Brewing and Fermentation Production Technology Diploma

BRF2

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.

Total Credit Hours: 47