CRB 105 - Craft Brewing Field Work

Description
CRB 105 Craft Brewing Field Work reinforces and extends the knowledge and concepts students learn in the classroom to workplace settings in craft brewing and related industries. Students will have opportunities to visit local businesses to receive hands-on learning from owners and operators. Field trip locations will include breweries varying in size and focus, hop farms, malt production operations, distributors, equipment manufacturers, and other craft beverage producers.

Students must be 18 years or older to enroll.

Credit Hours: 2
Contact Hours: 2

School: School of Business & Industry
Department: Culinary Arts (SICE)
Discipline: CRB

Major Course Revisions: Credit/Contact Hours
Last Revision Date Effective: 20230217T18:15:32
Course Review & Revision Year: 2027-2028

Course Type:
Program Requirement- Offering designed to meet the learning needs of students in a specific GRCC program.
Course Format:
Fieldwork - 1:1-4

General Education Requirement: None
General Education Learner Outcomes (GELO):
NA

Course Learning Outcomes:

*Discuss the farming and processes related to raw ingredients used in the brewing process. Students should be able to describe the following [CiceroneⓇ IV.A]:
1. Malting and milling processes
2. Hop farming and processing
*Discuss the similarities and differences between different types and sizes of breweries. [CiceroneⓇ IV.B]
*Discuss sustainability best practices in the brewing industry.
*Demonstrate an understanding of alcohol distribution, the 3 tier system, and how it relates to the brewing industry. [CiceroneⓇ I. A]
*Describe the impact of market trends and challenges on craft brewing and related industries.
*Identify and describe professional organizations associated with brewing and related professions.
*Identify possible career pathways within the brewing and related industries.
1. Make connections between academic learning from craft brewing coursework and the knowledge and skills necessary for careers of interest.

*All course learning outcomes are assessed via CLO assessment measures listed in the mandatory CLO competency assessment section.

Approved for Online Delivery?: No

Course Outline:

Week 1
1. Course Introduction
2. Complete paperwork for field trips
3. Industry Organizations
Week 2
1. Field Trip
2. Raw Ingredients
  1. Malting
  2. Hop production
Week 3
1. Field Trips
2. Craft Breweries
Week 4
1. Field Trips
2. Craft Breweries
3. Sustainability
Week 5
1. Field Trip
2. Packaging
Week 6
1. Field Trip
2. Distribution & 3-tier system
Week 7
1. Field Trips
2. Related craft beverages
3. Production Brewing

Note: Course Schedule may vary slightly depending on the ability of field trip locations to host student tours.

Mandatory CLO Competency Assessment Measures:

No-Stakes Assessments:
- Engagement
- Worksheets
- Activities
- Group Work
- Checklists
Low Stakes Summative/Formative:
- Quizzes (short answer)
- Online discussion/journals/blogs
High Stakes Summative:
- Exams (essay, multiple choice, fill-in-the-blank, matching, ordering, true/false, multiple answers)
- Written Paper

Name of Industry Recognize Credentials: None

Instructional Strategies:

Field trip participation: 70-80%
Lecture/Discussion: 15-20%
Group Work/Work Team: 5-10%

Mandatory Course Components:

Coordinated fieldwork trips to tap rooms, breweries, farms, and milling operations that complement lecture materials.
Students need their own reliable transportation for fieldwork.
Students must be 18 years or older to enroll in CRB courses.

Academic Program Prerequisite: None
Prerequisites/Other Requirements: None
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corerequisite(s): None
Course-Specific Placement Test: None
Course Aligned with IRW: IRW 97, IRW 98, IRW 99
Consent to Enroll in Course: No Department Consent Required

Total Fieldwork Hours Per Week: 2
Faculty Credential Requirements:
Other (list below), Professionally qualified through work experience in field (Perkins Act or Other) (list below)
Faculty Credential Requirement Details: Bachelor in Restaurant or Hospitality Management or a related field
Master's degree in Restaurant or Hospitality Management or a related field preferred
Preferred credentials: Certified Cicerone, Certified Advanced Cicerone
Perkins Act - Must have 4000 hours in the field.

General Room Request: 185 & 187 ATC Fountain Hill Brew Lab and Peter’s Pub Taproom

Maximum Course Enrollment: 24
Equivalent Courses: None
Dual Enrollment Allowed?: No
Number of Times Course can be taken for credit: 1
First Term Valid: Fall 2019 (8/1/2019)
Programs Where This Courses is a Requirement:
Craft Brewing, Packaging, and Service Operations Certificate
1st Catalog Year: 2019-2020
People Soft Course ID Number: 104672
Course CIP Code: 52.9999