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Catalog Course Search Details

New Course: this course was added after the last catalog

 Course Title:   Brewery Lab I

 Title Abbreviation:   BREWERY LAB I

 Department:    BRW

 Course #:    160

 Credits:    1

 Variable:     No

 IUs:    1.5

 CIP:    011001

 EPC:    131

 REV:    2017

 Course Description  

Apply brewing theory in the brewery lab. Introduces brewing equipment, proper cleaning and sanitizing techniques, cellar work, and the brewing process.



Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 22

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory N/A  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

After completing this course, the student will be able to:

  1. Name all brewery lab equipment.
  2. Demonstrate proper cleaning and sanitizing techniques.
  3. Demonstrate a basic understanding of the brewing process.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

0. Application and Integration

Definition: Applying information from one or more disciplines and/or field experiences in new contexts (Outcome 0.1); developing integrated approaches or responses to personal, academic, professional, and social issues (Outcomes 0.2-0.5).

Outcomes: Students will be able to . . .
0.1 Apply theories and concepts studied in the classroom to field, clinical, shop, research, or laboratory settings.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.

Course Contents

  1. Brewery lab equipment.
  2. Cleaning and sanitizing techniques.
  3. Basic brewing process.