active shooter training, property access, Federal State and Local Codes, OSHA, insurance and other regulatory agencies.

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109-105. Prchsng for Hspitality Indstry. (2 Credits)

Explore the decision-making process used in purchasing goods and services, and explore the formulation of product specifications and standards.

Prerequisites: (109-100 (may be taken concurrently) with a minimum grade of C or 109-101 (may be taken concurrently) with a minimum grade of C or 109-165 (may be taken concurrently) with a minimum grade of C) and (COMPASS-Writing Skills 59 or COMPASS/ESL - Grammar 90 or College Proficiency - Writing or ACT-English 17 or ASSET-Writing Skills 41 or Accuplacer Sentence Skills 082 or Next-Gen Accuplacer Writing 250 or TABE Advanced Language 11.0 or TABE-11 A Language 631 or TABE-12 A Language 631 or Completed Intro College Wrtg or 831-103 (may be taken concurrently) with a minimum grade of C or 851-771 with a minimum grade of S) or 801-195 with a minimum grade of C or 801-136 (may be taken concurrently) with a minimum grade of C or (Accuplacer ESL Language Use 103 and Accuplacer ESL Sentence Mean 103) and (COMPASS-Reading Skills 75 or TABE Advanced Reading 11.0 or TABE-11 A Reading 617 or TABE-12 A Reading 617 or Accuplacer Reading Comp 070 or Next-Gen Accuplacer Reading 248 or College Proficiency - Reading or ASSET-Reading Skills 40 or COMPASS/ESL - Reading 90 or ACT-Reading 17 or Accuplacer ESL Reading 103 or 838-105 with a minimum grade of C or 858-775 with a minimum grade of S) or (High School GPA 2.60 or Higher or GED Language Arts-2014 Series 165)

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109-115. Rooms Division Management. (3 Credits)

Study guest needs, reservation systems, housekeeping procedures and front office operations while learning how to organize, operate and manage a hotel/motel rooms division.

Prerequisites: (COMPASS-Writing Skills 59 or COMPASS/ESL - Grammar 90 or ACT-English 17 or College Proficiency - Writing or ASSET-Writing Skills 41 or Accuplacer Sentence Skills 082 or Next-Gen Accuplacer Writing 250 or TABE Advanced Language 11.0 or TABE-11 A Language 631 or TABE-12 A Language 631 or Completed Intro College Wrtg or 831-103 with a minimum grade of C or 801-195 with a minimum grade of C or 801-136 with a minimum grade of C or 851-771 with a minimum grade of S) or (Accuplacer ESL Language Use 103 and Accuplacer ESL Sentence Mean 103) and (COMPASS-Reading Skills 75 or TABE Advanced Reading 11.0 or TABE-11 A Reading 617 or TABE-12 A Reading 617 or Accuplacer Reading Comp 070 or Next-Gen Accuplacer Reading 248 or College Proficiency - Reading or ASSET-Reading Skills 40 or COMPASS/ESL - Reading 90 or ACT-Reading 17 or Accuplacer ESL Reading 103 or 838-105 with a minimum grade of C or 858-775 with a minimum grade of S) or (High School GPA 2.60 or Higher or GED Language Arts-2014 Series 165)

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109-121. Restaurant Operations Mgmt. (4 Credits)

Apply and examine management principles while operating an on-campus dining room and bar. In particular, explore those concepts related to planning, service, menu design and cost control.

Prerequisites: 109-105 with a minimum grade of C

Credit for prior learning available

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109-121A. Restaurant Operation Ind Study. (2 Credits)

An applications course in Classic Room operations for students looking for additional front of the house experience after completion of the full Restaurant Operations course. Approval required.

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109-125. Hospitality Law & Liability. (3 Credits)

Analyze the laws applicable to the ownership and operation of lodging, food service, beverage or other establishments in hospitality.

Prerequisites: (COMPASS-Writing Skills 59 or COMPASS/ESL - Grammar 90 or ACT-English 17 or College Proficiency - Writing or ASSET-Writing Skills 41 or Accuplacer Sentence Skills 082 or Next-Gen Accuplacer Writing 250 or TABE Advanced Language 11.0 or TABE-11 A Language 631 or TABE-12 A Language 631 or Completed Intro College Wrtg or 831-103 with a minimum grade of C or 801-195 with a minimum grade of C or 801-136 with a minimum grade of C or 851-771 with a minimum grade of S) and (COMPASS-Reading Skills 75 or (Accuplacer ESL Language Use 103 and Accuplacer ESL Sentence Mean 103) or TABE Advanced Reading 11.0 or TABE-11 A Reading 617 or TABE-12 A Reading 617 or Accuplacer Reading Comp 070 or Next-Gen Accuplacer Reading 248 or College Proficiency - Reading or ASSET-Reading Skills 40 or COMPASS/ESL - Reading 90 or ACT-Reading 17 or Accuplacer ESL Reading 103 or 838-105 with a minimum grade of C or 858-775 with a minimum grade of S) or (High School GPA 2.60 or Higher or GED Language Arts-2014 Series 165)

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109-135. Food/Bvrage/Labor Cost Control. (3 Credits)

Study the financial systems and controls required to efficiently operate a hospitality facility and to handle product and labor costs. Analyze operating costs and their relationship to different types of services.

Prerequisites: (109-105 (may be taken concurrently) with a minimum grade of C and 804-123 with a minimum grade of C)

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109-140. Facility Maintenance Mgmt. (2 Credits)

Explore the organization and management of facilities by studying personal planning, work scheduling and preventive maintenance. Gain a basic knowledge of heating and air conditioning, and learn to troubleshoot problems in equipment found in the food service and lodging industries.

Prerequisites: (COMPASS-Writing Skills 59 or COMPASS/ESL - Grammar 90 or ACT-English 17 or College Proficiency - Writing or ASSET-Writing Skills 41 or Accuplacer Sentence Skills 082 or Next-Gen Accuplacer Writing 250 or TABE Advanced Language 11.0 or TABE-11 A Language 631 or TABE-12 A Language 631 or Completed Intro College Wrtg or 831-103 with a minimum grade of C or 801-195 with a minimum grade of C or 801-136 with a minimum grade of C or 851-771 with a minimum grade of S) and (COMPASS-Reading Skills 75 or (Accuplacer ESL Language Use 103 and Accuplacer ESL Sentence Mean 103) or TABE Advanced Reading 11.0 or TABE-11 A Reading 617 or TABE-12 A Reading 617 or Accuplacer Reading Comp 070 or Next-Gen Accuplacer Reading 248 or College Proficiency - Reading or ASSET-Reading Skills 40 or COMPASS/ESL - Reading 90 or ACT-Reading 17 or Accuplacer ESL Reading 103 or 838-105 with a minimum grade of C or 858-775 with a minimum grade of S) or (High School GPA 2.60 or Higher or GED Language Arts-2014 Series 165)

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109-150. Mktg & Sales for Hspitality. (3 Credits)

Analyze the theories, principles and techniques of hospitality marketing and sales and their applications within the industry. Explore the coordination of all hospitality departments to assure successful marketing.

Prerequisites: (COMPASS-Writing Skills 59 or COMPASS/ESL - Grammar 90 or ACT-English 17 or College Proficiency - Writing or ASSET-Writing Skills 41 or Accuplacer Sentence Skills 082 or Next-Gen Accuplacer Writing 250 or TABE Advanced Language 11.0 or TABE-11 A Language 631 or TABE-12 A Language 631 or Completed Intro College Wrtg or 831-103 with a minimum grade of C or 801-195 with a minimum grade of C or 801-136 with a minimum grade of C or 851-771 with a minimum grade of S) and (COMPASS-Reading Skills 75 or (Accuplacer ESL Language Use 103 and Accuplacer ESL Sentence Mean 103) or TABE Advanced Reading 11.0 or TABE-11 A Reading 617 or TABE-12 A Reading 617 or Accuplacer Reading Comp 070 or Next-Gen Accuplacer Reading 248 or College Proficiency - Reading or ASSET-Reading Skills 40 or COMPASS/ESL - Reading 90 or ACT-Reading 17 or Accuplacer ESL Reading 103 or 838-105 with a minimum grade of C or 858-775 with a minimum grade of S) or (High School GPA 2.60 or Higher or GED Language Arts-2014 Series 165)

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109-151. Internship - Hospitality Mgmt. (3 Credits)

Gain work experience designed to help students develop technical competencies and interpersonal relationships. Discuss workplace situations and problems during weekly seminars.

Prerequisites: Approval of Co-op Ed Office

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109-152A. International Study Tour 40 Hr. (1 Credit)

Through this 40 hour course gain exposure to the culinary and business management practices, explore trends in foods and wines, develop cultural awareness and become familiar with educational options abroad through this study tour experience. Participants will be selected through an application process.

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109-155. Employee Relation & Leadership. (3 Credits)

Examine the relationships that an employer has with employees and customers. Define the setting in which these relationships exist by understanding the concept of total quality management (TQM). Discuss what employers can do to cause a positive effect on these relationships and how to measure the success of these efforts.

Prerequisites: (COMPASS-Writing Skills 59 or COMPASS/ESL - Grammar 90 or ACT-English 17 or College Proficiency - Writing or ASSET-Writing Skills 41 or Accuplacer Sentence Skills 082 or Next-Gen Accuplacer Writing 250 or TABE Advanced Language 11.0 or TABE-11 A Language 631 or TABE-12 A Language 631 or Completed Intro College Wrtg or 831-103 with a minimum grade of C or 801-195 with a minimum grade of C or 801-136 with a minimum grade of C or 851-771 with a minimum grade of S) and (COMPASS-Reading Skills 75 or (Accuplacer ESL Language Use 103 and Accuplacer ESL Sentence Mean 103) or TABE Advanced Reading 11.0 or TABE-11 A Reading 617 or TABE-12 A Reading 617 or Accuplacer Reading Comp 070 or Next-Gen Accuplacer Reading 248 or College Proficiency - Reading or ASSET-Reading Skills 40 or COMPASS/ESL - Reading 90 or ACT-Reading 17 or Accuplacer ESL Reading 103 or 838-105 with a minimum grade of C or 858-775 with a minimum grade of S) or (High School GPA 2.60 or Higher or GED Language Arts-2014 Series 165)

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109-157. Hospitality Mgt Internship. (1 Credit)

The Hospitality Internship experience provides valuable work experience specific to the Hospitality student major. Our primary focus is to give students a broader educational experience through work.

Prerequisites: Approval of Co-op Ed Office

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109-160. Catering Operations. (3 Credits)

Learn to plan entire events, and explore different methods of performing food service in various situations. Study all aspects of event planning, including menus, booking, contracts and personnel. Demonstrate knowledge while planning and serving a special event.

Prerequisites: (COMPASS-Writing Skills 59 or COMPASS/ESL - Grammar 90 or ACT-English 17 or College Proficiency - Writing or ASSET-Writing Skills 41 or Accuplacer Sentence Skills 082 or Next-Gen Accuplacer Writing 250 or TABE Advanced Language 11.0 or TABE-11 A Language 631 or TABE-12 A Language 631 or Completed Intro College Wrtg or 831-103 with a minimum grade of C or 801-195 with a minimum grade of C or 801-136 with a minimum grade of C or 851-771 with a minimum grade of S) and (COMPASS-Reading Skills 75 or (Accuplacer ESL Language Use 103 and Accuplacer ESL Sentence Mean 103) or TABE Advanced Reading 11.0 or TABE-11 A Reading 617 or TABE-12 A Reading 617 or Accuplacer Reading Comp 070 or Next-Gen Accuplacer Reading 248 or College Proficiency - Reading or ASSET-Reading Skills 40 or COMPASS/ESL - Reading 90 or ACT-Reading 17 or Accuplacer ESL Reading 103 or 838-105 with a minimum grade of C or 858-775 with a minimum grade of S) or (High School GPA 2.60 or Higher or GED Language Arts-2014 Series 165)

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109-160A. Catering Operations. (1 Credit)

Learn to plan entire events, and explore different methods of performing food service in various situations. Study all aspects of event planning, including menus, booking, contracts and personnel. Demonstrate knowlege while planning and serving a special event.

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109-161. Intro to Event Mgmt. (1 Credit)

This course introduces students to the meetings and events industry including its professional associations, industry ethics and industry resources. Course content includes an overview of the profession of event management including career opportunities within and educational requirements of the meeting and events planning industry. Industry professionals will share career insights with students.

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109-162. Weddings and Social Events. (1 Credit)

This course provides an overview of the event planning process as it relates to the unique social event and wedding industry. Students will learn creative approaches to the five steps of event planning in relation to the wedding industry.

Prerequisites: (109-161 (may be taken concurrently) with a minimum grade of C and 109-163 (may be taken concurrently) with a minimum grade of C and 109-166 (may be taken concurrently) with a minimum grade of C)

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109-163. Prof Development in Event Mgmt. (1 Credit)

This course provides a resource for personal planning, evaluation, self reflection, and workshops to establish career ideas and goals. Students will evaluate their own skill sets and personal qualities to establish a path for learning and improvement.

Prerequisites: 109-161 (may be taken concurrently) with a minimum grade of C

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109-164. Event Mgmt Process I. (3 Credits)

Explore in detail the steps of meeting and event management in this foundation course. Students will work through the four phases of event management: Research, Planning, Implementation and Post Activities, then dive into the specific requirements of an event professional. Topics include initial meetings, objectives, stakeholders, budget, site selection, negotiations, marketing, timelines, vendor selection, staffing and documentation.

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109-165. Study of Hospitality Operatns. (2 Credits)

Observe actual working conditions in food, beverage and lodging establishments. Apply learned principles of management.

Prerequisites: (109-100 (may be taken concurrently) with a minimum grade of C) and (COMPASS-Writing Skills 59 or COMPASS/ESL - Grammar 90 or ACT-English 17 or College Proficiency - Writing or ASSET-Writing Skills 41 or Accuplacer Sentence Skills 082 or Next-Gen Accuplacer Writing 250 or TABE Advanced Language 11.0 or TABE-11 A Language 631 or TABE-12 A Language 631 or Completed Intro College Wrtg or 831-103 (may be taken concurrently) with a minimum grade of C or 851-771 with a minimum grade of S) or 801-195 (may be taken concurrently) with a minimum grade of C or 801-136 with a minimum grade of C or (Accuplacer ESL Language Use 103 and Accuplacer ESL Sentence Mean 103) and (COMPASS-Reading Skills 75 or TABE Advanced Reading 11.0 or TABE-11 A Reading 617 or TABE-12 A Reading 617 or Accuplacer Reading Comp 070 or Next-Gen Accuplacer Reading 248 or College Proficiency - Reading or ASSET-Reading Skills 40 or COMPASS/ESL - Reading 90 or ACT-Reading 17 or Accuplacer ESL Reading 103 or 838-105 (may be taken concurrently) with a minimum grade of C or 858-775 with a minimum grade of S) or (High School GPA 2.60 or Higher or GED Language Arts-2014 Series 165)

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109-166. Risk Management & Contracts. (2 Credits)

This course covers some of the legal requirements and obligations of meetings and events. Topics include; contracts, Americans with Disabilities Act (ADA), emergency planning, contingency planning, risk assessment and mitigation, indemnification, ingress/egress, resources, licensing and permits, more.

Prerequisites: (109-161 (may be taken concurrently) with a minimum grade of C and 109-163 (may be taken concurrently) with a minimum grade of C and 109-167 (may be taken concurrently) with a minimum grade of C)

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109-167. Tech and Best Practices in EM. (1 Credit)

This course will give students and understanding of how technological resources are being used to benefit and enhance the events industry. Students will become aware of and familiar with technological tools available to event professionals.

Prerequisites: (109-161 (may be taken concurrently) with a minimum grade of C and 109-163 (may be taken concurrently) with a minimum grade of C)

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109-168. Event Mgmt Process II. (3 Credits)

The second of two courses that provide detailed learning into specific steps of meeting and event management. This course is the continuum of Event Management Process 1 and examines in detail the specific components and requirements of an event professional during the final of the five major steps: Initiating, Planning, Implementing, Directing and Closing. Topics include: registration, housing, transportation, time lines, layout, volunteers and support staff, communications, ROI and evaluation.

Prerequisites: (109-164 (may be taken concurrently) with a minimum grade of C)

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109-169. Event Planning Project. (3 Credits)

As the capstone course of the Meeting and Event Planning program, students will apply knowledge gained from the prior events' courses to initiate, design, promote, execute and follow up on an actual event. This course gives the class an opportunity to work through the event managment process as an instructor-guided event team in a professional environment. This course is a combination of lecture/classroom time and directed study.

Prerequisites: 109-164 (may be taken concurrently) with a minimum grade of C

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109-170. Bar Management. (2 Credits)

Develop knowledge and mechanical ability in the area of beverage service and management. Marketing, serving mechanics; pricing psychology; inventory control and purchasing; equipment; wine, beer and spirit knowledge; accounting systems and legal regulations; staff and customer relations area also covered.

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109-171. Fundamentals of Meeting Mgmt. (3 Credits)

Discover the basic fundamentals of meeting management, meeting management resources and meeting and event coordination.

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109-172. Event Coordination/Management. (3 Credits)

Gain a solid understanding of the tasks and details involved in developing and coordinating a meeting and/or event.

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109-173. Trnsprtatn, Rgistratn, Housing. (2 Credits)

Learn to anticipate the transportation, registration and housing needs of event attendees, and make informed decisions about fulfilling those needs.

Prerequisites: (109-171 (may be taken concurrently) with a minimum grade of C and 109-172 (may be taken concurrently) with a minimum grade of C)

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109-174. Special Events Management. (3 Credits)

This course will cover event planning basics to include theme, goals, budget, marketing, logistics, planning, documents and decor. Students will plan an event from start to finish as well as learn about Greater Milwaukee event planning resources.

Prerequisites: 109-172 (may be taken concurrently) with a minimum grade of C and 109-171 (may be taken concurrently) with a minimum grade of C

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109-176. Risk Management & Legal Issues. (3 Credits)

Explore the concepts of crisis planning and risk management, the art and science of negotiating contracts, and contract and legal issues in the meetings industry.

Prerequisites: (109-171 (may be taken concurrently) with a minimum grade of C and 109-172 (may be taken concurrently) with a minimum grade of C)

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109-183. Destination Geography. (2 Credits)

Study the most sought after travel destinations of the world. Discover what makes a destination appealing and marketable.

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109-408. Wines of the Pacific Northwest. (0.2 Credits)

Get introduced to the geography and tastes of the top varietals of Northern California, Oregon and Washington wine regions. This three-week course will help participants better understand the components and tastes of each grape varietal and its regional terroir while expanding knowledge of the full wine spectrum. Four stemmed wine glasses (preferably larger than 6 ounces) are required for class. It is highly recommended that participants first take the course, Wine-Unlocking the Mystique (109-406), to better understand wine terminology.

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109-418A. Mixology. (0.5 Credits)

Learn to prepare popular mixed drinks served in bars and restaurants. Proper setup of a work station, etiquette, money handling, suggestive selling, handling problem customers, and sanitation are emphasized. Students will recreate a work situation using actual bar equipment and role-playing exercises. This course includes the Responsible Beverage Service course which meets the state requirements for certification relating to the selling/serving of alcoholic products. Two course manuals required for the course may be purchased at the WCTC Bookstore.

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109-418B. Mixology 24 Hours. (0.6 Credits)

Learn to prepare popular mixed drinks served in bars and restaurants. Proper setup of a work station, etiquette, money handling, suggestive selling, handling problem customers, and sanitation are emphasized. Students will recreate a work situation using actual bar equipment and role-playing exercises. This course includes the Responsible Beverage Service course which meets the state requirements for certification relating to the selling/serving of alcoholic products. Two course manuals required for the course may be purchased at the WCTC Bookstore.

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109-601. Wine - Unlocking the Mystique.

Through lecture, discussion, and limited tasting, learn to enjoy wine through the knowledge of history and geography, and the senses of smell and taste. Student must bring the required course manual (available at the WCTC Bookstore) and three wine glasses to class.

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