The Craft Brewing, Packaging and Service Operations program prepares students to understand the business and service essentials to be successful in the craft brewing industry. The art, science and technology of brewed beverages is the primary focus, including topics such as brewing microbiology, biochemistry, sensory analysis, nutrition and other fermentation principles. Other topics include packaging, labeling, merchandising, marketing and operations management — including laws and tax regulations that govern the brewing industry.
The program is delivered through extensive hands-on laboratory and operational experiences in our student-operated brewing company and tap room, including fieldwork experiences and an internship at a brewery or brewing-related operation. Students are prepared for entry-level positions in brewing, service and management in brew pubs, craft breweries, Cicerone, sales/marketing positions, restaurants, distribution and wholesale operations.
Students will acquire the ServSafe Alcohol certification and take the Certified Beer Server examination while participating in the program.
Students will also be prepared to sit for the Cicerone examinations and three levels of certification from the Institute of Brewing and Distilling: Fundamentals of Brewing & Packaging of Beer; Diploma in Brewing; and Diploma in Packaging. (These exams are not part of the curriculum; however, the training in the classes will assist students who choose to do these in the future.)
The Michigan Liquor Control Commission requires that students be 18 or older to enroll in classes in the Craft Brewing, Packaging, and Service Operations Certificate.