Professional Documents
Culture Documents
Need
and
Benefit
In
the
state
of
Arizona,
according
to
the
Arizona
Brewers
Association
there
are
103
brewer
(Arizona
Brewers
Association,
2015),
many
are
still
in
the
planning
stages.
However,
there
are
roughly
35
active
brewers
within
the
Phoenix
metropolitan
area,
of
the
35
it
is
not
known
how
many
are
still
operating
to
date.
There
are
40
microbreweries
in
the
state
of
Arizona
(Arizona
Brewers
Association,
2015),
11
located
within
the
Phoenix
metro
area.
With
our
Certificate
program,
students
can
create
a
business,
thus
making
a
positive
impact
on
the
local
economy.
In
2014,
the
brewing
industry
created
more
than
1400
jobs
and
nearly
240
millions
dollars
in
the
state
of
Arizona
(Arizona
Brewers
Association,
2015).
Over
the
last
ten
years,
there
has
been
a
steady
increase
in
the
number
of
breweries
and
microbreweries.
The
trends
indicate
that
there
are
more
on
the
horizon.
This
in
turn
will
have
a
positive
impact
on
employment
rates
and
economic
development.
Benefits:
According
to
the
Craft
Brewing
Study
by
The
Arizona
Hospitality
Research
&
Resource
Center
(2012),
the
total
economic
impact
of
Arizona
Craft
Brewing
on
Arizona
in
2011
was
$278
million,
which
is
beneficial
to
the
state
in
terms
of
taxes
and
employment.
In
2011,
Arizona
craft
brewers
paid
$9.69
million
in
state
sales
taxes,
and
an
additional
$1.4
million
in
federal
and
state
excise
or
luxury
taxes.
The
brewing
industry
produced
a
total
of
3,486
jobs.
The
craft
brew
industry
is
growing,
and
in
a
largely
populated
state
such
as
Arizona,
the
need
for
trained
and
experienced
individuals
in
the
brewing
industry
is
evident.
From
2008
to
2009
overall
beer
sales
in
the
United
States
dropped
by
2.2%,
and
in
2010
sales
dropped
by
1%.
In
contrast,
the
craft
brew
industry
grew
between
2008
and
2009
(7.2%
in
volume,
10.3%
in
gross
sales),
and
again
between
2009
and
2010
(11%
in
volume,
12%
in
gross
sales).
In
the
first
half
of
2011
gross
sales
of
craft
beer
were
15%
higher
than
the
same
time
in
2010.
This
rise
in
need
can
benefit
the
community
college
by
filling
a
need
where
employment
is
in
high
demand,
and
businesses
can
benefit
from
the
community
college
filling
the
demand
for
highly
qualified
workers.
Goal
of
the
Degree
Program:
The
associates
in
brewing
and
fermentation
studies
prepare
students
for
positions
at
breweries
and/or
wineries.
Admission
Standards
and
Graduation
Requirements:
Prerequisites
and
minimum
admissions
requirements:
Must
be
21
years
of
age
High
School
Diploma
or
Equivalent
Graduation
requirements:
Minimum
GPA
of
2.5
required
Must
satisfy
program
of
study
requirements
Instructional
Delivery
Methods
&
Resources
Needed
The
delivery
method
will
be
a
traditional
instructor
led
classroom
setting,
as
will
be
the
labs.
Classes
will
convene
on
campus
in
the
Chemistry
dept.
Classroom
instruction,
practical
laboratory
applications
of
brewing,
distillation
and
fermentation
principles
and
practices
are
included
in
the
program
of
study.
Course
work
in
brewing,
distillation
and
fermentation
includes
production,
operations,
safety
and
sanitation,
and
associated
process
technologies.
Related
coursework
is
offered
in
fermentation
production,
safety
and
sanitation,
applied
craft
beverage
microbiology,
agriculture,
marketing,
management,
equipment,
packaging,
and
maintenance.
Three
credits
of
service
learning
are
required.
Students
will
sign
up
for
60
clock
hours
with
a
local
brewery.
This
is
an
unpaid
internship.
Approved
companies
will
have
the
proper
affiliation
agreements
with
the
institution
on
file
prior
to
any
clock
hours
being
served.
Students
will
be
responsible
for
arranging
their
service
learning
experience
with
the
aid
of
the
Service
Learning
Office
no
later
than
the
second
week
of
the
semester
in
which
the
credits
are
taken.
Faculty
Resources:
Resident
full-time
and
adjunct
faculty
will
teach
general
education
requirements.
Faculty
within
the
BFS
discipline
will,
as
per
campus
policy,
hold
a
master's
degree
AND
meet
one
of
the
two
following
options:
The
masters
degree
is
in
brewing
and
fermentation
sciences
or
closely
related
discipline,
OR
The
masters
degree
is
in
any
discipline
and
a
verified
5
years
of
full-time
employment
in
the
field
of
brewing,
winemaking,
or
similar
profession.
After
completing
the
second
semester
and
prior
to
beginning
the
third
semester,
the
student
must
choose
one
faculty
member
of
Brewing
and
Fermentation
Sciences
as
an
adviser
and
mentor
and
submit
the
signed
request
to
the
chairperson
of
the
department.
General
Outline
of
the
Degree
Program:
Course
Title
Credit Hours
Mathematics
MAT
151
College
Mathematics
Arts
&
Humanities
Other
Disciplines
MKT
271
Principles
of
Marketing
3
62-64
Course Title
Credit
Hours
Discipline
Course Description
Rationale
for
Inclusion
ENG 101
English
Composition
English
Familiarizes
students
with
the
conventions
of
academic
writing
and
critical
thinking
in
order
to
communicate
effectively
personally,
academically,
and
professionally.
MAT 151
College
Mathematics
Mathematics
Extension and
further development
of algebra, with an
emphasis on
functions and
relations. Other
topics include
systems of
equations and
inequalities,
matrices and
determinants,
binomial theorem,
sequences, series,
permutations,
combinations and
probability.
CHEM
151
&
CHEM
151L
Chemistry
of
Brewing/
Fermentation
I
Chemistry
Provides the
Meets
AGEC
Chemistry
requirement
and
is
a
prerequisite
for
CHEM
152
student with an
adequate
background in the
fundamental
MKT 151
Marketing
Merchandising
styles
and
strategies
will
be
explored
to
fit
the
product
type
while
incorporating
appropriate
props
and
displays
to
support
the
product.
Signage
and
graphics
that
communicate
to
the
customer
will
also
be
explored.
SOC 217
Alcohol
&
Modern
Society
Sociology
Examines the
Meets
the
Historical
Requirement
per
AGEC
requirements.
effects alcoholic
beverages have
had in western
civilization for
more than 25
centuries,
including
the
impact
of
abuse.
ENG 102
English
Composition
English
Students
develop
writing
and
composition
skills
CHEM
152
&
Chemistry
of
Brewing/
Chemistry
General
chemistry
course
with
an
Meets
AGEC
Chemistry
CHEM
152L
Fermentation II
emphasis
on
chemical
reactions
within
brewing
and
fermentation.
requirement
and
provides
foundation
for
BFS
coursework
HUM 225
Intro
to
Popular
Culture
Humanities
Students
discuss
elements
of
popular
culture
and
their
impact
on
thought.
ASB 157
Fermentation
&
Early
Civilizations
Anthropology
(Social/
behavioral
Sciences)
MKT 271
Intro
to
Marketing
Marketing
Students
are
introduced
to
the
general
concepts
and
principles
of
marketing
General
requirement
from
other
discipline.
FDS 101
Food
Service
and
Safety
Food Service
Students
will
be
exposed
to
federal
guidelines
regarding
food
handling
preparation,
safety
guidelines
and
recommendations
for
brewing.
BFS
101
&
BFS
101L
Intro
to
Craft
Brewing
(and
Lab)
Brewing
and
Fermentation
Sciences
Students
are
introduced
to
the
art
of
crafting
of
brew.
Various
styles/types
of
brews.
Student
will
be
encouraged
to
create
various
types
of
beer
with
many
flavors.
BFS 120
Intro to Hops
Brewing
and
Fermentation
Sciences
Students
are
introduced
to
how
hops
affect
the
bitterness
of
beer.
Students
will
produce
basic
ale
as
the
foundation
of
brewing;
this
will
be
a
progression
towards
beers
with
complexities
in
color
and
flavor.
BFS 110
Intro to Yeast
Brewing
and
Fermentation
Sciences
Students
are
introduced
to
yeast,
which
is
a
key
element
of
brewing.
Controlling
the
environment
in
which
the
yeast
lives
is
critical.
Student
will
become
familiar
with
the
preparation
of
yeast
for
the
process.
BFS 130
Intro to Malts
Brewing
and
Fermentation
Sciences
Students
are
introduced
to
the
key
element
of
brewing.
Students
will
become
familiar
with
the
manipulation
of
malt
to
create
several
beers.
The
duration
of
heating
Malts
will
determine
color
and
flavor
of
beer.
BFS 210
Theory
of
Mixology
Brewing
and
Fermentation
Sciences
Students
are
introduced
to
creating
beer
with
many
variations
for
aroma
and
flavors.
Students
can
create
variations
of
beer
by
increasing/decreasi
ng
and
adding
or
eliminating
ingredients
to
change
color,
bitterness,
aroma,
and
alcohol
content.
BFS
102
&
BFS
102L
Intro
to
Micro
Brewing
(and
Lab)
Brewing
and
Fermentation
Sciences
Students
will
examine
the
process
of
creating
a
Micro
Brew.
First
learning
how
micro
brews
are
made
then
creating
one
on
their
own.
Creating
a
micro
brew
would
be
an
essential
skill
for
anyone
looking
to
work
in
the
Craft
Brewing
Industry.
By
including
a
lab
with
hands
on
experiences,
students
will
have
a
greater
understanding
of
this
process.
BFS 165
Organic Brewing
Brewing
and
Fermentation
Sciences
There
may
be
students
wishing
to
pursue
this
type
of
a
specialized
craft
brewing
company,
by
offering
this
as
an
elective
we
can
help
students
individualize
their
content
to
meet
their
needs.
CIS 235
E-Commerce
Computer
Information
Services
Students
are
prepared
to
take
the
commercialization
of
their
brewing
to
the
internet.
By
using
the
internet,
students
will
be
able
to
generate
great
volume
in
business
and
distribution
can
become
global.
HRM 280
Hospitality &
Hotel
Students will
Anyone in the
Tourism Law
Restaurant
Management
service
industry
should
be
well
aware
of
the
laws
surrounding
their
business.
This
course
will
help
prepare
graduates
to
face
the
realities
of
working
in
this
industry.
AGB 130
Establishing
and
Running
an
Agribusiness
Agribusiness
Some
of
our
students
may
desire
to
start
a
barley
or
hops
farm
to
supply
to
craft
breweries
as
opposed
to
creating
the
brew
themselves.
By
offering
this
as
an
elective
we
can
help
students
individualize
their
content
to
meet
their
needs.
SL 100
Internship
Service
Learning
Complete
60
hours
of
unpaid
interning
at
a
local
brewery.
See
the
Service
Learning
office
for
available
placement
options
that
have
been
pre-
approved
by
the
Academy.
On
the
job
experience
is
invaluable
to
the
learning
process.
Establishing
network
connections
within
the
industry
are
also
very
beneficial
to
your
continued
success.
Summary/Conclusion:
The
craft
brewing
industry
is
on
the
rise.
With
the
increase
in
sales
of
craft-brewed
beers
surpassing
regular
beer
sales
there
is
strong
indication
craft
brewed
beer
sales
will
continue
to
rise,
creating
demand
for
educated
and
trained
associates
ready
for
hire.
With
the
addition
of
this
AAS
degree,
the
college
will
be
attractive
to
new
students
wanting
to
fill
this
need.
Arizona
craft
brewers
are
extremely
positive
about
their
growth
potential.
According
to
the
Arizona
Hospitality
Research
&
Resource
Center,
(2012)
70%
of
craft
brewers
said
they
plan
to
increase
hiring
in
2012,
and
two-thirds
(66%)
expect
either
somewhat
more
or
very
strong
growth
in
2012.
This
program
prepares
students
for
various
careers
in
the
growing
industry
of
brewing,
distillation,
and
fermentation
of
spirits
through
a
thorough
course
load
including
learning
the
various
aspects
of
production.
Upon
graduation,
students
will
qualify
for
a
variety
of
employment
opportunities
in
brewing,
both
at
large
and
smaller
microbreweries,
or
have
the
knowledge
to
start
their
own
brewery.
References
Arizona
Brewers
Association.
(2015).
Directory
of
Breweries
by
State.
Accessed
December
13,
2015
at:
https://www.brewersassociation.org/directories/breweries/?term=Arizona&searchby=statenam
e
.
Arizona
General
Education
Curriculum.
(2015).
AGEC-S
Requirements.
Accessed
December
9,
2015
at:
http://www.aztransfer.com/agec/s.html.
Arizona
Hospitality
Research
&
Resource
Center.
(2012,
January).
Economic
contributions
of
the
Craft
Beer
Industry
to
the
state
of
Arizona.
Accessed
December
13,
2015
at:
http://www.craftbeeraz.com/wp-
content/uploads/2014/09/AZ_Guild_Economic_Impact_020612_pdf
Mesa
Community
College.
(2015).
Course
Schedule.
Accessed
December
9,
2015
at:
https://www.mesacc.edu/schedule/search.