I previously bought this, but have not yet gone through the course. Here is the outline, in case you haven't seen it:
Day 1.
Introduction to extract brewing: Blonde Ale w/ dry yeast
1. Sanitation
2. equipment
3. ingredients
4. brewing demonstration, explanation of the entire process (extract, malt, hops, water, chemistry, styles, etc.)
Discussion of the overlying process of wort production, malt extract, hops and the varieties, water, SRM, IBU, BJCP guidelines. The overall history of beer and impact on the world.
Day 2.
Partial mash Brewing: IPA w/ liquid yeast
1. grain conversion
2. yeast types
3. hop varieties
History of IPA’s, hops used traditionally and currently to date. Discussion on malt, malting and kilning process and varieties.
Partial mash brewing cont.
1. grain conversion
2. yeast propagation
3. hop utilization
Day 3.
All-grain brewing: Imperial Stout w/ combo liquid and dry yeast
1. equipment set-up
2. mashing/sparge/vorlauft
3. history
4. recipe formulation
5. basic water chemistry
6. packaging options, ageing, barrels, corni kegs, etc.
Lagering options, temprature control.
Day 4.
Advanced equipment, legality know how, packaging, demo of bottling and kegging.
. 
