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Course Criteria
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3.00 Credits
This course introduces the foundations of predictive analytics and applying predictive models. Topics include basic predictive modeling methods for both classification and regression tasks, and the use of classification and regression models in real-world scenarios.
Prerequisite:
CIS 1250
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3.00 Credits
Presents students with correct operation and maintenance of all beverage production, packaging equipment, associated machinery, and safety gear.
Prerequisite:
Reading and Writing Skills 1 AND Math Skills 2 Alg
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1.00 Credits
Introduces origins, basic production methods, and identification of major beer styles. Development of sensory evaluation skills for visual, aroma, taste, and tactile components of both typical beers and faults.
Prerequisite:
Reading and Writing Skills 2 AND Math Skills 2 Alg
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3.00 Credits
Presents students with correct operation and maintenance of all brewing and packaging equipment, associated machinery, and safety gear.
Prerequisite:
Reading and Writing Skills 1 AND Math Skills 2 Alg
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1.00 Credits
This course introduces cultural and social aspects of beer around the world from ancient times to the future. Students will explore stories of beer through selected readings, seminars, discussions, guided beer tastings, and food pairings. (Prerequisite: You must be 21 or over to take this course.)
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3.00 Credits
Provides theory and hands-on application of raw materials selection and handling, malting, and wort production. Quality assurance and safety procedures are stressed at every step. New Mexico Alcohol Server Certification is offered.
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3.00 Credits
Provides theory and hands-on application of cellar operations, packaging, storage, stock rotation. Quality assurance and safety procedures are stressed at every step. Introduces government regulations and tax issues pertaining to the brewing industry.
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3.00 Credits
Introduces identification, production, and service of beverages common to the foodservice industry, including beer, wine, distilled beverages and cocktails, coffee, tea, and non-alcoholic beverages. Development of sensory evaluation skills for visual, aroma, taste, and tactile components. Introduces basic food pairing techniques.
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1.00 Credits
Overview of draught systems, including safety, design, maintenance, operation, and troubleshooting.
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1.00 Credits
Introduces origins, components, basic production methods, and identification of major wine styles and regions. Development of sensory evaluation skills for visual, aroma, taste, and tactile components of wines.
Prerequisite:
Reading & Writing Skills 2 AND Math Skills 2 Alg
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