This course has been changed from the previous catalog, the changed field(s) are highlighted in red:
Course Title: Brewery Lab II
Title Abbreviation: BREWERY LAB II
Department: BRW
Course #: 161
Credits: 2
Variable: No
IUs: 3
CIP: 011001
EPC: 131
REV: 2018
Course Description
Apply brewing theory in the brewery lab. Reviews equipment and basic maintenance, proper cleaning and sanitizing techniques, cellar work, and ways to troubleshoot and adapt the brewing process.
Prerequisite
Prerequisite: BRW 160 with a 2.0 grade or better.
Contact Hours (based on 11 week quarter)
Lecture: 0
Lab: 44
Other: 0
Systems: 0
Clinical: 0
Intent: Distribution Requirement(s) Status:
Vocational Preparatory N/A
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.
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. 2.2 Analyze issues and develop questions within a discipline. 2.3 Identify, interpret, and evaluate pertinent data and previous experience to reach conclusions.
Course Contents
