CRB 201 - Sensory Analysis of Beer and Beer & Food Pairings

Description
CRB - 201 - Sensory Analysis of Beer and Beer & Food Pairings builds on the knowledge & skills acquired in CRB 101. Students will review beer styles covered in CRB 101 with an emphasis on differentiating beer styles through sensory analysis and evaluation. This course also introduces students to pairing beer with food, cooking with beer, and beer brewing ingredients. 

Credit Hours: 2
Contact Hours: 2
Prerequisites/Other Requirements: CRB 101 (C or Higher)
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corequisite(s): None.
Academic Program Prerequisite: None
Consent to Enroll in Course: No Department Consent Required
Dual Enrollment Allowed?: No
Course Fees: $50.00
Number of Times Course can be taken for credit: 1
Programs Where This Course is a Requirement:
Craft Brewing, Packaging, and Service Operations Certificate

General Education Requirement:
None
General Education Learner Outcomes (GELO):
NA
Course Learning Outcomes:

*Demonstrate an understanding of the concepts involved in beer & food pairing. Students will be able to: [CiceroneⓇ (V)]
1. Demonstrate the ability to create a successful beer & food pairing.
2. Describe a beer and food pairing using beer and food vocabulary.
3. Describe beer and food pairing concepts.
4. Describe beer and food interactions.
*Demonstrate the ability to discriminate beer styles using sensory analysis. [CiceroneⓇ (D 1. a)]
*Demonstrate the ability to design and cook meals using beer & brewing ingredients. [CiceroneⓇ (V.F) (V.H)]
*Demonstrate the use of proper sensory analysis techniques to describe and evaluate beer styles. [CiceroneⓇ IIIA]
*Describe the flavor impacts of cellaring & aging beers. [CiceroneⓇ (II.d.vii) (III.C.3)]
*Describe the fermentation flavors & processes involved in creating wild-fermented beers. [[CiceroneⓇ (II.d.vii) (III.B.3)]
*Describe ingredients and the process of selecting specific ingredients utilizing sensory evaluation.

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

Course Outline:

Week One
1. Course Introduction
2. Beer & food pairing concepts
3. Using beer & food vocabulary
4. Beer and food interactions
Week 2
1. Common off-flavors acceptable in beer styles
2. Aging & cellaring
Week 3
1. Wild fermentation flavors & processes
  1. Application of pairing concepts
2. Style differentiation - Pale Belgian beer styles
  1. Application of pairing concepts
Week 4
1. Style differentiation - Dark Belgian beer styles
  1. Application of pairing concepts
2. Style differentiation - Wheat beers
  1. Application of pairing concepts
Week 5
1. Style differentiation - Dark beers Part 1
  1. Application of pairing concepts
Week 6
1. Style differentiation - Dark beers Part 2
  1. Application of pairing concepts
Week 7
1. Midterm - Written and Tasting Exam
2. Cooking with beer introduction
Week 8
1. Style differentiation - Hop-forward beer styles
  1. Application of pairing concepts
Week 9
1. Ingredient Sensory - Hops
Week 10
1. Style differentiation - American lagers & ales
  1. Application of pairing concepts
Week 11
1. Style differentiation - German lagers
  1. Application of pairing concepts
Week 12
1. Style differentiation - Strong Malt forward
  1. Application of pairing concepts
Week 13
1. Cooking with beer
2. Exam Review
Week 14
1. Exam - Written & Tasting

Note: Course schedule may vary slightly based on the availability of field trip site(s)

Approved for Online and Hybrid Delivery?:
No
Instructional Strategies:

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

Mandatory Course Components:
Secchia Institute for Culinary Education Departmental Sign-Off Sheets:

Alcohol Consumption Policy
Photo Release
Attendance Policy
Grooming Policy
Student Handbook
Students must be 18 years or older to enroll in this course.

Equivalent Courses:
None

Accepted GRCC Advanced Placement (AP) Exam Credit: None
AP Min. Score: NA
Name of Industry Recognize Credentials: Certified Cicerone - Level 2

Course prepares students to seek the following external certification:
No
Course-Specific Placement Test: None
Course Aligned with ARW/IRW Pairing: IRW 98, IRW 99

Mandatory Department Assessment Measures:

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)
- Mini practical tasting exams
- Assignments (analysis, written response, application)
High Stakes Summative:
- Final Practical Exam
- Final Written Exam (multiple choice, fill-in-the-blank, matching, ordering, true/false, multiple answers)

Course Type:
Program Requirement- Offering designed to meet the learning needs of students in a specific GRCC program.
Course Format:
Lecture - 1:1
Total Lecture Hours Per Week: 2
People Soft Course ID Number: 104675
Course CIP Code: 12.9999
Maximum Course Enrollment: 24
General Room Request: 185 & 187 ATC Fountain Hill Brew Lab and Peter’s Pub Taproom

School: School of Business & Industry
Department: Culinary Arts (SICE)
Discipline: CRB
First Term Valid: Fall 2019 (8/1/2019)
1st Catalog Year: 2019-2020
Faculty Credential Requirements:
Certification/License Requirement (list below), Master’s Degree (GRCC general requirement), 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

Master's degree in Restaurant or Hospitality Management or a related field preferred

Preferred credentials: Certified Cicerone, Certified Advanced Cicerone Prefered;
Perkins Act - Must have 4000 hours in the field.

Major Course Revisions: Title, Credit/Contact Hours, Prerequisite
Last Revision Date Effective: 20230217T18:17:01
Course Review & Revision Year: 2027-2028