CRB 235 - Developing a Sensory Program

Credit Hours: 2
Contact Hours: 2

Prerequisites/Other Requirements: CRB 201 (C or Higher)

English Prerequisites: None

Math Prerequisites: None

Corequisites: CRB 110

Description: In CRB 235 Developing a Sensory Program, students build on the sensory evaluation skills, beer style, and brewing knowledge taught in CRB 101 and CRB 110. Students will learn and examine sensory evaluation for quality control, assess raw ingredients, how to create new products, and identify off-flavors. Students will gain hands-on experience in developing a sensory program for a brewery using sensory tests and panels.

Students must be 18 years or older.

Course Fee: $50.00

Department Consent: No Department Consent Required

General Education Distribution Category Met: None