Brewing Methods and Operations Diploma

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 coursework 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, HRM, and WBL

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. View course details for BDF Safety & Sanitation ‌‌
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. View course details for Craft Beer Brewing ‌‌
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. View course details for Bev Tech & Calculations ‌‌
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. View course details for Applied Craft Bev Chemistry ‌‌
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. View course details for Beverage Management ‌‌
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. View course details for Math Measurement & Literacy ‌‌

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. View course details for Fermentation Production ‌‌
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. View course details for Applied Craft Bev Microbiology ‌‌
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. View course details for Sensory Evaluation ‌‌
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. View course details for Bev Marketing & Sales ‌‌
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. View course details for Writing and Inquiry ‌‌
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. View course details for Facilities Management ‌‌

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. View course details for Work-Based Learning I ‌‌

Total Credit Hours Required:

See advisor for General Education substitutes.

Curriculum is based on the 2024-2025 catalog.

Why General Education?

You may be asking yourself, “Why do I have to take (course name) when it is not directly related to my major?”

General Education courses will help you develop skills necessary to be successful in your major and in life. General Education can teach you how to talk to your employer, write a paper in a major course, understand interest rates on your car, and much more. General Education can also give you the skills to be a better member of society and a more informed citizen. Critical thinking, global understanding, and appreciation for the human experience are hallmarks of a well-rounded education.

How many hours of General Education do I have to take?

If you are enrolled in an Associate of Applied Science Degree program, a minimum of 15 general education hours are required in the following categories:

Six hours from Communication
Three hours from Humanities & Fine Arts
Three hours from Social & Behavioral Science
Three hours from Natural Science & Mathematics

General Education courses have been pre-selected for you by your faculty from the following list:

Communication	Humanities & Fine Arts	Social & Behavioral Science	Natural Science & Mathematics
COM-110	ART-111	ECO-251	BIO-161
COM-120	ART-114	ECO-252	BIO-163
COM-231	ART-115	HIS-111	BIO-168
ENG-110	HUM-110	HIS-112	MAT-110
ENG-111	HUM-115	HIS-131	MAT-121
ENG-112	MUS-110	HIS-132	MAT-143
ENG-114	MUS-112	POL-120	MAT-152
	PHI-215	PSY-150	MAT-171
	PHI-240	SOC-210	PHY-110/110A
		SOC-225	PHY-121

Degrees designed to transfer to universities require more general education hours. If you are enrolled in the Associate in Arts or Associate in Science, you are required to take 45 hours of General Education from the following categories:

Six hours in English Composition
Six to nine hours in Communication/Humanities & Fine Arts
Six to nine hours in Social & Behavioral Sciences
Three to eight hours in Mathematics
Four to eight hours in Natural Sciences
11 to 14 additional General Education hours

If you are enrolled in the Associate in Engineering, you are required to take 42 general education hours from the following:

Six hours in English Composition
Six hours in Communication/Humanities & Fine Arts
Six work hours in Social & Behavioral Sciences
12 hours in Mathematics
12 hours in Natural Sciences

If you are enrolled in the Associate in Fine Arts in Visual Arts, you are required to take 25 general education hours from the following:

Six hours in English Composition
Six hours in Communication/Humanities & Fine Arts
Six hours in Social & Behavioral Sciences
Three to four hours in Mathematics
Four hours in Natural Sciences

Additional information about General Education for transfer degrees, including courses that satisfy each category, may be found in the current College Catalog.

What will I learn in General Education?

At A-B Tech, our faculty have designed a general education core so that A-B Tech graduates will learn the following:

Students will critically evaluate information:

Students will demonstrate information literacy.
Students will critique works of human expression.
Students will analyze scientific literature.

Students will solve problems:

Students will identify processes.
Students will analyze problems.
Students will interpret the results.
Students will recommend appropriate strategies or solutions.

Students will effectively communicate.

Students will communicate appropriately about the subject.
Students will communicate appropriately with the audience.
Students will communicate appropriately for the medium.

Ever wonder how A-B Tech awards credit for a certain course?

A-B Tech complies with the North Carolina State Board of Community Colleges Code, so your courses are assigned the course level and receive the same amount of credit as courses at all 58 North Carolina Community Colleges.

If you want to read more about this, see the A-B Tech Policy and Procedure for the Assignment of Course Level Credit.