Brewing and Brewery Operations: Diploma
The Diploma in Brewing and Brewery Operations is a two-year diploma where students study the science, production and business of brewing craft beer. The program combines building a solid foundation in brewing science with hands-on practical learning in our state-of-the-art 2 hectoliter pilot brewery located on the Langley campus. The curriculum was developed in consultation with the BC Craft Brewers Guild and an Advisory Committee consisting on local brewmasters, brewery owners and industry experts.
Brewing applicants come from diverse backgrounds and prove to have more than just a passion for craft beer. They demonstrate interest in areas such as biology, chemistry, engineering, business, technology, and food.
Brewing is a physically demanding, hands-on career; Brewing students are expected to wear appropriate protective clothing and safety gear at all times inside the brewery and science labs. They should expect to work on their feet for 6 to 8 hours in what may be a hot or cold, wet, noisy environment and should be capable or lifting 25kg or moving 75kg.
The craft beer industry is growing exponentially in BC and across Canada so graduates can expect to find a variety of job opportunities including assistant brewers and brewers, licensee and agency sales and operations, brewery operations, marketing and public relations, brew pub operations and retail sales. Employment opportunities also exist with the larger national and international breweries. The Brewing and Brewery Operations Program will train graduates to work in both the craft brewery/brewpub establishments as well as larger establishments.
In addition to the Faculty's Admission Requirements, which consist of KPU's undergraduate English Proficiency Requirement, the following program admission requirements apply:
- Portfolio Review
- A minimum of 19 years of age by the first day of classes.
- Chemistry 11 with a minimum grade of C+ (or equivalent)
- Pre-calculus 11 or Foundations of Mathematics 11 with a minimum grade of C+ (or equivalent)
On 27 June 2016 a change to the admission requirements for this program was approved by Senate. Effective September 2017 the chemistry and mathematics requirements above will be replaced with Either (a) Chemistry 11 with a minimum grade of C+ (or equivalent), and Level E1 as defined in the Math Alternatives Table, or (b) Recommendation by the Admissions Selection Committee. This change will appear in the 2017-18 University Calendar to be published in June 2017.
Applicants will be provided portfolio requirements and instructions for submission upon receipt of an application.
For more information about the portfolio requirements, visit the department's website at kpu.ca/brew
Selection of qualified applicants for admission will be made by an Admissions Selection Committee composed of faculty, staff, and external members. When the number of qualified applicants exceeds the number of available spaces, selection will be based on a combination of the highest cumulative admission percentages or cumulative GPAs based on the admission requirements stated above AND the portfolio.
Note: HOPS courses are assessed Tuition Category 2.a.5 tuition and fees for domestic students.
Students must complete a minimum of 62 credits that include:
Term 1 (Fall)
|HOPS 1100||Introduction to Brewing||3 credits|
|HOPS 1105||Brewing 1||3 credits|
|HOPS 1110||Sensory Evaluation and Ingredients||3 credits|
|HOPS 1212||Brewing Chemistry||4 credits|
Plus one of:
|CMNS 1140||Introduction to Professional Communication||3 credits|
|3 credits from a course in CMNS or ENGL at the undergraduate level||3 credits|
Term 2 (Spring)
|HOPS 1205||Brewing 2||3 credits|
|HOPS 1211||Brewing Microbiology||4 credits|
|HOPS 1213||Brewing Equipment and Technology||3 credits|
|HOPS 1214||Introduction to Finishing and Packaging||3 credits|
Plus one of:
|CBSY 1110||Business Problem Solving with Spreadsheets||3 credits|
|3 credits from a course in CBSY, CPSC or INFO at the undergraduate level||3 credits|
Term 3 (Fall)
|HOPS 2305||Brewing 3||3 credits|
|HOPS 2314||Advanced Finishing and Packaging||3 credits|
|HOPS 2315||Calculations and Recipe Formulation||3 credits|
|HOPS 2422||The Brewing Industry||3 credits|
|PHIL 3033||Business Ethics||3 credits|
Term 4 (Spring)
|HOPS 2310||Product Evaluation and Judging||3 credits|
|HOPS 2405||Brewing 4||6 credits|
|HOPS 2420||Beer Sales and Promotions||3 credits|
|HOPS 2421||Brewery Management and Supervisory Skills||3 credits|
Students must be 19 years of age by the first day of classes. CSA-approved footwear is required, along with course-specific safety gear.
Upon successful completion of this program, students are eligible to receive a Diploma in Brewing and Brewery Operations.
At a Glance
Faculty of Science and Horticulture
Brewing and Brewery Operations
- Limited intake
Minimum Credits Required:
Curriculum Effective Date: