CRB 235 - Developing a Sensory Program

Students must be 18 years or older. 

1. *Demonstrate the ability to identify and describe off-flavors in beer using sensory evaluation techniques.[CiceroneⓇ ]
2. *Demonstrate best practices for sensory evaluation of beer and raw ingredients. [CiceroneⓇ  III. A & C]
3. *Discuss biases and information errors and how each impacts the beer evaluation process.
4. *Describe how to select, train & maintain a sensory panel in a brewing operation.
5. *Discuss the different types of sensory tests and knowledge of how to use each effectively. Including but not limited to:
   1. Quality Control Tests
   2. Affective Tests
   3. Difference Tests 
   4. Descriptive Tests
6. *Discuss the importance of sensory evaluation in ensuring quality product release and steps to take when a product has failed evaluation.
7. *Discuss how sensory analysis can be used to develop new products. 
8. *Discuss sensory evaluation practices for other beverages.

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

1. Course Introduction
2. Value of a Sensory Program
   1. Defining program goals
   2. Quality control
3. Best Practices
   1. Planning and conducting tasting sessions
   2. Sensory evaluation techniques 
4. Bias
   1. Why biases happen
   2. Types of biases
5. Other Beverage Sensory Practices
6. Off flavors 
   1. Basic
   2. Advanced
7. Quality Control Tests
8. Affective, Descriptive & Difference Tests
9. Selecting, Training & Maintaining Panelists
   1. Panelist selection
   2. Training
   3. Maintenance
10. Product Release Panels 
    1. Releasing quality product
    2. Next steps for failed evaluations
11. After the Beer Release
12. Sensory Evaluation of Raw Materials
13. Building New Beers
14. Blending Wood-Aged Beer

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

• Lecture/Discussion: 15-20% 
• Demonstration/Tasting: 25-35%
• Group Work/Work Team: 10-20% 
• Oral Questioning: 10-15%
• Practical Performance: 10-20%

• Restaurant Association’s ServSafe Alcohol Certificate

• Certified CiceroneⓇ Program’s Beer Certified Server Certificate
• 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