Course Title: Wort Production
Title Abbreviation: WORT PRODUCTION
Department: BRW
Course #: 107
Credits: 3
Variable: No
IUs: 3
CIP: 011001
EPC: 131
REV: 2018
Course Description
Provides training in the technology/science of wort creation and the brewing skills required to create the final product. Covers each critical factor in wort production from barley choices to mashing, sparging, wort boiling and cooling. Topics include barley, malt, hops, water analysis, brewing adjuncts, milling & mashing, sensory evaluation and how each aspect of the production process impacts the final product. Industry tours to observe the production process are included.
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.
0. Application and Integration
Definition: Applying information from one or more disciplines and/or field experiences in new contexts (Outcome 0.1); developing integrated approaches or responses to personal, academic, professional, and social issues (Outcomes 0.2-0.5).
Outcomes: Students will be able to . . . 0.5 Analyze and reflect upon insights gained from integrating multiple perspectives in a purposeful project or experience.
1. Information Literacy
Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.
Outcomes: Students will be able to . . . 1.2 Access the needed information effectively, efficiently, ethically, and legally.
Course Contents