NOT FOR USE FOR CURRICULAR COURSE CHANGESREQUEST FOR PROGRAM IMPROVEMENTS

NOTE: Changes to programs may require course changes, which must be processed electronically. Any questions should be directed to Associate Provost David Reinhold at 7-4564 or david.reinhold@wmich.edu

DEPARTMENT: ENVS COLLEGE: A & S ENVS_CAS17-448_Prog_Imp_Brew_Rev_Maj_N_ConPROPOSED EFFECTIVE FALL YEAR: 2020 RECD 10/04/19 @8

PROPOSED IMPROVEMENTS: Academic Program Proposed Improvements New degree* New minor* Admission

requirements New major* Deletion* Graduation

requirements New curriculum* Revised major Change in Title New concentration* Revised minor Transfer New certificate*

Other (explain**) ** Other:      

Title of degree, curriculum, major, minor, concentration, or certificate: Sustainable Brewing

Chair, Department Curriculum Committee: Date 10/1/19

CHECKLIST FOR DEPARTMENT CHAIRS/DIRECTORS For new programs and other changes that have resource implications, the dean has been consulted.

When appropriate, letters of support from department faculty are attached.

When appropriate, letters of support from other departments in the same college are attached.

When appropriate, letters of support from other college deans, whose programs/courses may be affected

by the change, are attached.

The proposal has been reviewed by HIGE for possible implications for international student enrollment.

The proposal is consistent with the departmental assessment plan, and identifies measurable learning

outcomes for assessment.

Detailed resource plan is attached where appropriate.

All questions attached have been completed and supporting documents are attached.

The proposal is written and complete as outlined in the Faculty Senate guidelines and the curriculum change guides.

Chair/Director: Date 10/1/19

CHECKLIST FOR COLLEGE CURRICULUM COMMITTEE The academic quality of the proposal and the faculty involved has been reviewed.

Detailed resource plan is attached where appropriate.

Consistency between the proposal and the relevant catalog language has been confirmed.

The proposal has been reviewed for effect on students transferring from Michigan community colleges.

Detailed information on transfer articulation must be included with undergraduate proposals.

Consistency between the proposal and the College and department assessment plans has been

confirmed.

Consistency between the proposal and the College and department strategic plans has been confirmed.

All questions attached have been completed and supporting documents are attached.

The proposal is written and complete as outlined in the Faculty Senate guidelines and the curriculum change guides.

Chair, College Curriculum Committee: Date      NOT FOR USE FOR CURRICULAR COURSE CHANGES

REQUEST FOR PROGRAM IMPROVEMENTS

CHECKLIST FOR COLLEGE DEANS For new programs and proposed program deletions, the provost has been consulted.

For new programs, letter of support from University Libraries Dean indicating library resource

requirements have been met.

When appropriate, letters of support from other college faculty and/or chairs are attached.

When appropriate, letters of support from other college deans, whose programs/courses may be affected

by the change, are attached.

The proposal has been reviewed for implications for accreditation, certification, or licensure.

Detailed resource plan is attached where appropriate.

All questions attached have been completed and supporting documents are attached.

The proposal is written and complete as outlined in the Faculty Senate guidelines and the curriculum change guides.

Dean: Date      

FOR PROPOSALS REQUIRING REVIEW BY:GSC/USC; EPGC, GRADUATE COLLEGE, and/or FACULTY SENATE EXECUTIVE BOARD

Return to Dean

Forward to:      Curriculum Manager: Date:     

Approve Disapprove

*needs review by

Chair, GSC/USC:Date      

Approve DisapproveChair, EPGC: Date      

Approve DisapproveGraduate College Dean: Date:     

Approve DisapproveFaculty Senate President: Date      

Approve Disapprove

*needs review by

Provost:Date      

NOT FOR USE FOR CURRICULAR COURSE CHANGESREQUEST FOR PROGRAM IMPROVEMENTS

1. Explain briefly and clearly the proposed improvement:

A new concentration is proposed within the Sustainable Brewing major to provide an option that is more related to the “front end” of the industry to complement the existing program that focuses on the “back-of-the-house” science and process of brewing. Building on the strength of the existing Bachelor of Science program in Sustainable Brewing, this new track would be for students interested in the operations end of the brewing industry and less on the science. The curriculum will be similar to the existing program: in partnership with KVCC, all students will transfer coursework from the same Sustainable Brewing certificate program.

We think of this program as “applied liberal arts” in that courses will focus on a specific market sector but will provide a broad academic experience for students to learn to critically evaluate forces and influences affecting the industry from a multi-disciplinary perspective. We want to take a leadership role within CAS by providing responsive curricula to a rapidly changing industry.

2. Rationale. Give your reason(s) for the proposed improvement.

According to the Brewers Association, in 2018 the craft brewing industry contributed almost $2.5 billion to the Michigan economy with over 357 breweries, up from just 105 in 2011. The recent move toward consolidation in the industry points to the need for instruction that looks more directly at market forces and economic structure. WMU is part of a growing effort across the country to develop educational criteria for this growing industry to determine priorities and uphold academic rigor. From discussions over the last 4 years we have learned that many students are interested in being part of this industry, but not all are interested in the science of brewing. Instead many want to be involved in the service/business side of the industry. The proposed ‘Operations Track’ exchanges out one block (STEM courses) in the ‘Brewing Track’ for a block of formal coursework in business, food service, and sustainability

This curriculum was put together in consultation with KVCC, our external industry advisory board, as well as colleagues in HCOB, FCS, and CAS.

The proposed concentration was previously approved by the College Curriculum Committee as a separate major, but declined by the Dean over concerns about establishing new programs. We have revised the proposal to establish the new concentration, and ensure clear alignment between the existing major and the new concentration.

Please see Appendix A for a side-by-side comparison of the two tracks. Students in the Operations Track would take a block of the same courses as students in the Brewing Track, including 41 credit hours total of coursework and encompassing BREW courses transferred from KVCC as ENVS 3150, a core set of courses focused on sustainability (ENVS 2050 Nature, Society, and Sustainability, ENVS 2150 Environmental Systems and Cycles OR ENVS 2250 Environmental Ecology, and FCS 3700 Introduction to Food Systems and Sustainability), and ENVS 4499 Sustainable Brewing Capstone.

The tracks then have separate requirements. Students in the Brewing Track will take a 44 credit hour block of required STEM courses designed to provide them with the necessary training for understanding the scientific basis of brewing plus 6 credit hours of electives. Students in the Operations Track will take a 24 credit hour block of required business operations/accounting, marketing, and food and beverage systems courses plus 12 hours of electives. The courses selected will provide fundamental training in business practices and procedures that will enable students to manage and grow the beverage and food industry and respond to changing markets.

In keeping with the parallel PIF submitted, we are proposing to remove the explicit list of potential electives and change language to allow students to take electives “chosen from a preferred course list in consultation with and approval by the CAS advising office.” We have attached a list of potential electives to be included (Appendix B), divided into four categories focused on business operations/accounting, marketing, food and beverage systems, and sustainability (although many of the courses in the other categories also have a sustainability focus). These courses will allow students to pursue training in the business side of brewing, how food and beverage systems are structured, and/or to further explore how to achieve more sustainable outcomes. In developing the required courses we looked at the full range of courses available, and narrowed down the available courses in each of these categories to a subset that should be required (4 in business operations/accounting, 2 in marketing, 2 in food and beverage systems) in addition to those

sustainability-focused courses already required for both tracks. The electives, as structured, allow students to then pursue in-depth knowledge in each of these categories.

We recognize that the credit hour total differs between the two tracks. The Brewing Track is singularly focused on one side of the business (brewing/production), while the Operations Track allows students to explore multiple other aspects (business operations/accounting, marketing, etc.), and so the intent was to provide greater opportunity for students in the Operations Track to take electives. Please note that the number of courses unique to each track is almost the same (13 in Brewing and 12 in Operations, assuming 3-credit hour electives); the issue is that the science courses often have labs and therefore have higher credit hour requirements, leading to the different totals for the two tracks. We feel that the required courses for each track make good sense given the learning outcomes, and arise directly from the input of our advisory board consisting of industry professionals.

3. Effect on other colleges, departments, or programs. If consultation with others is required, attach evidence of consultation and support. If objections have been raised, document the resolution. Demonstrate that the program you propose is not a duplication of an existing one.

All affected departments have endorsed this program enthusiastically. Letters of support are attached (Appendix C).

4. Effect on your department’s programs. Show how the proposed change fits with other departmental offerings.

The proposed changes do not affect other programs in our unit. The changed requirement from ENVS 3000 to ENVS 2050 aligns with concurrent revisions to other majors in the Institute to make ENVS 2050 required for all programs and to re-task ENVS 3000.

5. Alignment with college’s and department’s strategic plan, mission, and vision.

The proposed changes do not specifically address any of the strategic goals in the CAS Strategic Plan. Rather, they reflect the IES’s continuing commitment to provide the highest quality programs possible and to increase student success. The proposed changes better align coursework with program learning outcomes, increase flexibility for students, and increase training in sustainability.

6. Effects on enrolled students: Are program conflicts avoided? Will your proposal make it easier or harder for students to meet graduation requirements? Can students complete the program in a reasonable time? Show that you have considered scheduling needs and demands on students’ time.

The proposed concentration should not affect the ability of current students to complete their degrees. The core set of courses shared between concentrations are regularly offered and have the capacity to serve students in both concentrations.

7. Student or external market demand. What is your anticipated student audience? What evidence of student or market demand or need exists? What is the estimated enrollment? What other factors make your proposal beneficial to students?

The feedback from our advisory board is that they need more employees who have knowledge of operations and marketing while at the same time having thorough knowledge of the brewing process, so that they can bridge various aspects of the business of breweries and ensure cohesive operations. The brewing industry has been rapidly expanding in the U.S., particularly so in Michigan, and demand is increasing for skilled employees with degrees who have knowledge of the industry. We have also received considerable interest from students, who are interested in taking the required brewing courses but not the current science-focused curriculum. Rather, they often imagine running their own business, or at least being engaged in the operations side of an existing business, and have expressed desire to be able to pair the brewing courses with a more business-focused curriculum. Based on input from these two sources and advice from our advisory board who have helped to select the proposed changes, we are confident that the proposed track will be attract new students and increase enrollment in the major. The current major has 15 students, demand is potentially higher for the operations track, and therefore we anticipate attracting at least 20-30 additional students.

8. Effects on resources. Explain how your proposal would affect department and University resources, including faculty, equipment, space, technology, and library holdings. If proposing a new program, include a letter and/or email of support from the university libraries affirming that the library resource issues have been reviewed. Tell how you will staff additions to the program. If more advising will be

needed, how will you provide for it? What will be the initial one-time costs and the ongoing base-funding costs for the proposed program? (Attach additional pages, as necessary.)

There should be no significant effect on resources. Courses within the IES (e.g., ENVS 2050, 2150, 2250) can easily accommodate increased enrollment given the number of sections we offer annually. We have a letter of support from Family and Consumer Sciences indicating that they are supportive of listing FCS 3700 as a requirement. The Sustainable Brewing Capstone (ENVS 4499) is currently taught essentially as a series of independent studies, but could be modified in the face of increased enrollment to function more like our ENVS 4500 Senior Capstone course in which students are taught as a class. The program is currently advised by staff in the CAS Advising office and they will advise all students in both concentrations.

9. List the learning outcomes for the revised or proposed major, minor, or concentration. The department will use these outcomes for future assessments of the program.

Brewing Track Objectives Understand the historical and social forces that were cause and effect of brewing in

human civilization. Gain first-hand experience going through the process of brewing, “grain to glass”. Develop a sensitivity for the ethic of sustainability that will inform decisions about

energy demand, efficiency, water use, waste minimization, and local sourcing of materials.

Demonstrate an understanding of the biochemistry and microbiology involved in fermentation and aging.

Operations Track Objectives Understand the historical context of brewing in human civilization. Gain first-hand experience going through the process of brewing, “grain to glass”. Examine the place that food production & distribution occupy in human culture and the

environmental impact of associated energy demand, water use, waste management, and local sourcing.

Learn fundamental business skills to manage and grow the beverage and food industry and respond to changing markets.

Develop critical thinking skills to evaluate how and why the brewing industry can become more sustainable.

10. Describe how this change is a response to assessment outcomes that are part of a department or college assessment plan or informal assessment activities.

Our Industry Advisory Board, consisting of professionals in all aspects of the brewing industry, meets once each semester and takes part in conversations with program faculty so curricula are regularly updated in response to real-world conditions. This program was conceived and has operated as a partnership between higher education and industry from the outset.

CAS Assessment Index V1: 1.3, 2.2, 4.8,

11. (Undergraduate proposals only) Describe in detail how this change affects transfer articulation for Michigan community colleges. For new majors or minors, describe transfer guidelines to be developed with Michigan community colleges. For revisions to majors or minors, describe necessary revisions to Michigan community college guidelines. Department chairs should seek assistance from college advising directors or from the admissions office in completing this section.

These changes should have no impact on the current articulation agreement between WMU and KVCC as all of the courses in that agreement that transfer from KVCC to WMU are still part of the program.

12. Please offer both “Current Catalog Language” and “Proposed Catalog Language” if there is to be a change in the catalog description for a given program. For the “current” language, please copy and paste relevant language from the most current catalog and for the “proposed” language, please share the exact proposed new catalog language. As possible, bold or otherwise note the key changes in the new proposed catalog language.

     

Current catalog language

Sustainable Brewing (100 credit hours)

Return to: Departments and Programs

The Sustainable Brewing program is an interdisciplinary four-year curriculum that will help position students to enter the craft beer field in a variety of roles. The goal of this program is to educate students who are intimately familiar with the technical features of brewing, have an appreciation for the rich landscape of an industry that has been part of human civilization for thousands of years, and can comprehend and address the environmental challenges faced by the industry in the 21st century. Required Science, Technology, Engineering and Mathematics (STEM) courses for the program will complement a slate of brewing-focused courses, while additional courses in sustainability and other elective fields will provide the breadth of knowledge sought in the industry. The program is supported and advised by an external advisory board with members from the top breweries in the state. Because of the interdisciplinary nature of the program and the large number of credit hours required, students in this program are not required to have a minor.

Program Objectives

Understand the historical and social forces that were cause and effect of brewing in human civilization.

Gain first-hand experience going through the process of brewing, “grain to glass”.

Develop a sensitivity for the ethic of sustainability that will inform decisions about energy demand, efficiency, water use, waste minimization, and local sourcing of materials.

Demonstrate an understanding of the biochemistry and microbiology involved in fermentation and aging.

Program Coordination

This interdisciplinary major housed in the Institute of the Environment and Sustainability is overseen by an interdisciplinary Program Coordinating Team consisting of representatives from departments and programs with courses included in the program, the CAS Office of Undergraduate Advising, and the CAS Dean’s Office. The Program Coordinating Team will be responsible for supervising and modifying curricula and for student advising.

Sustainable Brewing Curriculum

Required Brewing Courses (28 hours)

CAS for Kalamazoo Valley Community College (KVCC) Certificate in Craft Brewing**  Credits: 28 total hours(will transfer to WMU as ENVS 3150 - Sustainable Brewing)

Required Introductory STEM Courses

CHEM 1100 - General Chemistry I  Credits: 3 hours CHEM 1110 - General Chemistry Laboratory I  Credits: 1 hour CHEM 1120 - General Chemistry II  Credits: 3 hours CHEM 1130 - General Chemistry Laboratory II  Credits: 1 hour PHYS 1130 - General Physics I  Credits: 4 hours PHYS 1140 - General Physics I Laboratory  Credits: 1 hour PHYS 1150 - General Physics II  Credits: 4 hours PHYS 1160 - General Physics II Laboratory  Credits: 1 hour MATH 1180 - Precalculus Mathematics  Credits: 4 hours BIOS 1600 - Biological Form and Function  Credits: 3 hours BIOS 1610 - Molecular and Cellular Biology  Credits: 4 hours BIOS 1620 - Ecology and Evolution  Credits: 4 hours

Required Advanced STEM Courses CHEM 2250 - Quantitative Analysis  Credits: 3 hours CHEM 2260 - Quantitative Analysis Laboratory  Credits: 1 hour CHEM 3700 - Introduction to Organic Chemistry  Credits: 3 hours

CHEM 3710 - Introduction to Organic Chemistry Lab  Credits: 1 hour CHEM 3550 - Introductory Biochemistry  Credits: 3 hours CHEM 3560 - Introductory Biochemistry Laboratory  Credits: 1 hour BIOS 2500 - Genetics  Credits: 4 hours BIOS 3120 - Microbiology  Credits: 5 hours BIOS 5235 - Fermentation  Credits: 3 hours

Required Sustainability Courses

ENVS 2150 - Environmental Systems and Cycles  Credits: 3 hours ENVS 3000 - Introduction to Sustainability: A Local to Global Survey  Credits: 3 hours

Required Capstone

ENVS 4499 - Sustainable Brewing Capstone  Credits: 3 hoursElectives (6 hours)

ACTY 3990 - Sustainability Accounting  Credits: 3 hours ANTH 3560 - Food and Culture  Credits: 3 hours BUS 1750 - Business Enterprise  Credits: 3 hours ECON 3190 - Environmental Economics  Credits: 3 hours FCS 2600 - Nutrition  Credits: 3 hours FCS 3700 - Introduction to Food Systems and Sustainability  Credits: 3 hours FCS 4720 - Farm to Table and Sustainability  Credits: 3 hours FCS 4700 - Food and Beverage Systems  Credits: 3 hours GEOG 3200 - Culinary Tourism  Credits: 3 hours EDMM 4870 - Manufacturing Productivity Techniques  Credits: 3 hours MKTG 2900 - Introduction to Food and CPG Industries  Credits: 3 hours MKTG 3330 - Sustainability Marketing  Credits: 3 hours MKTG 3770 - Sales Promotion  Credits: 3 hours MGMT 3120 - Sustainability Operations  Credits: 3 hours REL 4000 - Topics in Religion  Credits: 4 hours (Topic: Holy Waters: Spirits and Spirituality)

**Note

**Appropriate substitutions for related coursework or experiences focused on sustainable brewing may be approved by program advisors in consultation with the Program Coordinating Team.

Advising

Given the interdisciplinary nature of this program, it is very important that students work regularly with program advisors. Advising responsibilities will be shared by the Program Coordinating Team. Students should work closely with a program advisor to identify appropriate electives and to find an appropriate course to fulfill the baccalaureate writing requirement. Students should consult the program website for current advising information and appointments. Transfer students should consult the relevant transfer guides and meet with a program advisor to discuss specific course equivalencies.

Academic Standards

Students in this program must earn a grade of “C” or better in all courses counted toward the major, including those transferred to WMU. A minimum of 30 hours counted towards the major must be completed at WMU.

Proposed catalog language

Sustainable Brewing

The Sustainable Brewing program is an interdisciplinary four-year curriculum that will help position students to enter the craft beer field in a variety of roles. The goal of this program is to educate students who are intimately familiar with the technical features of brewing, have an appreciation for the rich landscape of an industry that has been part of human civilization for thousands of years, and can comprehend and address the environmental challenges faced by the industry in the 21st century. There are two possible “tracks” that students can choose in this major:

Brewing Track - Required Science, Technology, Engineering and Mathematics (STEM) courses for the program will complement a slate of brewing-focused courses, while additional courses in sustainability and other elective fields will provide the breadth of knowledge sought in the industry. The program is supported and advised by an external advisory board with members from the top breweries in the state. Because of the interdisciplinary nature of the program and the large number of credit hours required, students in this program are not required to have a minor.

Track Objectives Understand the historical and social forces that were cause and effect of brewing in

human civilization. Gain first-hand experience going through the process of brewing, “grain to glass”. Develop a sensitivity for the ethic of sustainability that will inform decisions about

energy demand, efficiency, water use, waste minimization, and local sourcing of materials.

Demonstrate an understanding of the biochemistry and microbiology involved in fermentation and aging.

Operations Track - West Michigan has one of the highest per capita densities of craft breweries in the country and Kalamazoo is a destination for educational opportunities in this growing economic engine. In the last decade, the brewing industry has become more competitive, diversified, and multi-faceted. To create and maintain a diverse, broadly-trained workforce that can critically evaluate information in order to make informed decisions, the overarching goal of this program is to educate students to be problem solvers in the operation of brewing related businesses. This operations track complements a slate of hands-on brewing courses by providing formal instruction in business, food service operation, and sustainability.

Track Objectives Understand the historical context of brewing in human civilization. Gain first-hand experience going through the process of brewing, “grain to glass”. Examine the place that food production & distribution occupy in human culture and the

environmental impact of associated energy demand, water use, waste management, and local sourcing.

Learn fundamental business skills to manage and grow the beverage and food industry and respond to changing markets.

Develop critical thinking skills to evaluate how and why the brewing industry can become more sustainable.

Sustainable Brewing Curriculum

Requirements common to both tracks (41 hours) ENVS 3150 - Sustainable Brewing ** Credits: 28 hours(transfer BREW courses in the Kalamazoo Valley Community College Sustainable Brewing program) ENVS 2050   -   Nature, Society, and Sustainability Credits: 4 hours ENVS 2150 - Environmental Systems and Cycles  Credits: 3 hours

OR

ENVS 2250 - Environmental Ecology Credits: 3 hours FCS 3700   -   Introduction to Food Systems and Sustainability Credits: 3 hours ENVS 4499 - Sustainable Brewing Capstone  Credits: 3 hours

Brewing Track ONLY Courses (50 hours) CHEM 1100 - General Chemistry I  Credits: 3 hours CHEM 1110 - General Chemistry Laboratory I  Credits: 1 hour CHEM 1120 - General Chemistry II  Credits: 3 hours CHEM 1130 - General Chemistry Laboratory II  Credits: 1 hour PHYS 1070 - Elementary Physics Credits: 4 hours PHYS 1080 - Elementary Physics Laboratory Credits: 1 hour BIOS 1600 - Biological Form and Function  Credits: 3 hours BIOS 1610 - Molecular and Cellular Biology  Credits: 4 hours BIOS 1620 - Ecology and Evolution  Credits: 4 hours CHEM 2250 - Quantitative Analysis  Credits: 3 hours CHEM 2260 - Quantitative Analysis Laboratory  Credits: 1 hour CHEM 3700 - Introduction to Organic Chemistry  Credits: 3 hours CHEM 3710 - Introduction to Organic Chemistry Lab  Credits: 1 hour BIOS 2500 - Genetics  Credits: 4 hours BIOS 3120 - Microbiology Credits: 5 hours BIOS 5235 - Fermentation Credits: 3 hours Electives Credits: 6 hours

(Chosen from a preferred course list in consultation with and approval by the CAS advising office)

Operations Track ONLY Courses (36 hours) BUS 1750 Business Enterprise Credits: 3 hours ACTY 2100 Principles of Accounting I Credits: 3 hours ACTY 2110 Principles of Accounting II Credits: 3 hours MGMT 2500 Organizational Behavior Credits: 3 hours MKTG 2500 Marketing Principles Credits: 3 hours MKTG 2900 Introduction to Food and CPG Industries Credits: 3 hours FCS 4700 Food & Beverage Systems Credits: 3 hours FCS 4720 Farm to Table and Sustainability Credits: 3 hours Electives Credits: 12 hours

(Chosen from a preferred course list in consultation with and approval by the CAS advising office

**Appropriate substitutions for related coursework or experiences focused on sustainable brewing may be approved by the CAS advising office.

Advising

Given the interdisciplinary nature of this program, it is very important that students work regularly with program advisors. Students should work closely with a program advisor to identify appropriate electives. Students should consult the program website for current advising information and appointments. Transfer students should consult the relevant transfer guides and meet with a program advisor to discuss specific course equivalencies.

Academic Standards

Students in this program must earn a grade of “C” or better in all courses counted toward the major, including those transferred to WMU. A minimum of 30 hours counted towards the major must be completed at WMU.

Proposed Sustainable Brewing Track (91 hours) Brewing Proposed Sustainable Brewing Operations Track (77 hours) OperationsCourse Title Credits Category Course Title Credits CategoryCommon Requirements (41 hours) Common Requirements (41 hours)ENVS 3150 transfer of KVCC BREW courses (or equivalent) 28 Required ENVS 3150 transfer of KVCC BREW courses (or equivalent) 28 RequiredENVS 2050 Nature, Society, & Sustainability 4 Required ENVS 2050 Nature, Society, & Sustainability 4 RequiredENVS 2150 or 2250Environmental Systems and Cycles orEnvironmental Ecology 3 Required ENVS 2150 or 2250Environmental Systems and Cycles orEnvironmental Ecology 3 RequiredENVS 4499 Sustainable Brewing Capstone 3 Required ENVS 4499 Sustainable Brewing Capstone 3 RequiredFCS 3700Introduction to Food Systems andSustainability 3 Required FCS 3700Introduction to Food Systems andSustainability 3 RequiredBrewing Track Only (50 hours)BIOS 1600 Biological Form and Function 3 RequiredBIOS 1610 Molecular and Cellular Biology 4 RequiredBIOS 1620 Ecology and Evolution 4 RequiredCHEM 1100/1110 General Chemistry I + Lab 4 RequiredCHEM 1120/1130 General Chemistry II + Lab 4 RequiredPHYS 1070/1080 Elementary Physics + Lab 5 RequiredCHEM 2250/2260 Quantitative Analysis + Lab 4 RequiredCHEM 3700/3710 Introduction to Organic Chemistry + Lab 4 RequiredBIOS 2500 Genetics 4 RequiredBIOS 3120 Microbiology 5 RequiredBIOS 5235 Fermentation 3 RequiredElectives Chosen from a preferred course list in consultation with and approval by the 6 Required CAS advising officeOperations Track Only (36 hours)BUS 1750 Business Enterprise 3 RequiredACTY 2100 Principles of Accounting I 3 RequiredACTY 2110 Principles of accounting II 3 RequiredMGMT 2500 Organizational Behavior 3 RequiredMKTG 2500 Marketing Principles 3 RequiredMKTG 2900 Introduction to Food and CPG Industries 3 RequiredFCS 4700 Food & Beverage Systems 3 RequiredFCS 4720 Farm to Table and Sustainability 3 Required

Electives Chosen from a preferred course list in consultation 1w2ith andR aepqpuriorevdal by the CAS advising Differences between tracks

List of Electives

Course Course NameBusiness Operations/Accounting

Credit Hours

ACTY 3990 Sustainability Accounting 3 Elective

BUS 1750 Business Enterprise 3Elective for Brewing, Required for Operations

COM 1040 Public Speaking 3 ElectiveECON 3400 Managerial Economics 3 ElectiveMGMT 3120 Sustainability Operations 3 Elective

Marketing

MKTG 2900 Introduction to Food and CPG Industries 3

Elective for Brewing, Required for Operations

MKTG 3330 Sustainability Marketing 3 ElectiveMKTG 3770 Sales Promotion 3 ElectiveMKTG 3930 Food and CPG Sales 3 Elective

Food & Beverage SystemsANTH 3560 Food and Culture 3 Elective FCS 2720 Food Purchasing and Resource Management 3 Elective

FCS 4700 Food & Beverage Systems

FCS 4720 Farm to Table and Sustainability

Elective for Brewing,3 Required for Operations Elective for Brewing,3 Required for Operations

GEOG 3200 Culinary Tourism 3 ElectiveHOL 3500 Holistic Approaches to Food 3 Elective REL 4000 Holy Waters: A History of Religion and Alcohol 3 Elective

SustainabilityECON 3190 Environmental Economics 3 ElectiveENVS 3400 Environmental Policy 3 ElectiveENVS 4010 Selected Environmental Topics 3 Elective

ENVS 4370 Eco-Justice 3 ElectivePHIL 3170 Environmental Ethics 3 ElectivePSY 3456 Behavioral Approaches to Sustainability 3 ElectiveREL 3220 Spirituality and the Environment 4 Elective

From: Ola M Smith <ola.smith@wmich.edu> Subject: Re: Sustainable Brewing operations track Date: September 17, 2018 at 12:52:42 PM EDT

To: Steven B Bertman <steven.bertman@wmich.edu> Cc: Thomas D Schultz <thomas.schultz@wmich.edu>

Hi Steve,

Yes you have my approval to include the accountancy courses in your program. I’m looking forward

to working with the WMU Sustainable Brewing students.

Ola

From: Steven B BertmanSent: Friday, September 14, 2018 12:26 PMTo: Ola M SmithSubject:

Sustainable Brewing operations track

Dear Prof. Smith,We finished the third full year of our WMU Sustainable Brewing major this Spring. The

existing program is a partnership between WMU and KVCC that provides an interdisciplinary 4-year

curriculum for students interested in the science behind the production of brewing beer. West Michigan

has one of the highest per capita densities of craft breweries in the country and the growth of the

brewing industry has been accompanied by growth in ancillary and support industries such as

distributors, hops farms, malting houses, and analytical services. The program is a serious science

curriculum that is not what every student interested in the brewing field wants to pursue. To address

common requests from prospective students, we have drafted a curriculum for an separate ‘track’ that

focusses more on the operations/business side of the field. I have attached the draft curriculum form

and proposed catalog copy to this email.You'll see that the new curriculum ’track' includes several ACTY

courses including one that is required. If you're OK with the proposed ACTY offerings in this proposal, I

would appreciate just a brief email to that effect that I can include with the curriculum proposal. Of

course, I welcome any suggestions or comments, and I would be happy to walk you through the

proposed structure of the track, if you would like; please let me know.Thanks so much for your time!

Steve Bertman

From: Irma M Lopez <irma.lopez@wmich.edu> Subject: Sustainable Brewing operations track Date: August 14, 2018 at 12:25:59 PM EDTTo: Steven B Bertman <steven.bertman@wmich.edu> Cc: Irma M Lopez <irma.lopez@wmich.edu>

Dear Steve,

This is to confirm that I approved of including Anthropology 3560-Food and Culture as an elective course for your Sustainable Brewing - Operations track program.

Best,

Irma------Irma LópezInterim-Director, Institute for Intercultural and Anthropological Studies Professor of Spanish2064 Moore Hall1901 W. Michigan Ave Kalamazoo, MI 49008Tel: 269-387-2558Email: irma.lopez@wmich.edu

From: Paula Andrasi <paula.andrasi@wmich.edu> Subject: Re: Sustainable Brewing operations track Date: September 7, 2018 at 3:46:02 PM EDT

To: Steven B Bertman <steven.bertman@wmich.edu> Cc: Mark Kelley <mark.kelley@wmich.edu>

Dear Steven,

I was intrigued with your additions to the Brewing degree - especially in the Operations track. I can see

that this would be a great option for students who would like to participate on the management end of

the field rather than just the manufacturing side. The emphasis on sustainability seems vital in these

days when natural resources can no longer be seen as limitless.

We would be pleased to have students from your program take our HOL 3500 class, Holistic Approaches

to Food. It is an on-line class that is currently offered only in the fall. Should requests for the class

increase substantially, we would consider offering an additional section during spring semester.

If you have any further questions, please feel free to contact me.

Sincerely,

Paula Andrasi

Paula Andrasi, Ed.D., Program Coordinator Associate

Professor/Licensed Psychologist Integrative Holistic

Health & Wellness Program 2400 College of Health and

Human Services Bldg. Western Michigan University

1903 W. Michigan Ave.

Kalamazoo, MI 49008-5212

269-387-3547

paula.andrasi@wmich.edu

From: Steven B Bertman

Sent: Friday, September 7, 2018 2:53:34 PM

To: Paula Andrasi

Subject: Sustainable Brewing operations track Dear

Prof. Andrasi,

We finished the third full year of our WMU Sustainable Brewing major this Spring. The existing program

is a partnership between WMU and KVCC that provides an interdisciplinary 4-year curriculum for

students interested in the science behind the production of brewing beer. West Michigan has one of the

highest per capita densities of craft breweries in the country and the growth of the brewing industry has

been accompanied by growth in ancillary and support industries such as distributors, hops farms,

malting houses, and analytical services. The program is a serious science curriculum that is not what

every student interested in the brewing field wants to pursue. To address common requests from

prospective students, we have drafted a curriculum for an separate ‘track’ that focusses more on the

operations/business side of the field. I have attached the draft curriculum form and proposed catalog

copy to this email.

You'll see that the new curriculum ’track' includes a HOL course as an elective option. If you're OK with

the proposed HOL offering in this proposal, I would appreciate just a brief email to that effect that I can

include with the curriculum proposal. Of course, I welcome any suggestions or comments, and I would

be happy to walk you through the proposed structure of the track, if you would like; please let me know.

Thanks so much for your time!

Steve Bertman

From: Mushtaq Luqmani <mushtaq.luqmani@wmich.edu> Subject: RE: Sustainable Brewing operations trackDate: August 15, 2018 at 12:16:09 PM EDTTo: Marcellis M Zondag <marcel.zondag@wmich.edu>, Steven B Bertman<steven.bertman@wmich.edu>Cc: Jessica R Pelkey <jessica.r.pelkey@wmich.edu>

Dear Dr. Bertman:

The Marketing Department is happy to support the proposed Sustainable Brewing Operations Track and the inclusion of MKTG 2500 and MKTG 2900 courses for servicing this track.

All the Best

Mushtaq LuqmaniChair, Department of MarketingHaworth College of Business Western Michigan University

-----Original Message----- From: Marcellis M ZondagSent: Tuesday, August 14, 2018 2:10 PMTo: Mushtaq Luqmani <mushtaq.luqmani@wmich.edu> Cc: Steven B Bertman <steven.bertman@wmich.edu> Subject: FW: Sustainable Brewing operations track

Good Afternoon Mushtaq,

I just dropped a hard copy of the attached document off in your office. Jessica told me you are returning later - but I have to leave for GR to teach my MBA class.

The below message from our confrere Steve Bertman is self-explanatory. As a member of the sustainable brewing program advisory board I have been part of the effort in proposing the addition of a business-focused track to the brewing program. As explained in the below message, Steve and I are looking for a note of support from you, as MKTG2500 and MKTG2900 are the courses that will have a number of additional students.

Steve or I are of course available to answer any further questions. I will be back on campus this Thursday.

Marcel

On 8/10/18, 14:39, "Steven B Bertman" <steven.bertman@wmich.edu> wrote:

Dear Marcel,

Below is a message I am sending around for support letters for the new track in Sustainable Brewing that has been submitted to CAS, as we have discussed in advisory board meetings. I’d be very grateful for your comments and suggestions about the best way to channel this through HCOB for the needed support letters.

Hope you’re having a great summer!

Cheers,Steve

We finished the third full year of our WMU Sustainable Brewing major thisSpring. The existing program is a partnership between WMU and KVCC that provides an interdisciplinary 4-year curriculum for students interested in the science behind the production of brewing beer. West Michigan has one of the highest per capita densities of craft breweries in the country and the growth of the brewing industry has been accompanied by growth in ancillary and support industries such as distributors, hops farms, malting houses, and analytical services. The program is a serious science curriculum that is not what every student interested in the brewing field wants to pursue. To address common requests from prospective students, we have drafted a curriculum for an separate ‘track’ that focusses more on the operations/business side of the field. I have attached the draft curriculum form and proposed catalog copy to this email.

You'll see that the new curriculum ’track' includes a number of MKTG courses as requirements. If you're OK with the proposed MKTG offerings, I would appreciate just a brief email to that effect that I can include with the curriculum proposal. Of course, I welcome any suggestions or comments, and I would be happy to walk you through the proposed structure of the track, if you would like; please let me know.

Thanks so much for your time! Steve Bertman

Monday, May 13, 2019 at 12:25:37 PM Eastern Daylight Time

Subject: Re: COM elec*ve in Opera*ons Sustainable Brewing track Date: Friday, May 10, 2019 at 2:29:42 PM Eastern Daylight Time From: Leigh A FordTo: Steven B Bertman

Dear Steve,

I will confirm as stated in my original email--with one caveat. We have submiQed COM 1040 for inclusion in the new WMU Essen*al Studies program. Should this course be accepted in the Oral & Digital Communica*on category, I would expect the demand on this course to increase.

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Leigh Arden Ford, Ph.D. Director and Professor School of Communica*on Western Michigan University 269.387.3133

From: Steven B BertmanSent: Thursday, May 9, 2019 2:34 PMTo: Leigh A FordSubject: Re: COM elec*ve in Opera*ons Sustainable Brewing track

Dear Leigh,

It has been a liQle while since you sent this message. The Sustainable Brewing Opera*ons major was approved by the CAS Curriculum CommiQee in September 2018, but has been held up for some *me while the dean's office secures agreements with KVCC. Given that almost a year has passed, we would like to confirm that the School of Communica*on is s*ll suppor*ve of including COM 1040-Public Speaking as an elec*ve in the proposed major.

It is difficult to forecast exactly how many majors we will be able to aQract, but we are an*cipa*ng having 30-50 majors. If that is the case, and given that COM 1040 is listed as an elec*ve, it is likely that there would be a maximum of 10 students added to this class in a given year (and likely less). Can you explicitly confirm that there will be capacity for this number of addi*onal students with exis*ng resources?

Thanks for your

*me and support.

Kindest regards,Steve

Page 1 of 2

On Aug 13, 2018, at 10:51 AM, Leigh A Ford

<leigh.ford@wmich.edu> wrote: Dear Professor Bertman,

On behalf of the School of Communica*on I approve the inclusion of COM 1040 Public Speaking in the set of elec*ves for the Opera*ons track of the Sustainable Brewing major.

Leigh Ford

Leigh Arden Ford, Ph.D. Director and Professor School of Communica*on Western Michigan University 269.387.3133

Page 2 of 2

From: Wei-Chiao Huang wei-chiao.huang@wmich.eduSubject: Re: Sustainable Brewing operations track

Date: September 30, 2019 at 2:33 PMTo: Maarten J Vonhof maarten.vonhof@wmich.eduCc: Michael J Ryan michael.ryan@wmich.edu, Donald J Meyer donald.meyer@wmich.edu, W Jason Beasley

william.beasley@wmich.edu

Hi Maarten:

Both courses would serve well for the proposed track. We are supportive of including these two courses as electives in the track. Currently we are offering ECON 3400 (previously listed as ECON 4000) Managerial Economics once a year (in spring semester) and ECON 3190 every semester (and possibly in summer enrollment warrants). The caps for both courses are 67 in each class and should be able to accommodate your students.

Wei-Chiao Huang, Ph.D.,Professor & Chair, Department of EconomicsOffice: 5311 Friedmann Hall, Phone: (269)387-5562, Fax: (269)387-5637, E-Mail: huang@wmich.edu

From: Maarten J Vonhof <maarten.vonhof@wmich.edu>Sent: Monday, September 30, 2019 2:13 PMTo: Wei-Chiao Huang <wei-chiao.huang@wmich.edu>Subject: Sustainable Brewing operations track

Dear Wei-Chiao,In addition to the revisions to our Freshwater Science and Sustainability track that I’ve already talked to you about, we are also

proposing to add an operations track to our Sustainable Brewing major to focus more on the front-end of the business (knowledge of brewing and sustainability combined with study of business operations, marketing, etc.). As part of that proposal, we would like to include ECON 3190 Environmental Economics and ECON 4000 Managerial Economics as electives.

It is difficult to project exact enrollments in that track, but we are anticipating having 30-50 majors. If that is the case, then the maximum number of students taking these classes in any given semester is likely to be 0-5. Is Economics supportive of including these courses as electives in our proposed track? Can you explicitly confirm that there will be capacity for this number of additional students with existing resources? Please let me know if you have any questions or concerns.

Be

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Dr. Maarten VonhofDirector, Institute of the Environment & SustainabilityProfessor of Biological Sciences and Environmental & Sustainability Studies Western Michigan University1903 W. Michigan Avenue Kalamazoo, MI 49008-5410Phone: (269) 387-5626

From: Steven B Bertman steven.bertman@wmich.edu Subject: Re: Sustainable Brewing

Date: September 17, 2019 at 10:20 AMTo: Richard W Zinser richard.zinser@wmich.edu, Francisco J Cordero francisco.cordero@wmich.eduCc: Maarten J Vonhof maarten.vonhof@wmich.edu

Hi Rick,Thanks so much for your reply! Steve

From: Richard W Zinser <richard.zinser@wmich.edu>Date: Tuesday, September 17, 2019 at 9:50 AMTo: Francisco J Cordero <francisco.cordero@wmich.edu>, Steven B Bertman<steven.bertman@wmich.edu>Subject: Re: Sustainable Brewing

Hello Steve, thanks for the info, this helps with our planning. We will continue to offer these courses since they are used by 3 majors, so yes there will be room for your students, and if necessary we could open additional sections. Regards, RZ

From: Francisco J Cordero <francisco.cordero@wmich.edu>Sent: Tuesday, September 17, 2019 8:29 AMTo: Richard W Zinser <richard.zinser@wmich.edu>Subject: Fw: Sustainable Brewing

Rick,I am forwarding an email I received from Steve Bertman per our meeting today. Frank

Dr.Francisco CorderoProgram Coordinator, Foodservice Operations & Sustainability 1903 W. Michigan Ave., Kalamazoo, MI 49008-5322 PHONE:(269) 387-3717 FAX: (269) 387-3353EMAIL: francisco.cordero@wmich.edu http://www.wmich.edu/consumer/academics/food-service.html

From: Steven B Bertman <steven.bertman@wmich.edu>Sent: Sunday, September 15, 2019 10:05 PMTo: Francisco J Cordero <francisco.cordero@wmich.edu>Subject: Sustainable

Brewing Hi Frank,

We are trying to finalize our changes to brewing curricula, and we’ve made a few adjustments since I last wrote to you in the Spring. We’ve decided we’d like to require FCS 3700 (Introduction to Food Systems and Sustainability) for both the brewing (existing) and operations (proposed) tracks. In addition, we are listing FCS 4720 (Farm to Table and Sustainability) as a required course in the proposed Operations track. Other FCS courses such as FCS 2720 (Food Purchasing and Resource Management) and FCS 4700 (Food & Beverage Systems) will be included as potential electives to fulfill the program requirements.

It is difficult to forecast exactly how many majors we will be able to attract, but we are anticipating having 30-50 majors. If that is the case, it is likely that there would be a maximum of 15 students added to any of these classes in a given year. Can you explicitly confirm that there will be capacity for this number of additional students with existing resources?

Thanks for your time and support.

Kindest regards,Steve

From: Steven B Bertman steven.bertman@wmich.edu Subject: Re: Sustainable Brewing

Date: September 27, 2019 at 9:01 AMTo: Richard W Zinser richard.zinser@wmich.edu

Cc: Maarten J Vonhof maarten.vonhof@wmich.edu

Thank you for your quick reply, Rick!

From: Richard W Zinser <richard.zinser@wmich.edu>Date: Friday, September 27, 2019 at 8:05 AMTo: Steven B Bertman <steven.bertman@wmich.edu>Subject: Re: Sustainable Brewing

Steve, yes there will be room for your students in FCS 4700. RZ

From: Steven B Bertman <steven.bertman@wmich.edu>Sent: Thursday, September 26, 2019 5:05 PMTo: Richard W Zinser <richard.zinser@wmich.edu>; Francisco J Cordero<francisco.cordero@wmich.edu>Subject: Re: Sustainable Brewing

Dear Rick and Frank,Upon further consideration, we also would like to offer In addition, we are listing FCS 4700 (Food & Beverage Systems) as a required course in the proposed Operations track. Can you explicitly confirm that there will be capacity for additional students with existing resources if we include this course?Cheers, Steve

From: Richard W Zinser <richard.zinser@wmich.edu>Date: Tuesday, September 17, 2019 at 9:50 AMTo: Francisco J Cordero <francisco.cordero@wmich.edu>, Steven B Bertman<steven.bertman@wmich.edu>Subject: Re: Sustainable Brewing

Hello Steve, thanks for the info, this helps with our planning. We will continue to offer these courses since they are used by 3 majors, so yes

there will be room for your students, and if necessary we could open additional sections. Regards, RZ

From: Francisco J Cordero <francisco.cordero@wmich.edu>Sent: Tuesday, September 17, 2019 8:29 AMTo: Richard W Zinser <richard.zinser@wmich.edu>Subject: Fw: Sustainable Brewing

Rick,I am forwarding an email I received from Steve Bertman per our meeting today. Frank

Dr.Francisco CorderoProgram Coordinator, Foodservice Operations & Sustainability 1903 W. Michigan Ave., Kalamazoo, MI 49008-5322 PHONE:(269) 387-3717 FAX: (269) 387-3353EMAIL: francisco.cordero@wmich.edu http://www.wmich.edu/consumer/academics/food-service.html

From: Steven B Bertman <steven.bertman@wmich.edu>Sent: Sunday, September 15, 2019 10:05 PMTo: Francisco J Cordero <francisco.cordero@wmich.edu>Subject: Sustainable Brewing

Hi Frank,

We are trying to finalize our changes to brewing curricula, and we’ve made a few adjustments since I last wrote to you in the Spring. We’ve decided we’d like to require FCS 3700 (Introduction to Food Systems and Sustainability) for both the brewing (existing) and operations (proposed) tracks. In addition, we are listing FCS 4720 (Farm to Table and Sustainability) as a required course in the proposed Operations track. Other FCS courses such as FCS 2720 (Food Purchasing and Resource Management) and FCS 4700 (Food & Beverage Systems) will be included as potential electives to fulfill the program requirements.

It is difficult to forecast exactly how many majors we will be able to attract, but we are anticipating having 30-50 majors. If that is the case, it is likely that there would be a maximum of 15 students added to any of these classes in a given year. Can you explicitly confirm that there will be capacity for this number of additional students with existing resources?

Thanks for your time and support.

Kindest regards,Steve

From: Steven B Bertman steven.bertman@wmich.eduSubject: Re: Sustainable Brewing operations track

Date: September 27, 2019 at 10:47 AMTo: Benjamin Ofori-Amoah ben.ofori@wmich.eduCc: Maarten J Vonhof maarten.vonhof@wmich.edu

Thank you so much for your support and your quick reply, Ben!

From: Benjamin Ofori-Amoah <ben.ofori@wmich.edu>Date: Friday, September 27, 2019 at 10:42 AMTo: Steven B Bertman <steven.bertman@wmich.edu>Subject: Re: Sustainable Brewing operations track

Dear Steve,This is to affirm that the Geography Department is supportive of including GEOG 3200 as a recommended elective in the proposed Sustainable Brewing Operation tracks. If there is anything else we can do to help move things forward, do not hesitate to let me know.B

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From: Steven B Bertman <steven.bertman@wmich.edu>Sent: Thursday, September 26, 2019 5:17 PMTo: Benjamin Ofori-Amoah <ben.ofori@wmich.edu> Cc: Maarten J Vonhof <maarten.vonhof@wmich.edu> Subject: Re: Sustainable Brewing operations track

Hi Ben,I can’t seem to find the letter you sent about including GEOG 3200 as a recommended elective in our proposed Brewing Operations track. Could you resend?Thanks!Steve

On Aug 13, 2018, at 12:05 PM, Benjamin Ofori-Amoah <ben.ofori@wmich.edu> wrote:

Dear Steve,Thanks for sending me a revised proposal of your Sustainable Brewing program. I will send a separate e-mail supporting the listing of GEOG 3200 as part of your program but I also wanted to draw your attention to another geography course that might be relevant to your program and its is GEOG 2440 - Economic Geography. This a course that deals with economic activities in general and provides a general overview of the factors that affect the location and distribution of economic activities. But if you will rather stick only to the GEOG 3200, let me know and I will send you a note of support.

Best

Ben

From: Steven B BertmanSent: Friday, August 10, 2018 2:47 PMTo: Benjamin Ofori-AmoahSubject: Sustainable Brewing operations

track Dear Ben,

We finished the third full year of our WMU Sustainable Brewing major this Spring. The existing program is a partnership between WMU and KVCC that provides an interdisciplinary 4-year curriculum for students interested in the science behind the production of brewing beer. West Michigan has one of the highest per capita densities of craft breweries in the country and the growth of the brewing industry has been accompanied by growth in ancillary and support industries such as distributors, hops farms, malting houses, and analytical services. The program is a serious science curriculum that is not what every student interested in the brewing field wants to pursue. To address common requests from prospective students, we have drafted a curriculum for an separate ‘track’ that focusses more on the operations/business side of the field. I have attached the draft curriculum form and proposed catalog copy to this email.

You'll see that the new curriculum ’track' includes a GEOG course in the list of electives. If you're OK with the proposed GEOG offering, I would appreciate just a brief email to that effect that I can include with the curriculum proposal. Of course, I welcome any suggestions or comments, and I would be happy to walk you through the proposed structure of the track, if you would like; please let me know.

Thanks so much for your time! Steve Bertman

From: Steven B Bertman steven.bertman@wmich.eduSubject: Re: Sustainable Brewing operations track

Date: September 27, 2019 at 9:45 AMTo: Steven W Ziebarth steven.ziebarth@wmich.eduCc: Maarten J Vonhof maarten.vonhof@wmich.edu

Thanks so much, Steve!

On 9/27/19, 9:44 AM, "Steven W Ziebarth" <steven.ziebarth@wmich.edu>

wrote: Hi Steve,

I don’t see any problem with that, so you have the approval from

Math. SteveOn 9/26/19, 5:10 PM, "Steven B Bertman"

<steven.bertman@wmich.edu> wrote: Hi Steve,

OK, one last time (I hope). Upon further consideration of our goals for this curriculum, we have decided not to require MATH 1110 for the operations track, and since it is already required for CHEM 1100, we are not going to list MATH in the list of required courses in the proposed catalog copy. Do you have any objections to this and will it affect your program in a substantial way?Cheers,

Ste

ve

On 9/17/19, 9:29 AM, "Steven W Ziebarth" <steven.ziebarth@wmich.edu>

wrote: Hi Steve,

We are working on revising pre-calc so that it is truly a preparation course for calculus, so if your students are not headed to the calc sequence, M1110 is probably a good option. I don’t anticipate any problems with moving students in that direction; it’s basically a section or two in either direction that we would have to cover anyway, and M1110 is a bit more flexible in choice of instructors for us.

So, I am ok with it. Best,Steve

On 9/17/19, 5:57 AM, "Steven B Bertman" <steven.bertman@wmich.edu> wrote: Hi Steve,After considering the courses for which MATH is a prereq, we have decided to change the requirement for the existing "brewing track" as well as the proposed "operations track" from MATH 1180- Precalculus Mathematics, to MATH 1110=Algebra II. Do you anticipate any difficulty with this change, and can you explicitly confirm that there will be capacity for this number of additional students with existing resources?Thanks again for your time. Cheers,Steve

On 5/9/19, 2:38 PM, "Steven W Ziebarth" <steven.ziebarth@wmich.edu>

wrote: Steve,

I don’t see any problem with this requirement and we do have the capacity to handle the math requirement. The Department of Mathematics supports this.

Beer and math; what a

combination. Cheers,

SteveOn 5/9/19, 2:27 PM, "Steven B Bertman" <steven.bertman@wmich.edu> wrote: Hi Steve,

It has been a little while since you sent this message. The Sustainable Brewing Operations major was approved by the CAS Curriculum Committee in September 2018, but has been held up for some time while the dean's office secures agreements with KVCC. Given that almost a year has passed, we would like to confirm that the Math Department is still supportive of including MATH 1160-Finite Mathematics with Applications (or higher) as a required course in the proposed major.

It is difficult to forecast exactly how many majors we will be able to attract, but we are anticipating having 30-50 majors. If that is the case, it is likely that there would be a maximum of 15 students added to any of these classes in a given year. Can you explicitly confirm that there will be capacity for this number of additional students with existing resources?

Thanks for your time and support.

Kindest regards,Steve

On Aug 10, 2018, at 3:02 PM, Steven W Ziebarth <steven.ziebarth@wmich.edu> wrote: Steve,Yes, definitely I approve. Probably the right level of math for this program.

Steve Ziebarth, Chair WMU Math Department

On 8/10/18, 2:57 PM, "Steven B Bertman" <steven.bertman@wmich.edu> wrote:

Dear Steve,

We finished the third full year of our WMU Sustainable Brewing major this Spring. The existing program is a partnership between WMU and KVCC that provides an interdisciplinary 4-year curriculum for students interested in the science behind the production of brewing beer. West Michigan has one of the highest per capita densities of craft breweries in the country and the growth of the brewing industry has been accompanied by growth in ancillary and support industries such as distributors, hops farms, malting houses, and analytical services. The program is a serious science curriculum that is not what every student interested in the brewing field wants to pursue. To address common requests from prospective students, we have drafted a curriculum for an separate ‘track’ that focusses more on the operations/business side of the field. I have attached the draft curriculum form and proposed catalog copy to this email.

You'll see that the new curriculum ’track' includes a required MATH course. If you're OK with the proposed MATH offering, I would appreciate just a brief email to that effect that I can include with the curriculum proposal. Of course, I welcome any suggestions or comments, and I would be happy to walk you through the proposed structure of the track, if you would like; please let me know.

Thanks so much for your time! Steve Bertman

From: Robert Landeros robert.landeros@wmich.eduSubject: Re: time for a brief conversation re curricular

issues?Date: May 21, 2019 at 10:29 AM

To: Maarten J Vonhof maarten.vonhof@wmich.edu

Maarten,

I’m sorry for the delay. As I mention during our conversation, the Department of Management is still supportive of including the following courses in the Sustainable Brewing Operations major and its 10-12 students in a given year:

MGMT 2500 (required)MGMT 3120 (elective)

The Department of Management is also supportive of the Freshwater Science and Sustainability program revision to move MGMT 3120 from a required course to an

elective. Thank you and best wishes,

Robert Landeros, Ph.D.Professor of Supply Management, Chairman of the Department of Management, and Director of The Center for Enterprenuership & Innovation

Haworth College of Business, Western Michigan University1903 West Michigan Avenue, Kalamazoo MI 49008-5429, United States

t: (269) 387-5802

e: robert.landeros@wmich.edu

On May 20, 2019, at 3:12 PM, Maarten J Vonhof <maarten.vonhof@wmich.edu> wrote:

Hi Bob,Thanks again for speaking on the phone with me in early May. I wanted to follow up to see if I could get support for our proposed curricular

changes over email? Thanks, and best wishes,

Maarten

Dr. Maarten VonhofDirector, Institute of the Environment & SustainabilityProfessor of Biological Sciences and Environmental & Sustainability Studies Western Michigan University1903 W. Michigan Avenue Kalamazoo, MI 49008-5410Phone: (269) 387-5626

Begin forwarded message:

From: Maarten Vonhof <mvonhof@wmich.edu>

Subject: Re: time for a brief conversation re curricular issues? Date: May 8, 2019 at 12>36>00 PM EDTTo: Robert Landeros <robert.landeros@wmich.edu>

Hi Bob,Thanks again for speaking on the phone with me this morning. As we discussed, the Sustainable Brewing Operations major has been held up for

some time while we secure the necessary agreements with KVCC. Given that over a year has passed, we would like to confirm that the Department of Management is still supportive of including the following courses in the proposed major:

MGMT 2500 (required)MGMT 3120 (elective

It is difficult to forecast exactly how many majors we will be able to attract, but we are anticipating having 30-50 majors. If that is the case, it is likely that there would be a maximum of 10-12 students added to any of these classes in a given year (and likely less). Can you confirm that there will be capacity for the additional students with existing resources?

At the same time, we are also considering revisions to our Freshwater Science and Sustainability program, and are proposing to move MGMT 3120 from a required course to an elective. This is based on student and advisor feedback that many of our students are seeking more opportunity to take freshwater and sustainability courses. That said, we have a number of majors who are considering careers in policy, advocacy, and industry who might benefit from this course and will be advised to take it as an elective. The FSS program currently has approximately 60 majors, meaning that approximately 10-15 students currently take that course each year, and this number is likely to drop. As we discussed on the phone, any decline in enrollment through the proposed changes to our FSS curriculum are likely to be counter-balanced by potential increases in the number of Sustainable Brewing students. Can you please let me know if your unit is supportive of this change?

Thanks very much, and

best wishes, Maarten

Dr. Maarten VonhofDirector, Institute of the Environment & SustainabilityProfessor of Biological Sciences and Environmental & Sustainability Studies Western Michigan University1903 W. Michigan Avenue Kalamazoo, MI 49008-5410Phone: (269) 387-5626

On May 7, 2019, at 6:07 PM, Robert Landeros <robert.landeros@wmich.edu> wrote:

From: David J Paul david.paul@wmich.eduSubject: RE: Sustainable Brewing operations

trackDate: October 1, 2019 at 4:18 PM

To: Maarten J Vonhof maarten.vonhof@wmich.edu

Hi Maarten,

Thank you for this.

Yes, Philosophy is supportive of including this course as an elective in your proposed track.Yes, I can confirm that there is capacity for that number of additional students with existing resources.

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From: Maarten J VonhofSent: Monday, September 30, 2019 2:17 PM To: David J Paul <david.paul@wmich.edu> Subject: Sustainable Brewing operations track

Dear David,In addition to the revisions to our Freshwater Science and Sustainability track that

I’ve already talked to you about, we are also proposing to add an operations track to our Sustainable Brewing major to focus more on the front-end of the business (knowledge of brewing and sustainability combined with study of business operations, marketing, etc.). As part of that proposal, we would like to include PHIL 3170 Environmental Ethics as an elective.

It is difficult to project exact enrollments in that track, but we are anticipating having up to 30-50 majors. If that is the case, then the maximum number of students taking this class in any given semester is likely to be 0-5. Is Philosophy supportive of including this course as an elective in our proposed track? Can you explicitly confirm that there will be capacity for this number of additional students with existing resources? Please let me know if you have any questions or concerns.

Best

regards,

Maarte

n

Dr. Maarten VonhofDirector, Institute of the Environment & SustainabilityProfessor of Biological Sciences and Environmental & Sustainability Studies Western Michigan University1903 W. Michigan Avenue Kalamazoo, MI 49008-5410Phone: (269) 387-5626

From: Steven B Bertman steven.bertman@wmich.eduSubject: FW: Sustainable Brewing operations track

Date: September 27, 2019 at 5:58 AMTo: Maarten J Vonhof maarten.vonhof@wmich.edu

Is this not sufficient?

From: Stephen G Covell <s.covell@wmich.edu>Date: Thursday, May 9, 2019 at 1:16 PMTo: Steven B Bertman <steven.bertman@wmich.edu>Subject: Re: Sustainable Brewing operations track

Steve,

The Department of Comparative Religion is happy to have its topics course, REL 4000, included in the Sustainable Brewing Operations major. For the purposes of the major the topic and title would be Holy Waters: A History of Religion and Alcohol. We would have no problem with capacity for the course as we would be offering it with an eye to support the new major and would expect enrollment from the major. We can easily handle the extra 10-15 students this might add and, should the major enroll more and there be need for more seats, we would be happy to look at ways to accommodate. Offering this course for the new major will not add any additional cost to the department as it is a course we would be offering regardless and we are excited about the possibility of reaching new students through our collaboration with Sustainable Brewing. It will be taught by faculty in-load.

Steve.

Stephen Covell, Ph.D.Chair, Department of Comparative Religion Mary Meader Professor of Comparative Religion Western Michigan UniversityKalamazoo, MI 49008-5320 s.covell@wmich.edu269-387-4365

On May 9, 2019, at 12:47, Steven B Bertman <steven.bertman@wmich.edu> wrote:

Hi Steve,

Thanks so much for your quick reply. At the risk of being a pain, could you drop me a line stating a specific number of additional students you feel you have capacity for without requesting additional resources from Academic Affairs? The hoops we have too jump through are much smaller than they were a year ago.

Steve

From: Stephen G CovellSent: Thursday, May 9, 2019 12:42 PMTo: Steven B BertmanSubject: Re: Sustainable Brewing operations track

Steve,

Definitely still up for the Rel 4000 topics course being listed. Have not proposed the new course yet. The new WES system gummed all that up.

Steve.

Sent from my iPad

On May 9, 2019, at 12:37, Steven B Bertman

<steven.bertman@wmich.edu> wrote: Hi Steve,

It has been a little while since you sent this message. The Sustainable Brewing Operations major was approved by the CAS Curriculum Committee in September 2018, but hasbeen held up for some time while the dean's office secures agreements with KVCC. Given that over a year has passed, we would like to confirm that the Department of Comparative Religion is still supportive of including REL 4000-Holy Waters: A History of Religion and Alcohol (is there a new course number now?) as an elective in the proposed major.

It is difficult to forecast exactly how many majors we will be able to attract, but we are anticipating having 30-50 majors. If that is the case, and given that the REL courses are listed as electives, it is likely that there would be a maximum of 10 students added to any of these classes in a given year (and likely less). Can you confirm that there will be capacity for this number of additional students with existing resources?

Kindest regards, Steve

On Aug 10, 2018, at 3:35 PM, Stephen G Covell <s.covell@wmich.edu> wrote:

Steve,

Thank you for including my proposed class Holy Waters: A History of Religion and Alcohol. I look forward to playing in a role on the Sustainable Brewing program!

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Stephen Covell, Ph.D.Chair, Department of Comparative Religion Mary Meader Professor of Comparative Religion Western Michigan UniversityKalamazoo, MI 49008-5320 s.covell@wmich.edu269-387-4365

From: Steven B Bertman

Sent: Friday, August 10, 2018 2:49:23 PMTo: Stephen G CovellSubject: Sustainable Brewing operations track Dear Steve,

Welcome back to the real world!

We finished the third full year of our WMU Sustainable Brewing major this Spring. The existing program is a partnership between WMU and KVCC that provides an interdisciplinary 4-year curriculum for students interested in the science behind the production of brewing beer. West Michigan has one of the highest per capita densities of craft breweries in the country and the growth of the brewing industry has been accompanied by growth in ancillary and support industries such as distributors, hops farms, malting houses, and analytical services. The program is a serious science curriculum that is not what every student interested in the brewing field wants to pursue. To address common requests from prospective students, we have drafted a curriculum for an separate ‘track’ that focusses more on the operations/business side of the field. I have attached the draft curriculum form and proposed catalog copy to this email.

You'll see that the new curriculum ’track' includes your course on Sprits and Spirituality in the list of electives. If you're OK with this offering, I would appreciate just a brief email to that effect that I can include with the curriculum proposal. Of course, I welcome any suggestions or comments, and I would be happy to walk you through the proposed structure of the track, if you would like; please let me know.

Thanks so much for your time! Let’s grab a beer some time. Steve Bertman

Revised Sept. 2018. All previous forms are obsolete and should not be used.