COURSE INFORMATION:
Title: Understanding Brewing & Fermentation
Prerequisites: must be at least 21 years of age
Credit Hours: 1 credits = .5 hour lecture + 1 hour lab
Date class begins:Date class ends:
Lecture Meets:
Lab Meets: / n/a
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type: Lecture & lab
Lecture Location: Hutchison Institute of Technology rm 100A
Lab Location: n/a
Course Web Address: n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile: 455- 2909
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area: Culinary Arts
Dean’s Office Telephone: Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary Arts students will assemble outside of the culinary loading dock, against the running track in front of the electrical boxes. Your instructor will take roll and decide whether to stay in the designated assembly area or move to the U-Park gymnasium (temperature driven), release you for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your instructor and you have received the ok
COURSE READINGS & MATERIALS:
Course Textbook: Dave Miller’s Home Brewing Guide - Miller, Storey Publishing
Supplementary Readings:
Required Supplies:
Uniform: Establish minimum requirement for kitchen safety
Chef Coat, check pants, black non-slip kitchen shoes, white chef hat, white apron, proper under garments, limited make-up and jewelry (wedding ring and 1 stud earring per earlobe). *Always have thermometer, sharpie, and pen.
No ball-caps, non-uniform chef clothes, facial studs or piercings, tongue piercings while on line or in view of public, no dangling earrings. These are safety and sanitation issues.
COURSE DESCRIPTION:
The student will receive an introduction to the history, science and process of brewing. Focus will be on the importance of sanitation for the home brewery, brewing traditional styles with an introduction to specialty brews. Attention will be given to the pairing of beer styles to food.
GENERAL DESCRIPTION OF GOALS:
The students will be able to identify the characteristics of top-fermented (ales) versus bottom fermented (lagers) beers, reproduce the brewing process from start to finish and be able to prepare recipes using beer as an ingredient as well as pairing beer styles with appropriate food. In addition, the student, upon completion of this course, will have the basic fundamentals needed to adequately judge a homebrew competition.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completing this course the student will be able to:
Discuss legal concerns related to alcohol and alcohol related issues.
Knowledge of the supplies needed to safely brew and bottle.
Learn the history, flavor profiles, brewing style and aging of various styles of beer.
Pair basic foods and brews for a pleasant compliment.
DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling, provides academic accommodations to enrolled students who are identified as being eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the web or contact a student affairs staff person at your nearest local campus. You can also contact Disability Services on the Fairbanks Campus at (907) 474-7043, .
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff in these centers provides drop-in assistance with basic math, reading, writing and computer skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information covered in class and the assignment for the following class.
Classmate ______
Phone ______
E-mail ______
4. Expected Classroom Behavior:
§ Arrive prepared, on-time, with homework completed and previous lessons reviewed
§ Participate in the entire class, including individual and small group/ partner activities
§ Respect all of those in the kitchen at all times
§ Adhere to the “rules of the kitchen” as described in class
§ No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
§ Reading and studying the textbook
§ Contributing to discussions by asking questions and taking notes in lecture
§ Using lab time effectively
§ Completing all assigned class work and homework
INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments 4. Lectures and Videos
2. Demonstrations 5. Workbook Assignments
3. Product Critique 6. Ongoing Feedback
GRADING STRUCTURE:
Grading Policy
Attendance 50%
Participation 30%
Projects 20%
This is a Pass/Fail Class and a passing grade will be 70%
After three (3) classes missed it is recommended that the student withdraw or the teacher has the option to withdraw the student.
Note: by participation I mean cleaning up after, as well as before, brewing, as needed. Failure to participate in this aspect of the course will be the primary determining factor in failing this course.
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Class meets for 3.5 hours weekly for 6 weeks.
Week / Topic Covered1 / Introduction to the course/Syllabus
History of Zymurgy/society
Odd beer facts
Equipment and Ingredients
Legal Issues
Brew a Bottom Fermented Beer (Lager)
Discuss/Taste Lager beers
2 / Brew a Pale Ale: History of the style
Different types of Pale Ales American vs. European
Tasting? of various Pale Ales
Transfer Lager
3 / Brew a Stout: Bottle Lager
Transfer Pale Ale
Style Discussion/Offshoots
Tasting - Food to accompany
4 / Brew a Specialty Beer: Bottle Pale Ale
Transfer Stout
Style discussion
Potential Adjuncts
Tasting - Food to Accompany
5 / Brew a Wheat Beer: Bottle Stout/transfer Specialty
History of Wheat Beer
Style discussion - Food to Accompany
6 / Bottle Stout, Wheat beers: Beer and Food
Beer as an ingredient, accompaniment
Prepare a dish using beer, pairing styles of beer for different dishes
Other aspects of fermentation
Food to accompany
The schedule is a projected progression of the class and subject to change
update MTR 01/10