Latest Blog Entry
It wasn’t until Laura Payne was working one of her first jobs as a server at an Evanston café that she realized she had a...Read More
- Taste of Kendall
You should upgrade your browser or try a new browser below.Update Internet Explorer Try Firefox Try Google Chrome
A bachelor’s degree from the Hospitality Management program at Kendall College helps provide every student a wide breadth of industry theory and practical experience needed to land the most competitive careers in the hospitality industry. The specificity of the Beverage Management concentration is a great foil for our holistic curriculum, and it educates students on the intricacies of bar management as well as beer, wine, coffee, tea, spirits and other beverages.
Hospitality concentrations like Beverage Management also include a very exciting and important study abroad component. Beverage Management students can travel to wineries and craft breweries around the world for a week of hands-on study. In addition, students that wish to become experts in a particular field can earn a beverage management certificate
The courses distinctive to this concentration include:
Introduction to Beers, Wines and Spirits
Begin your preparation for the Sommelier 1 examination by learning beverage production methods, the history of beer, wine, and spirits and the merchandising and tasting experience of various beverages.
The Business of Beverage Management
Discusses the planning and design of beverage operations including the legal framework and the importance of employee training for beverage laws. Examines where and how to buy using the three-tier distribution system. Analyzes how the internet is changing the traditional distribution channels, and highlights the importance of the supplier relationships in the successful merchandising of beverages. Emphasizes inventory control including purchasing, storage, issuing, turnover and par. Outlines the elements of beverage cost control and theft prevention.
Beer and Fermentation
Introduces the methods of beer production through field trips to manufacturing facilities and classroom activities. Explores fermentation and the components and procedures used in the production of beer. Teaches how to differentiate between the various production methods to distinguish levels of quality and taste differences, as well as the service and storage of beer and pairing beers with food.
Explains how to identify the various styles, quality levels, varietals and regional characteristics of wine from the major wine growing regions of the world to provide a more thorough understanding of the complex components of wine. Teaches proper storage and serving methods and beginning food pairing skills. This course prepares for the Sommelier 1 and Sommelier 2 examinations.
Spirits and Mixology
Introduces students to various types of spirits while immersing in the methods of distilled beverage production through field trips to manufacturing facilities and classroom activities. Students learn to distinguish levels of quality and taste and build on their knowledge of spirits to learn basic mixology skills and create signature drinks and drink menus in addition to learning how to profitably serve cocktails and spirits. Explores merchandising and harnessing the marketing power of alcoholic beverage brands. Teaches responsible alcohol service and understanding the legal ramifications of alcohol service. This course prepares for the BASSET exam and upon successful completion of the exam, students will receive BASSET Certification.
Advanced Wine Knowledge
Explains how terroir, regional wine regulations, tradition and technology affect the taste and quality of a wine. Covers the factors that influence wine styles and price and the characteristics of the principal grape varieties used in wine production. Introduces how to use the labeling terms on a bottle to deduce the style and flavor of still wines, sparkling wines, sweet wines and fortified wines produced in the key wine producing regions of the world. This course is necessary to complete the requirements to sit for the Level 2 Sommelier examination – Certified Wine Steward.
The following courses are designed specifically for the beverage management concentration student and can be taken in lieu of the sophomore and senior internship requirement which is a part of the B.A. in Hospitality Management.
Encourages the exploration of various segments of the beverage industry. Students acquire knowledge on a variety of different aspects of the industry including sales, retailing, distribution, restaurants, hotels, and clubs to enhance their future studies and understanding of career choices. Includes seminar component which details product, service, merchandising and operational aspects incorporating knowledge from introductory courses.
Excursion and Immersion
Prior to the Senior year students take an intensive, eight-day trip to an internationally renowned wine growing region to understand and absorb the wine, culture and techniques. Provides a broader perspective on wine and its place in the industry. Among the countries that may be visited are France, Germany, Switzerland, Chile and Australia.
If you have any questions about our Beverage Management concentration email firstname.lastname@example.org.