Courses
BRS 101 SANITATION & SAFETY 1.0 Credit(s)
This course covers the principles of sanitation as well as the basic procedures necessary to maintain safety in the brewing or distilling environment. Best practices to keep the batch fermentations required for production of beer, other fermented beverages, or distilled spirits free from contamination are stressed. Topics include chemical use and storage, safe use of common brewery and distillery equipment, and general workplace safety. Course completion involves OSHA 10 certification and a Brewers Association safety certification.
Offered: Summer 1 Semester All Years
BRS 110 SENSORY ANALYSIS & BEER SERVICE SENSORY ANALYSIS AND BEER SERVICE 2.0 Credit(s)
This course introduces the principles of beer service beer styles, sensory analysis, and the primary ingredients used in the brewing process. The evaluation of craft brewed beverages will be conducted using sight, smell, taste, and the factors affecting quality will be examined. The course prepares student to take the Cicerone Certification Program Certified Beer Server exam and the ServSafe Alcohol certification exam. Prerequisite: Take BRS-111
Offered: Summer 1 Semester All Years
BRS 111 CRAFT BEVERAGE BREWIGN & RAW MATERIALS 4.0 Credit(s)
This course introduces students to production of craft brewed beverages (including the distillers washes required for production of distilled spirits) on small scale fermentation equipment to demonstrate the principles used in commercial production. Students apply the principles of sanitation and safety, fermentation, technology, manufacturing processes, evaluation/flavor analysis, packaging basics, standard operating procedures (SOP's), and standard laboratory methods of analysis, while producing multiple batches of beer and distiller's washes. The raw material properties of malt, hops, water, and yeast are examined in the context of beer production as well as the basics properties of other fermentable carbohydrate sources used in the production of distilled spirits. Students develop a practical understanding of how to select and process key ingredients depending on the desired characteristics of the finished products. Recording and analysis of fermentation calculations, process controls, and basic quality measures are also performed.
Offered: Summer 1 Semester All Years
BRS 105 FIELD WORK 1.0 Credit(s)
This course reinforces and extends the knowledge and concepts being learned in the brewing and distillation science foundational coursework into the workplace settings of businesses that produce or support the production of alcoholic beverages (e.g. breweries, distilleries, cideries, grain and hop farms, tap rooms, malting and milling operations, beverage distributors, quality-control laboratories, etc.). During these experiences students will receive some hands-on exposure while working with and listening to the owners and operators of these critical segments of the alcoholic beverage industry. Prerequisite: Take BRS-211 or DIS-211
Offered: Spring Semester All Years
BI 156 BIOLOGY & GLOBAL AWARENESS 3.0 Credit(s)
Topics in Biology and Social and Global Awareness will cover a variety of instructor selected thematic content centered on topics chosen to increase enrolled students awareness of social and global issues.
Offered: As Needed Contact Department
BI 157 BIOLOGY & SCIENTIFIC LITERACY 3.0 Credit(s)
Topics in Biology and Scientific inquiry will cover a variety of instructor selected thematic content centered on topics chosen to increase the ability of students to assess the quality of scientific information, to pose and evaluate arguments based on evidence, and to apply the principles of scientific inquiry to make and communicate reasoned and ethical judgments about the role of science and in individuals' lives, communities, and the world.
Offered: As Needed Contact Department
PY 199 SPECIAL TOPICS IN PHYSICS 3.0-4.0 Credit(s)
Special topics are new or occasional courses that may or may not become part of the department's permanent offerings. Pre-requisites are established by the department as appropriate. Course title is shown on student's transcript.
Offered: As Needed Contact Department
CT 192 HISTORY OF MOTION PICTURE II 3.0 Credit(s)
Offered: As Needed Contact Department
FYWS 125 First-Year Writing Seminar 3.0 Credit(s)
In this course, students learn about and use the writing process to reflect on and develop their communication skills, with particular attention to the academic and professional forms they will use in and outside of the university.
Offered: All Semesters All Years
FR 109 FRENCH FOR THE PROFESSIONS 3.0 Credit(s)
The course introduces students to language skills needed in various professions in France/French-speaking world. Could include business, media, travel, health fields, etc. Survey of various fields or focus on limited number.
Offered: As Needed Contact Department
ED 150 INTRO TO TEACHNG SECONDARY EDUCATION 3.0 Credit(s)
This course will provide content areas such as math, science, history, English and world languages an opportunity to explore the profession of education and teaching. Students will reflect upon their own educational experiences as a way to articulate their beliefs and values about teaching, learning, and schooling. Topics covered will include the historical, cultural, and philosophical foundations of the American public education system and how the public purposes of educational intersect with democracy. Students will also examine current and historical roles, expectations, stereotypes, and characteristics that define teaching as a profession. Current articles, guest speakers, films, and events will be central to the course. The course will also provide a clinical experience with secondary students.
Offered: As Needed Contact Department
CM 198 SOCIAL MEDIA STRATEGY & SOCIAL VR VR EXPLORATION 3.0 Credit(s)
Social media has dramatically altered the ways in which individuals and organizations communicate. In this course students will explore how social media has impacted culture as a whole and students will interrogate the role of social media in the construction of personal and professional identity. An exciting element to this course is that it is enhanced by VR, meaning that there will be several elements and assignments that take place in a social VR setting. In addition, students will analyze corporate and non-profit uses of social media tools and tactics and execute their own social media campaign in order to demonstrate their knowledge of the course concepts. Throughout the course students will be asked to consider the ethical dilemmas put forth by social media technologies and the people that use them. At the end of the course, students will reflect on their own campaigns and think about the future of social media as it relates to social VR.
Offered: As Needed Contact Department
CM 128 HISTORY OF SPORTS MEDIA 3.0 Credit(s)
CM 128 explores the history of sports media including its relation to the history of sports in general, technological developments, its connections to civil rights history, legal and political implications of national and international sports broadcasting, the relationship between sports media and gender issues, and the effect on cultural identity and national politics. Prerequisite: Take CM-101
Offered: Fall Semester All Years
BI 120 FINDING YOUR ROOTS 3.0 Credit(s)
Who are we and where do we come from? This course addresses that question by understanding the genetics that underlie personalized genetic ancestry test results and relating this to students' family trees and the historical context surrounding specific individuals in those trees. Each student will explore their own individual family genealogy and genetic history. In addition, the class as a whole will research the family genealogy of a Black member of the Sacred Heart community and compare the history impacting their family trees.
Offered: Spring Semester All Years
PH 127 HISTORICAL DEVELOPMENT OF PHILOSOPHY 3.0 Credit(s)
Students will gain an understanding of the broad narrative of Western philosophy by studying texts from significant philosophers in several historical periods.
Offered: Fall & Spring Semesters All Years