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Product Details

Introduction to Beer and Beer-making (CUL-220)
Location:
Various: distance learning format

Length:
Varies (self-study; self-paced)

Dates:
July 2022- Present

Subject Area:
Culinary and Hospitality

Number of Credits:
3

Learner Outcomes:

Upon completion of this course, students will be able to: describe the history of beer and its origins in Mesopotamia, Europe and Canada; outline the proper techniques in beer-making including the use of quality ingredients and their nutritional benefits; discuss the importance of the craft beer movement in the United States and its impact on the beverage industry; and compare and contrast major breweries and microbreweries and the importance of each.

Instruction:

Introduction to Beer and Beer-making (CUL-220) is an undergraduate self-study course that culminates with a final exam. This course will examine the history of beer dating back to the Mesopotamian era, its journey to Europe and the United States and its nutritional benefits. Topics include how beer making has become a substantial hobby, culture and how it has impacted the beverage industry and the economy.

Credit recommendation:

In the lower division baccalaureate / associate degree category, 3 semester hours in Brewing Science, Food Science, Introduction to Beermaking, or Cultural Studies, or Fermentation History (6/22).


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