BDT 210 - Cellaring, Packaging and Quality Management

Credits: 4
Lecture Contact Hours: 2
Lab Contact Hours: 2
Description: This course will cover aspects of fermentation management, packaging and analytical techniques that result in a quality finished product. Management of the brewhouse systems, fermentation processes, finishing, carbonating, packaging and related quality management procedures are emphasized. Techniques and equipment used to assess quality are covered, with emphasis on managing the fermentation process from yeast pitching to final packaging.

Prerequisites: Students must be at least 18 years of age to take this course [MCL 436.1703 Section 703, (13)]. BDT 110 or may be taken concurrently.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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