About This Program
The Brewing Technology undergraduate certificate provides students with the practical experience and the technology skills of brewing. The certificate emphasizes the science of brewing and includes hands-on field experience and laboratory work at local breweries.
Contact Information
Program Delivery
Examples of Possible Careers and Salaries*
Food science technicians
- 4.8% about as fast as the average
- 20,400 number of jobs
- $49,430 potential earnings
Separating, filtering, clarifying, precipitating, and still machine setters, operators, and tenders
- -4.3% decline
- 54,400 number of jobs
- $49,500 potential earnings
* Source of occupation titles and labor data comes from the U.S. Bureau of Labor Statistics' Occupational Outlook Handbook. Data comprises projected percent change in employment over the next 10 years; nation-wide employment numbers; and the yearly median wage at which half of the workers in the occupation earned more than that amount and half earned less.
Admission Requirements
The university affirmatively strives to provide educational opportunities and access to students with varied backgrounds, those with special talents and adult students who graduated from high school three or more years ago.
Kent State campuses at Ashtabula, East Liverpool, Geauga, Salem, Stark, Trumbull and Tuscarawas, and the Twinsburg Academic Center, have open enrollment admission for students who hold a high school diploma, GED or equivalent.
Some programs may require that students meet certain requirements before progressing through the program. For programs with progression requirements, the information is shown on the Coursework tab.
International Students: All international students must provide proof of English language proficiency (unless they meet specific exceptions to waive) by earning a minimum 71 TOEFL iBT score, minimum 6.0 IELTS score, minimum 47 PTE score or minimum 100 DET score, or by completing the ELS level 112 Intensive English Program. For more information on international admission visit the admissions website for international students.
For more information on admissions, contact the Regional Campuses admissions offices.
NOTE: Certain courses in the certificate require students to be at least 21 years old.
Roadmap
This roadmap is a recommended semester-by-semester plan of study for this program. Students will work with their advisor to develop a sequence based on their academic goals and history. Courses designated as critical (!) must be completed in the semester listed to ensure a timely graduation.
Plan of Study Grid | Semester One |
|---|
| ENOL 12000 | SCIENCE OF WINE AND BEER PRODUCTION I | 3 |
| VIN 11800 | INTRODUCTION TO BREWING | 3 |
| | Credit Hours | 6 |
| Semester Two |
|---|
| ENOL 22000 | SCIENCE OF WINE AND BEER PRODUCTION II | 2 |
| ENOL 22001 | ADVANCED WINERY AND BREWERY MICROBIOLOGY AND SANITATION | 4 |
| | Credit Hours | 6 |
| Semester Three |
|---|
| VIN 14000 | INTERMEDIATE BREWING | 3 |
| VIN 24000 | SENSORY EVALUATION OF BEER | 3 |
| | Credit Hours | 6 |
| Semester Four |
|---|
| VIN 28992 | BREWERY PRODUCTION FIELD EXPERIENCE (ELR) | 2 |
| | Credit Hours | 2 |
| | Minimum Total Credit Hours: | 20 |
Program Learning Outcomes
Graduates of this program will be able to:
- Produce beer according to commercial industry standards.
- Perform chemical analysis of beer.
- Perform lab tests to identify microbiological components of yeast and beer, troubleshooting potential quality and sanitation issues.
- Analyze sensory characteristics of beer.
- Use commercial brewing equipment.
- Communicate effectively with professionals in the brewing industry.
