HOSP-107: Artisanal Cheese and Craft Beer

Hospitality Studies
Academic Level
Course Subject
Course Number
Course Title
Artisanal Cheese and Craft Beer
Credit Hours
Instructor Contact Hours Per Semester
16.00 (for 15-week classes)
Student Contact Hours Per Semester
17.00 (for 15-week classes)
Grading Method
Catalog Course Description

Covers introductory techniques used to bring cheese and craft beer together in a cohesive pairing. Examines the production, flavors, and origin of eight styles of cheese and four styles of beer.

Goals, Topics, and Objectives

Core Course Topics
  1. Brewing Process
  2. Cheese Making Process
  3. Other Fermented Food Examples
  4. Fresh Cheese/Goat Cheese - Feta/Weiss Beer
  5. Semi-Soft Cheese - Provolone, Edam, Gouda/Pale Ale-Brown Ale
  6. Soft Ripened (Bloomy Rind) - Brie, Camembert/Ciders
  7. Surface Ripened Cheese - Limburger/Bock
  8. Semi-Firm/Semi-Hard Cheese - Monterey Jack, Cheddar, Gruyere/Pilsner
  9. Hard Cheese (Grating Cheese)- Romano/Ciders
  10. Blue Cheese- Gorgonzola/Stouts and Porters
  11. Washed Rind Cheeses - Munster/Porters and Stouts
Core Course Learning Objectives (Separated)
  1. Describe the basic steps involved in the cheese making process.
  2. Explain proper storage, service and handling of cheese.
  3. List and describe the eight styles of cheese.
  4. List and distinguish characteristics of common styles of beer.
  5. Describe the basic steps involved in the brewing process.
  6. Explain proper storage, service and handling of beer products.
  7. Identify emerging trends in beer and food pairing.
  8. Recognize and demonstrate understanding of the sensory aspects that guide us in pairing beer and cheese.*

Assessment and Requirements

Assessment of Academic Achievement

• Class Participation: 50 pts
• In-class Worksheets: 100 pts
• Weekly Quizzes (5): 100 pts
• Final Exam: 100 pts
Total Possible Grade Points: 350

Grading Scale:
• 90% - 100% A
• 80% - 89% B
• 70% - 79% C
• 60% - 69% D
• 0% - 59% E

Approval Dates

Effective Term
Winter 2014
ILT Approval Date
Curriculum Committee Approval Date