Course Descriptions
201 *BDF 230A Advanced Brewing Lab Prerequisites: BDF 110, BDF 111, BDF 114, BDF 115 Corequisites: BDF 230, BDF 250
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2
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This course provides additional laboratory experience for enhancing student skills in advanced brewing processes utilizing the equipment of an on-site brewery and fermentation facility. Topics include advanced beer making processes, analysis/monitoring of fermentation, specialty beer production, quality control, sustainable practices and facilities operations and management. Upon completion, students should be able to demonstrate the proper applications of high volume brewing in a production facility.
*BDF 240 Seasonal Beer Production 2 4 4 Prerequisites: BDF 230, BDF 250 Corequisites: None
Biology BIO 110 Principles of Biology 3 Prerequisites: DRE 098 or C or better in ENG 110 or ENG 111 Corequisites: None
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4
This course provides a survey of fundamental biological principles for non-science majors. Emphasis is placed on basic chemistry, cell biology, metabolism, genetics, taxonomy, evolution, ecology, diversity, and other related topics. Upon completion, students should be able to demonstrate increased knowledge and better understanding of biology as it applies to everyday life. This is a Universal General Education Transfer Component (UGETC) course that satisfies Natural Sciences.
BIO 111 General Biology I 3 3 4 Prerequisites: DMA 040 and DRE 098 or C or better in ENG 110 or ENG This course covers the brewing of seasonal and specialty beers 111 using advanced brewing techniques. Topics include original Corequisites: None
*BDF 250 BDF Packaging & Materials Prerequisites: None Corequisites: BDF 230
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This course covers the practices associated with packaging including canning, bottling, box presentations and kegging of beer and distilled products. Emphasis is placed on techniques related to expansion of the product shelf life which may include container selection, temperature/light control, and labeling, capping, and sealing options. Upon completion, students should be able to demonstrate and perform practical operations critical to packaging.
*BDF 261 Bev Marketing & Sales Prerequisites None Corequisites: None
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0 3
This course covers the planning and resources required to market grains/hops/fruit and brewed or distilled products. Emphasis is placed on the nature of the craft beverage market including industry/consumer trends, economic, legal, and social considerations related to branding, pricing, promotion, and distribution. Upon completion, students should be able to demonstrate a basic proficiency of the marketing principles and practices for craft beverages and the grains/hops/fruit from which they are produced.
*BDF 270 Craft Beverage Business Lab Prerequisites: BDF 110 and BDF 111 Corequisites: BDF 115
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6
2
This course covers concepts of management, production, marketing and economics through hands-on experience in an on-site brewery/fermentation facility. Topics include management/control systems, marketing/distribution and product development/evaluation. Upon completion, students should be able to craft and market fermented beverages using appropriate management and production techniques.
This course introduces the principles and concepts of biology. Emphasis is placed on basic biological chemistry, cell structure and function, metabolism and energy transformation, genetics, evolution, classification, and other related topics. Upon completion, students should be able to demonstrate understanding of life at the molecular and cellular levels. This is a Universal General Education Transfer Component (UGETC) course that satisfies Natural Sciences.
BIO 112 General Biology II Prerequisites: C or better in BIO 111 Corequisites: None
3
BIO 120 Introductory Botany Prerequisites: C or better in BIO 110 or BIO 111 Corequisites: None
3
BIO 130 Introductory Zoology Prerequisites: C or better in BIO 110 or BIO 111 Corequisites: None
3
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4
This course is a continuation of BIO 111. Emphasis is placed on organisms, biodiversity, plant and animal systems, ecology, and other related topics. Upon completion, students should be able to demonstrate comprehension of life at the organismal and ecological levels. This is a Universal General Education Transfer Component (UGETC) course that satisfies Natural Sciences for the Associate of Science Degree.
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This course provides an introduction to the classification, relationships, structure, and function of plants. Topics include reproduction and development of seed and non-seed plants, levels of organization, form and function of systems, and a survey of major taxa. Upon completion, students should be able to demonstrate comprehension of plant form and function, including selected taxa of both seed and non-seed plants. This course has been approved for transfer under the CAA as a general education course in Natural Science.
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This course provides an introduction to the classification, relationships, structure, and function of major animal phyla. Emphasis is placed on levels of organization, reproduction and development, comparative systems, and a survey of selected phyla. Upon completion, students should be able to demonstrate comprehension of animal form and function including comparative systems of selected groups. This course has been approved for transfer under the CAA as a general education course in Natural Science.
Catalog 2019-2020
Course Descriptions
recipe development, lab analysis, production techniques and packaging. Upon completion, students should be able to develop original recipes for seasonal and specialty beers, and provide analysis, production and packaging.