Fermentation Management

Summary

The Fermentation Management program includes study of the production, management and business of the following industries: brewing, distilling, wine making, coffee roasting, and other various fermented beverages. Both the Certificate of Achievement and Associate of Science include study in the business aspect of the industry including sales and marketing, law, accounting, importing, distribution and operations. They also include the study of the production of beer, wine, sprits and other fermented beverages. The Associate of Science includes laboratory courses in beer and wine production, as well as other fermented beverages. The Associate of Science also helps prepare students for transfer to a similar four-year program.

Award Note: The Associate Degree requires a minimum of 60 degree applicable semester units.

Learning Outcome(s): Students who complete the Fermentation Management Program will be able to:

1. Emphasize a broad foundation in fermentation management and practice.
2. Prepare students for all stages of fermentation management and how it relates to production, operations, finance, hiring, retail, sales, marketing, laws, and regulations.
3. Provide students with an understanding of the fermentation process, timeline, and ideal environment for the process to take place.
4. Produce quality fermented beverages safely utilizing equipment comparable to beverage manufacturing operations. (Fermentation Management AS only)

Requirements