Brewing Equipment, Packaging & Maintenance (D15250)

Diploma

NCCCS requires that all students must be 21 years of age or older by the start of all BDF and VEN prefix courses.

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 (16-17 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 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

HOR 245 Hort Specialty Crops

2

2

0

0

3

MAT 110 Math Measure. & Literacy

2

2

0

0

3

MNT 110 Intro to Maint Procedures

1

3

0

0

2

Spring Semester (18 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

BDF 236 Brewing/Packaging Maint

2

4

0

0

4

BUS 110 Introduction to Business

3

0

0

0

3

Summer Term (03 Credits)

course

class

lab

Clinic

work Exp.

credit

ENG 111 Writing and Inquiry

3

0

0

0

3

 Total Semester Credit Hours in Program:    37 or 38