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    Niagara County Community College
   
 
  Dec 10, 2017
 
 
    
2017-2018 Student Catalog

Brewery Operations, A.A.S.


Contact Information

Program Requirements

Typical Program

Degree/Certificate:    Associate in Applied Science
HEGIS Code:            5402
SUNY Code:            
11878
Major Code:             BREW

The Career

The Associate in Applied Science Brewery Operations degree program is designed for students who plan a career in the beer-making industry.   This degree program will offer students the opportunity to explore management of a labor-intensive industry that will incorporate the science of growing hops and making beer.

The NCCC Approach 

The Brewery Operations program is centered on providing theory and hands-on application to students interested in the fast growing craft beer industry. Students will work at local breweries learning to select quality ingredients, fermentation procedures, and produce a variety on beer styles. Through interaction with beer professionals students will be prepared to enter the industry at above entry level positions.

Admission 

Students are admitted in fall, spring and summer.  The Brewery Operations, A.A.S., program is offered as a full-time or part-time day program or part-time evening program. Because of the sequencing of courses, students may take more than four semesters to complete the full-time day program or eight semesters to complete the part-time evening program if they are admitted in the spring semester.

Program Goals and Objectives

The Brewery Operations program has been designed to give students hands-on preparation and knowledge necessary to be successful in the field of beer making. The courses will prepare graduates with skills for hop growing and how those skills relate to beer quality, as well as beer making.  Students will learn to successfully manage a brewery, and to evaluate a property for successful hop growing.

Student Learning Outcomes

Upon graduation from the Brewery Operations, AAS, degree program, students will be able to:

  • Demonstrate an understanding of the intrinsic differences of craft brewing versus mass-production brewing.
  • Identify and describe the purpose and/or contribution of the primary ingredients employed in the production of craft beer.
  • Demonstrate recognition of the variety of beer styles represented by the craft brewing industry.
  • Identify and describe the purpose of the vessels, primary support equipment and secondary processing equipment employed in the production of craft beer.
  • Demonstrate an understanding of the basic processes and procedures employed in the production of craft beer.

Program Requirements (BREW)


  1. A total of at least 64-credit hours with a minimum curriculum grade-point average of 2.0. Academic Foundations courses do not count toward the degree.
  2. Because the Niagara Falls Culinary Institute (NFCI) is not a branch campus, students enrolled at NFCI must take at least one course on the Sanborn campus that is required in the program.
  3. Brewery: A minimum of 27-credit hours to include:
    BRW 100  -  Brewery Sanitation 
    BRW 101  -  Introduction to Craft Brewing 
    BRW 102  -  Craft Beer Industry  
    BRW 103  -  Craft Brewery Production Control 
    BRW 201  -  Craft Beer Chemistry  
    BRW 202  -  Sensory Evaluation of Beer 
    BRW 203  -  Craft Brewery Operations 
    BRW 204  -  Brewery Environmental Sustainability 
    BRW 205  -  Craft Beer Sales and Promotion  
    BRW 210  -  Craft Brewery Internship  
  4. Chemistry:  A minimum of 4-credit hours to include:
    CHE 100  -  Fundamentals of Chemistry 
    CHE 101L  -  Fundamentals of Chemistry Lab  
  5. Accounting:  A minimum of 3-credit hours to include:
    ACC 120  -  Hospitality Management Accounting  
  6. Art:  A minimum of 3-credit hours to include:
    ART 137  -  Ancient to Gothic Art  OR
    ART 138  -  14th to 19th Century Art  
  7. Business:  A minimum of 12-credit hours to include:
    BUS 101  -  Organization & Management  
    BUS 113  -  Fundamentals of Marketing 
    BUS 122  -  Small Business Management  
    BUS 229  -  Business Communications  
  8. Basic Communication - Written General Education: A minimum of 6-credit hours to include:
     
      
  9. Geography:  A minimum of 3-credit hours to include:
    GEO 103  -  World Environment  
  10. Mathematics: A minimum of 3-credit hours to include:
    MAT 106  -  Contemporary Mathematics  or higher

Typical Program


Because the Niagara Falls Culinary Institute (NFCI) is not a branch campus, students enrolled at NFCI must take at least one course on the Sanborn campus that is required in the program.

Total Credit Hours: 17


Total Credit Hours: 16


Total Credit Hours: 18


Total Credit Hours: 13


Scholarship Opportunities


There are several scholarships available to NCCC students.  Scholarship deadline dates vary each semester.  For more information, please visit the scholarship webpage at www.niagaracc.suny.edu/scholarships . The NCCC Scholarship Office is located within the Financial Aid Complex, A-114 or by phone (716) 614-6205.