Catalog Course Search Details

 Department:    BRW

 Course #:    199

 Credits:    5

 Variable:     No

 IUs:    7.5

 CIP:    011001

 EPC:    131

 REV:    2018

 Course Description  

Supervised work experience in the field. Apply skills and knowledge learned in a craft brewery business operation. Students Course includes a weekly classroom seminar.

 Prerequisite  

Prerequisite: Instructor permission required.

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 0

Other: 0

Systems: 0

Clinical: 165

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. Apply information and skills to a workplace setting.
2. Meet expected entry-level standards for workers in the brewing industry.
3. Demonstrate professional standards of industry.

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 . . .
0.1 Apply theories and concepts studied in the classroom to field, clinical, shop, research, or laboratory settings.

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

1. Workplace setting.
2. Expected entry-level skills in industry.
3. Professionalism standards of industry.