BDT 110 - Brewhouse Operations and Technology

Credits: 4
Lecture Contact Hours: 2
Lab Contact Hours: 2
Description: This course provides students with the knowledge and skills required to successfully plan, develop, maintain, manage and operate the facilities and specialized equipment in a commercial brewery. Production operation of a working brewery, safety, regulatory compliance and application of the brewing process to a commercial brewing operation will be the focus. Product development, large batch material handling, cleaning, sanitation and maintenance will also be covered. Content areas are covered in lectures, while practical skills are practiced in a brewery setting. The course requires the student to complete 30 lab hours which must be scheduled with the instructor outside of lecture time in the Production Brewery Lab.

Prerequisites: Students must be at least 18 years of age to take this course [MCL 436.1703 Section 703, (13)].
Corequisites: None.
Recommended: BDT 101 or consent of department

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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