Beverage Management Certificate

Curriculum HIA.BVM.CERT (C306J)

(Total Program Credits: 32)

The Beverage Management Certificate will provide students with the skills necessary to manage, own or operate a beverage outlet. These outlets include cocktail bars in restaurants, hotels, casinos, banquet halls, night clubs, country clubs, catering operations, sports bars and neighborhood pubs. The students will learn and practice the art of preparing classical and fusion-style cocktails. The certificate also includes a Basic Sommelier course and a Food and Wine Pairing course. The student will receive a valid Training and Intervention Procedures (TIPS) beverage service license, The State of Illinois Beverage Alcohol Service Sellers Education Training (BASSET) license and the State of Illinois Food Safety and Sanitation license.

PROGRAM LEARNING OUTCOMES:

Upon successful completion of the Beverage Management Certificate, the graduate will be able to:

  • apply safety and sanitation skills in laboratories;
  • calculate beverage cost, selling price and recipes;
  • exhibit proper hospitality;
  • categorize classic beverages; and
  • create a beverage for a specific category using proper technique.

Placement Measures MAT, RHT, and COL sequence placement will be determined by an Academic Advisor. Contact your Academic Advisor or Transfer Specialist (if transferring), before registering for courses.
Developmental education courses do not transfer. They assist students in the path towards college credit.

(Fall 2021)

Program Prerequisites:

Student must be at least 21 years old and show proof of age by showing a valid driver’s license, a valid State ID card or a valid passport.

Semester One: Fall

Course NumberTitleCredits
HIA 100Culinary Mathematics

2 credits

HIA 101Knife Skills

2 credits

HIA 110Introduction to the Hospitality Industry

3 credits

HIA 115Food Sanitation & Safety

2 credits

HIA 117Beverage Management

2 credits

HIA 119Introduction to Sommelier #

3 credits

HIA 150Food Preparation Essentials & Theory

3 credits

Total Credit Hours:17

Semester Two: Spring

Course NumberTitleCredits
HIA 120Dining Room Service

3 credits

HIA 206Food and Wine Pairing #

3 credits

HIA 217Mixology #

3 credits

HIA 276Food & Beverage Purchasing/Cost Control

3 credits

HIA 280Introduction to Wines & Spirits #

3 credits

Total Credit Hours:15

See HIA course descriptions.

Coordinator: Denise Smith-Gaborit, Ext. 3624