Brewing, Distillation and Fermentation A.A.S.

Credential: 
Associate in Applied Science
Program Code: 
A15250

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 and Distilling (IBD) certification exams which correspond to the program of study.

The Brewing, Distillation and Fermentation program prepares individuals to apply technical knowledge and skills to brew, distill and ferment various products, including beverages.  Includes instruction in production of fermented products, cultivating, marketing, management, legal issues, inspection, maintenance, service and repair of equipment, facility operations, packaging, sanitation, and welding.

Specific Program Requirements

  1. General college admissions requirements
  2. Brewing, Distillation and Fermentation is a capped program due to a limited amount of classroom and lab availability.This program has a limited selection process. See the Business & Hospitality Education section on the Competitive and Limited Programs page of the A-B Tech website.  www.abtech.edu/competitive-and-limited-programs  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 and Distillation 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: ACA, ACC, BDF, CHM, HRM, SST, and WBL.

First Semester

ACA 115
1 Credit Hour(s)
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)
SST 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)
CIS 113
1 Credit Hour(s)
ENG 111
3 Credit Hour(s)
HRM 220
3 Credit Hour(s)

Third Semester

WBL 112
2 Credit Hour(s)

Fourth Semester

ACC 120
4 Credit Hour(s)
BDF 170
3 Credit Hour(s)
BDF 180
3 Credit Hour(s)
BDF 230
4 Credit Hour(s)
BDF 230A
1 Credit Hour(s)
BDF 250
3 Credit Hour(s)
MAT 110
3 Credit Hour(s)

Fifth Semester

BDF 175
4 Credit Hour(s)
BDF 215
3 Credit Hour(s)
COM 231
3 Credit Hour(s)
ECO 151
3 Credit Hour(s)
HRM 135
3 Credit Hour(s)

CHM 130 and CHM 130A may be substituted for BDF 220.

ENG 110 may be substituted for ENG 111.

BDF 270 may be substituted for WBL 112.

BDF 150 may be substituted for BDF 170.

BDF 240 may be substituted for BDF 175.

 

Curriculum is based on the 2016-17 catalog.


  • 76 Total Credit Hours Required