SRJC Course Outlines

1/19/2019 6:27:28 PMBREW 120 Course Outline as of Fall 2016

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  BREW 120Title:  BREW OPS AND TECH  
Full Title:  Brewery Operations and Technology
Last Reviewed:5/23/2016

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum3.00Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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Brewery equipment requirements and operation.  Brewery design and its impact on operation, sustainability, sanitation, and final product.

Prerequisites/Corequisites:
Course Completion of BREW 100 and BREW 112; AND Concurrent Enrollment in BREW 122


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Must be age 18 or older

Schedule of Classes Information
Description: Untitled document
Brewery equipment requirements and operation.  Brewery design and its impact on operation, sustainability, sanitation, and final product.
(Grade or P/NP)

Prerequisites:Course Completion of BREW 100 and BREW 112; AND Concurrent Enrollment in BREW 122
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be age 18 or older
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Certificate Applicable Course



COURSE CONTENT

Student Learning Outcomes:
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Students will be able to:
Apply knowledge of brewery systems and equipment to produce beer on a commercial scale.

Objectives: Untitled document
Upon completion of this course, students will be able to:
1.   Identify different production zones of a brewery and the requirements of each area.      
2.   Describe basic principles of fluid dynamics, heat transfer, and carbonation of liquids and how they relate to beer production.      
3.   Describe various food contact surface and work surface (floor and wall) options and how they impact sanitation practices.      
4.   Describe proper cleaning agents and techniques to maintain a sanitary environment for food production, and perform safe handling procedures when using these chemicals.      
5.   Describe equipment used for brewing beer.      
6.   Solve problems related to beer production.      
7.   Evaluate different packaging options for beer and their impact on quality and cost of goods.      
8.   Describe how sustainability can be applied to brewery waste streams.

Topics and Scope
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I. Brewery Design      
      A. Product flow      
      B. Production zones and special requirements      
      C. Mechanical systems      
      D. Processing equipment       
       E. Work surfaces      
II. Food Engineering            
      A. Fluid dynamics      
      B. Heat transfer      
      C. Carbonation of liquids      
      D. Food contact surfaces      
III.  Sanitation            
      A. The role of water      
      B. Sanitation agents and techniques      
      C. Sterilization      
IV.  Brewery equipment            
      A. Grain mill      
      B. Mash tun      
      C. Lauter      
      D. Kettle      
      E. Hot liquor tank       
       F. Heat exchanger      
      G. Fermentation tanks      
      H. Filters      
       I. Brite beer tanks      
      J. Pumps       
       K. Packaging equipment       
V.   Waste streams and sustainability            
      A. Wash water      
      B. Spent grain      
      C. Carbon dioxide      
      D. Tank solids

Assignments:
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1. Reading in required text, 20 - 40 pages per week
2. Design a microbrewery incuding space for production, storage, lab, and administraion
3. Create a manual of standard operation procedures for sanitation in a small brewery
4. Create flowchart of the brewing process with special requirements of each step
5. Research and report on creative ways to recover value and reduce volume of brewery waste streams (5-10 pages)
6. Problem solving simulation exercises
7. Midterm and final exam

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
20 - 40%
Report; manual of standard operation
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 40%
Microbrewery design; flowchart; simulation exercises
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Microbrewery design
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 40%
Midterm and final exam: multiple choice, true and false, completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 15%
Participation


Representative Textbooks:
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Beer: Tap Into the Art and Science of Brewing.  Bamforth, Charles.  Oxford University Press, 2009. (Classic)
Instructor prepared materials

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