Brewing Methods and Operations Diploma

Program Code: 

This curriculum is designed to prepare individuals for careers in the brewing industry.  Classroom instruction, practical laboratory applications, fermentation principles, and practices are included in the program of study.   

Coursework includes production, operations, safety and sanitation and associated process technologies.  Related course work is offered in fermentation production and applied craft beverage microbiology and lab methods.

Graduates should qualify for employment opportunities in the brewing industry.  Students may be eligible to sit for the professional Institute of Brewing and Distilling (IBD) certification exams which correspond to the program of study.

Specific Program Requirements

  1. General college admissions requirements.
  2. Brewing Methods and Operations is a capped program due to a limited amount of classroom and lab availability. See Selection Criteria and Procedures for Brewing, Distillation and Fermentation on the college admissions office web page for full details. Requirements do include but are not limited to:
    • Documentation of successful completion of High School Chemistry or CHM 092.
    • Demonstrate college-level placement in English and math as outlined in selection criteria.
    • NCCCS requires that all students must be 21 years of age or older by the start of classes.
    • Student applicants must be able to work in a physically demanding environment including but not limited to standing in a hot and wet work area for extending lengths of time; climbing stairs; repeatedly lifting equipment and product weighing up to 55 lbs., and safely maneuvering by hand equipment that weighs up to 170lbs.
    • Brewing facilities may require a criminal background check and/or drug testing prior to employment or co-op. In addition, national and/or state regulations may prohibit employment or co-op opportunities based on criminal records.

Courses requiring a grade of “C” or better: BDF, CHM, HRM, WBL 

First Semester

BDF 111
4 Credit Hour(s)
BDF 114
2 Credit Hour(s)
BDF 125
2 Credit Hour(s)
BDF 220
4 Credit Hour(s)
HRM 225
3 Credit Hour(s)
MAT 110
3 Credit Hour(s)

Second Semester

BDF 110
4 Credit Hour(s)
BDF 115
4 Credit Hour(s)
BDF 261
3 Credit Hour(s)
ENG 111
3 Credit Hour(s)
HRM 135
3 Credit Hour(s)

Third Semester

WBL 112
2 Credit Hour(s)

See advisor for General Education substitutes.


Curriculum is based on the 2020-21 catalog.

  • 35 Total Credit Hours Required