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Brewing basics, tasting and Sales is a great course for new FOH employees looking to hone their brewing knowledge, beer service, and sales skills. This course will provide an overview of the brewing and fermentation processes, tap line maintenance, and proper pouring procedures. We will discover how each of these contribute to flavor. Then we will break down beers by their organoleptic properties, pinpoint positive and negative flavor and aroma compounds, and where they originate.  We will practice descriptive analysis and put it into practice focused tasting and pairing.

Keeping food safe for human consumption means knowing how to plan for allergen handling. In this course, you can explore allergen food safety principles through the lens of FDA regulations and the US Food Code. You'll learn regulations, the big 9 allergens, cross-contact prevention, allergen sanitation,  and Current Good Manufacturing Practices (CGMPs) around allergens.

This course focuses on the important factors involved in a quality management system. This includes management buy-in, communication, quality goals, regulatory requirements, statistical analysis, and process controls, and how they all apply to breweries.  Students will review laboratory analysis procedures and data analysis for sensory, chemical, microbiological, and packaging concerns.

The course is designed for persons working in alcoholic beverage production, packaging, and contract manufacturing. This may also be useful for those in adjacent businesses such as yeast production, distribution, or suppliers for the industry. Employees in the beverage industry will gain a clear understanding of past recalls. Throughout the course their knowledge of regulations and means of preventing these issues will expand. The goal is to encourage a food safety work culture and instill the importance of sanitation.