Brewing and Fermentation Science, Undergraduate Certificate

In addition to University Requirements:

• Complete individual plan requirements.

Students may be able to use some courses to meet more than one requirement. Contact your advisor for details.

Minimum Units for Completion	24 - 25
Additional Admission Requirements	Required
Fieldwork Experience/Internship	Recommended

Purpose Statement

The Certificate in Brewing follows accepted brewing and alcohol beverage industry guidelines and expected learning outcomes to equip students with a broad base of fundamental skills in the science of brewing, including microbiology and analytical chemistry; brewery operations and facilities management; design and sensory analysis of beer; draft quality and systems; and quality assurance methodology.  Upon completion of this multi-disciplinary certificate, students will be ready for the brewing workforce or for graduate programs in fermentation science.

Student Learning Outcomes

The course learning outcomes have been influenced by the outcomes called out by the Master Brewers Association of the Americas. 

Based on consultations with advisors from other fermentation science programs and from the brewing industry we feel compelled to expand on these learning outcomes to include content in quality assurance and hospitality operations:  

• Brewing Quality Assurance
  • Use tools of the chemistry and microbiology laboratory to measure or identify common contaminants in the brewing industry
  • Use a working knowledge of cleaners and sanitizers to design an effective microbial mediation plan appropriate for a food service environment
  • Identify the most common factors that contribute to product instability in the brewhouse, in distribution, and in packaging, and implement effective plans to mediate these factors
  • Perform analytical measurements using industry standard methods on raw and processed materials and accurately interpret the results as applied to QA/QC in the brewery
  • Apply a working knowledge of a brewing manufacturing plant of varying sizes to identify the quality control points common to and unique in each environment
• Brewing Hospitality
  • Explain differences in beer styles and summarize critical points in brewing history.
  • Participate in the design, maintenance, and cleaning of a draught beer system and equipment. 
  • Implement glassware best practices in food service sanitation and glassware cleaning  
  • Identify the regulatory guidelines around food safety and implement them in a bar or restaurant settings. 
  • Use a working knowledge of food and beverage service accounting to manage profit margins and cost of goods sold (COGS). 

Additional Admission Requirements

• • You must be 21 years of age or older

Certificate Requirements

• Take the following 24 - 25 units:

  • BIO 215 (4 units)
  • CHM 310 (3 units) 
  • HA 372, HA 443 (6 units) 
  
  Brewing and Fermentation Science Tracks (11-12 units) 
  Select one: 
  
  Brewing Quality Analysis Track (11-12 units):
  • CHM 312 (3 units)
  • Select from (6-7 units):
    • BIO 205, BIO 205L, BIO 344, BIO 346, BIO 376
    • CHM 311, CHM 312L, CHM 320, CHM 360, CHM 425C
  • Select from (2 units):
    • (BIO 408 or CHM 408C) (2 units)
    • (BIO 485 or CHM 485) (2 units)
  
  Brewing Management and Hospitality Track (11-12 units):
  • HA 355 (3 units)
  • Select from (6-7 units):
    • CHM 311, CHM 312, CHM 312L
    • HA 208 (maximum 3 units), HA 243, HA 260, HA 335, HA 365, HA 373, HA 382, HA 400
  • Select from (2 units):
    • HA 408 (2 units)
    • HA 485 (2 units)

• This certificate may be pursued and completed concurrently with a degree program or as a stand-alone certificate. Federal financial aid cannot be used if the certificate is completed as a stand-alone certificate.

• Be aware that some courses may have prerequisites that you must also successfully complete. For prerequisite information, click on the course or see your advisor.

---