Brewing and Fermentation Production Technology Associate of Applied Science Degree
BRF3
Campus Availability: North Metro
Cohort Entry Date: Fall Semester
Course work in brewing and fermentation includes production, operations, safety and sanitation, and associated process technologies. Related coursework is offered in applied craft beverage microbiology, packaging, filtration, and brewing and packaging maintenance. Students will get hands-on experience in a state-of-the-art brewing lab located on the North Metro campus. This lab will include a 3BBL brewery as well as several 1/2-barrel systems, a semi-automated canning machine, and lab equipment for quality control analysis and microbiology. Graduates of this program will be qualified for employment opportunities in the brewing and fermentation industry. Students may be eligible to sit for the professional Institute of Brewing & Distilling (IBD) certification exams, which correspond to the program of study.
Degree Requirements
GENERAL EDUCATION CORE
Required Minimum: 16 Semester Credit Hours
General Education Core Area I: Language Arts/Communication - 3 Credit Hours
Successful completion of ENGL 1101 Composition and Rhetoric is required
General Education Core Area II: Social/Behavioral Sciences - 3 Credit Hours
(Choose One of the Following)
General Education Core Area III: Natural Sciences/Mathematics - 3 Credit Hours
(Choose One of the Following)
General Education Core Area IV: Humanities/Fine Arts - 3 Credit Hours
(Choose One of the Following)
General Education Core Additional Requirements – 4 Credit Hours
Occupational Courses
Total Credit Hours: 61