Catalog Course Search Details

 Department:    BRW

 Course #:    110

 Credits:    5

 Variable:     No

 IUs:    5

 CIP:    011001

 EPC:    131

 REV:    2024

 Course Description  

Employees working in small, craft breweries need to be prepared to handle small equipment problems as they arise (pumps, valves, lights, motors, etc.) Covers essential topics of brewery operations, including brewery equipment and maintenance, tasks required in the brewing process, design/layout of brewery production areas, supply & product control, safety (production lines under pressure), cleaning & sanitation issues, disposal of liquid & solid brewery waste by-products, and storage & distribution systems. Discusses the processing and packaging of finished beer, including the most recent developments in alternative materials (such as plastic bottles) and super-high-speed bottling systems.

 Prerequisite  

Prerequisite: BRW 101 with a D or higher

Contact Hours (based on 11 week quarter)

Lecture: 55

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Demonstrate an understanding of the components of brewery operations.
2. Demonstrate common brewery maintenance procedures.
3. Practice safe and sanitary production.
4. Describe management techniques of production lifecycle from supply chain to waste management.
5. Troubleshoot common equipment maintenance issues.
6. Demonstrate knowledge of in-line instrumentation and critical process measurement points.
7. Discuss the costs and benefits of various packaging methods.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

Course Contents

1. Components of brewery operations.
2. Safe and sanitary production.
3. Management techniques of production lifecycle from supply chain to waste management.
4. Common brewery maintenance procedures.
5. Common equipment maintenance issues.
6. In-line instrumentation and critical process measurement points.
7. Costs and benefits of various packaging methods.