FOOD10001 Beer Styles and Sensory Analysis
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2017:
Semester 1, Parkville - Taught on campus.Show/hide details
This subject has an enrolment quota:
Timetable can be viewed here.
For information about these dates, click here.
|Time Commitment:||Contact Hours: 44 hours (2 hour lectures and 2 hours practicals per week). |
Total Time Commitment:
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:|| |
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.
It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability
CoordinatorDr Charles Pagel
|Subject Overview:|| |
The subject will introduce students to the economic, technological, historical and social aspects that have led to the development of distinctive styles of beer. Students will gain an understanding of what contributes to each style and how sensory assessment of beer is conducted. In addition students will learn about health impacts of alcohol and the responsible service of alcohol.
Note – Beer tasting is compulsory. Participants must be 18 years or over
|Learning Outcomes:|| |
On completion of this subject students should be able to :
|Prescribed Texts:|| |
Designing Great Beers, Daniels R 2000 Brewers Publications Bolder Colarado.
|Breadth Options:|| |
This subject potentially can be taken as a breadth subject component for the following courses:
You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
|Generic Skills:|| |
On completion of this subject students should have developed the following generic skills:
Note – Beer tasting is compulsory. Participants must be 18 years or over.