Career Opportunities

Graduates may find career opportunities in the food and hospitality industry as well as technical positions within various types of breweries ranging from small craft breweries to high volume production breweries. Graduates are prepared to fill positions in brew house operations, cellar operations, clarification and packaging. Graduates may also go on to start their own breweries. 

Recommended High School Subjects

Coursework with an emphasis on communication, writing, biology, chemistry, and algebra-based mathematics.

Special Admissions Requirements

Students must be at least 21 years of age before starting the one-year certificate. Prospective students are encouraged to reach out to the Admissions Office who will connect students with the appropriate faculty member in the program to discuss their academic history and options. If students are not transferring in English and mathematics credits, they are encouraged to complete this coursework prior to the fall semester.

Special Equipment Needs

Laptop Computer Required  

• Windows 11 or higher (recommended). 
• Intel Core i5 or i7 (generation 10 or higher) processor (recommended). 
• 8+ GB RAM (recommended).  
• 250+ GB Solid State Disk (SSD) drive (recommended). 
• Laptop must include a webcam and microphone (required). 
• Laptop must include a wireless network card (required). 
• Broadband Internet connection when working off campus (required). 
• Additional plug-ins may be required (Information Technology Services Service Desk available for assistance). 
• Chromebooks and other devices running Chrome OS are prohibited. 

Remediation Strategies

All incoming students must meet placement requirements in math. Students are expected to remediate any deficiencies as explained in the College Catalog (see https://www.pct.edu/catalog/admissions-policy).

Transfer Procedures

This major is subject to the transfer standards established by the College (see https://www.pct.edu/admissions/transfer/transferring-credits). Exceptions must be approved by the school dean.

Program Goals

• describe and apply the biochemical and microbiological principles involved in deriving soluble carbohydrates, nutrients, color, and flavor from malted barley and un-malted adjuncts in the production of beer.
• identify the primary raw materials and apply processing procedures used to yield predictable outcomes in the commercial manufacture of beer.
• communicate and work effectively with management, staff, and customers in a professional brewing environment.
• measure the quality standards of grain, malt, hops, water, and yeast as determined by the American Society of Brewing Chemists and understand how raw material selection, handling, and processing impact product quality and consistency
• apply the science and technology associated with commercial brewing and fermentation processes.
• perform brewing and fermentation processes according to established industry standard operating procedures in order to achieve predictable, consistent outcomes.
• maintain safe, sanitary brewing practices according to established industry standards.
• identify and solve problems related to the key microbial, chemical, and physical threats to quality using informed observation, scientific assessments, reasoning, and critical thinking.
• use guided sensory analysis tests to identify origin, type, prevention, and elimination of common off flavors in beer.

Students are encouraged to complete English and mathematics coursework prior to the fall semester.