Nov 29, 2020  
2015-2016 Catalog 
    
2015-2016 Catalog [ARCHIVED CATALOG]

Add to Catalog (opens a new window)

CRB 101 - Introduction to Beer Service, Sensory Analysis, and Brewing Ingredients

Credits: 3
Contact Hours: 3


Prerequisites: None

Corequisites: None

College Level Prerequisites: None
Description: This course introduces the principles of beer service, beer styles, sensory analysis, and the primary ingredients used in the brewing process. The evaluation of craft brewed beverages will be conducted using sight, smell, taste, and the factors affecting quality will be examined.

This course prepares students to take the Cicerone® Certification Program Certified Beer Server exam and the ServSafe Alcohol certification exam.

Department Consent: Department Consent


General Education Distribution Category Met: None



Add to Catalog (opens a new window)