Production and Service of Wine, Beer and Spirits Minor

Location(s): Brookings Main Campus

Print Degree Planner (opens a new window) |

Student working in a lab.

Program Coordinator/Contact

Kunsoon Park, Associate Professor
School of Health and Human Sciences
Wagner Hall 425, Box 2275A
605-688-5223

Program Information

The minor in Production and Service of Wine, Beer and Spirits provides students with a general understanding and the skills in producing, marketing, and serving wine, beer, and spirits. This is an interdisciplinary minor that spans the areas of nutrition, hospitality management, human resource management, and marketing. This minor provides students with the science and techniques behind brewing and fermentation of different beverages, as well as rigorous procedures for the sanitation and safe handling/serving of alcoholic beverages. Learn how to appropriately develop flavors in distilled beverages and how to pair them appropriately with food. Marketing, management, and customer service are also components of this minor.

Course Delivery Format

Practical learning experiences complement traditional academic settings.

Student Learning Outcomes

Graduates with a minor in Production and Service of Wine, Beer and Spirits will be able to:

Produce wine and beer.
Describe how to produce distilled spirits.
Demonstrate understanding of the role played by the component ingredients in wine, beer, and distilled spirits.
Properly taste test wine and beer following applicable industry protocols.
Understand and manage the responsible service and consumption of alcoholic beverages.
Demonstrate understanding of the management of the food operations that serve alcoholic beverages.
Practice management principles and procedures related to the sale and service of alcoholic and specialty beverages.
Implement marketing strategies including demographics, image development, advertising, sales promotion, public relations, administering and controlling a marketing plan.
Become certified through the National Restaurant Association upon successful completion of the online ServSafe Food Protection Manager Certification Exam.

Academic Requirements

Students must be 21 years of age or older to complete HMGT 480 - Introduction to Wine, Beer, and Spirits Credits: 2 , HMGT 480L - Introduction to Wine, Beer, and Spirits Lab Credits: 1 , NUTR 426 - Production of Wine Beer Spirits Credits: 2 , and NUTR 426L - Production of Wine Beer Spirits Lab Credits: 1 .

Requirements for Production and Service of Wine, Beer and Spirits Minor: 18-19 Credits

HMGT 251 - Foodservice Sanitation Credits: 1
HMGT 380 - Foodservice Operations and Purchasing Management Credits: 3
or RECR 415 - Sport and Recreation Facility Management Credits: 3
HMGT 480 - Introduction to Wine, Beer, and Spirits Credits: 2
HMGT 480L - Introduction to Wine, Beer, and Spirits Lab Credits: 1
HMGT 482 - Hospitality Marketing Credits: 3
NUTR 426 - Production of Wine Beer Spirits Credits: 2
NUTR 426L - Production of Wine Beer Spirits Lab Credits: 1

Select from the following

Select 5-6 credits from the following. Credits: 5-6

BLAW 350 - Legal Environment of Business (COM) Credits: 3
HMGT 361 - Hospitality Industry Law Credits: 3
HMGT 380 - Foodservice Operations and Purchasing Management Credits: 3 (if not used above)
HO 411 - Fruit Crop Systems Credits: 1-6 (may be repeated with different modules)
HRM 460 - Human Resource Management (COM) Credits: 3
NUTR 141 - Foods Principles Credits: 3
NUTR 141L - Foods Principles Lab Credits: 1
RECR 415 - Sport and Recreation Facility Management Credits: 3 (if not used above)