Brewing, Distillation, and Fermentation: Brewing Equipment, Packaging & Maintenance (A15250)

Associate in Applied Science Degree

North Carolina Community College System requires that all students must be 21 years of age or older by the start of all BDF and VEN prefix courses.

Food Products and Processing Systems Pathway Description: This curriculum is designed to prepare individuals for various careers in the brewing, distillation, and fermentation industry. Classroom instruction, 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 industry. Students may be eligible to sit for the professional Institute of Brewing & Distilling (IBD) certification exams which correspond to the program of study.

Brewing, Distillation, and Fermentation Pathway Description: A program that 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.

This curriculum complies with the standard approved by the State Board of Community Colleges.

Students may be required to take developmental courses in Math and/or English as a result of high school GPA or pre-enrollment placement tests.  Therefore, the student may need more than the minimum number of semester hours listed for graduation. Consult a program advisor for more information.

ACA 115/122 and MAT 110 should be completed in the first semester with a grade of "C" or better.

Upon completion of this program, students will:

• Produce fermented foods and beverages from formulated recipes that meet industry standards.

• Apply standard industry safety, operation, and sanitation principles in the food and beverage production process.

• Apply proper fermentation production and control techniques through the use of industrial equipment.

• Practice inspection, maintenance, service, and repair procedures on industry equipment.

• Demonstrate the soft skills required to work in the food production industry.

• Employ analysis techniques to evaluate and troubleshoot fermented products.

Fall Semester (15-16 Credits)

Spring Semester (16-19 Credits)

*2-5 Credits must be selected from the list of major course electives at the bottom of the page

Summer Term (9 Credits)

*3 Credits must be selected from the list of Humanities Elective at the bottom of the page

*3 Credits must be selected from the list of Social/Behavioral Science Elective at the bottom of the page

 Fall Semester (14 Credits)

Spring Semester (14 Credits)

***Humanities Electives

The following listings for Humanities Electives apply to Associate in Applied Science degree-seeking students. These electives should be carefully selected with the faculty advisor to ensure proper credit. Some programs of study have specific courses that meet the humanities elective requirement. ASL, foreign language, and public speaking courses cannot count as the sole humanities course in an associate in applied science program.

• ART 111 Art Appreciation

• ART 114 Art History Survey I

• ART 115 Art History Survey II

• DRA 111 Theatre Appreciation

• DRA 112 Literature of the Theatre

• DRA 211 Theatre History I

• ENG 231 American Literature I

• ENG 232 American Literature II

• ENG 241 British Literature I

• ENG 242 British Literature II

• ENG 262 World Literature II

• HUM 123 Appalachian Culture

• HUM 160 Introduction to film

• MUS 110 Music Appreciation

• PHI 210 History of Philosophy

• PHI 240 Introduction to Ethics

• REL 110 World Religions

• REL 211 Intro to Old Testament

• REL 212 Intro to New Testament

• REL 221 Religion in America

***Social/Behavioral Science Electives

The following listing for Social/Behavioral Science Electives applies to Associate in Applied Science degree-seeking students. These electives should be carefully selected with the faculty advisor to ensure proper credit. Some programs of study have specific courses that meet the social/behavioral science elective requirement.

• ANT 210 General Anthropology

• ECO 251 Principles of Microeconomics

• ECO 252 Principles of Macroeconomics

• GEO 111 World Regional Geography

• HIS 111 World Civilizations I

• HIS 112 World Civilizations II

• HIS 131 American History I

• HIS 132 American History II

• POL 120 American Government

• POL 130 State and Local Government

• PSY 150 General Psychology

• PSY 237 Social Psychology

• PSY 241 Developmental Psychology

• PSY 281 Abnormal Psychology

• SOC 210 Introduction to Sociology

• SOC 213 Sociology of the Family

• SOC 220 Social Problems

***Major Course Electives are to be selected from the following:

*Denotes a corequisite course cannot be taken by itself.

Total Semester Credit Hours in Program:    68-72