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Course Criteria
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3.00 Credits
Investigation of a range of design approaches and case studies related to toy design, consumer product design, medical product and mechanical systems designs, product packaging design, and interaction design. Topics include brand management, project management, model making and portfolio development.
Prerequisite:
BIX 110 AND BIX 231
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3.00 Credits
Practical work experience in the industrial and interaction design discipline (minimum 225 hours). Course requirements include pre-determined, work-related objectives that have been mutually established by the student, a faculty adviser, and the employer.
Prerequisite:
BIX 331
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5.00 Credits
Theory and practice, merged to present activity-based approaches to design solutions that achieve both aesthetic and performance requirements. Individual and collaborative studio activities develop solutions to specific design problems: presentations afford opportunities to compare designs and to analyze approaches that result in different design solutions. Development of advanced projects that consider the broader implications of cultural and economic forces as well as consumer perception, manufacturing, and sustainability of their design. Focus on demonstration of sound methodologies, articulation of relationships to established schools of design thought, thorough understanding of design considerations and assumptions, relevant manufacturing concerns, and responsiveness to client requirements.
Prerequisite:
ART 102 AND ART 109 AND ART 202 AND BIX 220 AND BIX 231 AND BIX 331 AND BIX 340
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4.00 Credits
Capstone project that focuses on the design of a product or system integrating aesthetic, functional, manufacturing, cultural, and sustainability considerations. Development of a project schedule and marketing plan is also required. The nature of the design/system is dictated by student interest, but collaborative work among students of other disciplines is encouraged. Activities also include lectures on various current topics related to industrial and interaction design.
Prerequisite:
BIX 401 AND MET 319
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1.00 Credits
Introduction to the field of brewing, fermentation, and distilling with the focus on the various career opportunities within the large scale brewing, craft brewing, and allied industries.
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4.00 Credits
Introduction to the principles of brewing and fermentation as it relates to quality of raw materials. Topics include the history, varieties, purchasing, handling, storage, scientific principles, and standardized laboratory analysis of water, barley, hops, and yeast. Principles of recipe design will also be covered for various styles of beers and spirits
Corequisite:
BIO 108 AND ENL 111
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4.00 Credits
Advanced principles of the brewing process as it relates to converting raw materials into chilled wort. Topics include milling, mashing, lautering, boiling, hopping, and chilling sterile wort with a focus on the associated standard laboratory practices with each processing step.
Prerequisite:
BRW 103
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4.00 Credits
Advanced principles of the brewing process as it relates to converting chilled wort into packaged beer. Topics include brewery fermentation, cold side boil hops addition, aging, conditioning, filtration and packaging with a focus on the associated standard laboratory practices with each processing step. Cost analysis and legal issues associated with production and distribution will also be covered.
Prerequisite:
BRW 201
Corequisite:
BRW 250
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3.00 Credits
Principles and considerations of the design, construction, and maintenance of industry scale brewery equipment and facilities. Topics include the mechanical technologies and physical principles involved in the commercial manufacturing of beer.
Prerequisite:
BRW 201
Corequisite:
BRW 202
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1.00 Credits
Practical application of brewing and fermentation techniques in an industry setting. Participation in and observation of unit processing and management provides an opportunity to hone skills and assist in analyzing personal career goals. Students gain enhanced knowledge and competency with the opportunity to focus on the day to day processing, operations, and management of a brewery or related allied industry.
Prerequisite:
BRW 201
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