This curriculum is designed to prepare individuals for careers in the brewing industry. Classroom instruction, practical laboratory applications, fermentation principles, and practices are included in the program of study.
Coursework includes production, operations, safety and sanitation, and associated process technologies. Related course work is offered in fermentation production and applied craft beverage microbiology and lab methods.
Graduates should qualify for employment opportunities in the brewing industry. Students may be eligible to sit for the professional Institute of Brewing and Distilling (IBD) certification exams which correspond to the program of study.
Specific Program Requirements
- General college admissions requirements.
- Brewing Methods and Operations is a capped program due to a limited amount of classroom and lab availability. See Selection Criteria and Procedures for Brewing, Distillation, and Fermentation on the college admissions office web page for full details. 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 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, WBL
Courses in this program
| Course Code | Course | Credit Hours | Link to course details |
|---|---|---|---|
| BDF-111 | 2 | ||
|
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. |
|||
| BDF-114 | 2 | ||
|
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. |
|||
| BDF-125 | 2 | ||
|
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. |
|||
| BDF-220 | 4 | ||
|
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. |
|||
| HRM-225 | 3 | ||
|
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. |
|||
| MAT-110 | 3 | ||
|
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. |
|||
| Course Code | Course | Credit Hours | Link to course details |
|---|---|---|---|
| BDF-110 | 4 | ||
|
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. |
|||
| BDF-115 | 4 | ||
|
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. |
|||
| BDF-180 | 3 | ||
|
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. |
|||
| BDF-261 | 3 | ||
|
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. |
|||
| ENG-111 | 3 | ||
|
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. |
|||
| HRM-135 | 3 | ||
|
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. |
|||
| Course Code | Course | Credit Hours | Link to course details |
|---|---|---|---|
| WBL-112 | 2 | ||
|
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. |
|||
See advisor for General Education substitutes.
Curriculum is based on the 2023-24 catalog.
Get insight on Brewing Methods and Operations career choices, and find what's right for you