COURSE CURRICULUM

The Diploma in Brewing and Brewery Operations requires students to complete a minimum of 62 credits over two years, combining theoretical knowledge and practical skills essential for the brewing industry. In the first year, students take foundational courses such as Introduction to Brewing (HOPS 1100), Brewing 1 (HOPS 1105), Beer Sensory Evaluation (HOPS 1110), and Brewing Chemistry (HOPS 1212), alongside electives, totaling 16 credits per term. These courses introduce students to brewing processes, beer tasting, chemical principles, and essential brewing techniques. In the second term of the first year, the curriculum advances with Brewing 2 (HOPS 1205), Brewing Microbiology (HOPS 1211), Brewing Equipment and Technology (HOPS 1213), and Introduction to Cellaring and Packaging (HOPS 1214), plus electives, again totaling 16 credits. The second year builds on this foundation with advanced brewing courses, including Brewing 3 (HOPS 2305), Advanced Cellaring and Packaging (HOPS 2314), Calculations and Recipe Formulation (HOPS 2315), The Brewing Industry (HOPS 2422), and Business Ethics (PHIL 3033), comprising 15 credits in term three. The final term offers Beer Evaluation and Judging (HOPS 2310), Brewing 4 (HOPS 2405), Beer Marketing and Sales (HOPS 2420), and Brewery Management Business Planning (HOPS 2421), totaling another 15 credits. This structured program ensures students gain expertise in brewing science, microbiology, equipment, packaging, and business management, preparing them for diverse roles in the craft brewing industry. The HOPS courses are categorized under Tuition Category 2.a.5 for domestic students, reflecting the specialized nature of the program. Overall, this curriculum balances science, practical application, and industry knowledge to create well-rounded brewing professionals.