COURSE CURRICULUM

The Certificate in Brewing requires the completion of 32 credits, offering a comprehensive curriculum that covers both the technical and theoretical aspects of brewing. Core courses include HOPS 1100 Introduction to Brewing (3 credits), which provides a foundational overview of brewing principles, and HOPS 1105 and HOPS 1205 Brewing 1 and Brewing 2 (3 credits each), which delve deeper into brewing processes and techniques. Sensory evaluation skills are developed in HOPS 1110 Beer Sensory Evaluation (3 credits), essential for quality control and product development. Brewing Microbiology (HOPS 1211, 4 credits) and Brewing Chemistry (HOPS 1212, 4 credits) provide scientific knowledge critical to understanding fermentation and ingredient interactions. Technical knowledge of equipment and production processes is covered in HOPS 1213 Brewing Equipment and Technology (3 credits) and HOPS 1214 Introduction to Cellaring and Packaging (3 credits), which explore post-brewing operations and packaging techniques.Students are also required to select two electives totaling 6 credits. Elective options include courses like CBSY 1110 Business Problem Solving with Spreadsheets, CMNS 1140 Introduction to Professional Communication, HIST/HOPS 2308 Brewing History, and PHIL 3033 Business Ethics, among others. These electives complement brewing knowledge by enhancing skills in business, communication, history, and ethics, broadening students’ professional capabilities.All HOPS courses fall under Tuition Category 2.a.5 for domestic students. This balanced curriculum ensures that students graduate with a solid foundation in brewing science and practical skills, preparing them for careers in the brewing industry or further studies in brewing and brewery operations.