Transfers ToUC and CSUCal-GETC Area 5A · Cal-GETC Area 5CDescriptionGETC Area 5C Students will be introduced to the chemical principles of fermentation as they apply to a variety of beverages and food products. Students will test hypotheses to explore the chemical, biochemical, and physicochemical properties of fermented products. Experimentation will be guided by a suite of chemical instrumentation. Specifically, the course will focus on the basic scientific methodology applied on beer brewing, enology and fermentation of fruits, vegetables, and dairy. Students are required to provide a bound laboratory notebook, apron, closed toe shoes, and gloves.Usually HeldMon 2:00pm–5:05pm, Mon Wed 12:30pm–1:50pm, Mon 11:30am–2:35pm, Mon Wed 10:00am–11:20am 