|
Sep 30, 2024
|
|
|
|
CRB 230 - Quality Control Description CRB 230 Quality Control introduces students to using standardized scientific testing and results to create a quality control program in small to mid-sized breweries. Students gain exposure to ATP testing, spectrophotometers, microbiological plating, infection identification, and defect sensory analyses.
Students must be 18 years or older to enroll. Credit Hours: 2 Contact Hours: 3 School: School of Business & Industry Department: Culinary Arts (SICE) Discipline: CRB 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: Lecture/Lab - Must meet Lecture & Lab Ratios
General Education Requirement: None General Education Learner Outcomes (GELO): NA Course Learning Outcomes:
- Define quality from a quality management perspective in a professional brewery [demonstrated through quizzes].
- Identify components of a quality program [demonstrated through quizzes].
- Demonstrate ATP testing using a Luminometer [demonstrated through lab exposure].
- Apply and demonstrate micro plating to detect low-level contaminants [demonstrated through lab exposure].
- Identify and describe microbiological infection using a microscope, spectrophotometer, and dissolved oxygen meter [demonstrated through quizzes and lab exposure].
- Perform water chemistry testing [demonstrated through quizzes and lab exposure].
- Perform forced diacetyl testing using ASBC methods of analysis [demonstrated through quizzes and lab exposure].
- Explain GMP/SOP/SDS/HAACP knowledge [demonstrated through quizzes].
Approved for Online Delivery?: No Course Outline:
- Week 1
- Intro to class – Class
- Defining Quality in the Brewery -Class
- Starting a brewery Quality Management Department (chapters 1&2) – Class
- Define roles
- Define desired outcomes of the quality program
- Week 2
- Setting up a quality program structure (chapters 3&4) – Class
- Components of the program
- GMP. HAACP, standards, process control, product stability, preventive maintenance
- Supporting Quality
- Desired outcomes, equipment, SOPs, asset care
- Week 3
- Formal structure (chapter 5) – Class
- Problem-solving program
- Acquiring data
- Managing results
- ATP – Lab
- Background
- Swabbing and testing
- Week 4
- Microbiological plating explained – Class
- Where to sample (Zones 1-4) – Lab
- Sampling – Lab
- Week 5
- Brewery testing (chapter 6) - Class
- Plating – Lab
- Week 6
- Identify infection types – Class and lab
- Recording results – Lab
- Week 7
- Midterm exam - Class
- Spectrophotography - Class
- SRM – Class and lab
- Week 8
- IBUs – Class and lab
- Week 9
- Fermentation cycle recap – Class
- Forced diacetyl testing – Lab
- IBU testing – Lab
- Week 10
- Dissolved oxygen – Class
- Dissolved oxygen – Lab
- IBU testing – Lab
- Week 11
- Water Chemistry – Class
- Water Chemistry – Lab
- Week 12
- GMP/SOP/SDS/HAACP – Class
- Week 13
- Pulling it all together (chapter 8) – Class
- Starting a quality program - Class
- Finding equipment – Class
- Week 14
- Final exam
Mandatory CLO Competency Assessment Measures:
- 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)
Name of Industry Recognize Credentials: None Instructional Strategies:
- 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%
Mandatory Course Components:
- 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
Academic Program Prerequisite: None Prerequisites/Other Requirements: CRB 112 (C or Higher)
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 Total Lecture/Lab Hours Per Week: 3 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
Preferred credentials:
Master’s degree in Restaurant or Hospitality Management or a related field preferred
Certified Cicerone
Certified Advanced Cicerone
Perkins Act - Must have 4000 hours in the craft brewing industry. Maximum Course Enrollment: 18 Equivalent Courses: None. Dual Enrollment Allowed?: No Number of Times Course can be taken for credit: 1 First Term Valid: Fall 2023 (8/1/2023) Programs Where This Courses is a Requirement: Craft Brewing, Packaging, and Service Operations Certificate 1st Catalog Year: 2023-2024 Course Fees: $50.00 People Soft Course ID Number: 105212 Course CIP Code: 12.9999 Name of Course Author: Brad Landman
Add to Catalog (opens a new window)
|
|