Craft Beer Trade Certificate

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Department of Biological Sciences
Office of Continuing Education

Advisor
Steve Wagner, PhD

In interdisciplinary certificate program designed to be completed in an intensive 10-week session. The program provides an overview of the science, technology, and sales/merchandising aspects of the craft beer brewing industry. Topics include principles of malting and brewing, brewing process technology, brewing microbiology, and principles of merchandising management for micro brewing industry. Students learn about the trade using a variety of approaches including lab work, hands on experiences, lectures, field trips, and industry speakers.

Pre-admission requirements Credits: 10

MATH 153 - Pre-calculus Mathematics I Credits: (5)
and ONE of the following
CHEM 101 - Contemporary Chemistry Credits: (5)
OR
CHEM 111 - Introduction to Chemistry Credits: (4)
CHEM 111LAB - Introductory Chemistry Laboratory Credits: (1)
OR
CHEM 181 - General Chemistry I Credits: (4)
CHEM 181LAB - General Chemistry Laboratory I Credits: (1)

Admission Requirements

Students must be 21 years of age or older to enroll in the program and must apply for acceptance into the program.

Special Requirements

Students will be expected to spend significant time outside the classroom working on assignments and projects. Some sessions may meet on Saturdays. In order to receive the certificate, students must earn a grade of B- or above in each of the four courses.

Financial Obligations

Because this is a self-support funded program, no tuition waiver programs apply. Additional course fees and continuing education tuition applies.

Required Courses: Credits: (16)

BIOL 312 - Brewing Microbiology Credits: (4)
BIOL 317 - Principles and Biochemistry of Brewing Credits: (4)
RMT 320 - Principles of Merchandising Management for Micro Brewing Credits: (5)
IET 360 - Brewing Process Technology Credits: (3)