CC640

Degree Team Assignment

Team #6
Ryan Norton, Andrea Reeves, Samantha Tallman, & Santiago Tso

STOUT COMMUNITY COLLEGE
ASSOCIATES OF APPLIED SCIENCES DEGREE IN CRAFT BREWING

Proposed Degree Program Submitted To:
Stout Community College Curriculum Committee

Date: Wednesday, December 16, 2015

Prepared By Faculty Members:
Ryan Norton, Andrea Reeves, Samantha Tallman, & Santiago Tso
Department: Sommelier Department

Subject Area: Brewing and Fermentation Sciences (BFS)
Course Origin:
This is an original course created by our team to serve a growing need in the Phoenix Metro Area.

Degree Description:
The purpose of this course is to prepare students in the art of brewing craft beers. This is an
Occupational certificate program, which will allow students to build upon in an evolving market. At the
completion of the course, student must have attained no less than 64 units of academic work. Possible
employment will range from corporate companies (e.g. Anheuser-Busch InBev, Modelo, etc.), micro
brewing companies, to creating your own business with your own brand/style of beer in the rapidly
growing craft beer industry.

Need and Benefit
In the state of Arizona, according to the Arizona Brewers Association there are 103 brewer (Arizona
Brewers Association, 2015), many are still in the planning stages. However, there are roughly 35 active
brewers within the Phoenix metropolitan area, of the 35 it is not known how many are still operating to
date. There are 40 microbreweries in the state of Arizona (Arizona Brewers Association, 2015), 11
located within the Phoenix metro area. With our Certificate program, students can create a business,
thus making a positive impact on the local economy.
In 2014, the brewing industry created more than 1400 jobs and nearly 240 millions dollars in the state of
Arizona (Arizona Brewers Association, 2015). Over the last ten years, there has been a steady increase

in the number of breweries and microbreweries. The trends indicate that there are more on the
horizon. This in turn will have a positive impact on employment rates and economic development.
Benefits:
According to the Craft Brewing Study by The Arizona Hospitality Research & Resource Center (2012), the
total economic impact of Arizona Craft Brewing on Arizona in 2011 was $278 million, which is beneficial
to the state in terms of taxes and employment. In 2011, Arizona craft brewers paid $9.69 million in
state sales taxes, and an additional $1.4 million in federal and state excise or luxury taxes. The brewing
industry produced a total of 3,486 jobs.
The craft brew industry is growing, and in a largely populated state such as Arizona, the need for trained
and experienced individuals in the brewing industry is evident. From 2008 to 2009 overall beer sales in
the United States dropped by 2.2%, and in 2010 sales dropped by 1%. In contrast, the craft brew
industry grew between 2008 and 2009 (7.2% in volume, 10.3% in gross sales), and again between 2009
and 2010 (11% in volume, 12% in gross sales). In the first half of 2011 gross sales of craft beer were 15%
higher than the same time in 2010. This rise in need can benefit the community college by filling a need
where employment is in high demand, and businesses can benefit from the community college filling the
demand for highly qualified workers.

Goal of the Degree Program:
The associates in brewing and fermentation studies prepare students for positions at breweries and/or
wineries.

Admission Standards and Graduation Requirements:
Prerequisites and minimum admissions requirements:
Must be 21 years of age
High School Diploma or Equivalent
Graduation requirements:
Minimum GPA of 2.5 required
Must satisfy program of study requirements

Instructional Delivery Methods & Resources Needed
The delivery method will be a traditional instructor led classroom setting, as will be the labs.
Classes will convene on campus in the Chemistry dept.
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 coursework is offered in fermentation production,
safety and sanitation, applied craft beverage microbiology, agriculture, marketing, management,
equipment, packaging, and maintenance.
Three credits of service learning are required. Students will sign up for 60 clock hours with a
local brewery. This is an unpaid internship. Approved companies will have the proper affiliation

agreements with the institution on file prior to any clock hours being served. Students will be
responsible for arranging their service learning experience with the aid of the Service Learning
Office no later than the second week of the semester in which the credits are taken.

Faculty Resources:
Resident full-time and adjunct faculty will teach general education requirements.
Faculty within the BFS discipline will, as per campus policy, hold a master's degree AND meet one of the
two following options:
The masters degree is in brewing and fermentation sciences or closely related discipline, OR
The masters degree is in any discipline and a verified 5 years of full-time employment in the
field of brewing, winemaking, or similar profession.
After completing the second semester and prior to beginning the third semester, the student must
choose one faculty member of Brewing and Fermentation Sciences as an adviser and mentor and submit
the signed request to the chairperson of the department.

General Outline of the Degree Program:

Course Title

Credit Hours

General Education Requirements 35 Credits Required

First Year Composition

ENG 101 or ENG 107 English Composition I

ENG 102 or ENG 108 English Composition II

Mathematics
MAT 151 College Mathematics
Arts & Humanities

MKT 151 Display & Visual Merchandising

HUM 225 Intro to Popular Culture (C)

Social & Behavioral Sciences

SOC 217 Alcohol and Modern Society (H)

ASB 157 Fermentation & Early Civilizations (G)

Physical & Biological Sciences

CHEM 151 & Lab Chemistry of Brewing/Fermentation I (CI)

CHEM 152 & Lab Chemistry of Brewing/Fermentation II (CI)

Other Disciplines
MKT 271 Principles of Marketing

FDS 101 Food Service & Safety

Major Course Requirements 12 Credits Required (choose from list)

BFS 101 & 101L Intro to Craft Brewing (with Lab)

BFS 102 & 102L Intro to Micro Brewing (with Lab)

BFS 120 Intro to Hops

BFS 110 Intro to Barley

BFS 130 - Intro to Malts

BFS 210 - Theory of Mixology

Electives 12 Credits Required (choose from list)

BFS 165 Organic Brewing

CIS 235 E-Commerce

HRM 280 Hospitality & Tourism Law

HRM 101 Intro to Hospitality & Tourism Management

ART 100 Intro to Graphic Design

AGB 130 Establishing and Running an Agribusiness

Capstone Experience 3 Credits Required

Complete 60 clock hours interning at a pre-approved community partners
establishment.
TOTAL CREDIT HOURS
(C) = Meets the Cultural Requirement per AGEC.
(G) = Meets the Global Requirement per AGEC.
(H) = Meets the Historical Requirement per AGEC.
(CI) = Meets the Critical Inquiry Requirement per AGEC.

3
62-64

Sample Program Semester Course Breakdown:

Course #

Course Title

Credit
Hours

Discipline

Course Description

Rationale for
Inclusion

Semester 1 Fall 2015: Completed by Andrea Reeves

Total Credit Hours:

16

ENG 101

English
Composition

English

Familiarizes
students with the
conventions of
academic writing
and critical thinking
in order to
communicate
effectively
personally,
academically, and
professionally.

Meets the English

requirement for
AGEC; Prepares
students for
academic writing in
their college
career.

MAT 151

College
Mathematics

Mathematics

Extension and
further development
of algebra, with an
emphasis on
functions and
relations. Other
topics include
systems of
equations and
inequalities,
matrices and
determinants,
binomial theorem,
sequences, series,
permutations,
combinations and
probability.

Meets the Math

requirement for
AGEC; Assists
students with
chemistry formulas
and logical
thinking.

CHEM
151 &
CHEM
151L

Chemistry of
Brewing/
Fermentation I

Chemistry

Provides the

Meets AGEC
Chemistry
requirement and is
a prerequisite for
CHEM 152

student with an
adequate
background in the
fundamental

principles and laws

of chemistry.
Covers the basic
language and
quantitative
relationships of
chemistry.

MKT 151

Display & Visual

Merchandising

Marketing

Merchandising
styles and
strategies will be
explored to fit the
product type while
incorporating
appropriate props
and displays to
support the
product. Signage
and graphics that
communicate to
the customer will
also be explored.

Meets the Arts and

Humanities
requirement per
AGEC
requirements;
students can create
their own label
while learning key
merchandising
styles to help move
product in a future
business.

SOC 217

Alcohol &
Modern Society

Sociology

Examines the

Meets the
Historical
Requirement per
AGEC
requirements.

effects alcoholic
beverages have
had in western
civilization for
more than 25
centuries, including

the impact of
abuse.

Semester 2 Spring 2016: Completed by Ryan Norton

Total Credit Hours:

16

ENG 102

English
Composition

English

Students develop
writing and
composition skills

Meets the English

requirement for
AGEC

CHEM
152 &

Chemistry of
Brewing/

Chemistry

General chemistry
course with an

Meets AGEC
Chemistry

CHEM
152L

Fermentation II

emphasis on
chemical reactions
within brewing and
fermentation.

requirement and
provides
foundation for BFS
coursework

HUM 225

Intro to Popular
Culture

Humanities

Students discuss
elements of
popular culture and
their impact on
thought.

Meets the Cultural

Requirement per
AGEC
requirements.

ASB 157

Fermentation &
Early
Civilizations

Anthropology
(Social/
behavioral
Sciences)

Study the art and

science of
fermentation and
its impact on early
civilizations.

Meets the Global

Requirement per
AGEC
requirements.

MKT 271

Intro to
Marketing

Marketing

Students are
introduced to the
general concepts
and principles of
marketing

General
requirement from
other discipline.

Semester 3 Fall 2016: Completed by Santiago Tso

Total Credit Hours:

16

FDS 101

Food Service
and Safety

Food Service

Students will be
exposed to federal
guidelines
regarding food
handling
preparation, safety
guidelines and
recommendations
for brewing.

Student will need

to be familiar with
cooking process of
brewing,
temperatures,
sterilization,
handling of
equipment, and
safety of
employees.

BFS 101
& BFS
101L

Intro to Craft
Brewing (and
Lab)

Brewing and
Fermentation
Sciences

Students are
introduced to the
art of crafting of
brew. Various
styles/types of
brews.

Student will be
encouraged to
create various
types of beer with
many flavors.

BFS 120

Intro to Hops

Brewing and
Fermentation
Sciences

Students are
introduced to how
hops affect the
bitterness of beer.

Students will
produce basic ale
as the foundation
of brewing; this will
be a progression
towards beers with
complexities in
color and flavor.

BFS 110

Intro to Yeast

Brewing and
Fermentation
Sciences

Students are
introduced to
yeast, which is a
key element of
brewing.

Controlling the
environment in
which the yeast
lives is critical.
Student will
become familiar
with the
preparation of
yeast for the
process.

BFS 130

Intro to Malts

Brewing and
Fermentation
Sciences

Students are
introduced to the
key element of
brewing.

Students will
become familiar
with the
manipulation of
malt to create
several beers. The
duration of heating
Malts will
determine color
and flavor of beer.

BFS 210

Theory of
Mixology

Brewing and
Fermentation
Sciences

Students are
introduced to
creating beer with
many variations for
aroma and flavors.

Students can
create variations of
beer by
increasing/decreasi
ng and adding or
eliminating
ingredients to
change color,
bitterness, aroma,
and alcohol
content.

Semester 4 Spring 2017: Completed by Samantha

Tallman

Total Credit Hours:

16

BFS 102
& BFS
102L

Intro to Micro
Brewing (and
Lab)

Brewing and
Fermentation
Sciences

Students will
examine the
process of creating
a Micro Brew. First
learning how micro
brews are made
then creating one
on their own.

Creating a micro
brew would be an
essential skill for
anyone looking to
work in the Craft
Brewing Industry.
By including a lab
with hands on
experiences,
students will have
a greater
understanding of
this process.

BFS 165

Organic Brewing

Brewing and
Fermentation
Sciences

Students will learn

the benefits of
utilizing organic
products in the
brewing process;
gain an
understanding of
federal regulations
on organic
products and how
to ensure that their
final product can
meet the federal
requirements to be
labeled organic.

There may be
students wishing to
pursue this type of
a specialized craft
brewing company,
by offering this as
an elective we can
help students
individualize their
content to meet
their needs.

CIS 235

E-Commerce

Computer
Information
Services

Students are
prepared to take
the
commercialization
of their brewing to
the internet.

By using the
internet, students
will be able to
generate great
volume in business
and distribution
can become global.

HRM 280

Hospitality &

Hotel

Students will

Anyone in the

Tourism Law

Restaurant
Management

explore the laws

that surround the
service industry;
specific to running
an establishment
that draws a large
tourist base.

service industry
should be well
aware of the laws
surrounding their
business. This
course will help
prepare graduates
to face the realities
of working in this
industry.

AGB 130

Establishing and
Running an
Agribusiness

Agribusiness

Students will learn

what it takes to
grow many of the
products that are
necessary for
creating craft
brews.

Some of our
students may
desire to start a
barley or hops farm
to supply to craft
breweries as
opposed to
creating the brew
themselves. By
offering this as an
elective we can
help students
individualize their
content to meet
their needs.

SL 100

Internship

Service
Learning

Complete 60 hours
of unpaid interning
at a local brewery.
See the Service
Learning office for
available
placement options
that have been pre-
approved by the
Academy.

On the job
experience is
invaluable to the
learning process.
Establishing
network
connections within
the industry are
also very beneficial
to your continued
success.

Total Number of Credit Hours - 64

Summary/Conclusion:
The craft brewing industry is on the rise. With the increase in sales of craft-brewed beers surpassing
regular beer sales there is strong indication craft brewed beer sales will continue to rise, creating
demand for educated and trained associates ready for hire. With the addition of this AAS degree, the
college will be attractive to new students wanting to fill this need. Arizona craft brewers are extremely
positive about their growth potential. According to the Arizona Hospitality Research & Resource Center,
(2012) 70% of craft brewers said they plan to increase hiring in 2012, and two-thirds (66%) expect either
somewhat more or very strong growth in 2012.
This program prepares students for various careers in the growing industry of brewing, distillation, and
fermentation of spirits through a thorough course load including learning the various aspects of
production. Upon graduation, students will qualify for a variety of employment opportunities in
brewing, both at large and smaller microbreweries, or have the knowledge to start their own brewery.

References
Arizona Brewers Association. (2015). Directory of Breweries by State. Accessed December 13, 2015 at:
https://www.brewersassociation.org/directories/breweries/?term=Arizona&searchby=statenam
e .
Arizona General Education Curriculum. (2015). AGEC-S Requirements. Accessed December 9, 2015 at:
http://www.aztransfer.com/agec/s.html.
Arizona Hospitality Research & Resource Center. (2012, January). Economic contributions of the Craft
Beer Industry to the state of Arizona. Accessed December 13, 2015 at:
http://www.craftbeeraz.com/wp-
content/uploads/2014/09/AZ_Guild_Economic_Impact_020612_pdf
Mesa Community College. (2015). Course Schedule. Accessed December 9, 2015 at:
https://www.mesacc.edu/schedule/search.