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Apr 26, 2024
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Website Catalog (In Development)
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CHM 232 - Brewery, Distillery, & Winery Operations
This course offers the student hands-on training in the operation of a brewery, distillery, and winery. The practical aspects of everyday operations will be emphasized and tours of actual breweries, distilleries, and wineries will be used to give the students first-hand insight into the daily operations of these industries.
Prerequisite- Corequisite
Prerequisite: CHM 146 General Chemistry II
Credits: 4
Hours
3 Class Hours, 3 Laboratory Hours
Course Profile
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
- Explain and use the scientific approach to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence, and employment of mathematical analysis as applied to the chemicals reactions that occur in the brewing, distillation, and winery industry.
- Describe the steps involved in brewing, distillation, and wind making processes.
- Apply scientific data, concepts, and models used in the brewing, distillation, and winery industry.
- Communicate complex food science information in both formal papers and group presentations.
- Evaluate the quality of environmental conditions for the operation of a brewery, winery, and distillery.
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