Description: An introduction to coffee history and the various traditions practiced around the world. This class will introduce the students to the various growing regions and the distinctions of each as related to economy. There will be discussions/demonstrations of the different brewing methods followed by professional cuppings in order to distinguish and appreciate the flavors of coffee. Letter grade only.
Sections offered: Spring 2020
Prerequisite: (Completed 45 units of coursework and (Hotel & Restaurant Mgt BS or Int'l Hospitality Mgt BS or Restaurant Mgt CERT or Event Mgt for HRM CERT)) or International Exchange Student Group