Business and Hospitality Education
151
Brewing Methods and Operations Diploma (D15250L1) Courses requiring a grade of “C” or better: ACA, BDF, CHM, HRM, WBL First Semester (Fall) Credits BDF-111
BDF Safety & Sanitation
2
BDF-114
Craft Beer Brewing
2
BDF-125
Bev Tech & Calculations
2
BDF-220
Applied Craft Bev Chemistry
4
HRM-225
Beverage Management
3
MAT-110
Math Measurement & Literacy
3
Second Semester (Spring) BDF-110
Fermentation Production
4
BDF-115
Applied Craft Bev Microbiology
4
BDF-180
Sensory Evaluation
3
BDF-261
Bev Marketing & Sales
3
ENG-111
Writing and Inquiry
3
HRM-135
Facilities Management
3
Third Semester (Summer) WBL 112 Work-Based Learning I Total Credit Hours Required
2 38
Distillation Methods and Operations Diploma This curriculum is designed to prepare individuals for careers in the distillation industry. Classroom instruction, practical laboratory applications distillation principles and practices are included in the program of study. Course work includes production, operations, safety and sanitation and associated process technologies. Related course work is offered in fermentation production and applied craft beverage microbiology and lab methods. Graduates should qualify for employment opportunities in the distillation industry. Students may be eligible to sit for the professional Institute of Brewing and Distilling (IBD) certification exams which correspond to the program of study. Specific Program Requirements 1. General college admissions requirements. 2. Distillation Methods and Operations is a capped program due to a limited amount of classroom and lab availability. See Selection Criteria and Procedures for Brewing, Distillation and Fermentation on the college admissions office web page for full details. Requirements do include but are not limited to: a. Documentation of successful completion of High School Chemistry or CHM 092. b. Demonstrate college level placement in English and math as outlined in selection criteria. c. NCCCS requires that all students must be 21 years of age or older by the start of classes. d. Student applicants must be able to work in a physically demanding environment including but not limited to standing in a hot and wet work area for extending lengths of time; climbing stairs; repeatedly lifting equipment and product weighing up to 55 lbs., and safely maneuvering by hand equipment that weighs up to 170 lbs. e. Distillation facilities may require a criminal background check and/or drug testing prior to employment or co-op. In addition, national and/or state regulations may prohibit employment or co-op opportunities based on criminal records.
Catalog 2021-2022
Business and Hospitality Education
c. NCCCS requires that all students must be 21 years of age or older by the start of classes. d. Student applicants must be able to work in a physically demanding environment including but not limited to standing in a hot and wet work area for extending lengths of time; climbing stairs; repeatedly lifting equipment and product weighing up to 55 lbs., and safely maneuvering by hand equipment that weighs up to 170 lbs. e. Brewing facilities may require a criminal background check and/or drug testing prior to employment or co-op. In addition, national and/or state regulations may prohibit employment or co-op opportunities based on criminal records.
