Professional Brewing Certificate Program
ZDEV-226 Professional Brewing Certificate Program (108 hours)
Total Certificate Time: 108 Hours. The course is a blend of online work and hands-on lab work.
The focus of the course is the science and technology of becoming a professional brewer.
Summer 2018 Dates Will Be Posted late May/early June.
Students will be required to spend a minimum of 40 minutes for most lessons on-line. The publisher's resource provides support materials for each chapter including quizzes, videos, animations, case studies, virtual tours, interactive exercises, web links and study aids. Computer time is added to each lesson. In addition to class/lab time, each student will complete a minimum of 20 hours on-line.
Students must be at least 21 years of age at the start of the course and will have earned a High School Diploma or equivalence.
A Professional Brewing Certificate is the first step in taking a career in brewing. This class will involve lectures that will involve the brewing process as well as quality control and the science behind the process. You will come out with an understanding of every step in the process and the reasons behind each step. Each student should be able to setup a brewing quality control program as well as being able to brew beer. We will focus on brewing beer in smaller quantities (<10 Barrel brew system). The principals we cover will be universal so that a student may apply them for any size system.
This hybrid class takes place online and in-person, requiring practical lab exercises in, or near Springfield, MA, a certification examination, and concludes with a 28 externship working in an instructor approved brewery externship. In general, each online module will take about 3 hours each week to complete all assignments, and may include a brief review of the module description and learning objectives followed by instructor facilitated PowerPoint, audio lectures, videos, discussion board assignments, assigned readings, hands-on exercises, and quizzes. The hands-on practical exercises will consist of a full Saturday of Brewery Tours, 2 Saturday Brewing Lab Practicums, 1 Saturday Lab Practices Class), and a Saturday Brewer Exam.
Each week there is a homework question or questions based on the topic covered in class. These problem sets are designed to stimulate thinking outside of class about course material and are likely to require independent research by the students. Answers to the problem sets will be in Discussion Board post form and will require around one page of writing to answer completely. These problem sets will address the scientific topics discussed in posted course modules and comprise a significant percentage making up a students’ final grade (Pass/No Pass).
To successfully earn certification, students must complete all 15 modules, attend the entire day of Brewery Tours, Participate in the on-campus classes and complete and pass the Final Exam. Upon successfully earning a 73%, or higher, students will become a “Craft-Brewing Candidate” and can begin their 28-hour externship with a professional Brewer. Upon successful completion of their Brewery externship, and submitting signed proof by the Brewer, Candidates can then be formally recognized with their Brewer Professional Certificate.
Program Learning Objectives
During this course students will:
- Recognize the expansive variety of beer styles and how differences in ingredients and process lead to this diversity.
- Become familiar with the raw ingredients of beer and understand the molecular transformations that take place during Craft-brewing.
- Gain a thorough comprehension of Craft-brewing principles and methodologies through hands-on practical application of Craft-brewing from raw ingredients to finished product.
- Experience firsthand exposure to techniques used by professional Brewers.
- Gain sufficient Craft-brewing expertise to brew the highest-quality craft beer for the purpose of sale, using raw materials purchased within a sustainable model of production.
- Develop a thorough understanding for the craft Craft-brewing processes.
- Examine current industrial Craft-brewing practices and identify alternative methodologies.
- Gain sufficient Craft-brewing knowledge to make the student eligible for employment within a working brewery, or to begin independent operations as a Craft-brewing entrepreneur.
- Describe their findings of independent research, orally during practical Craft-brewing lab and in writing via Discussion Board posts.
Topics, Descriptions, Readings and Presentation Order. Online Topics are Released Weekly
|Saturday Kick-off||Brewery Guided Tours (1 Full-Day Saturday/7.5 Hours/All students must attend)|
|Week 1||Module 1: Introduction to Craft Brewing and Brewing History (Delivered Online/4 Hours Estimated)|
|Week 2||Module 2: Brewer Terminology and Planning (Delivered Online/6 Hours Estimated)|
|Week 3||Module 3: Safety and Sanitation (Delivered Online/6 Hours Estimated)|
|Week 4||Module 4: Fundamental Ingredients of Craft Brews and Fundamentals of Brew Day Management (Delivered Online/6 Hours Estimated)|
|Week 4 Saturday||Brewery Lab Practicum I (1 Full-Day Saturday Lab/7.5 Hours/All students must attend and participate). Students will brew a beer in the brewing lab|
|Week 5||Module 5:Barley, Biology, Malt, and what they mean to Beer (Delivered Online/6 Hours Estimated)|
|Week 6||Hops and Bitterness (Delivered Online/ 6 Hours Estimated)|
|Week 7||Module 7: Water, Minerals and pH (Delivered Online/6 Hours Estimated)|
|Week 8||Module 9: Yeast and Fermentation (Delivered Online/6 Hours Estimated)|
|Week 8 Saturday||Brewery Lab Practicum II (1 Full-Day Saturday Lab/7.5 Hours/All students must attend and participate). Students will rack and bottle beer.|
|Week 9||Module 9: Craft-brewing Technology and the Process (Delivered Online/6 Hours Estimated)|
|Week 10||Module 10: Wort, Mash and Craft-brewing for Quality Excellence (Delivered Online/6 Hours Estimated)|
|Week 11||Module 11: Craft-brewing, Carbonation, Oxidation, and Packaging (Delivered Online/6 Hours Estimated)|
|Week 12||Module 12: Crafting Different Beers and Recipe Creation (Delivered Online/6 Hours Estimated)|
|Week 13||Quality Management in a Brewery (Delivered Online/6 hours)|
|Week 12 Saturday||Brewery Lab Practicum III (1 Full-Day Saturday Lab/7.5 Hours/All students must participate). All Students will participate in a Quality Control
laboratory environment. Students will use the techniques used in the previous week to help detect any beer defects in the beer previously used.
|Week 15||Module 15: Brewing for Business Success (Delivered Online/6 Hours Estimated)|
|Week 15||Sustainable Beer Craft-Brewer Written and Oral Exam|
|Additional||28 Hour Externship * See below|
*28 Hour Externship In the externship, students will gain a hands-on understanding of working in a brewery, as well as begin to make contacts in the industry. The externship experience requires 28 hours of work in a relevant organization (selected in consultation with the program supervisor) within a 30-day period. The student’s externship supervisor will complete an evaluation on the student’s work experience. Once all the required coursework is completed, and the externship evaluation is submitted with the signature of the brewery on-site supervisor attesting process mastery, the candidate will be awarded their Sustainable Beer Craft-Brewer Professional Certificate.
- Go to: Online Registration
- Click: ‘On Line Registration’ on the left side of the webpage.
- Click on Search and Register for Workforce Training Classes
- Type in ‘Brewing’ and hit 'Submit"
- Carefully click the SELECT box for the course that you want to take. There may be several choices so make sure you select the right course and dates.
- Enter in your personal and credit card information. Your receipt will be emailed to you.
To Enroll in Person
Go to STCC Building 16, Room 146. Bring a photo ID.