Course Title: Culture of Craft Brewing
Title Abbreviation: CULTURE OF CRAFT BREWING
Department: BRW
Course #: 101
Credits: 3
Variable: No
IUs: 3
CIP: 011001
EPC: 131
REV: 2018
Course Description
Introduction to sensory perception (taste & smell) as it relates to beer identification and quality, and considerations for food and beverage pairings. Topics include the history of brewing, craft vs. factory industrial models, alcohol & health, overview of the brewing process, ingredients used and beer styles. Includes industry tours and presentations from industry professionals.
Prerequisite
None
Contact Hours (based on 11 week quarter)
Lecture: 33
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:
General Education Learning Values & Outcomes
Revised August 2008 and affects outlines for 2008 year 1 and later.
2. Critical Thinking
Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.
Outcomes: Students will be able to . . . 2.1 Identify and express concepts, terms, and facts related to a specific discipline.
5. Global & Local Awareness & Responsibility
Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.
Outcomes: Students will be able to . . . 5.4 Understand the concept of local/global stewardship, and its ethical components, to communities and environments.
6. Individual Awareness & Responsibility
Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.
Outcomes: Students will be able to . . . 6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.
Course Contents