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HOS2112 Beverage Appreciation II
Credit Points: 15
This unit will provide an introduction to beverage issues, including sensory perception, wine production, labelling and styles. It also covers beer and spirit production and styles (including cocktails), tea, coffee and soft drinks, service issues and responsible handling. Learning to taste drinks is an integral part of the unit, and students will be expected to participate in sensory evaluation of wine, beer and other drinks.

Full Unit Outline

This Unit is part of the following Courses / Unit Sets
K92Bachelor of Hospitality Management
Disability Standards for Education (Commonwealth 2005)
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes, Graduate Attributes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Student Equity, Diversity and Disability Service website:

Last Updated - Higher Education: 31/03/2010 VET: 31/03/2010