Hospitality Management

Explore the U.S. craft beer revolution, which has influenced beer-making worldwide. This is a survey course for those new to beer, and topics include tasting and judging beer, brewing science, and the business of beer.

This course presents an intermediate level of wine information, highlighting key wine topics, including tasting, labels, grape varieties, and winemaking.

This course is designed for students to understand the process of brewing beer from raw materials into the package and out to the customer.

Join our panel of restaurant executives and industry experts as they discuss some of the hottest topics affecting the restaurant industry today.

This course examines in detail the various sparkling wines of the world, starting with the most famous region, Champagne, and also includes sparkling wines from Europe, the U.S., Australia and South Africa.

The first course in the two-part event management specialization covers event essentials, from idea generation to successful execution. Students will begin their capstone project, which will be evaluated in the second course.

The second of two courses in the event management essentials series provides advanced knowledge and skills needed to enable you to organize a successful event, and includes a capstone project applicable to an actual event.

Join our panel of restaurant executives and industry experts as they discuss some of the hottest topics affecting the restaurant industry today.

Join our panel of restaurant executives and industry experts as they discuss some of the hottest topics affecting the restaurant industry today.

This panel will cover how supply chain management and suppliers can improve efficiency and value in cost of goods sold without affecting guest experience or brand standards.

Learn from a restaurant expert what it takes to start a successful restaurant in this two-day seminar, which covers topics from restaurant concepts to restaurant management.

This course covers the business aspects of wine, including production, importing and distribution, retail sales, and restaurant wine management.

This course examines the process of establishing and operating a restaurant from development of concept to devising an executive summary business plan.

This intermediate course takes a detailed look at wines from the Bordeaux region of France and covers the appellation system, grape varieties, and regional winemaking methods.

This intermediate course takes a detailed look at the wines of Burgundy, one of the most famous and revered wine regions.

A panel of wine experts will provide an insightful presentation on changes in the wine industry profession due to COVID-19 and how the wine landscape may evolve in the next five years. 

This course covers viticulture and enology with an in-depth look at classic grape varieties which comprise quality wines in all parts of the world, and provides the groundwork necessary to enroll in Vintage II or Vintage III.

This course builds on the basics learned in Vintage I and goes on the road, visiting the classic winemaking areas of the world.

This course continues where Vintage II ends, sampling the wines of Portugal, Germany and other "Old World" countries, and moves on to "New World" wines of South Africa, Oceania, North and South America.