Brewing, Distillation, and Fermentation Technical Standards

Purpose Statement

All students in the Brewing, Distillation, and Fermentation program are expected to meet certain technical standards which are essential for the successful completion of all phases of the program, and which reflect industry requirements and standards. To verify the student’s ability to perform these essential functions, students may be required to demonstrate the technical standards below.

Meeting these technical standards does not guarantee employment in this field upon graduation. The ability to meet the program’s technical standards does not guarantee a student’s eligibility for any certification exams or successful completion of the program.


Technical Standard Definition of Standards Examples
Critical Thinking/Problem-Solving Skills Ability sufficient for the classroom, lab, and work in industry situations and objectively analyze information, directions, and instructions.
  • Apply mathematical, verbal, written, and reading skills to interpret and solve problems.
  • Troubleshoot/fix problems in equipment by using the scientific method.
  • Synthesize meaning and make cognitive connections, predictions, and interpolations about various parts of labs.
  • Utilize the internet to locate information and learning management systems.
Interpersonal Skills Abilities sufficient to interact with instructors, individuals, and groups from a variety of social, emotional, cultural, and intellectual backgrounds.
  • Participate in team projects with other students.
  • Provide assistance to fellow students and instructors when requested.
  • Maintain a cooperative spirit while working in a hot, wet, crowded environment.
  • Respect and care for fellow students and guests whose appearance, condition, beliefs, and values may conflict with your own.
  • Demonstrate sufficient emotional health to perform under stress, exercise good judgment, and promptly complete all academic and work-based learning responsibilities.
Communication Skills

Communicate effectively and professionally when interacting with faculty, staff, and peers using English both written and verbal.

Follow instructions both written and verbal.

  • Speak and write clearly and distinctly.
  • Give verbal directions or follow verbal directions from other members of the class or instructors.
  • Demonstrate listening skills.
Coping Skills Ability to maintain a state of harmony.
  • Solve personal and interpersonal problems.
  • Minimize stress and conflict.
  • Balance internal needs and external demands.
Mobility/Motor Skills

Without assistance, lift and move equipment typically found in a brewing, distillation, and fermentation facility.

Lift and move brewing, distillation, and fermentation raw materials.

Safely handle and pour hot and cold materials and chemicals.

Safely manipulate small wares, equipment, and appliances.

Move freely, quickly, and safely in a close environment.

Complete cleaning duties requiring stooping, bending, and climbing.

  • Move from workstation to workstation near other students, instructors, and equipment.
  • Lift bulk items weighing up to 55 lbs. individually and in coordination with others.
  • Lift items from the floor, pallet, dock, or table and place them on storage racks.
  • Remove supplies from storage racks above the head.
Auditory Skills

Auditory abilities are sufficient to work effectively and safely in a noisy environment.

Effectively hear sounds that indicate potential issues and problems in the machining environment.

  • Hear the instructor’s voice in a noisy production floor and lab environment.
  • Respond to alarms, bells, and whistles.
Visual Skills

Visual ability is sufficient for observation and assessment necessary in the classroom, lab, and industry situations.

See meters and gauges.

Use a microscope and other visual instruments for identification.

  • Read temperature and pressure gauges.
  • Read ingredient labels.
  • Read safety labels and warnings such as specific Safety Data Sheets (SDS).
  • Read measurements.
Tactile Skills

Tactile ability is sufficient for the assessment of food products.

Feel product texture.

Press buttons and safely operate the equipment.
  • Taste, smell, and feel the product to determine quality.
  • Operate equipment safely by turning on and off proper switches, buttons, and/or valves.
Environmental Possess the ability to tolerate environmental stressors and function safely.
  • Lift equipment and product weighing up to 55 lbs. at least once per week for less than 1 hour per week.
  • Safely maneuver equipment that weighs up to 170 lbs. with assistance.
  • Stand in a hot, wet work area for extended lengths of time.
  • Complete cleaning responsibilities requiring stooping, bending, and climbing.
Emotional/Behavioral Possess emotional stability sufficient to maintain composure in stressful situations and assume responsibility/accountability for actions.
  • Adapt rapidly to changing environments and/or stress.
  • Calmly receive feedback.
  • Demonstrate honesty and integrity beyond reproach.
  • Wear appropriate PPE and approved clothing.
  • Attentiveness to the task at hand in dangerous situations.
  • Not be easily distracted or distract others.
  • Respect instructors, students, and equipment.


In the case of an otherwise qualified individual with a documented disability, appropriate and reasonable accommodations will be made unless doing so would fundamentally alter the essential training elements, cause undue hardship, or produce a direct threat to the safety of the patient or student.

Asheville-Buncombe Technical Community College is invested in full compliance with the Americans with Disabilities Act (ADA). Support Services is part of Student Services and is located in the K. Ray Bailey Student Services Center. For detailed information or to request accommodations visit Support Services. An appointment is recommended prior to enrollment in order to discuss any special concerns.