The Craft Brewing Program provides students with technical knowledge and practical experience in fermentation sciences, with an emphasis on alcoholic fermentation. The major option is designed to provide an interdisciplinary and collaborative experience for students. Courses within the Program emphasize real-world experiences through independent and group research projects, field trips, industry collaborations, and guest speakers. This degree option aims to build a strong foundation in science that is translated to hands-on and practical experiences to prepare students for a career within the alcohol beverage industry as well as other related food, beverage, and agricultural industries.
Admission Requirements
Applications are accepted throughout the academic year. Students are required to consult with an advisor before submitting their application to the program.
The following requirements should be met for admission into the degree program:
- Good Academic standing the quarter prior to admission
- CWU/Transfer Combined cumulative grade point average (CGPA) of 2.25 or above at the time of application
- Students must fill out an application that includes an essay of motivation and goals.
- Students must agree to sign a written statement regarding professional conduct and responsibility.
For details about the application procedures, contact the Craft Brewing Program at CraftBrewing@cwu. edu.
Program Requirements
Students must be 18 years of age to apply for the major. It should be understood that all classroom courses involving tasting will require students to taste and spit (Washington State legislation RCW 66.20.010 (12) a-f).
Students are highly encouraged to also obtain a minor or degree in Biology, Chemistry, Administrative Management, Industrial Technology, Food Science and Nutrition, Safety and Health Management and complete at least five credits of CRBW 490, Cooperative Education.
Special Requirements
Students will be expected to spend significant time outside the classroom working on assignments and projects. Some sessions may meet on Saturdays.
Additional Information
The requirement for CHEM 111, 111LAB, 112, 112LAB, and 113, 113LAB, Introduction to Chemistry and Laboratory, may be met by satisfactorily completing CHEM 181, 181LAB, 182, 182LAB, and 183, 183LAB, General Chemistry and Laboratory, and BIOL 182, General Biology II, or BIOL 220, Introductory Cell Biology, or CHEM 361, 361LAB, Organic Chemistry I and Laboratory, and CHEM 431, 431LAB, Biochemistry I and Laboratory.
Program Learner Outcomes
Upon successful completion of this program, students will be able to:
- Apply foundational concepts within microbiology, biochemistry, and sensory science as it pertains to the fermentation process.
- Utilize analytical, microbiological, and sensory techniques to assess and evaluate fermented foods and beverages regarding process improvements, research, and quality assurance.
- Apply quality control data and analysis in helping drive process changes or new product development for food and beverage manufacturing.
- Explain the role fermentation science can provide towards achieving sustainable goals and practices within the food, beverage, and agricultural industries.
- Define the food safety regulations and principles that guide safe food and beverage production.
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