Skagit Valley College

Catalog Course Search Details

This course has been changed from the previous catalog, the changed field(s) are highlighted in red:

 Course Title:   Brewery Capstone Project


 Department:    BRW

 Course #:    198

 Credits:    1

 Variable:     No

 IUs:    1.5

 CIP:    011001

 EPC:    131

 REV:    2018

 Course Description  

Includes a final brewing project in the lab. Students work in small groups to formulate and brew an original recipe, and then market and sell their product to another brewery/restaurant or at Cardinal Craft Brewing.


Prerequisite: BRW 161 with a grade of 2.0 or better.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 22

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

After completing this course, the student will be able to:

  1. Design and brew a beer that meets generally accepted standards.
  2. Demonstrate how to effectively promote and sell to wholesale and retail markets.
  3. Apply information and skills to a workplace setting.
  4. Meet the standards of an entry-level worker in the brewing industry.
  5. 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. Accepted standards for brewing beer.
  2. How to promote and sell to wholesale and retail markets.
  3. Skills necessary in a workplace setting.
  4. Standards of an entry-level worker in the brewing industry.
  5. Professional standards of industry.