Craft Brewing Course Descriptions

CRB 101 - Introduction to Beer Service, Sensory Analysis, and Brewing Ingredients

This course introduces the principles of beer service, beer styles, sensory analysis, and the primary ingredients used in the brewing process. The evaluation of craft brewed beverages will be conducted using sight, smell, taste, and the factors affecting quality will be examined. This course prepares students to take the Cicerone Certification Program Certified Beer Server exam and the ServSafe Alcohol certification exam.
Course Fee: None (Tuition Rates & Fees)

 

CRB 105 - Craft Brewing Field Work

This course reinforces and extends the knowledge and concepts being learned in CRB 101 into workplace settings such as breweries, grain and hops farms, tap rooms, malting and milling operations, and science labs. Students have opportunities to visit these local businesses and receive some hands-on learning while working with and listening to the owners and operators of these segments of the industry. Topics covered include basic product sourcing, distribution chains, quality control, sustainability, differentiated products creating differentiated beverages, and career pathways within all these industry segments.
Course Fee: None (Tuition Rates & Fees)

 

CRB 110 - Craft Beverage Brewing

This course introduces students to producing craft brewed beverages on commercial brewing equipment. Students apply the principles of sanitation and safety, fermentation, mathematics, technology, scheduling, laboratory testing, evaluation/flavor analysis, packaging, and storage while producing multiple, large 3.5 - 7 barrel batches of beer. Recording of brewing calculations, controls, and taxation requirements are also performed for the operation and governmental regulations. The beer that students produce is sold in the GRCC brewpub/taproom.
Course Fee: $50 (Tuition Rates & Fees)

 

CRB 180 - Craft Brewing Internship

CRB 180 is designed for students to participate in a brewery related internship experience of paid or unpaid work and learning activities involving employers and departmental instructional staff. Students work a minimum of 8 hours per week under supervision at department approved employment locations. Performance is monitored by the instructional staff and the students\' work location supervisor. Students are responsible for identifying their own internship site and are selected by the students\' interests and their varying skills. GRCC recommends finding a paid position given the many opportunities in the industry. Lists of potential internship sites are available through the Culinary Arts website. Students must have permission of the Department and attend an internship orientation meeting before registering for this course. Course work is completed online through Blackboard.
Course Fee: None (Tuition Rates & Fees)

 

CRB 201 - Advanced Sensory Evaluation and Taste Management

This course builds on the skills and knowledge acquired in CRB 101. Emphasis is placed on advanced analysis and examination of beer taste, flavor and evaluation along with beer and food pairing. This course prepares students to take the Cicerone Certification Program Certified Cicerone exam.
Course Fee: $50 (Tuition Rates & Fees)

 

CRB 205 - Craft Brewery Taproom Business Operations and Management

In this course, students integrate knowledge and skills learned in previous courses with proper beer and foodservice protocol and etiquette in the planning, organization, operation, promotion, and management of the GRCC Brewing Company facility. Additional course topics include point of sale (POS) system operations and report generation, selection of practical social media marketing concepts, menu sales techniques, menu knowledge, and proper suggestive selling to increase traffic and sales in a taproom/brewpub. Laws that govern the sale of alcoholic beverages and proper procedures for managing alcoholic beverages are covered, including storage, service, purchasing, and cash handling. Students will demonstrate the appropriate methods for pairing craft brewed beverages with food and integrate proper beer and food service protocol and etiquette.
Course Fee: $50 (Tuition Rates & Fees)

 

CRB 210 - Advanced Craft Beverage Brewing

This course extends the knowledge and skills in CRB 110 while incorporating more of the managerial and supervisory aspects covering advanced production of craft brewed beverages on commercial brewing equipment. Students will continue to apply and also actually manage and supervise the principles of sanitation and safety, fermentation, mathematics, technology, scheduling, laboratory testing, evaluation/flavor analysis, packaging, and storage while producing multiple, seasonal, and specialty beers in large 3.5 - 7 barrel batches within the GRCC brewery to be sold in the GRCC brewpub/taproom. Management and supervision of the recording of brewing calculations, controls, and taxation requirements are also performed, both for the operation and governmental regulations.
Course Fee: $50 (Tuition Rates & Fees)