CRB 230 - Quality Control

Students must be 18 years or older to enroll.

1. Define quality from a quality management perspective in a professional brewery [demonstrated through quizzes].
2. Identify components of a quality program [demonstrated through quizzes].
3. Demonstrate ATP testing using a Luminometer [demonstrated through lab exposure].
4. Apply and demonstrate micro plating to detect low-level contaminants [demonstrated through lab exposure].
5. Identify and describe microbiological infection using a microscope, spectrophotometer, and dissolved oxygen meter [demonstrated through quizzes and lab exposure]. 
6. Perform water chemistry testing [demonstrated through quizzes and lab exposure].
7. Perform forced diacetyl testing using ASBC methods of analysis [demonstrated through quizzes and lab exposure].
8. Explain GMP/SOP/SDS/HAACP knowledge [demonstrated through quizzes].

1. Week 1
   1. Intro to class – Class
   2. Defining Quality in the Brewery -Class
   3. Starting a brewery Quality Management Department (chapters 1&2) – Class
      1. Define roles
      2. Define desired outcomes of the quality program
2. Week 2
   1. Setting up a quality program structure (chapters 3&4) – Class
      1. Components of the program
         1. GMP. HAACP, standards, process control, product stability, preventive maintenance
      2. Supporting Quality
         1. Desired outcomes, equipment, SOPs, asset care
3. Week 3
   1. Formal structure (chapter 5) – Class
      1. Problem-solving program
      2. Acquiring data
      3. Managing results
   2. ATP – Lab
      1. Background
      2. Swabbing and testing
4. Week 4
   1. Microbiological plating explained – Class
   2. Where to sample (Zones 1-4) – Lab
   3. Sampling – Lab
5. Week 5
   1. Brewery testing (chapter 6) - Class
   2. Plating – Lab
6. Week 6
   1. Identify infection types – Class and lab
   2. Recording results – Lab
7. Week 7
   1. Midterm exam - Class
   2. Spectrophotography - Class
   3. SRM – Class and lab
8. Week 8
   1. IBUs – Class and lab
9. Week 9
   1. Fermentation cycle recap – Class
   2. Forced diacetyl testing – Lab
   3. IBU testing – Lab
10. Week 10
    1. Dissolved oxygen – Class
    2. Dissolved oxygen – Lab
    3. IBU testing – Lab
11. Week 11
    1. Water Chemistry – Class
    2. Water Chemistry – Lab
12. Week 12
    1. GMP/SOP/SDS/HAACP – Class
13. Week 13 
    1. Pulling it all together (chapter 8) – Class
    2. Starting a quality program - Class
    3. Finding equipment – Class
14. Week 14
    1. Final exam

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

• Lecture/Discussion: 20-30% 
• Demonstration/Coaching: 15-25%
• Lab Demonstration/participation: 30-45%
• Group Work/Work Team: 10-20% 
• Oral Questioning: 5-10%
• Practical Performance: 10-20%

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

Secchia Institute for Culinary Education Departmental Sign-Off Sheets:

• Alcohol Consumption Policy
• Photo Release
• Attendance Policy
• Grooming Policy
• Student Handbook

 
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corerequisite(s): None
Course-Specific Placement Test: None
Course Aligned with IRW: NA
Consent to Enroll in Course: No Department Consent Required