This curriculum is designed to prepare individuals for various careers in the brewing, distillation, and fermentation industries. Classroom instruction, and practical laboratory applications of brewing, distillation, and fermentation principles and practices are included in the program of study.
Course work in brewing, distillation and fermentation includes production, operations, safety and sanitation, and associated process technologies. Related course work is offered in fermentation production, safety, and sanitation, applied craft beverage microbiology, agriculture, marketing, management, equipment, packaging, and maintenance
Graduates should qualify for employment opportunities in the brewing, distillation, and fermentation industries. Students may be eligible to sit for the professional Institute of Brewing and Distilling (IBD) certification exams which correspond to the program of study.
The Brewing, Distillation, and Fermentation program prepares individuals to apply technical knowledge and skills to brew, distill, and ferment various products, including beverages. Includes instruction in the production of fermented products, cultivating, marketing, management, legal issues, inspection, maintenance, service and repair of equipment, facility operations, packaging, sanitation, and welding.
Specific Program Requirements
- General college admissions requirements
- Brewing, Distillation, and Fermentation is a capped program due to a limited amount of classroom and lab availability. This program has a limited selection process. See the Business & Hospitality Education section on the Selective and Limited Programs page of the A-B Tech website. Requirements do include but are not limited to:
- Documentation of successful completion of High School Chemistry or CHM-092.
- Demonstrate college-level placement in English and math as outlined in the selection criteria.
- NCCCS requires that all students must be 21 years of age or older by the start of classes.
- Student applicants must be able to work in a physically demanding environment including but not limited to standing in a hot and wet work area for extending lengths of time; climbing stairs; repeatedly lifting equipment and product weighing up to 55 lbs., and safely maneuvering by hand equipment that weighs up to 170lbs.
- Brewing and Distillation facilities may require a criminal background check and/or drug testing prior to employment or co-op. In addition, national and/or state regulations may prohibit employment or co-op opportunities based on criminal records.
Specific Requirements
Courses requiring a grade of "C" or better: BDF, CHM, HRM, SST, and WBL.
Courses in this program
| Course Code | Course | Credit Hours | Link to course details |
|---|---|---|---|
| BDF-111 | 2 | ||
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This course covers sanitation, handling and safety with fermentation products, facilities and equipment. Emphasis is placed on the proper chemicals, their selection, handling and storage for sanitation control within the fermentation environment. Upon completion, students should be able to safely maintain quality and stability of fermentation products. |
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| BDF-114 | 2 | ||
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This course introduces entry level skills in craft beer brewing. Topics include recipe development, basic sanitation, techniques and equipment used in the production of small batch (5 gallon or less) of craft beer. Upon completion, students should be able to demonstrate how to produce small batches of craft beer and be able to extrapolate concepts to larger future production. |
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| BDF-125 | 2 | ||
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This course introduces technology and mathematical calculations used in craft beverage production. Emphasis is placed on equipment and technology relating to scheduling/record keeping, and recipe development/alcohol control and ingredient usage calculations. Upon completion, students should be able to identify/demonstrate the technology and equipment used in craft beverage production and recipe development. |
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| BDF-220 | 4 | ||
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This course introduces chemistry fundamentals as they apply to the brewing and distillation industry. Emphasis is placed on elements impacting brewing/distillation including ingredient analysis/fermentation/production chemicals, and properties of gasses/liquids, pH, and pressure. Upon completion, students should be able to demonstrate basic chemistry principles/laboratory techniques to assess/control chemical properties associated with major products of the alcoholic beverage industry. |
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| ENG-111 | 3 | ||
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This course is designed to develop the ability to produce clear writing in a variety of genres and formats using a recursive process. Emphasis includes inquiry, analysis, effective use of rhetorical strategies, thesis development, audience awareness, and revision. Upon completion, students should be able to produce unified, coherent, well-developed essays using standard written English. This is a Universal General Education Transfer Component (UGETC) course that satisfies English Composition. |
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| HRM-225 | 3 | ||
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This course introduces the management of beverages served in hospitality operations. Topics include history and trends; service, procurement, and storage; knowledge and control of wines and fermented/distilled beverages; and non-alcoholic beverages, coffees, and teas. Upon completion, students should be able to demonstrate an understanding of responsible alcohol service and the knowledge of beverages consumed in a hospitality operation. |
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| Course Code | Course | Credit Hours | Link to course details |
|---|---|---|---|
| BDF-110 | 4 | ||
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This course introduces students to the basic methodologies used in fermentation. Emphasis is placed on the production of fermented products including ingredients, techniques, fermentation management, storage and sanitation. Upon completion, students should be able to design/produce pilot-scale products to demonstrate how material selection and process conditions can generate different kinds/qualities of products. |
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| BDF-115 | 4 | ||
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This course provides an introduction to microbiology and laboratory practices in the brewing industry. Emphasis is placed on yeast biology, fermentation, microorganisms in brewery’s/distillation and sanitation. Upon completion, students should be able to demonstrate an understanding of microbiology, laboratory techniques, and commonly used analysis methodologies applied in the brewing industry. |
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| BDF-180 | 3 | ||
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This course introduces the visual, olfactory and gustatory parameters used in the evaluation of beer and distillery products. Emphasis is placed on aromas, finish, flavor/taste interactions and factors affecting product quality, descriptive analysis/model systems, judging systems, set-up and operation for beverage competitions. Upon completion, students should be able to demonstrate the fundamental principles/practices in sensory analysis and identify elements that influence the sensory qualities of particular craft beverages. |
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| BDF-261 | 3 | ||
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This course provides an understanding of the planning and resources required to market grains/hops/fruit and brewed or distilled products. Emphasis is placed on the nature of the craft beverage market including industry/consumer trends, economic, legal, and social considerations including branding, pricing, promotion and distribution. Upon completion, students should be able to demonstrate a basic proficiency of the marketing principles and practices for craft beverages and the grains/hops/fruit from which they are produced. |
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| HRM-135 | 3 | ||
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This course introduces the basic elements of planning and designing hospitality facilities, including environmental impacts, maintenance, and upkeep. Topics include equipment and plant preventive maintenance, engineering, interior design, space utilization, remodeling and expansion, and traffic and workflow patterns. Upon completion, students should be able to demonstrate an understanding of the planning, design, national certification, and maintenance of hospitality physical plants and equipment. |
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| Course Code | Course | Credit Hours | Link to course details |
|---|---|---|---|
| WBL-112 | 2 | ||
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This course provides a work-based learning experience with a college-approved employer in an area related to the student's program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies. |
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BDF-240 may be taken in lieu of BDF-175.
| Course Code | Course | Credit Hours | Link to course details |
|---|---|---|---|
| BDF-175 | 4 | ||
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This course covers the principles and production techniques involved in the distillation of grains, fruits and other carbohydrates associated with craft beverage distillation. Emphasis is placed on materials/processing, fermentation applications, distillation technology, sensory evaluation, quality control, engineering and craft distillery management. Upon completion, students should be able to demonstrate an understanding of distillation operations/management and the impact of sanitation, fermentation, maturation, and aging in the production of distillations. |
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| BDF-215 | 3 | ||
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This course covers the laws and regulatory environment particular to the brewing, distillation and fermentation industry. Emphasis is placed on social/ethical responsibilities and the state/federal regulations including licensing, taxation, labeling, record keeping, permits, inspections and laws regarding interstate and international commerce. Upon completion, students should be able to demonstrate an understanding of the laws and regulations that influence the brewing, distillation and fermentation industry. |
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| BDF-250 | 3 | ||
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This course covers advanced brewing processes utilizing the equipment of an on-site brewery and fermentation facility. Topics include advanced beer making processes, analysis/monitoring of fermentation, specialty beer production, quality control, sustainable practices and facilities operations, and management. Upon completion, students should understand and demonstrate the proper applications of high volume brewing in a production facility. |
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| MAT-110 | 3 | ||
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This course provides an activity-based approach that develops measurement skills and mathematical literacy using technology to solve problems for non-math intensive programs. Topics include unit conversions and estimation within a variety of measurement systems; ratio and proportion; basic geometric concepts; financial literacy; and statistics including measures of central tendency, dispersion, and charting of data. Upon completion, students should be able to demonstrate the use of mathematics and technology to solve practical problems and to analyze and communicate results. |
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| SST-110 | 3 | ||
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This course introduces sustainability issues and individual contributions toward environmental sustainability. Topics include management processes needed to maximize renewable/non-renewable energy resources, economics of sustainability, and reduction of environmental impacts. Upon completion, students should be able to discuss sustainability practices and demonstrate an understanding of their effectiveness and impacts. |
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BDF-150 may be taken in lieu of BDF-170.
| Course Code | Course | Credit Hours | Link to course details |
|---|---|---|---|
| BDF-170 | 3 | ||
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This course covers the role of craft beverage as a destination attraction. Emphasis is placed on developing, marketing and managing the craft beverage experience including customer service, special events and tasting room operations. Upon completion, students should be able to demonstrate tasting room management for craft beverages and its application to tourism and economic development. |
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| BDF-230 | 4 | ||
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This course covers advanced brewing processes utilizing the equipment of an on-site brewery and fermentation facility. Topics include advanced beer making processes, analysis/monitoring of fermentation, specialty beer production, quality control, sustainable practices and facilities operations and management. Upon completion, students should understand and demonstrate the proper applications of high volume brewing in a production facility. |
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| BDF-230A | 1 | ||
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This course provides an additional laboratory experience for enhancing student skills in advanced brewing processes utilizing the equipment of an on-site brewery and fermentation facility. Topics include advanced beer making processes, analysis/monitoring of fermentation, specialty beer production, quality control, sustainable practices and facilities operations, and management. Upon completion, students should be able to demonstrate the proper applications of high volume brewing in a production facility. |
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| COM-231 | 3 | ||
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This course provides instruction and experience in preparation and delivery of speeches within a public setting and group discussion. Emphasis is placed on research, preparation, delivery, and evaluation of informative, persuasive, and special occasion public speaking. Upon completion, students should be able to prepare and deliver well-organized speeches and participate in a group discussion with appropriate audiovisual support. This is a Universal General Education Transfer Component (UGETC) course that satisfies Communication. |
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| ECO-151 | 3 | ||
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This course introduces the basic concepts of micro- and macroeconomics. Topics include supply and demand, optimizing economic behavior, prices and wages, money, interest rates, banking system, unemployment, inflation, taxes, government spending, and international trade. Upon completion, students should be able to explain alternative solutions for economic problems faced by the private and government sectors. This course has been approved for transfer under the CAA as a general education course in Social/Behavioral Sciences. |
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| HRM-220 | 3 | ||
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This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls, and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem-solving. |
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| HUM-115 | 3 | ||
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This course introduces the use of critical thinking skills in the context of human conflict. Emphasis is placed on evaluating information, problem-solving, approaching cross-cultural perspectives, and resolving controversies and dilemmas. Upon completion, students should be able to demonstrate orally and in writing the use of critical thinking skills in the analysis of appropriate texts. This course has been approved for transfer under the CAA as a general education course in Humanities/Fine Arts. |
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See advisor for General Education substitutes.
Curriculum is based on the 2023-24 catalog.
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