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

Distillery Operations, A.A.S.


Contact Information

Program Requirements

Typical Program

Degree/Certificate:    Associate in Applied Science
HEGIS Code:            5010
SUNY Code:             TBD

Major Code:             DIST

The Career

The Associate in Applied Science Distillery Operations program is designed for students who plan to undertake a career in the marketing, planning, and production of distilled spirits and the distilled spirits industry.

The NCCC Approach 

The Distillery Operations program has been designed to give students hands-on preparation and knowledge necessary to be successful in the field of distillation. The courses will prepare graduates with skills relating to distilled spirit quality, as well as distillation.  Students will learn to successfully manage a distillery.

Admission 

Students are admitted in fall and spring. The Distillery 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

  • Distillery Operations program is designed for students who plan to undertake a career in the marketing, planning, and production of distilled spirits and the distilled spirits industry
  • Prepare graduates with skills relating to distilled spirit quality, as well as distillation
  • Students will learn to successfully manage a distillery

Student Learning Outcomes

Upon graduation, students will be able to:

  • Express an understanding of the motivating factors and strategies that drive the implementation of effective sanitation programs in the brewing and distilling industries
  • Identify and describe the purpose and/or contribution of the primary ingredients employed in the production of craft spirits
  • Demonstrate / express an understanding of the history of the spirit distillation industry in North America
  • Demonstrate an understanding of methods for planning, procurement, handling, storage and control of ingredients and other materials in a craft distillery environment
  • Express and demonstrate an understanding of basic water chemistry as it applies to the production of craft spirits, including safe, appropriate, and effective techniques for sampling, testing and adjustment of mash and proofing water chemistry
  • Demonstrate an understanding of the sensory evaluation process and the role it plays in the production of quality craft spirits, including safe, appropriate, and effective techniques for sampling and judging craft spirits and the raw materials employed in their development
  • Demonstrate a working familiarity with the complete cycle of processes and procedures employed in the production of craft spirits
  • Express and demonstrate an understanding of the craft distillery market and its sales
  • Recognize and describe the purpose and expected outcome of the various processes and procedures employed in the production of craft spirits in an industrial distillation facility setting

Program Requirements (DIST)


  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. Distillery Operations:  A minimum of 27 credit hours to include:
    DST 100  -  Brewing and Distillation Industry Sanitation and Safety  
    DST 101  -  Introduction to Craft Distillation  
    DST 102  -  Craft Distillation Industry  
    DST 103  -  Craft Distillery Production Control  
    DST 201  -  Craft Distillation Chemistry  
    DST 202  -  Sensory Evaluation of Spirits  
    DST 203  -  Craft Distillery Operations  
    DST 205  -  Craft Distillery Sales and Promotion  
    DST 210  -  Craft Distillery Internship  
  4. Biology:  A minimum of 4-credit hours to include:
    BIO 221  -  Microbiology  
    BIO 221L  -  Microbiology Lab  
  5. Business:  A minimum of 15-credit hours to include:
    ACC 120  -  Hospitality Management Accounting  
    BUS 101  -  Organization & Management  
    BUS 113  -  Fundamentals of Marketing  
    BUS 122  -  Small Business Management  
    BUS 229  -  Business Communications  
  6. Basic Communication - Written:  A minimum of 6-credit hours to include:
    ENG 101  -  Writing I  
    ENG 102  -  Writing II & Introduction to Literature  
  7. Mathematics:  A minimum of 3-credit hours to include:
    MAT 106  -  Contemporary Mathematics  
  8. Geography:  A minimum of 3-credit hours to include:
    GEO 103  -  World Environment  
  9. Art:  A minimum of 3-credit hours to include:
    ART 137  -  Ancient to Gothic Art  
    ART 138  -  14th to 19th Century Art  
  10. Health and Physical Education Elective:  A minimum of 3-credit hours.

 

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: 15


Total Credit Hours: 16


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.