3 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 101Introduction to Fermentation Sciences3
This course is a survey of different areas of chemistry and how they relate to beer and the brewing industry. It covers the chemical and biochemical processes that are involved in fermentation, with a focus on the brewing of beer, as well as a study of how analytical techniques are used in modern brewing industry. The course also addresses the physiology and history of alcohol consumption. (3 credit hours)
This course covers the processes of brewing beer from the homebrew scale up to the pilot brewery scale. The topics build on the information taught in FRM 101 with hands on experience in the lab. The lecture portion of the course focuses on recipe creation, brewing operations, and product analysis and quality control while the lab portion of the course applies these concepts. (4 credit hours)
Practical on-campus or off-campus experiences that apply methodologies and techniques of the fermentation sciences in actual work settings in academic institutions, government laboratories or agencies, or private companies and organizations. For each credit hour granted students are expected to be involved in at least 45 hours of approved activity. The duration should normally occur over a minimum of three weeks. (3 credit hours)
