7 courses with the subject FRM, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
FRM 100(1 credit hours)
Fundamentals of Fermentation Introduces students to the fundamentals of fermentation. Emphasizes the minimum stages required to produce a fermented product, basic equipment requirements, organization of equipment and supplies, and the fundamentals of sanitization, boiling, cooling, and bottling. Lecture: 0.5 credits (7.5 contact hours). Laboratory: 0.5 credits (15 contact hours). Pre-requisite: Students must be 21 years of age. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Principles of Fermentation Science Introduces students to the basic methodologies used in fermentation. Emphasizes the production of fermented products including ingredients, fermentation best practices, fermentation management, packaging, and sanitation. Lecture: 2 credits (30 contact hours). Laboratory: 1 credit (30 contact hours). Pre-requisite: Students must be 21 years of age, and FRM 100 or consent of instructor. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Brewery Facilities and Operational Management Introduces the knowledge and skill sets required to successfully commission, maintain, manage, operate, troubleshoot, and repair the specialized equipment and facilities found in commercial breweries with an emphasis on industrial safety. Lecture: 3 credits (45 contact hours). Laboratory: 1 credit (30 contact hours). Pre-requisite: Students must be 21 years of age & FRM 100. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Sensory Analysis Evaluates visual, olfactory, taste, and texture characteristics of beer and its raw ingredients using the five senses. Contextualizes materials used in the formulation of recipes while discerning off-flavors at various steps in the brewing process. Lecture: 2 credits (30 contact hours). Laboratory: 1 credit (30 contact hours). Pre-requisite: Students must be 21 years of age, FRM 100 & FRM 110. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Materials Evaluation Evaluates visual, olfactory, taste, texture characteristics, and scientific analysis of raw materials while contextualizing the materials used in the fermentation process. Lecture: 2 credits (30 contact hours). Laboratory: 1 credit (30 contact hours). Pre-requisite: Students must be 21 years of age, FRM 100 & FRM 110. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Recipe Formulation Prepares students to formulate beers based upon desired profile, character, and style using knowledge acquired from Sensory Analysis (FMR 130) and Materials Evaluation (FRM 140) classes respectively. Pre-requisite or Lecture: 2 credits (30 contact hours). Laboratory: 1 credit (30 contact hours). Pre-requisite: Students must be 21 years of age, FRM 100 & FRM 110. Co-requisite: FRM 130 & FRM 140. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Beverage Packaging Prepares students in all aspects of packaging of fermented beverages to include kegging, canning, and bottling operations in a brewery. Lecture: 1 credit (15 contact hours). Laboratory: 1 credit (30 contact hours). Pre-requisite: Students must be 21 years of age, FRM 100 & FRM 110. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
