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EAOY 2016

I am limited by You Tube to 15 minutes per video, thus all the lectures.  Probably 15 minutes is what your brain cares to absorb at one sitting anyway.

With each lecture, find similar information covered by the Wine and Beverage Management book and read those pages as well.

Beverage Lecture 1
Test Preparation, Beer (14 minutes)

Beverage Lecture 2

Distillation, Scotch, Rum, Gin, Whiskey, Vodka, Tequila, glasses, garnishes, mocktails, floating drinks (15 minutes)

Beverage Lecture 2.5
Beverage math - wouldn't fit on 2.0 (7 minutes)

Beverage Lecture 3

Responsible service, wine facts, categories, labels, sommelier (15 minutes)

Beverage Lecture 4

Wine tasting techniques, serving temperatures, grape types (13 minutes)

Beverage Lecture 5
Influences on wine, fermentation, blending, Enology, food and wine pairings (15 minutes)

Beverage Lecture 6
Foundations to pairing, analytical approach, wines - Reisling (15 minutes)

Beverage Lecture 7
Wines - Sauvignon Blanc, Chardonnay, Rose, Pinot Noir, Merlot, Cabernet Sauvignon (12 minutes)

Beverage Lecture 8
Advanced pairings, pairing with various foods (14 minutes)

Beverage Lecture 9
Pairing with fish, poultry, pork, veal, lamb, beef, sandwiches, history of U. S. wines (12 minutes)

Beverage Lecture 10
Wines of France, Italy and Germany (13 minutes)

Beverage Lecture 11
Sparkling wines, Apertif, Sherry (12 minutes)

Beverage Lecture 12
Fortified wines, Apertif, Sherry, Pairings, Port, Dessert wines, Sauternes, Dessert pairing, glasses (15 minutes)

Having finished these slides, your next step is to go to the testing portal by clicking here.  There you will arrange for payment and take the test.

For information about the NECB college courses on this and other food service topics, please click here!