313023 (v.1) Technology of Brewing and Winemaking 100
Note
Tuition Patterns
The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline.
Unit references, texts and outcomes
To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement.
| Area: | Department of First Year Engineering Studies |
|---|---|
| Credits: | 12.5 |
| Contact Hours: | 3.0 |
| Lecture: | 1 x 2 Hours Weekly |
| Fieldwork: | 2 x 4 Hours Quarterly |
| Syllabus (HB): | Basic Microbiology of Brewing and Winemaking; Basic Biochemistry of Brewing and Winemaking; Fermentation Principles; Brewing; Oenology (or Winemaking); Guest speaker from Swan Brewery; Equipment Selection; Guest speaker from Evans and Tate Winery; By-products handling, disposal and recovery during Brewing and Winemaking; Waste water treatment from Brewing and Winemaking; Issues on Quality Control, Economics and Safety |
| Field of Education: | 019905 Food Science and Biotechnology |
| Result Type: | Grade/Mark |
Availability
| Year | Location | Period | Internal | Partially Online Internal | Area External | Central External | Fully Online |
|---|---|---|---|---|---|---|---|
| 2012 | Bentley Campus | Semester 2 | Y |
Area External refers to external course/units run by the School or Department or offered by research.
Central External refers to external and online course/units run through the Curtin Bentley-based Distance Education Area
Partially Online Internal refers to some (a portion of) learning provided by interacting with or downloading pre-packaged material from the Internet but with regular and ongoing participation with a face-to-face component retained. Excludes partially online internal course/units run through the Curtin Bentley-based Distance Education Area which remain Central External
Fully Online refers to the main (larger portion of) mode of learning provided via Internet interaction (including the downloading of pre-packaged material on the Internet). Excludes online course/units run through the Curtin Bentley-based Distance Education Area which remain Central External
