The Craft Brewing Minor is designed to provide an understanding of the foundational concepts of fermentation science. Completing the minor will deliver key technical knowledge supplemented with engaging hands-on experiences and activities emphasizing the major concepts of fermentation science. A minor in Craft Brewing is ideal for students planning to major in another scientific discipline, while specifically introducing concepts and core knowledge of fermentation science and its application towards foods and beverages.
Admission Requirements
Craft Brewing Minors are only available to students with declared majors, and they must apply for acceptance into the program. Applications are accepted throughout the academic year. Students are required to consult with an advisor before submitting their application to the program. Students must either be admitted to, or have completed, a science based major. That is a major with a precalculus/calculus requirement. Students from other majors are encouraged to apply to the Craft Brewing Certificate instead. However, students who have independently completed a course in the precalculus/calculus series may be considered on an individual basis. In addition, the following requirements should be met for admission into the minor 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 agree to sign a written statement regarding professional conduct and responsibility.
For details about the application procedures, contact the craft brewing program director through the program office: CraftBrewing@cwu.edu
Program Requirements
Students must be 18 years of age to apply for the minor. 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 be pursuing a Bachelor’s degree in Biology, Chemistry, Food Science and Nutrition, or other major that shares the science prerequisites of this minor.
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:
- Demonstrate foundational knowledge of fermentation science with key concepts focused on microbiology, biochemistry, and sensory science.
- Utilize analytical, microbiological, and sensory techniques to assess and evaluate fermented foods and beverages regarding process improvements, research, and quality assurance.
- 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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