This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

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. The importance of environmentally sustainable practices in the production and supply chain of beverages will be highlighted.  The production of beverages studied in the seminars are reliant on quality agricultural raw materials.  As a result it is incumbent on all involved in the beverage industry to minimize any negative impacts of their actions.

Full Unit Outline

This Unit is part of the following Courses / Unit Sets
Y29Bachelor of International Hotel and Resort 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: 15/03/2014 VET: 14/05/2014