Craft Brewing & Distilling Degree (AAS-T)
Program Description
Combine your interests in science, technology, business, and creativity in a unique way. Distill spirits and craft signature brews in the fast-growing craft beverage industry. Students in our Craft Brewing & Distilling program work alongside experienced local brewers, distillers, and cider makers to learn what it takes to be a part of this field and develop the industry.
The Craft Brewing and Distilling program prepares students to enter industry with a solid understanding of the science, technology, business, and creative elements that are essential for successful employment in the craft beverage industry. Students will learn about the production process, including the sourcing of raw materials, essential safety and maintenance skills, and the fundamentals of flavor and product analysis. Additionally, students will learn valuable skills related to the business and legal components of the craft beverage industry.
Career Opportunities
- Craft Brewer
- Distiller
- Production Manager
- Brewery Owner
Special Program Note
Program and Curriculum Questions:
- Chelsea Gustafson, cgustafson1@spscc.edu
- Jason Selwitz, jselwitz@spscc.edu
All clothing and supplies must be purchased prior to the first in-person weekend.
Required Clothing and Supplies
- Safety Glasses $15.00
- Lock for Locker $8.00
- Long Pants $40.00
- Closed Toe Shoes $60.00
Special Program Note: Craft Brewing and Distilling program students attending in-person weekends from outside the area are eligible for a discounted rate at La Quinta Inn & Suites in Tumwater, WA. Once enrolled, students have access to the discount link distributed by Craft Brewing and Distilling program faculty and staff.
MAST Certification: Enrolled Craft Brewing and Distilling students have the opportunity to obtain their MAST certification ($40.00).
South Puget Sound Community College believes that all students need to develop a broad range of abilities that will not only make them more effective in their professional pursuits but will enhance their capacity to relate well to others in their daily lives. At the end of this program students will:
At the completion of the Craft Brewing & Distilling Program, the successful student will be able to:
- Recognize and adapt interpersonal behaviors, written communication, and oral communication styles to effectively collaborate in a multicultural world
- Work within and adhere to a complex regulatory environment related to the brewing, distilling, and cider making industry
- Demonstrate creativity and innovation in business practices related to brewing, distilling, and cider making
- Examine and implement ethical environmentally responsible business practices related to product sourcing and production
- Create and market craft beverages that appeal to a diverse multicultural audience
The SPSCC college-wide abilities are embedded into each program:
- Analytical Reasoning
- Effective Communication
- Information Literacy
- Multicultural Awareness
- Social Responsibility
Courses by Quarter
Check with your advisor to determine where you will start. Advisors must approve changes to academic plan.
Pre-College Level
| Code | Title | Credits |
|---|---|---|
| Transition Studies Courses | ||
| Select one of the following courses: | 1 - 7.5 | |
| Applied Math I | ||
| Applied Math II | ||
| Contextualized Math I | ||
| Select one of the following courses: | 1 - 10 | |
| ESOL Level I (Beginning Literacy) | ||
| ESOL Level II (Low Beginning) | ||
| ESOL Level III (High Beginning) | ||
| ESOL Level IV (Low Intermediate) | ||
| ESOL Level V (High Intermediate) | ||
| ESOL Level VI (Advanced) | ||
| ABE Language Arts III (Low Intermediate Language Arts) | ||
| ABE Language Arts IV (High Intermediate Language Arts) | ||
| ABE Language Arts V (Adult Secondary Level Language Arts) | ||
| Pre-College Courses | ||
| MATH 092 | Mathematical Reasoning | 5 |
| or ABE 065 | Contextualized Math II | |
| ENGL 090 | Integrated Reading and Writing I | 5 |
| or ENGL 095 | Integrated Reading and Writing II | |
| CCS 101 | Pathways to Success | 3 |
College Level
This degree is a total of 101 credits.
CCS 101 Pathways to Success is a required course for all students. Skip if already taken in Pre-College.
Advising Notes
***Required indicates that students must take one of the specific courses listed. Any substitution would require Advisor and Department approval.
***Recommended indicates that Pathway faculty recommend the courses listed, but other courses may fulfill the degree requirement. Students should consult with Advisor about additional course options.
Pathway Notes
- 1
Some students may place directly into MATH&107 or MATH&146
- F
Course only offered in Fall quarter
- W
Course only offered in Winter quarter
- Sp
Course only offered in Spring quarter
- Su
Course only offered in Summer quarter
Option 1: Fall Start
| Code | Title | Credits |
|---|---|---|
| Quarter 1 | ||
| CMATH 107 | Clippers Math In Society 1 | 5 |
| or CMATH 146 | Clippers Introduction to Statistics | |
| ENGL 098 | Transitional English Composition | 5 |
| or ENGL& 101 | English Composition I | |
| CCS 101 | Pathways to Success | 3 |
| Quarter 2 | ||
| CBD 100 | Fundamentals of Craft Beverage Production F/W | 3 |
| CBD 111 | Raw Materials and Processing II - Fruit & Honey F/Su | 5 |
| CBD 112 | Raw Materials and Processing III - Hops & Spices F/Su | 5 |
| Quarter 3 | ||
| CBD 110 | Raw Materials and Processing I - Grain W | 5 |
| CBD 205 | Applied Chemistry for the Beverage Industry W | 5 |
| CBD 230 | Barrel Maturation and Blending W | 5 |
| Quarter 4 | ||
| CBD 115 | Equipment Processing and Maintenance Sp | 5 |
| CBD 206 | Beverage Chemistry/Biochemistry (Qc/Qa) Sp | 5 |
| HIST 260 | History of Fermentation: Diversity Sp | 5 |
| Quarter 5 | ||
| CBD 101 | Legal Issues in Craft Beverage Industry F | 5 |
| CBD 201 | Business Operations and Marketing F | 5 |
| CBD 207 | Fermentation Microbiology F | 5 |
| Quarter 6 | ||
| Select one of the following courses: | 1-3 | |
| Introduction to Sanitary Welding | ||
CBD 190 - Cooperative Work Experience/Internship | ||
CBD 290 - Cooperative Work Experience/Internship | ||
| CBD 240 | Flavor and Recipe Development for Brewing W | 5 |
| CBD 250 | Flavor and Recipe Development for Distilling W | 5 |
| CBD 260 | Flavor and Recipe Development for Cider W | 5 |
| Quarter 7 | ||
| CBD 200 | Packaging, Processing, and Distribution Sp | 3 |
| CBD 220 | Sensory Evaluation Sp/Su | 4 |
| Select one of the following courses: | 5 | |
| Craft Brewing Sp | ||
| Craft Distilling Sp | ||
| Craft Cider Sp | ||
Option 2: Winter Start
| Code | Title | Credits |
|---|---|---|
| Quarter 1 | ||
| CMATH 107 | Clippers Math In Society 1 | 5 |
| or CMATH 146 | Clippers Introduction to Statistics | |
| ENGL 098 | Transitional English Composition | 5 |
| or ENGL& 101 | English Composition I | |
| CCS 101 | Pathways to Success | 3 |
| Quarter 2 | ||
| CBD 100 | Fundamentals of Craft Beverage Production F/W | 3 |
| CBD 110 | Raw Materials and Processing I - Grain W | 5 |
| CBD 205 | Applied Chemistry for the Beverage Industry W | 5 |
| CBD 230 | Barrel Maturation and Blending W | 5 |
| Quarter 3 | ||
| CBD 115 | Equipment Processing and Maintenance Sp | 5 |
| CBD 206 | Beverage Chemistry/Biochemistry (Qc/Qa) Sp | 5 |
| HIST 260 | History of Fermentation: Diversity Sp | 5 |
| Quarter 4 | ||
| CBD 111 | Raw Materials and Processing II - Fruit & Honey Su | 5 |
| CBD 112 | Raw Materials and Processing III - Hops & Spices Su | 5 |
| Quarter 5 | ||
| CBD 101 | Legal Issues in Craft Beverage Industry F | 5 |
| CBD 201 | Business Operations and Marketing F | 5 |
| CBD 207 | Fermentation Microbiology F | 5 |
| Quarter 6 | ||
| Select one of the following courses: | 1-3 | |
| Introduction to Sanitary Welding | ||
| CBD 190 - Cooperative Work Experience/Internship | ||
| CBD 290 - Cooperative Work Experience/Internship | ||
| CBD 240 | Flavor and Recipe Development for Brewing W | 5 |
| CBD 250 | Flavor and Recipe Development for Distilling W | 5 |
| CBD 260 | Flavor and Recipe Development for Cider W | 5 |
| Quarter 7 | ||
| CBD 200 | Packaging, Processing, and Distribution Sp | 3 |
| CBD 220 | Sensory Evaluation Sp/Su | 4 |
| Select one of the following courses: | 5 | |
| Craft Brewing Sp | ||
| Craft Distilling Sp | ||
| Craft Cider Sp | ||
Pathway Map Options/Considerations:
Options to take courses in Summer:
CBD 220 offered in Summer and Spring
- Students can elect to take CBD 220 in the summer between Y1 & Y2 instead of spring of Y2 to make their schedule during the last quarter less hectic.
- CBD 220 will be co-listed as a CCE course for 21+, former students and interested community members are encouraged to join the CBD students for this course.
WELD 116 or CBD 190
- Students that wish to take WELD 116 during the summer can skip taking CBD 190 in winter quarter of Y2.
- WELD 116 is only offered in the summers.
Students that wish to be full time over the summer:
Choose from GenEds: WELD 116, CBD 220, and CBD 190 or CBD 290 to fill the desired number of credits.
Winter start students (who have completed GenEd requirements):
Students will take Y1 winter and spring quarter courses with the fall start student cohort with the following changes:
- Winter start students will take CBD 100 in winter quarter in addition to CBD 230, CBD 205, and CBD 110.
- If winter start students are unable to take 18 credits, they should elect to take CBD 230 at a later date, however that will require students to stay for two extra quarters.
Students will take CBD 111 and CBD 112 over the summer between Y1 and Y2.
Students will take Y2 courses with Fall start students.
Part-time students: Recommended Course Sequencing
Required: CBD 100 first
CBD 111 and/or CBD 112 (and/or CBD 110)
CBD 190 or WELD 116
Spring start students (or Winter start students who have NOT completed GenEd requirements):
Spring Y1: CBD 115 and HIST 260
Fall Y2: Take courses as prescribed on Pathway Map for Y1
Winter Y2: Take courses as prescribed on Pathway Map for Y1
Fall Y3: Take courses as prescribed on Pathway Map for Y2
Winter Y3: Take courses as prescribed on Pathway Map for Y2
Spring Y3: CBD 240/CBD 250/CBD 260
Failing students who have failed a CBD course:
- Summer Y1/Y2: Retake failed course(s) or