{"@id":"https://credentialengineregistry.org/resources/ce-4ac023d2-3074-4f67-b408-f6f44c386041","@type":"ceterms:AssociateOfAppliedScienceDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-4ac023d2-3074-4f67-b408-f6f44c386041","ceterms:name":{"en-US":"Brewing \u0026 Fermentation Science (Associate of Applied Science)"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-cde7106e-06d9-4468-8914-a3b1b20cfec5"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The Associate of Applied Science in Brewing and Fermentation Science program prepares students for employment within the brewing and/or fermentation industries.\n\nGraduates of this program are able to\n\n* describe and apply the biochemistry and microbiology principles that convert fermentable sugars into beer;\n* communicate and work effectively with management, staff, and customers in a production brewing environment;\n* understand and apply the technological and manufacturing processes required for brewing, and perform cost analysis of processing raw materials into finished product in order to calculate profit margins;\n* maintain safe brewing and fermentation practices;\n* explain the legal requirements associated with the selling and distribution of beer;\n* demonstrate knowledge of the practical considerations that must be addressed to satisfy the requirements of regulatory agencies overseeing breweries, such as food safety, brew house safety, environmental compliance, and labeling; and\n* identify and solve problems related to microbial, chemical, and physical threats using appropriate tests, and determine origin, type, prevention, and elimination of standard off-flavors in contaminated samples.\n\nNotes: Students in this program of study must be at least 21 years of age prior to registering for BRFS201 and BRFS280 as these courses involve beer production. Interested students who will not be 21 years of age prior to registration for these courses should consider adding an additional complementary major (e.g. Business Administration, Biology, Chemistry, etc.).\n\nSome Brewing \u0026 Fermentation Science coursework will require regular travel to local brewing facilities.\n\nScience, Technology, Engineering \u0026 Mathematics Department\nFounders 110  phone (215) 968-8305\nCurriculum Code No. 2194"},"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/19-1012.00","ceterms:codedNotation":"19-1012.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Food Scientists and Technologists"},"ceterms:targetNodeDescription":{"en-US":"Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/19-4011.00","ceterms:codedNotation":"19-4011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Agricultural and Food Science Technicians"},"ceterms:targetNodeDescription":{"en-US":"Work with agricultural and food scientists in food, fiber, and animal research, production, and processing; and assist with animal breeding and nutrition. Conduct tests and experiments to improve yield and quality of crops or to increase the resistance of plants and animals to disease or insects. Includes technicians who assist food scientists or technologists in the research and development of production technology, quality control, packaging, processing, and use of foods."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/51-3092.00","ceterms:codedNotation":"51-3092.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Food Batchmakers"},"ceterms:targetNodeDescription":{"en-US":"Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/51-9012.00","ceterms:codedNotation":"51-9012.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Separating, Filtering, Clarifying, Precipitating, and Still Machine Setters, Operators, and Tenders"},"ceterms:targetNodeDescription":{"en-US":"Set up, operate, or tend continuous flow or vat-type equipment; filter presses; shaker screens; centrifuges; condenser tubes; precipitating, fermenting, or evaporating tanks; scrubbing towers; or batch stills. These machines extract, sort, or separate liquids, gases, or solids from other materials to recover a refined product. Includes dairy processing equipment operators."}}],"ceterms:subjectWebpage":"https://www.bucks.edu/catalog/majors/stem/brewingfermentationscience/","ceterms:isPreparationFor":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Preparation for occupation"},"ceterms:description":{"en-US":"This credential is preparation for the following occupation(s)."}}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}}}