Module Title:The Brewing and Distilling Industry
Language of Instruction:English
Credits: 5
NFQ Level:6
Module Delivered In 1 programme(s)
Module Aim: The aim of this module is to provide an overview of the brewing and distilling processes and practices
Learning Outcomes
On successful completion of this module the learner should be able to:
LO1 Demonstrate a general knowledge of methods of brewing and distilling and the differentiating proccesses
LO2 Summarise the principal raw materials and process aids for brewing and distilling
LO3 Demonstrate a familiarity with packaging types and technology
LO4 Detail the technical terms used in brewing and distilling
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.

No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed.
No requirements listed
 

Module Content & Assessment

Indicative Content
Introduction to the brewing industry
Terminology, ingredients and methods of production, characteristics of raw materials, origins of raw materials, sequence of events, packaging
Introduction to the distilling industry
Terminology; Overview of potable distilled spirits: • Cereal-based whiskies • Molasses-based spirits (rum) • Grape-based spirits (brandies) • Neutral Spirit (gin/vodka) – cereal/molasses/grape
Industry
Ethical considerations and issues, regulatory affairs
Assessment Breakdown%
Continuous Assessment30.00%
Project30.00%
End of Module Formal Examination40.00%
Continuous Assessment
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Examination Short answer questions 1,2,3,4 30.00 n/a
Project
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Project Project 1,2,3,4 30.00 n/a
No Practical
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam Final examination 1,2,3,4 40.00 End-of-Semester

ITCarlow reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Frequency Average Weekly Learner Workload
Lecture 30 Weeks per Stage 2.00
Total Hours 60.00
 

Module Delivered In

Programme Code Programme Semester Delivery
CW_SABRE_B Bachelor of Science (Honours) in Brewing and Distilling 2 Mandatory