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This course provides an understanding of the planning and resources required to market grains/hops/fruit and brewed or distilled products.
This course introduces technology and mathematical calculations used in craft beverage production. Emphasis is placed on equipment and technology relating to scheduling/record keeping, and recipe development/alcohol control and ingredient usage calculations.
This course covers the role of craft beverage as a destination attraction. Emphasis is placed on developing, marketing and managing the craft beverage experience including customer service, special events and tasting room operations.
This course introduces the management of beverages served in hospitality operations. Topics include history and trends; service, procurement, and storage; knowledge and control of wines and fermented/distilled beverages; and non-alcoholic beverages, coffees, and teas.
… The course covers the fundamental principles of biochemistry. Topics include structures, properties, …
This course extends the concepts covered in MAT-121 to include additional topics in algebra, function analysis, and trigonometry. Topics include exponential and logarithmic functions, transformations of functions, Law of Sines, Law of Cosines, vectors, and statistics.
This course is a study of the origins, development, structure, and functions of American national government.
This course is a survey of American history from pre-history through the Civil War era. Topics include the migrations to the Americas, the colonial and revolutionary periods, the development of the Republic, and the Civil War.
This course is a survey of American history from the Civil War era to the present. Topics include industrialization, immigration, the Great Depression, the major wars, the Cold War, and social conflict.
This course covers selected works in American literature from its beginnings to 1865. Emphasis is placed on historical background, cultural context, and literary analysis of selected prose, poetry, and drama.