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Fermentation Science

*Pending HLC Accreditation.

Fermentation Science

fermentation science

This 2-year program enables you to become employed in fermentation science and gives you the foundation to pursue work in a thriving industry.

Key Program Features: Real-world experience, small class size, hands-on learning, professional opportunities, and engaging faculty.

The Associate of Applied Science in Fermentation Science will include majors in Craft Brewing, Viticulture/Winemaking, Distilled Spirits and Culinary Fermentation. Students in the Fermentation Science program have the unique opportunity to learn in real-world training laboratories and will receive hands-on training as they immerse themselves in three different businesses owned and operated by the College; Rhapsody fine-dining restaurant, The Lodge Conference Center and the New Straitsville Distillery. Additionally, Hocking College is pursing a partnership with the Napa Valley Wine Academy, America’s Premier Wine School based in Napa Valley, CA.

During Hocking College’s autumn 2018-2019 term, prospective craft brewers who enroll in the Fermentation Science program can choose to pursue either an associate degree or certificate in Fermentation Science. Afterwards, graduates from this program will be able to tap into this thriving industry.

Students will get the chance to experience what its like to work in a small-scale brewery operation and will receive instruction on the following skills: 
Fermentation Program Chart

 Additional Outcomes from the Fermentation Science Program at Hocking College

Below are additional skills, behaviors, and attitudes that will be cultivated in students seeking the Associate of Applied Science in Fermentation Science.

  • Hocking College’s program will encourage students to think entrepreneurially and consider the prospect of one day going into business for themselves.
  • Those who work in the craft beverage industry will have the opportunity to be innovative and create their own custom brands of craft beer, wine and spirits.
  • Independent brewers and winemakers have the chance to establish personal relationships with their customers.
  • Graduates will leave Hocking College with the knowledge and skills they need to make themselves highly marketable in the craft beverage industry.
  • Graduates will leave fully prepared to work in the craft beverage industry in a variety of different capacities.

Additional Outcomes

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Hocking College

2018 - 2019 Associate of Applied Science in Fermentation Science

Total Credit Hours:
63.0

Estimated Course Fees:
N/A

Class Hours: 61.0
Lab Hours: 24.0

Total Credit Hours:
62.0

Estimated Course Fees:
$935.00

Class Hours: 57.0
Lab Hours: 30.0

 

Hocking College Reserves the right to modify curricular requirements, to change course content, and change course fees at any time.
  COURSE NO. FIRST SEMESTER T/G Class Hours Lab Hours Credit Hours
  MICR-1201 Microbiology

G

3.00 2.00 4.00
  GS-1000 Cornerstone G 1.00 0.00 1.00
  CULA-1109 Safety and Sanitation G 2.00 0.00 2.00
  CHEM-1101 Fund of Chem G 3.00 2.00 4.00
  FERM-1000 Basic Raw Materials and Origins T 2.00 0.00 2.00
  FERM-1200 Sensory Analysis T 3.00 0.00 3.00
    Totals   14.00 4.00 16.00

  COURSE NO. SECOND SEMESTER T/G Class Hours Lab Hours Credit Hours
  MATH-1103 Applied Math G 2.00 2.00 3.00
  ENGL-1510 English Comp. I G 4.00 0.00 4.00
  HOTR-1233 Food & Beverage Cost Control G 3.00 0.00 3.00
  FERM-1300 Fermentation Micro Biology Yeast, Water T 2.00 0.00 2.00
  FERM-2300 Beverage Calculations, Engineering T 3.00 0.00 3.00
    Totals   14.00 2.00 15.00

  COURSE NO. THIRD SEMESTER T/G Class Hours Lab Hours Credit Hours
  PSYC-1120 Organizational Behavior G 3.00 0.00 3.00
  FERM-2000 Speciality Raw Materials T 4.00 0.00 4.00
  FERM-1300 Specialty Fermentation Process T 3.00 0.00 3.00
  BUS-1110 Marketing T 3.00 0.00 3.00
  FERM-2400 Fermentation Recipe Formulation T 3.00 0.00 3.00
  FERM Specialty, Advanced Processing   3.00 0.00 3.00
    Totals   19.00 7.00 19.00

  COURSE NO. FOURTH SEMESTER T/G Class Hours Lab Hours Credit Hours
  ENGL-1104 Job Search Techniques G 1.00 0.00 1.00
  FERM-2220 Fermentation Start Up/Entre T 2.00 2.00 3.00
  ACC-1101 Financial Accounting I G 2.00 2.00 3.00
  COMM-1130 Speech G 3.00 0.00 3.00
  FERM-2700 Packaging, Materials, Quality T 3.00 0.00 3.00
  FERM-2296 Fermentation Practicum T 3.00 7.00 3.00
    Totals   14.00 11.00 16.00
FIRST SEMESTER
Course Hours: 15.00 Lab Hours: 7.00 Cost: $330.00

SECOND SEMESTER
Course Hours: 14.00 Lab Hours: 2.00 Cost: $185.00

THIRD SEMESTER
Course Hours: 14.00 Lab Hours: 7.00 Cost: $180.00

FOURTH SEMESTER
Course Hours: 14.00 Lab Hours: 14.00 Cost: $240.00

Additional Resources

Beer Taps

Craft A Career in Fermentation Science

The Fermentation Science program is currently the first of its kind in Southeast Ohio, and will be the first in the nation to offer students the opportunity to learn how to make beer, wine and spirits. 

 

Student Learning Outcomes 

Student Learning Outcomes (SLOs) are statements of what a student will be able to do when they have completed a program. They represent the knowledge and skills a program has determined are most important for students to gain from that program and include both the Success Skills (institutional outcomes) and Program Outcomes. SLOs are specific and measurable so the program can accurately assess the degree to which students have achieved each outcome, and they align with college and institution mission and values. Data on the achievement of SLOs is used to make improvements in the program and increase student success. 

Success Skills

  • CE - Communicates Effectively
  • PA - Maintains Professional Skills and Attitudes
  • CT - Demonstrates Learning Critical Thinking, and Problem Solving Skills
  • ET - Maintains a Code of Ethics
  • HR - Practices Human Relations Skills
  • MS - Demonstrates Math Skills
  • GA - Demonstrates Community, Cultural and Global Awareness
  • IT - Implements Career-Appropriate Technology

To learn more about each of these, click here.

Program Outcomes

Below are additional skills, behaviors, and attitudes that will be cultivated in students seeking the Associate of Applied Science in Fermentation Science.

  • Hocking College’s program will encourage students to think entrepreneurially and consider the prospect of one day going into business for themselves.
  • Those who work in the craft beverage industry will have the opportunity to be innovative and create their own custom brands of craft beer, wine and spirits.
  • Independent brewers and winemakers have the chance to establish personal relationships with their customers.
  • Graduates will leave Hocking College with the knowledge and skills they need to make themselves highly marketable in the craft beverage industry.
  • Graduates will leave fully prepared to work in the craft beverage industry in a variety of different capacities.

New academic programs and curriculums being re-designed based on industry needs will have outcome data available after one complete graduation cycle. 

 

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