Degree/Certificate: Associate in Applied Science
HEGIS Code: 5402
SUNY Code: 2640
Major Code: BREW
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 of beer styles. Through interaction with beer professionals students will be prepared to enter the industry at above entry level positions.
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.
Program 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.