My El Centro wine class has evolved into beverage management this semester, but that doesn’t mean we don’t do wine any more. Rather, it speaks to the school’s commitment to upgrading its curriculum (and there may be big news about that later this spring), and I’m flattered that I get to help.
Beverage management covers most of what students need to know to understand how the wine, beer, and spirits programs at a restaurant work. In one respect, it’s not much different than what we did in the wine class, since I spent class time talking about putting together wine lists, how to deal with distributors and sales people, and the rest of restaurant wine.
What’s different is that the class is more rigorous in what students learn, and that ?s not necessarily a bad thing. The wine class was wine appreciation taught through my perspective; beverage management offers my perspective, but it’s more than that. Par stock may seem boring, but it’s crucial if you’re going run a successful operation. Why do restaurants always not have the wine I order when they never run out of chicken breasts ? That’s one of the secrets of par stock.
Plus, we get to taste beer and spirits as well as wine.
The only drawback is that the class is less consumer friendly than the wine class was. Having said that, it should still be worthwhile for anyone who wants to take it as continuing education, something El Centro emphasizes. Where else can you listen to me rant about three-tier or offer my insights into high alcohol wine?
Finally, a word about my students this semester. I’ve never had a bad class, either here or at the Cordon Bleu in Dallas, and rarely any bad students. This is one reason why I don’t sound like an old white guy when I talk about younger people. But this class, so far, has done most of them one better. They pay attention, they ask good questions (though I wish they would ask more) and they’re a whiz at cleanup after class. What more could a teacher ask for?