HMT 420 - BEER, WINE, AND SPIRITS TOURISM PRINCIPLES & PRACTICE

College of Ag, Food and Environment

Credit(s): 3

This course introduces students to the intersection of tourism and the production of beer, wine, and spirits. The course focuses on the history, culture, and economic value from tourism on communities in which beverages are produced. The course has a global focus and also pays special attention to bourbon-related tourism in Kentucky. The course requires students to visit to two distilleries, two wineries, and two breweries. Travel time and entry fees are the responsibility of the student.

Prereq: 21 years old by the first day of classes in the semester when student intends to register for the course; and permission of the instructor.
Approved for Distance Learning.