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Fermentation Science

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:
60.0

Estimated Course Fees:
$2,559.00

Class Hours: 51.0
Lab Hours: 25.0

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 Class Hours Lab Hours Credit Hours Course Fee
  MICR-1201  Microbiology 3.00 2.00 4.00  $125.00
  GS-1000 Cornerstone 1.00 0.00 1.00 $80.00
  CULA-1109 Safety and Sanitation 1.00 0.00 1.00 $150.00
  CHEM-1101 Fundamentals of Chemistry 3.00 2.00 4.00 $90.00
  FERM-1000 Basic Raw Materials and Origins 2.00 0.00 2.00 $150.00
  FERM-1200 Sensory Analysis 3.00 0.00 3.00 $150.00
    Totals 13.00 4.00 15.00 $745.00

  COURSE NO. SECOND SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  MATH-1103 Applied Mathematics 2.00 2.00 3.00  $182.00
  ENGL-1510 English Composition I 4.00 0.00 4.00  $50.00
  HOTR-1233 Food & Beverage Planning and Cost Control 2.00 0.00 2.00 $70.00 
  FERM-1300 Fermentation Microbiology Yeast, Water 2.00 0.00 2.00 $150.00 
  FERM-2300 Beverage Calculations, Engineering 3.00 0.00 3.00 $150.00 
    Totals 13.00 2.00 14.00  $602.00

Complete one of the following groups 

  CRAFT BEER BREWING          
  COURSE NO. THIRD SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  PSYC-1120 Organizational Behavior 3.00 0.00 3.00 $15.00
  FERM-2001 Brew Ingredients 2.00 2.00 3.00 $150.00
  FERM-2101 Brewing Fermentation & Production 2.00 2.00 3.00 $150.00
  FERM-2201 Advanced Craft Brewing 2.00 2.00 3.00 $150.00
  FERM-2301 Brewhouse Professional Practices 2.00 2.00 3.00 $150.00
    Totals 11.00 8.00 15.00 $615.00

  VITICULTURE & WINE MAKING          
  COURSE NO. THIRD SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  PSYC-1120 Organizational Behavior 3.00 0.00 3.00 $15.00
  FERM-2002 Viniculture Grape Growth & Physiology 2.00 2.00 3.00 $150.00
  FERM-2102 Wine Production Principles 2.00 2.00 3.00 $150.00
  FERM-2202 Wine Styles & Blending 2.00 2.00 3.00 $150.00
  FERM-2302 Enology Winemaking 2.00 2.00 3.00 $150.00
    Totals 11.00 8.00 15.00 $615.00

  SPIRIT DISTILLATION          
  COURSE NO. THIRD SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  PSYC-1120 Organizational Behavior 3.00 0.00 3.00 $15.00
  FERM-2003 Preparation of Fermentable Extract 2.00 2.00 3.00 $150.00
  FERM-2103 Fermentation, Distillation, Maturation 2.00 2.00 3.00 $150.00
  FERM-2203 Botanicals Workshop 2.00 2.00 3.00 $150.00
  FERM-2303 Distillation Operations 2.00 2.00 3.00 $150.00
    Totals  11.00 8.00 15.00 $615.00
 
  CULINARY FERMENTATION          
  COURSE NO. THIRD SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  PSYC-1120 Organizational Behavior 3.00 0.00 3.00 $15.00
  FERM-2004 Traditional Enhanced Food Techniques 2.000 2.00 3.00 $150.00
  FERM-2104 Food Systems Chemistry 2.00 2.00 3.00 $150.00
  FERM-2204 Science of Food Fermentation 2.00 2.00 3.00 $150.00
  FERM-2304 Culinary Fermentation Advance Processing 2.00 2.00 3.00 $150.00
    Totals 11.00 8.00 15.00 $615.00


Complete one of the following groups 

  CRAFT BEER BREWING          
  COURSE NO. FOURTH SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  ENGL-1104 Job Search Techniques 1.00 0.00 1.00 $15.00
  FERM-2220 Fermentation Startup / Entrepreneurship 2.00 2.00 3.00 $150.00
  BUS-1110 Marketing 3.00 0.00 3.00 $92.00
  COMM-1130 Speech 3.00 0.00 3.00 $40.00
  FERM-2400 Packaging, Materials, Quality 2.00 2.00 3.00 $150.00
  FERM-2501 Beer Fermentation Practicum 3.00 7.00 3.00 $150.00
    Totals 14.00 11.00 16.00 $597.00 

  VITICULTURE & WINE MAKING          
  COURSE NO. THIRD SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  ENGL-1104 Job Search Techniques 1.00 0.00 1.00 $15.00
  FERM-2220 Fermentation Startup / Entrepreneurship 2.00 2.00 3.00 $150.00
  BUS-1110 Marketing 3.00 0.00 3.00 $92.00
  COMM-1130 Speech 3.00 0.00 3.00 $40.00
  FERM-2400 Packaging, Materials, Quality 2.00 2.00 3.00 $150.00
  FERM-2502 Wine Practicum 3.00 7.00 3.00 $150.00
    Totals 14.00 11.00 16.00 $597.00

  SPIRIT DISTILLATION          
  COURSE NO. THIRD SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  ENGL-1104 Job Search Techniques 1.00 0.00 1.00 $15.00
  FERM-2220 Fermentation Startup / Entrepreneurship 2.00 2.00 3.00 $150.00
  BUS-1110 Marketing 3.00 0.00 3.00 $92.00
  COMM-1130 Speech 3.00 0.00 3.00 $40.00
  FERM-2400 Packaging, Materials, Quality 2.00 2.00 3.00 $150.00
  FERM-2503 Spirit Distillation & Ferment Practicum 3.00 7.00 3.00 $150.00
    Totals 14.00 11.00 16.00 $597.00

  CULINARY FERMENTATION          
  COURSE NO. THIRD SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  ENGL-1104 Job Search Techniques 1.00 0.00 1.00 $15.00
  FERM-2220 Fermentation Startup / Entrepreneurship 2.00 2.00 3.00 $150.00
  BUS-1110 Marketing 3.00 0.00 3.00 $92.00
  COMM-1130 Speech 3.00 0.00 3.00 $40.00
  FERM-2400 Packaging, Materials, Quality 2.00 2.00 3.00 $150.00
  FERM-2504 Culinary Fermentation Practicum 3.00 7.00 3.00 $150.00
    Totals 14.00 11.00 16.00 $597.00
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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