Brewing and Fermentation Science (BF)
(Effective Fall 2017)
- School of Sciences, Humanities & Visual Communications
- Associate of Applied Science Degree (A.A.S.)
The Brewing and Fermentation Science program prepares students with the skills necessary to excel in brewing and fermentation industries. This major provides graduates with a blend of skills and abilities related to the science, technology, art, and business of brewing and fermentation operations. Additionally, the field has the potential for a focus, as there is an emphasis within the industry that concentrates on sustainability of resources and outputs.
Graduates may find career opportunities in the food and hospitality industry as well as technical positions within various types of breweries ranging from small craft breweries to large commercial businesses. The science and technology also relate to other fermentation processes such as wine-making. Graduates are prepared for positions in production and process operations as well as safety and sanitation, and finishing and packaging. Other potential careers include positions within public health sector organizations, government regulators, and as small business owners.
Recommended High School Subjects
Biology, Chemistry, Mathematics (Algebra-based), and English
Special Admissions Requirements
Requirements mandate that students must be 21 to complete the final year of the brewing program because the courses involve beer production. Students interested in enrolling in the Brewing and Fermentation Science major who will not be 21 years old by their second year may still enroll in the program. However, they will be strongly encouraged to consider options that would allow them to combine their interest in Brewing and Fermentation Science with another related area of study in order to delay completion of the final year of Brewing coursework until they have reached the required minimum age. This would extend a student’s time beyond two years of study but would ultimately result in earning two degrees. There are many additional majors offered at Penn College that align closely with brewing course requirements and will help students become even more marketable in the growing brewing industry. Some of these majors include but not limited to: Applied Management, Hospitality Management, and Culinary Technology.
Students must meet the placement requirements for mathematics, English and reading. Students must meet the prerequisites for required program coursework. If students do not meet placement requirements, they are expected to remediate skills through developmental coursework during their first semester on campus.
This major will follow the transfer standards established by the College. The school dean must approve any exceptions to this policy.
The primary goal of the Brewing and Fermentation Science degree is to prepare students for a sustainable career within the brewing industry. The program will provide students an essential background in science and technology to understand the functions and job responsibilities within the brewing industry.
At the successful conclusion of this program the student should be able to:
- describe and apply the biochemistry and microbiology principles that convert fermentable sugars into beer, wines and spirits.
- identify and apply the primary raw material composition and processing procedures required to produce various sustainable styles of beers.
- communicate and work effectively with management, staff, and customers in a production brewing environment.
- measure the quality standards of grain, malt, hops water and yeast as determined by the American Society of Brewing Chemists and understand how quality and character influence commercial production.
- understand and apply the technological and manufacturing processes required for suitable and sustainable brewing, and perform cost analysis of raw materials to final product in order to calculate profit margins.
- maintain safe brewing practices and explain the legal requirements associated with the selling and distribution of beer and spirits.
- demonstrate knowledge of the practical considerations that must be addressed to satisfy the requirements of regulatory agencies overseeing breweries such as food safety, brew house safety, environmental compliance, and labeling.
- identify and solve problems related to the key microbial, chemical, and physical threats using guided sensory analysis tests and determine origin, type, prevention and elimination of standard off flavors in contaminated vs. control samples.
|FYE101||First Year Experience||1|
|BIO108||Principles of Biology I||4|
|ENL111||English Composition I||3|
|MTH124||Technical Algebra and Trigonometry I||3|
|BRW101||Introduction to Brewing and Fermentation||1|
|BRW103||Principles of Brewing Science||4|
|CHM100||Fundamentals of Chemistry||4|
|BRW201||Operations in Brewing Science I||4|
|CSC124||Information, Technology, and Society||3|
|BRW269||Brewing and Fermentation Science Internship||1|
|MGT115||Principles of Management||3|
|SPC101||Fundamentals of Speech||3|
|SSE||Social Science Elective||3|
|FOR||Foreign Language Elective||3|
|AAE||Applied Arts Elective||3|
|IFE||International Field Experience Elective||3|
|BRW202||Operations in Brewing Science II||4|
|FHD307||Wines of the World||3|
|FHD226||Introduction to Lagers and Ales||1|
|BRW270||Sensory Evaluation and Analysis of Beer||3|
|FIT||Fitness and Lifetime Sports Elective||1|
|BRW275||Modern Topics in Zymurgy||3|
|BRW280||Brewing and Fermentation Science Capstone||3|