Course Title: Microbiology and Chemistry Laboratory Techniques for Brewing
Title Abbreviation: Micro/Chem for Brew
Department: BIOL
Course #: 150
Credits: 1
Variable: No
IUs: 1.5
CIP: 011001
EPC: n/a
REV: 2018
Course Description
Essential laboratory skills for the brewing industry. Covers skills required for growth, maintenance and storage of yeast cultures. Beer production techniques including, but not limited to, testing for alcohol concentration, bitterness and color using American Society of Brewing Chemists (ASBC) official analytical techniques.
Prerequisite
Prerequisite: Permission Required
Contact Hours (based on 11 week quarter)
Lecture: 0
Lab: 22
Other: 0
Systems: 0
Clinical: 0
Intent: Distribution Requirement(s) Status:
Academic Required for ATA degree
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 . . . 0.1 Apply theories and concepts studied in the classroom to field, clinical, shop, research, or laboratory settings.
10. Technology
Definition: Understanding the role of technology in society and using technology appropriately and effectively.
Outcomes: Students will be able to . . . 10.3 Use technology appropriate to the context and task to effectively retrieve and manage information, solve problems, and facilitate communication.
Course Contents