The Brewing and Fermentation Science certificate provides students the knowledge and skills necessary to excel in the brewing and fermentation industry.
Effective Fall 2022
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 high volume production breweries. Graduates are prepared to fill positions in brew house operations, cellar operations, clarification and packaging. Graduates may also go on to start their own breweries.
Recommended High School Subjects
Coursework with an emphasis on communication, writing, biology, chemistry, and algebra-based mathematics.
Special Admissions Requirements
Students must be at least 21 years of age before starting the one-year certificate. BRW100 must be satisfied before any subsequent BRW courses can be taken. A fall semester start may be possible for students who have prior coursework that is equivalent to the BRW100 requirement. Prospective students are encouraged to reach out to the Admissions Office who will connect students with the appropriate faculty member in the program to discuss their academic history and options. Students are encouraged to complete ENL 111 and the mathematics course prior to the fall semester.
Special Equipment Needs
Students must have access to a computer with consistent Internet access. Technical requirements are as follows:
- (Windows 10 or higher recommended)
- Intel Core i5 or i7 (generation 10 or higher) processor (recommended)
- 8+ GB RAM (recommended)
- 250+ GB Solid State Disk (SSD) drive (recommended)
- Webcam and microphone required
- Internet Connection (cable or DSL highly recommended)
- Additional plug-ins may be required (Information Technology Services Service Desk available for assistance)
- *Chromebooks and other devices running ChromeOS are prohibited.
All incoming students must meet placement requirements in math. Students are expected to remediate any deficiencies as explained in the College Catalog (see https://www.pct.edu/catalog/admissions-policy).
This major is subject to the transfer standards established by the College (see https://www.pct.edu/admissions/transfer/transferring-credits). Exceptions must be approved by the school dean.
BRW100, which is a pre-requisite for subsequent BRW courses, may be satisfied through a combination of previously completed coursework across a few scientific fields. This determination will be made through the transfer evaluation process, in consultation with program faculty.
Program GoalsThe primary goal of the Brewing and Fermentation Science program is to prepare students for a sustainable career within the brewing industry. The program will provide students the foundational knowledge in brewing science, technology, and operations necessary to fulfill a wide variety of job responsibilities within the brewing industry.
A graduate of this major should be able to:
- describe and apply the biochemical and microbiological principles involved in deriving soluble carbohydrates, nutrients, color, and flavor from malted barley and un-malted adjuncts in the production of beer.
- identify the primary raw materials and apply processing procedures used to yield predictable outcomes in the commercial manufacture of beer.
- communicate and work effectively with management, staff, and customers in a professional 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 raw material selection, handling, and processing impact product quality and consistency
- apply the science and technology associated with commercial brewing and fermentation processes.
- perform brewing and fermentation processes according to established industry standard operating procedures in order to achieve predictable, consistent outcomes.
- maintain safe, sanitary brewing practices according to established industry standards.
- identify and solve problems related to the key microbial, chemical, and physical threats to quality using informed observation, scientific assessments, reasoning, and critical thinking.
- use guided sensory analysis tests to identify origin, type, prevention, and elimination of common off flavors in beer.
|BRW100||Essentials of Brewing Science||3||3||M||REQ|
|ENL111||English Composition I||3||3||S||REQ|
|FYE101||First Year Experience||1||.50||1.50||S||REQ|
|MTH123||Technical Algebra & Trigonometry I||3||2.50||1.50||S||REQ|
|MTH181||College Algebra & Trigonometry I||3||2.50||1.50||S||REQ|
|BRW102||Introduction to Brewing, Fermentation & Distilling||3||3||M||REQ|
|BRW103||Principles of Brewing Science||4||3||3||M||REQ|
|BRW203||Operations in Brewing Science I||5||3||6||M||REQ|
|BRW204||Operations in Brewing Science II||5||3||6||M||REQ|
|BRW270||Sensory Evaluation & Analysis of Beer||3||3||M||REQ|
|BRW275||Modern Topics in Zymurgy||3||3||M||REQ|
|BRW280||Brewing & Fermentation Science Capstone||3||3||M||REQ|
|BRW269||Brewing & Fermentation Science Internship||1||M||REQ|