Brewing Raw Materials

Unit Outline (Higher Education)

Level of Unit in Course

AQF Level(s) of Course

Level of Unit in Course

Introductory

Intermediate

Effective Term:

2024/05

Institute / School :

Institute of Innovation, Science & Sustainability

Unit Title:

Brewing Raw Materials

Unit ID:

SCBRW5081

Credit Points:

15.00

Prerequisite(s):

Nil

Co-requisite(s):

Nil

Exclusion(s):

Nil

ASCED:

019905

Other Change:

Brief description of the Unit

This unit will describe the raw materials which are used to produce beer and related products. It will include the structure and chemical composition of barley and the biochemical changes and process of its conversion to malt. It will also cover the chemistry and processing of hops and hop products, the use of cereal and sugar adjuncts, and brewing water chemistry.

Grade Scheme:

Graded (HD, D, C, P, MF, F, XF)

Work Experience Indicator:

Placement Component: No

Supplementary Assessment:

Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment

Course Level:

Learning Outcomes:

Knowledge:

K1.	Define and describe the raw materials used in the production of fermented, malt-based beverages.

K2.	Identify and define the processes and parameters used in the production of barley malt.

K3.	Relate the quality attributes used to measure barley malt quality with malt modification.

K4.	Compare and contrast the production and utilisation of hops and hop products.

K5.	Describe the sources, quality parameters and treatment processes of brewery water.

K6.	Contrast dogma, theory and facts in brewing.

Skills:

S1.	Assess raw material specification sheets.

S2.	Effectively and efficiently access information relevant to brewing.

S3.	Communicate by written means using different media.

Application of knowledge and skills:

A1.	Evaluate the suitability of brewing raw materials.

A2.	Critically evaluate scientific data.

A3.	Select the appropriate analysis for evaluating raw materials.

Unit Content:

•The following material will be normally presented during this unit.
•Structure and chemical composition of barley.
•Malting technology and biochemistry.
•Cereal and sugar adjuncts.
•Hop science and technology.
•Brewing water chemistry.
•How raw materials influence flavour active compounds.
•Process aids.

Graduate Attributes:

Federation University recognises that students require key transferable employability skills to prepare them for their future workplace and society. FEDTASKS (Transferable Attributes Skills and Knowledge) provide a targeted focus on five key transferable Attributes, Skills, and Knowledge that are be embedded within curriculum, developed gradually towards successful measures and interlinked with cross-discipline and Co-operative Learning opportunities. One or more FEDTASK, transferable Attributes, Skills or Knowledge must be evident in the specified learning outcomes and assessment for each FedUni Unit, and all must be directly assessed in each Course.

FED TASK and descriptor		Development and acquisition of FEDTASKS in the Unit
FED TASK and descriptor		Learning outcomes (KSA)	Assessment task (AT#)
FEDTASK 1 Interpersonal	Students will demonstrate high-level skills to effectively communicate, interact and work with others both individually and in groups Students will be required to display (in person and/or online) high-level skills in-person and/or online in: • Effective verbal and non-verbal communication via a range of synchronous and asynchronous methods • Active listening for meaning and influencing • High-level empathy for others • Negotiating and demonstrating extended conflict resolution skills • Working respectfully in cross-cultural and diverse teams	K6, S3	AT1, AT2, AT4
FEDTASK 2 Leadership	Students will demonstrate the ability to apply leadership skills and behaviours Students will be required to display skills in: • Creating, contributing to, and enabling collegial environments • Showing self-awareness and the ability to self-reflect for personal growth • Inspiring and enabling others • Making informed and evidence-based decisions through consultation with others • Displaying initiative and ability to solve problems	S1, A1 - A3	AT1, AT2, AT4
FEDTASK 3 Critical Thinking and Creativity	Students will demonstrate an ability to work in complex and ambiguous environments, using their imagination to create new ideas Students will be required to display skills in: • Reflecting critically on complex problems • Synthesising, evaluating ideas, concepts and information • Proposing alternative perspectives to refine ideas • Challenging conventional thinking to clarify concepts through deep inquiry • Proposing creative solutions in problem solving	K3, K4, K6, S1 - S3, A1 - A3	AT1, AT2, AT4
FEDTASK 4 Digital Literacy	Students will demonstrate the ability to work proficiently across a range of tools, platforms and applications to achieve a range of tasks Students will be required to display high-level skills in: • Finding, accessing, collating, evaluating, managing, curating, organising and appropriately and securely sharing complex digital information at a high-level • Receiving and responding to messages in a range of digital media • Using digital tools appropriately to conduct research • Contributing proficiently to digital teams and working groups • Participating in and utilising digital learning opportunities	K1 - K6, S2, S3, A2	AT1, AT2, AT3, AT4
FEDTASK 5 Sustainable and Ethical Mindset	Students will demonstrate the ability to think ethically and sustainably. Students will be required to display skills in: • The responsible conduct of research • Making informed judgments that consider the impact of devising solutions in multiple global economic environmental and societal contexts • Demonstrating commitment to social responsibility as a professional and a citizen • Generating research solutions which are sustainable,ethical, socially responsible and/or sustainable • Extending lifelong, life-wide and life-deep learning to be open to diverse others • Demonstrate extended actions to foster sustainability in their professional and personal life.	K1, K5, S1, S2, A1 - A3	AT1, AT2, AT3, AT4

	Learning Outcomes Assessed	Assessment Tasks	Assessment Type	Weighting
1.	K1-K5, S2, A2	Tutorial questions - short answers to technical questions covering all aspects of brewing raw materials.	Tutorial questions.	30-50%
2.	S1-S3, A1-3 and any of K1-K5	Assignment - an essay topic describing quality parameters of raw materials.	Assignment.	20-40%
3.	K1-K5, S2	On-line multiple choice tests.	On-line tests.	20-30%
4.	K6, S3	Discussion board (or other media) contribution.	Written comments.	5-15%

Adopted Reference Style:

Australian Harvard

Professional Standards / Competencies:

Standard / Competency

Threshold Learning Outcomes - Science: Initial

Attribute			Assessed	Level
1 Understanding Science
	1.1 Demonstrate a coherent understanding of science.
		1.1.1 Articulating the methods of science and explaining why current scientific knowledge is both contestable and testable by further inquiry.	Yes	Introductory
		1.1.2 Explaining the role and relevance of science in society.	Yes	Introductory
2 Scientific Knowledge
	2.1 Exhibit depth and breadth of scientific knowledge.
		2.1.1 Demonstrating well-developed knowledge in at least one disciplinary area.	Yes	Introductory
		2.1.2 Demonstrating knowledge in at least one other disciplinary area.	No	Introductory
3 Inquiry and Problem Solving
	3.1 Critically analyse and solve scientific problems.
		3.1.1 Gathering, synthesising and critically evaluating information from a range of source.	Yes	Introductory
		3.1.2 Designing and planning an investigation.	No	Introductory
		3.1.3 Selecting and applying practical and / or theoretical techniques or tools in order to conduct an investigation.	No	Introductory
		3.1.4 Collecting, accurately recording, interpreting and drawing conclusions from scientific data.	Yes	Introductory
4 Communication
	4.1 Be effective communicators of science.
		4.1.1 Communicating scientific results, information, or arguments, to a range of audiences, for a range of purposes, and using a variety of modes.	Yes	Introductory
		4.1.2 Communication to other audiences.	No	Introductory
5 Personal and Professional Responsibility
	5.1 Be accountable for their own learning and scientific work.
		5.1.1 Being independent and self-directed learners.	Yes	Introductory
		5.1.2 Working effectively, responsibly and safely in an individual or team context.	No	Introductory
		5.1.3 Demonstrating knowledge of the regulatory frameworks relevant to their disciplinary area and personally practising ethical conduct.	No	Introductory