FDST 1543 - Art of Fermentation

Description
This course covers fermented beverages other than wine, including beer, ciders, and sake. Students will learn the history and agricultural traditions, methods of production and participate in analytical tasting. Service methods and food pairings will also be covered.

Pre-Requisite
NONE

3 Credit Hour(s)

Contact Hours
45 lecture hours

3 Faculty Load Hour(s)

Semesters Offered
On Demand

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Identify various styles of beer, sake, and ciders
Explain the history and methods of production for beer, sake, and ciders
Describe the standards of service for the various styles of beer, sake, and cider
Perform analytical tastings of beer, sake, and cider
Successfully pair various foods with appropriate beer, sake, and cider selections

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Learning activities

Lecture
Tastings
Readings
Discussions

Assessments

Competency Based Learning Activities
Practical mid-term and final exams
Written final exam
Presentations or Projects