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BDAS Undergraduate Program

Undergraduate Program
in
Brewing and Distilling Arts & Sciences 


 

 Humans have been brewing alcohol since the dawn of recorded history, and distilling stretches back over a thousand years. Brewing and distilling play a major role in the Kentucky and U.S. economy. Industries as diverse as farming, tourism, construction, and retail all rely on, and contribute to alcohol production. 


This multidisciplinary certificate is designed to complement an existing major in a related field, by providing a background understanding of topics related to the brewing and distilling industries—the science, the business, and the history, as well as an internship—students need to become competitive in the marketplace.

Students will take four courses for the certificate. BDAS: 300 is an intensive introductory study of the science of fermentation. ENT: 312 is an introduction to entrepreneurship. HIST: 341 examines the history of brewing and distilling.

BDAS: 495 is a variable-credit internship placement in a sector of the brewing or distilling industry, in consultation with a faculty supervisor.

 

Brewing and Distilling Undergraduate Course Rotation Schedule — Fall 2017

Course Rotation Online/On-Demand Colonnade?
ENT 312 - Entrepreneurship  Every fall and spring Via Web in Spring 2017 Yes - K-SY
HIST 341 - Cultural History of Alcohol  "Live" once per academic year On-Demand in Spring 2017 Yes - K-SC
BDAS 300 - Science of Fermentation   "Live" once per academic year Spring 2017 substitute HORT 426 No
BDAS 495 - Internship  As needed Contact Program Coordinator No

 

Brewing and Distilling Undergraduate Course Rotation Schedule — Spring 2017

Course Rotation Online/On-Demand Colonnade?
ENT 312 - Entrepreneurship   Via Web in Spring 2017 Yes - K-SY
HIST 341 - Cultural History of Alcohol   On-Demand in Spring 2017 Yes - K-SC
BDAS 300 - Science of Fermentation   Spring 2017 substitute HORT 426 No
BDAS 495 - Internship   Contact Program Coordinator No

 

Certificate Requirements

BDAS 300—The Science of Fermentation in Brewing and Distilling (3cr)
Introduction to the basic scientific principles that govern the fermentation process, with particular application to brewing and distilling.

ENT 312—Entrepreneurship (3cr)
An examination of the role that alcohol plays in the historical development among various world cultures over time. Instructor may choose to focus on a specific region and/or time period.

HIST 341—A Cultural History of Alcohol (3cr)
An examination of the role that alcohol plays in the historical development among various world cultures over time. Instructor may choose to focus on a specific region and/or time period.

BDAS 495Internship in Brewing/Distilling (3 - 6cr)
On-site experience in a brewery or distillery, conducted under the supervision of the program coordinator and local personnel. Experience could include but is not limited to brewing, distilling, marketing, management, or other industry-related work. Can be repeated for up to six credit hours.

 

Contact the undergraduate program coordinator for more information. 

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 Last Modified 12/7/16