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Apr 28, 2024
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2021 - 2022 College Catalog [ARCHIVED CATALOG]
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HOSP 200 - Foundations of Beer and Brewing Credit Hours: 3 Lecture Hours: 3 Laboratory Hours: 0
Prerequisite(s): HOSP 105 and sophomore standing
Restriction(s): None
Corequisite(s): None
This class will teach students about the history of beer and brewing, the origins of the global craft beer revolution and the how-tos of beer appreciation, from brewing to tasting to judging to food pairing. A portion of the class is dedicated to the operational details of a beer-focused establishment.
Student Learning Outcomes of the Course:
- Demonstrate how specifications are determined for malting barley and hops that are used in the production of various craft beers
- Describe the various parameters used for quality measurements of beer
- Explain and demonstrate how sensory assessment of beer is conducted
- Analyze the effects of variations in ingredient quality and how they can impact the brewing process
- Summarize the importance of effective operations management in a craft brewing environment
- Illustrate the fundamentals of consumer behavior with reference to marketing in the beverage industry
- Recognize and apply available and emerging technologies
- Adhere to classroom policies and demonstrate/exhibit professional behavior
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