Beverage Foundations & Mixology

An overview of beverage categories, basic service principles, and key knowledge every hospitality professional needs to start confidently in beverage service.The Fundamentals of Beverages module provides the essential knowledge base for every aspiring hospitality professional. Beverages are not only a key component of service but also a reflection of history, culture, and craftsmanship. This course introduces students to the origins of beverages, their cultural relevance across civilizations, and the fundamental classifications that guide modern hospitality practices. Students will begin with a journey through the history and culture of beverages, learning how drinks have shaped social rituals, commerce, and dining traditions. From the ceremonial use of wine in ancient societies to the global rise of coffee and tea, this section highlights how beverages transcend simple refreshment and become cultural symbols. The course then transitions into the classification of beverages, distinguishing between alcoholic and non-alcoholic categories. Alcoholic beverages are studied in three main groups: fermented drinks such as wine and beer; distilled spirits like whiskey, rum, gin, tequila, and vodka; and liqueurs that blend spirits with flavors and sweeteners. Non-alcoholic beverages are explored in equal depth, covering coffee, tea, juices, soft drinks, and water, each with its own traditions of service and consumption. An emphasis is placed on terminology, ensuring that students acquire the professional vocabulary essential for clear communication in the industry. Terms such as tannins, bouquet, aging, and barrel are introduced with practical examples, enabling participants to describe beverages with confidence and precision. Another crucial element of the module is storage and preservation. Students learn how to maintain beverage quality through proper temperature control, light management, and humidity balance. Practical guidelines are given for wine cellars, refrigera