B.A. in Fermentation Arts - Culture Concentration

This program provides students with a holistic approach to how culture is affected by fermentation and its products. These students will have the opportunity to focus upon the process and the products thereby preparing them for a career in creation, such as Master Brewer, Vintner, Baker or Pickler. Major Requirements BIOL 111 - Introduction to Biology: Molecules, Cells, and Animal Physiology CHEM 113 - Human Chemistry I MGMT 102 - Production/Operations Management PSYC 302 - Sensation and Perception FERM 101 - History of Fermentation FERM 201 - Introduction to Fermentation Science FERM 301 - Introduction to Food Fermentation FERM 302 - Introduction to Brewing FERM 303 - Introduction to Enology FERM 401 - Advanced Food Fermentation or FERM 402 - Advanced Brewing or FERM 403 - Advanced Enology FERM 499 - Fermentation Capstone (may be completed through an internship at an approved fermentation partner in the U.S. or in France through the Ambialet campus or supervised research project on or off campus) Collateral Requirements STAT 101 - Elementary Statistics or STAT 301 - Quantitative Business Analysis I or BIOL 315 - Biostatistics SOC 104 - Sin and Society or SCWK 320 - Alcohol Abuse and Alcoholism Any Philosophy or Religious Studies course 300-level or higher PLSC 304 - State and Local Government or PLSC 312 - Public Policy Analysis COMM 310 - Advertising or COMM 320 - Web Design and Development or MKTG 302 - Marketing ENGL 208 - Writing and Communicating in Business or Any English 200-level course or higher