CRB 110 - Introduction to Craft Beverage Brewing

Students must be 18 years or older to enroll in this course.

1. Demonstrate good personal hygiene and health habits in a laboratory, including hand washing [demonstrated through observations and lab demonstrations].
2. Outline the requirements for properly operating and maintaining beer production equipment [demonstrated through quizzes, lab demonstrations, and final practical exam].
   1. Identify and describe the role of beer production equipment, including the vessels associated with brewing, fermentation, conditioning, storing, and serving [demonstrated through quizzes, classroom demonstration, and final practical exam].
3. Demonstrate appropriate techniques for cleaning beer production equipment [demonstrated through quizzes and lab demonstrations].
   1. Apply sanitation and safety to demonstrate accurate knowledge and proper handling of chemicals used for cleaning beer production equipment.
   2. Describe appropriate materials and proper assembly of the equipment or vessel cleaning system and proper operation of the cleaning system.
   3. Identify and describe a problem or issue during or after cleaning the equipment or vessel and troubleshoot potential solutions.
4. Demonstrate appropriate techniques for sanitizing beer production equipment [demonstrated through quizzes and lab demonstrations].
   1. Apply sanitation and safety to demonstrate accurate knowledge and proper handling of chemicals used for sanitizing beer production equipment.
   2. Describe appropriate materials and proper assembly of the equipment or vessel sanitizing system and proper operation of the sanitizing system.
   3. Identify and describe a problem or issue during or after sanitizing the equipment or vessel and troubleshoot potential solutions.
5. Identify and describe proper safety practices in the brew lab [Demonstrated through lab demonstrations and observations].
6. Explain a brewery’s design principles and layout, including equipment and vessels used for brewing, fermentation, conditioning, storing, and serving [Demonstrated through quizzes].
7. Describe, identify, and evaluate the 4 essential categories of ingredients used to make beer. [Demonstrated through quizzes and final exam]
   1. Identify and describe the role of each ingredient and how it is used in the brewing process.
   2. Describe how best to use various ingredients in recipe development of specific beer styles.
   3. Assess and evaluate the quality of ingredients as they are received.
8. Assess and evaluate the quality and consistency of beer produced [demonstrated through lab demonstration].

1. Week 1: Safety
   1. Demonstrate safety practices at all times in the brewery
   2. Hazards and risks from carbon dioxide
   3. Precautions in the brewery to make it a safe working environment
   4. Storing chemicals
   5. PPE
   6. Procedures in case of accidents.
   7. Quiz 1
2. Week 2: Introduction to Craft beer and Brewing Process
   1. Definition of Beer
   2. Beer Styles
   3. Overview of Ingredients
   4. Brewery Tour
   5. Brewing Process/ Hot Side
   6. Cellaring Process/ Cold Side
   7. Quiz 2
3. Week 3: Wort Production and Separation
   1. Milling grain
      1. Process
      2. Grain intake
      3. Parameters for successful milling
      4. Calculating the amount of grain required for brewing
      5. Milling systems and basic operation (also covered in CRB 105)
      6. Pre-milled Malt
   2. Mashing
      1. Process parameters
      2. Malt enzymes and their role in the mash/effects on efficiency
      3. Mashing systems
      4. Mash profiles and wort fermentability
   3. Quiz 3
4. Week 4: Wort Separation / Brew Day
   1. Sparge/Lauter
   2. Boiling
      1. pH adjustments
      2. Hop application and utilization
      3. Characteristics of boiled wort
      4. Wort Boiling systems and efficiency
   3. Quiz 4
5. Week 5: Wort Clarification, Cooling, and Oxygenation / Brew Day
   1. Clarification equipment and methods
      1. Operation of whirlpool 
         1. Clarification agents
      2. Wort cooling and oxygenation systems
         1. Operation of heat exchanger
         2. Operation of oxygenation equipment
   2. Quiz 5
6. Week 6: Malt / Cellaring
   1. Role of Barley 
   2. Structures within barley kernel
   3. Key Stages of Malting Process
   4. Malt intake checks (pre-acceptance)
   5. Malt Storage
   6. Quiz 6
7. Week 7: Adjuncts / Cellaring
   1. Definition and role of adjuncts
   2. Adjuncts used in brewing and application
   3. Specialty Malts and their application
   4. Quiz 7
8. Week 8: Water / Brew Day
   1. Sources
   2. Treatment/adjustment methods for brewing water
9. Week 9: Hops / Brew Day
   1. Role of hops in brewing
   2. Categories of hop products and their application in brewing
   3. Impact of hop products on sensory properties of beer
   4. Hop storage
   5. Quiz 8
10. Week 10: Yeast / Cellaring
    1. Importance of yeast in brewing
    2. Types of yeast and their effect on styles of beer
    3. Role in the beer making process
    4. Quiz 9
11. Week 11: Fermentation / Cellaring
    1. Operation of fermentation vessels
    2. Selection of Yeast for pitching
    3. Factors affecting Fermentation
    4. Monitoring fermentation in brewhouse setting
    5. Quiz 10
12. Week 12: Plant Cleaning (Lab Cleaning)
    1. CIP/SIP
       1. Detergents/chemicals used in equipment cleaning
       2. Types of CIP equipment and reason for use
       3. Operating principles of CIP systems
       4. Function of each cleaning stage
13. Week 13: Keg Cleaning
    1. CIP/SIP
       1. Keg cleaning equipment
14. Week 14: Close Brewhouse for Long-term Storage

• No Stakes Assessments:
  • Engagement
  • Activities 
  • Group Work
  • Checklists
• Low Stakes Summative/Formative:
  • Quizzes (multiple choice, fill-in-the-blank, matching, ordering, true/false, multiple answers)
  • Lab Exercises/Demonstrations
  • Assignments (analysis, written response, application)
  • Participation
• High Stakes Summative:
  • Exams (multiple choice, fill-in-the-blank, matching, ordering, true/false, multiple answers)
  • Lab Practical (verbal and physical demonstrations)

Lab Demonstration/participation: 35-45%

Oral Questioning: 10-15%

Practical Performance: 25-35%

1. Essential judgment skills to include: ability to identify, assess, and comprehend the potentially dangerous situations within the culinary arts production facility (such as hot liquids, fire, sharp knives, slippery floors, large machinery, etc.) for the purpose of problem solving around these conditions and coming to appropriate conclusions and/or course of actions.

1. Essential physical/neurological functions to include: ability to use the senses of seeing, hearing, touch, and smell to make correct judgments: Specifically, the use of sensory and physical functions includes:

Vision:

• Far: Ability to see clearly objects at a far distance (20 feet or more). Corrective lenses permissible.
• Near: Ability to see clearly printed material at close range (12 inches or less).  Corrective lenses permissible.
• Other: Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object.

Hearing:

• Ability to hear in one or both ears so that verbal communication can be received, understood, and acted upon in either a face-to-face or a telecommunications basis.
• A culinarian must be able to hear communicated orders and warnings such as those needed to direct production or call out dangerous situations such as carrying hot liquids or sharp knives.

Taste:

• Ability of tongue taste buds to distinguish between and among flavors, spices, temperature and mouth feel (smoothness, pungency, etc.) of food and beverages.

Smell:

• Ability of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of intensity.

Speech:

• Ability to express oneself verbally with clarity on either a face-to-face or a telecommunications basis.

Touch:

• Ability of body parts, usually fingers and hands to ascertain the texture of objects or commodities such as smooth/coarse, sharp/dull, as well as temperature, stability, etc.

Physical and mobility functions include:

• Mobility: Ability to move expeditiously around the dining room, kitchen, and storage areas for up to five hours at a time.
• Walking: Ability to exert a reasonably paced mobility from one point to another within a generally accepted time-frame, and recognizing the conditions of the environment as to breadth/narrowness, clutter, etc.
• Bending: Ability to move and control one’s torso so items can be picked up from a lower surface level.
• Kneeling: Ability to flex legs at the knee so that the individual can lower the body coming to rest on one or both knees.
• Handling: Ability to grasp, hold, set down, redirect with hands or fingers, turn, control and manipulate objects and commodities with both upper extremities.
• Fingering: Ability to control and utilize fingers in a dexterous and coordinated manner for such activities as writing, typing, keyboarding, slicing, chopping, operating equipment, etc. with both upper extremities.
• Reaching: Ability to stretch body, and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level of the individual.
• Squatting: Ability to flex legs at the knees to lower body position.
• Crawling: Ability to move about on hands and knees and/or feet by mobilizing those body parts.
• Lifting: Ability to use body parts, usually arms and hands (occasionally shoulders and back) to elevate an object or commodity above its previous surface level. Must have the ability to lift pots, pans, etc., up to 40 pounds in weight.
• Climbing: Ability to ascend steps, ladders and other vertical and semi-vertical surfaces to reach a higher level and meet physical expectations to perform required interventions for the purpose of demonstrating competence to safely engage in the practice of Culinary Arts. Behaviors that demonstrate essential neurological and physical functions include, but are not limited to observation, listening, understanding relationships, writing, and psychomotor abilities consistent with course and program expectations.
• Repetitive Motions: Ability to use body parts on a regular and continuing basis to repeat the same motions for a reasonable period of time without resting.
• Stooping: Ability to flex legs at the knees and move the upper body forward and down.
• Standing: Ability to stand for several hours at a time. Must be able to stand and exert well-placed mobility for periods of up to five hours in length.

1. Essential communication skills to include: ability to communicate effectively with fellow students, faculty, guests, and all members of the culinary arts.  Skills include verbal, written, and nonverbal abilities as well as information technology skills consistent with effective communication.

A culinarian must be able to communicate both orally and in writing with other culinarians and clients. Working as a culinarian also requires knowledge of communication through body language. Profanity, including coarse language, is never appropriate and possible consequences include daily lab grade reduction and/or a reduction in a course grade.

1. Essential emotional coping skills: ability to demonstrate the mental health necessary to safely engage in the practice of culinary arts as determined by professional standards of practice.

1. Essential intellectual/conceptual skills to include: ability to measure, calculate, analyze, synthesize, and evaluate to engage competently in the safe practice of culinary arts.

1. Other essential behavioral attributes: ability to engage in activities consistent with safe culinary  arts practice without demonstrated behaviors of addiction to, abuse of, or dependence on alcohol or other drugs that may impair behavior or judgment. The student must demonstrate responsibility and accountability for actions as a student in the Secchia Institute for Culinary Education and as a developing professional in the culinary arts consistent with accepted standards of practice.

Grand Rapids Community College strives to be more than ADA compliant. We strive to be accessible and welcoming to all students of all abilities. After reviewing the Essential Abilities/Technical Standards for this program; your responsibilities as a student entail determining if you can complete all associated coursework either:

1. With Accommodation. I am otherwise qualified to meet the same academic standards as any other student entering the program. However, based on a medically documented condition or diagnosis, I would qualify for reasonable accommodation under the Americans with Disabilities Act (1990). I will meet with Disability Support Services on campus to arrange those accommodations in an interactive process with the department of culinary arts.
    
2. Without Accommodation. I am able to complete the program without need for reasonable accommodation or modification. In the event my medical documentation reveals otherwise or a condition manifests that would necessitate an accommodation; it is my responsibility to inform a responsible authority figure within the department of culinary arts and work with Disability Support Services to see if a reasonable accommodation or modification can be made.

If you have a medically documented condition or diagnosis, please contact Disability Support Services (DSS) at disability@grcc.edu or by phone at 616.234.4140 to arrange accommodations through our interactive process.