Brewing & Fermentation Science
Associate of Applied Science
Occupational Major
Science, Technology, Engineering & Mathematics Department
Founders 110 • phone (215) 968-8305
Curriculum Code No. 2194
The Associate of Applied Science in Brewing and Fermentation Science program prepares students for employment within the brewing and/or fermentation industries.
Graduates of this program are able to
- describe and apply the biochemistry and microbiology principles that convert fermentable sugars into beer;
- communicate and work effectively with management, staff, and customers in a production brewing environment;
- understand and apply the technological and manufacturing processes required for brewing, and perform cost analysis of processing raw materials into finished product in order to calculate profit margins;
- maintain safe brewing and fermentation practices;
- explain the legal requirements associated with the selling and distribution of beer;
- demonstrate knowledge of the practical considerations that must be addressed to satisfy the requirements of regulatory agencies overseeing breweries, such as food safety, brew house safety, environmental compliance, and labeling; and
- identify and solve problems related to microbial, chemical, and physical threats using appropriate tests, and determine origin, type, prevention, and elimination of standard off-flavors in contaminated samples.
Notes: Students in this program of study must be at least 21 years of age prior to registering for BRFS201 and BRFS280 as these courses involve beer production. Interested students who will not be 21 years of age prior to registration for these courses should consider adding an additional complementary major (e.g. Business Administration, Biology, Chemistry, etc.).
Some Brewing & Fermentation Science coursework will require regular travel to local brewing facilities.
Degree Course Requirements
| Course | Credits |
|---|---|
| BIOL101 Biological Science I A,C,7 | 4 |
| BIOL228 Microbiology C,E | 4 |
| BRFS101 Introduction to Brewing Science A,C,7 | 3 |
| BRFS102 Brewing Analysis & Quality Assurances C | 3 |
| BRFS201 Practical Malting & Brewing C | 3 |
| BRFS280 Brewing & Fermentation Science Internship C | 3 |
| CHEM101 Chemistry A A,C,2,6,7 | 4 |
| CISC110 Introduction to Information Systems A,C,9 | 3 |
| COLL101 College Success Seminar | 1 |
| COMM110 Effective Speaking A,C,4,5 | 3 |
| COMP110 English Composition I A,C,2,10 | 3 |
| HOSP106 Sanitation & Safety | 2 |
| MGMT100 Introduction to Business 2,3,4,8 | 3 |
| MGMT135 Business Communications A,C,2,4,10 | 3 |
| Arts/Humanities B,1 | 3 |
| Brewing & Fermentation Science Electives C,F | 12-16 |
| Mathematics Elective A,C,D,6 | 3-4 |
| Total Credits | 60-65 |
Recommended Semester Sequence
The recommended course sequence is designed for full-time students who average 15 credit hours per semester. Students may need more time to complete major requirements based on placement testing. This additional time will entail some adjustments to the sequence recommended.
First Semester
| Course | Credits |
|---|---|
| BIOL101 Biological Science I A,C,7 | 4 |
| BRFS101 Introduction to Brewing Science A,C,7 | 3 |
| CHEM101 Chemistry A A,C,2,6,7 | 4 |
| COLL101 College Success Seminar | 1 |
| COMP110 English Composition I A,C,2,10 | 3 |
| Total Credit Hours | 15 |
Second Semester
| Course | Credits |
|---|---|
| BIOL228 Microbiology C,E | 4 |
| Brewing & Fermentation Science Electives C,F | 6-8 |
| BRFS102 Brewing Analysis & Quality Assurances C | 3 |
| MGMT135 Business Communications A,C,2,4,10 | 3 |
| Total Credit Hours | 16-18 |
Third Semester
| Course | Credits |
|---|---|
| Brewing & Fermentation Science Electives C,F | 3-4 |
| BRFS201 Practical Malting & Brewing C | 3 |
| HOSP106 Sanitation & Safety | 2 |
| Mathematics Elective A,C,D,6 | 3-4 |
| MGMT100 Introduction to Business 2,3,4,8 | 3 |
| Total Credit Hours | 14-16 |
Fourth Semester
| Course | Credits |
|---|---|
| BRFS280 Brewing & Fermentation Science Internship C | 3 |
| Brewing & Fermentation Science Electives C,F | 3-4 |
| CISC110 Introduction to Information Systems A,C,9 | 3 |
| COMM110 Effective Speaking A,C,4,5 | 3 |
| Humanities B,1 | 3 |
| Total Credit Hours | 15-16 |
A Placement testing required.
B Select from one of theapproved Arts/Humanities courses in the catalog.
C Course requires prerequisite.
D Students may select from the following: MATH101; MATH103; MATH110; MATH115; MATH117; MATH118; MATH120; MATH122; MATH125; or MATH140.
E BIOL101 (C or better) and permission from the Department of STEM required prior to registration.
F Students may select from the following: BIOT105; BIOT125; BIOT225; CHEM102; CHEM242; MATH115; MATH117; MATH118; MATH120; MATH122; MATH125; MATH140; or PHYS106.
1 Satisfies Arts/Humanities.
2 Satisfies Critical Thinking.
3 Satisfies Diversity.
4 Satisfies Information Literacy.
5 Satisfies Oral Communication.
6 Satisfies Quantitative Literacy.
7 Satisfies Scientific Literacy.
8 Satisfies Social Sciences.
9 Satisfies Technological Competence.
10 Satisfies Writing.