Non-Credit Course Catalog

Food and Spirits

Brewing Science

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This program has over 200 hours of instruction from HACC faculty and craft beer industry leaders.  Course includes: Safety and Sanitation, Culinary Math, Microbiology, Cicerone Off Flavor, Quality Control and Assurance in Brewing, Foundations of Beer Making Principles of Brewing Engineering, Business of Beer, Current Trends in the Beer Industry, Cicerone Beer Server Certification, 80 hour internship 8 hours of service, and a visit to a local hop farm.

Harrisburg Campus

Date(s) Offered


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