This curriculum is designed to prepare individuals for various careers in the brewing, distillation and fermentation industry. Classroom instruction, practical laboratory applications of brewing, distillation and fermentation principles and practices are included in the program of study.
Course work in brewing, distillation and fermentation includes production, operations, safety and sanitation, and associated process technologies. Related course work is offered in fermentation production, safety and sanitation, applied craft beverage microbiology, agriculture, marketing, management, equipment, packaging, and maintenance.
Graduates should qualify for employment opportunities in the brewing, distillation and fermentation industry. Students may be eligible to sit for the professional Institute of Brewing and Distilling (IBD) certification exams which correspond to the program of study.
Students must be 21 years of age or older to enroll in the BDF program.
For more information on the Brewing, Distillation and Fermentation curriculum, contact:
Hospitality Management Instructor
Phone: (252) 451-8386
COM 110 Introduction to Communication
ENG 111 Writing and Inquiry
HUM 115 Critical Thinking
MAT 143 Quantitative Literacy
PSY 150 General Psychology
Major Core Courses
BDF 110 Fermentation Production
BDF 111 BDF Sanitation and Safety
BDF 115 Applied Craft Bev. Microbiology
BDF 125 Bev. Tech & Calculations
BDF 215 Legal Issues – Fermentation
BUS 110 Introduction to Business
HOR 245 Hor. Specialty Crops
HRM 220 Cost Controls – Food and Beverage
HRM 225 Beverage Management
ISC 112 Industrial Safety
Other Major Courses
BDF 112 Survey of Fermented Products
BDF 114 Craft Beer Brewing
BDF 170 Beverage Tour and Tasting Mgmt.
BDF 180 Sensory Evaluation
BDF 220 Craft Beverage Chemistry
BDF 261 Beverage Marketing and Sales
ETR 210 Introduction to Entrepreneurship
HRM 245 Human Resources Mgmt – Hospitality
Other Required Courses
ACA 115 Success and Study Skills
Total Hours for Graduation 72