The Certificate in Brewing and Fermentation Science 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.
The Certificate in Brewing and Fermentation Science provides foundational coursework in chemistry, biotechnology, microbiology, and hospitality management. This prepares graduates for a range of opportunities within the craft beer industry and research field, including careers in brewpub and tap room operations, mid-level production brewery operations, brewery laboratory and/or quality work, or graduate programs in fermentation science. This program allows students with particular interest in brewing and other alcohol beverage production to apply the broad skills gained in biology, chemistry, and HRM in the brewery setting.
Alternatively those already working in the industry can complete this program as a stand-alone certificate for further academic experience in the field. In this instance, the certificate would be perfectly geared for those with entry-level brewing (or related), manufacturing or hospitality experience, or those with a scientific background who wish to gain education in hospitality management and operations.
To receive an undergraduate certificate (at least 15 units) at Northern Arizona University, you must complete a planned group of courses from one or more subject matter areas with a cumulative grade point average of at least 2.0.
Please be aware that federal financial aid is not available for some certificates, if the certificate is pursued and completed as a stand-alone certificate (i.e., not completed concurrently with a degree program). See the "Details" tab for additional information.
In addition to University 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:
Take the following 24 - 25 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.