Ashley Peterson

Special course of study related to specific problems in hospitality/travel/tourism. Previously offered as HRAD 4850.Offered for variable credit, 1-15 credit hours, maximum of 15 credit hours.

An overview of different types of beverage operations, systems, products, and responsible alcohol service. Emphasis on managerial decisions in developing & operating a facility serving alcohol beverages including facility requirements, feasibility, and marketing strategies. Previously offered as HRAD 4263 and HTM 4263.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

An introduction to global distilled spirits (brandy, gin, rum, tequila, whiskey, vodka, and various flavored liqueurs), including different styles and production techniques. Additional focus on developing taste profiles for different spirits and current trends in the industry. Previously offered as HRAD 3721.Prerequisite(s): Proof of minimum age 21.

Overview of the history of beer, brewing processes/ingredients, developing taste profiles for different styles of beer, food pairing, and current trends in today's beer industry.Prerequisite(s): Proof of minimum age 21.

An overview of different types of beverage operations, systems, products, and responsible alcohol service. Emphasis on managerial decisions in developing & operating a facility serving alcohol beverages including facility requirements, feasibility, and marketing strategies. Previously offered as HRAD 4263 and HTM 4263.

Introduction to understanding wine as a cultural product that has influenced the history and culture of the world. Focus on the history, varietals, classifications, production techniques, quality factors, laws, and practices of the major wine growing regions of the world. Emphasis on wine sensory evaluation and critical analysis. Previously offered as HRAD 4723.Prerequisite(s): Proof of minimum age 21.

An introduction to global distilled spirits (brandy, gin, rum, tequila, whiskey, vodka, and various flavored liqueurs), including different styles and production techniques. Additional focus on developing taste profiles for different spirits and current trends in the industry. Previously offered as HRAD 3721.Prerequisite(s): Proof of minimum age 21.

Principles and theory of food and beverage safety, prevention of foodborne illness outbreaks, and ensuring public health and consumer safety; includes the NRA ServSafe exam and Oklahoma responsible service of alcohol training. Previously offered as HRAD 2021.

Principles and theory of food and beverage safety, prevention of foodborne illness outbreaks, and ensuring public health and consumer safety; includes the NRA ServSafe exam and Oklahoma responsible service of alcohol training. Previously offered as HRAD 2021.

Principles and theory of food safety and sanitation focused on prevention of food borne illnesses, and ensuring public health and consumer safety; includes the NRA Servsafe Exam. Previously offered as HRAD 2021.