Catalog Course Search Details

 Department:    BRW

 Course #:    101

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    011001

 EPC:    131

 REV:    2019

 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:

1. Appraise beer taste and smell for identification, quality and food and beverage pairings.
2. Describe the history of brewing.
3. Describe the brewing process.
4. Describe the brewing industry and differentiate craft and factory models.

General Education Learning Values & Outcomes

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

Course Contents

1. Beer taste and smell for identification, quality, and food and beverage pairings.
2. History of brewing.
3. Brewing process.
4. Brewing industry.
5. Craft and factory models.