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.

Fall Semester (15-16 Credits)

course

class

lab

Clinic

work Exp.

credit

ACA 115 Success and Study Skills

or

ACA 122 College Transfer Success

0

2

0

0

1

BDF 111 BDF Safety & Sanitation

1

2

0

0

2

BDF 112 Survey of Fermented Products

3

3

0

0

4

BDF 125 Bev Tech & Calculations

1

3

0

0

2

ELC 128 Introduction to PLC

or

ELC 131 Circuit Analysis I

2

or

3

3

0

0

3

or

4

MAT 110 Math Measurement & Literacy

2

2

0

0

3

Spring Semester (16-19 Credits)

course

class

lab

Clinic

work Exp.

credit

BDF 110 Fermentation Production

2

4

0

0

4

BDF 115 Applied Craft Bev Microbiology

3

2

0

0

4

BDF 180 Sensory Evaluation

2

2

0

0

3

ENG 111 Writing and Inquiry

3

0

0

0

3

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

Summer Term (09 Credits)

course

class

lab

Clinic

work Exp.

credit

ENG 112 Writing/Research in the Disc

or

ENG 114 Prof Research and Reporting

3

0

0

0

3

*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)

course

class

lab

Clinic

work Exp.

credit

BDF 114 Craft Beer Brewing

1

3

0

0

2

BDF  240 Seasonal Beer Production

2

4

0

0

4

HOR 245 Hort Specialty Crops

2

2

0

0

3

HYD 110 Hydraulics/Pneumatics I

2

3

0

0

3

MNT 110 Intro to Maint Procedures

1

3

0

0

2

Spring Semester (14 Credits)

course

class

lab

Clinic

work Exp.

credit

ATR 112 Intro to Automation 

2

3

0

0

3

BDF 225 Filtration & Finishing 

2

2

0

0

3

BDF 236 Brewing/Packaging Maint 

2

4

0

0

4

BUS 110 Introduction to Business 

3

0

0

0

3

MEC 276 Capstone Design Project 

0

3

0

0

1

***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:

course

class

lab

Clinic

work Exp.

credit

ATR 219 Automation Troubleshooting

1

3

0

0

2

BDF 175 Distillation Operations

2

4

0

0

4

BDF 230 Advanced Brewing

2

2

0

0

3

CHM 131 Introduction to Chemistry

3

0

0

0

3

CHM 131A Intro to Chemistry Lab*

0

3

0

0

1

EGR 125 Appl Software for Tech

1

2

0

0

2

ELC 117 Motors and Controls

2

6

0

0

4

ELC 213 Instrumentation

3

2

0

0

4

ELC 228 PLC Applications

2

6

0

0

4

ISC 132 Mfg Quality Control

2

3

0

0

3

ISC 135 Principles of Indust Mgmt

4

0

0

0

4

LOG 110 Introduction to Logistics

3

0

0

0

3

LOG 125 Transportation Logistics

3

0

0

0

3

VEN 133 Intro to Winemaking

3

0

0

0

3

VEN 283 Wine Production and Analysis

2

6

0

0

5

WBL 111 Work-Based Learning I

0

0

0

10

1

WBL 121 Work-Based Learning II

0

0

0

10

1

WBL 131 Work-Based Learning III

0

0

0

10

1

WLD 131 GTAW (TIG) Plate

2

6

0

0

4

WLD 214 Sanitary Welding

2

6

0

0

4

*Denotes a corequisite, course cannot be taken by itself.

Total Semester Credit Hours in Program:    68-71