CRB 205 - Craft Brewery Taproom Business Operations and Management

• Students must be 18 years or older. 
• Students will earn the Certified CiceroneⓇ Program’s Beer Certified Server Certificate
• Restaurant Association’s ServSafe Alcohol Certificate as part of this course.

1. Demonstrate responsible alcohol service essential to a brewing operation and knowledge of laws that govern the sale of alcoholic beverages. [CiceroneⓇ I.B] [demonstrated through ServSafe Alcohol]
2. *Demonstrate proper beer service and storage procedures, including [CiceroneⓇ (I.)]:
   1. Purchasing and accepting beer
   2. Beer storage
   3. Draft, bottle, and can beer service
   4. Use of proper “beer clean” glassware 
3. *Demonstrate appropriate taproom service, customer relations, and guest service skills.
4. *Demonstrate taproom supervisory or management skills, including: 
   1. Running a shift
   2. Training procedures
   3. Handling difficult situations
   4. Accommodations for the disabled
5. *Demonstrate proper suggestive selling to increase sales in the Fountain Hill Brewery.
6. *Demonstrate proper techniques for using point-of-sales service systems.
7. *Discuss the importance of financial reports, cost controls, and loss prevention relating to operational systems and profit and loss statements. 
8. *Demonstrate appropriate terminology and pairing concepts when describing and recommending beer and food pairings to guests. [CiceroneⓇ (III. B, V.A-E ]
9. *Discuss the types of events and their importance as they relate to brewing operations and sales.
10. *Discuss marketing and branding concepts and how it relates to sales in a brewing operation. 
11. *Demonstrate employability skills in attitude, attendance, appearance, and personal hygiene. 

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

1. Week 1
   1. Course Introduction
   2. Beer Service
   3. Guest Service
   4. Taproom Operations
2. Week 2
   1. Guest Service
   2. Beer & Food Pairing
   3. Taproom Operations
3. Week 3
   1. Soft Opening
   2. Taproom Operations 
4. Week 4
   1. Taproom Management 
   2. Taproom Operations 
5. Week 5
   1. Taproom Management
   2. Taproom Operations
6. Week 6
   1. Beer Service 
   2. Taproom Operations
7. Week 7 
   1. Purchasing & Accepting Beer
   2. Beer Storage
   3. Taproom Operations
8. Week 8 
   1. Staff Training
   2. Taproom Operations
9. Week 9 
   1. Cost Controls
   2. Taproom Operations
10. Week 10
    1. Financial Reports
    2. Taproom Operations
11. Week 11
    1. Marketing & Branding
    2. Taproom Operations
12. Week 12
    1. Marketing & Branding
    2. Taproom Operations
13. Week 13
    1. Events
14. Week 14
    1. Closing the taproom
    2. Practical exam

• No Stakes Assessments:
  • Engagement
  • Worksheets
  • Online Discussion 
• Low Stakes Summative/Formative:
  • Quizzes (multiple choice, fill-in-the-blank, matching, ordering, true/false, multiple answers)
  • Lab Exercise Observations
  • Assignments (analysis, written response, application)
• High Stakes Summative:
  • Practical Exams (multiple choice, fill-in-the-blank, matching, ordering, true/false, multiple answers)
  • Written Exam (multiple choice, fill in the blank, true-false, matching, essay)

• Lecture/Discussion: 15-20% 

• Demonstration/Coaching: 25-35%

• Practical Performance: 35-65%

• Alcohol Consumption Policy
• Photo Release
• Attendance Policy
• Grooming Policy
• Student Handbook
• Restaurant Association’s ServSafe Alcohol Certificate
• Certified CiceroneⓇ Program’s Beer Certified Server Certificate
• Students must be 18 years or older. 

I. 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.

II. 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.

III. 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.

IV. 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.

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

VI. 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.