Skip to the content

AYCBR

HOME
ASCOMYCOTA PROJECT
ACTIVITIES
OUTCOME
PARTNERS
TRAINING
GALLERY
CONTACT

HOME
ASCOMYCOTA PROJECT
ACTIVITIES
OUTCOME
PARTNERS
TRAINING
GALLERY
CONTACT

Evaluation

FEEDBACK & EVALUATION AYCBR VOCATIONAL EDUCATION TRAINING

part of Ascomycota Project, innovative yeast cultivation from Belgium to Romania

17.09.2022 – ORIEL BREWERY BUCHAREST

17.09.2022 – ORIEL BREWERY BUCHAREST

Please mark your answers to the following questions:

Evaluation

Name *

Name

First

First

Last

Last

Phone *

Email *

1. Do you recommend this training course/seminar you attended to other people? *

YES

NO

2. How do you rate the content of the course/seminar? *

POOR

WELL

VERY GOOD

EXCELLENT

3. How do you rate the course/seminar materials? *

POOR

WELL

VERY GOOD

EXCELLENT

4. How do you rate the organizational conditions? *

POOR

WELL

VERY GOOD

EXCELLENT

5. Briefly describe how the course/seminar was conducted (organization, support materials, program, trainers, etc.);

6. Describe the way in which the training activity responded to some professional/personal development needs;

7. How do you plan to integrate the skills acquired at the course/seminar in your projects

8. Did you improve your knowledge regarding how beer is produced after this course on a scale from 1 to 5? *

1. Very little

2.

3.

4.

5. I learnt new useful information

9. What is fermentation? *

chemical transformations done by bacteria, fungi and yeast

chemical transformations done by yeast

biological transformations

10. Most common technique of brewing is: *

single strain yeast fermentation: one of the 3 types (Bottom, Top Fermentation, Spontaneous yeasts)

Wild yeast fermentatation

Lactic acid fermentation

11. What is wild fermentation? *

12. How many species are participating in flemish red / oud bruin production? *

Saccharomyces & Lactobacillus

Lactobacillus & Acetobacter

Saccharomyces, Lactobacillus, Pediococcus, Acetobacter & Brettanomyces

13. The Reinheitsgebot law from 1516 A.D. in Germany identified what: *

The types of brewing with different yeasts

The style guide for beers

The ingredients which must be used when brewing

14. Why do you want to apply for an internship at Oriel Brewery? *

15. If you have any other comments or notes *

PRIVACY POLICY *

This form collects your name, phone number and email so that we can correspond with you. By checking this box, you agree with those terms.

If you are human, leave this field blank.

The content of this material is the sole responsibility of the authors, and the National Agency and the European Commission are not responsible for how the content of the information will be used.

Conţinutul prezentului material reprezintă responsabilitatea exclusivă a autorilor, iar Agenţia Naţională şi Comisia Europeană nu sunt responsabile pentru modul în care va fi folosit conţinutul informaţiei.

© 2025 AYCBR

Powered by WordPress

To the top ↑ Up ↑