Fermentation Science (FER)
FER 201 | Wine Fundamentals
Lecture Credit: 4
Examines the manufacture of wines, styles of wines in global wine regions, microbiological science of wine fermentation and organoleptic perception of wines. Class activities emphasize reading wine labels, using language to describe different wines, and descriptions of common wine defects through sensory analysis of wines. Students must be 21 years or older to take this class.
FER 203 | Fermented Foods Science
Lecture Credit: 3 Lab Credit: 1
Explores the history and science of fermented foods. Course includes food fermentation lab experiences with dairy, vegetables, sugars and grains. Examines how fermented foods have been used for preservation of food, health attributes and cultural significance.
Prerequisite: Demonstrated college readiness in English, Reading, and Math (www.ccd.edu/collegeready) or concurrent enrollment in MAT 055