BDF 110Fermentation Productionq2
- Subject
- BDF
- Credits (min)
- 2
- Credits (max)
- 2
- Type
- course
- Edition
- 2015-2016
- Source
- rockinghamcc.edu
Rockingham Community College · Courses
BDF
13 courses with the subject BDF, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
BDF 111BDF Safety & Sanitation 1 22
State Prerequisites: State Corequisites: Local Prerequisites: Local Corequisites: This course covers sanitation, handling and safety with fermentation products, facilities and equipment. Upon completion, students should be able to safely maintain quality and stability of fermentation products. Emphasis is placed on the proper chemicals, their selection, handling and storage for sanitation control within the fermentation environment. FA
- Subject
- BDF
- Credits (min)
- 2
- Credits (max)
- 2
- Type
- course
- Edition
- 2026
- Source
- rockinghamcc.edu
BDF 112Survey of Fermented Products 3 34
State Prerequisites: State Corequisites: Local Prerequisites: BDF 125 Local Corequisites: This course provides an introduction to fermented products. Emphasis is placed on history, production, characteristics, taxonomy, and evaluation. Upon completion, students should be able to identify and apply factors relevant to the production of fermented products.
- Subject
- BDF
- Credits (min)
- 4
- Credits (max)
- 4
- Type
- course
- Edition
- 2026
- Source
- rockinghamcc.edu
BDF 114Craft Beer Brewing 1 32
State Prerequisites: State Corequisites: Local Prerequisites: Local Corequisites: BDF 125 This course introduces entry level skills in craft beer brewing. Upon completion, students should be able to demonstrate how to produce small batches of craft beer and be able to extrapolate concepts to larger future production. Topics include recipe development, basic sanitation, techniques and equipment used in the production of small batches (5 gallons or less) of craft beer. SP
- Subject
- BDF
- Credits (min)
- 2
- Credits (max)
- 2
- Type
- course
- Edition
- 2026
- Source
- rockinghamcc.edu
BDF 115Applied Craft Bev Microbiology 3 24
TOTAL CREDITS: 18 2017-2018 Rockingham Community College 137
- Subject
- BDF
- Credits (min)
- 4
- Credits (max)
- 4
- Type
- course
- Edition
- 2026
- Source
- rockinghamcc.edu
BDF 125Bev Tech & Calculations 1 32
State Prerequisites: State Corequisites: Local Prerequisites: Local Corequisites: This course introduces technology and mathematical calculations used in craft beverage production. Emphasis is placed on equipment and technology relating to scheduling/record keeping, and recipe development/alcohol control and ingredient usage calculations. Upon completion, student should be able to identify/demonstrate technology and equipment used in craft beverage production and recipe development. FA
- Subject
- BDF
- Credits (min)
- 2
- Credits (max)
- 2
- Type
- course
- Edition
- 2026
- Source
- rockinghamcc.edu
BDF 210Hops Selection & Production 2 44
or BDF 213 Malting 2 4 4
- Subject
- BDF
- Credits (min)
- 4
- Credits (max)
- 4
- Type
- course
- Edition
- 2026
- Source
- rockinghamcc.edu
BDF 213Malting2
TOTAL SEMESTER HOURS: 18 76 Rockingham Community College
- Subject
- BDF
- Credits (min)
- 2
- Credits (max)
- 2
- Type
- course
- Edition
- 2016-2017
- Source
- rockinghamcc.edu
BDF 220Applied Craft Beverage Chemistry 3 24
ENG 110 Freshman Composition 3 0 3 or
- Subject
- BDF
- Credits (min)
- 4
- Credits (max)
- 4
- Type
- course
- Edition
- 2026
- Source
- rockinghamcc.edu
BDF 230Advanced Brewing2
TOTAL SEMESTER HOURS: 65
- Subject
- BDF
- Credits (min)
- 2
- Credits (max)
- 2
- Type
- course
- Edition
- 2016-2017
- Source
- rockinghamcc.edu
BDF 230AAdvanced Brewing Lab 0 21
TOTAL CREDITS: 68-69 Humanities/Fine Arts Elective - Choose one of the following: UGETC: ART 111, ART 114, ART 115, ENG 231, ENG 232, ENG 241, ENG 242, MUS 110, MUS 112, PHI 215, PHI 240 Gen Ed: HUM 110, HUM 115, REL 110, REL 211 Social/Behavioral Science Elective - Choose one of the following: UGETC: ANT 210, ECO 251, ECO 252, GEO 111, HIS 111, HIS 112, HIS 131, HIS 132, POL 120, PSY 150, SOC 210 Gen Ed: HIS 121, HIS 122, PSY 241, PSY 281, SOC 213 92 Rockingham Community College 2017-2018
- Subject
- BDF
- Credits (min)
- 1
- Credits (max)
- 1
- Type
- course
- Edition
- 2026
- Source
- rockinghamcc.edu
BDF 236Brewing & Packaging Maintenance 2 44
TOTAL CREDITS: 66-67 Humanities/Fine Arts Elective - Choose one of the following: UGETC: ART 111, ART 114, ART 115, ENG 231, ENG 232, ENG 241, ENG 242, MUS 110, MUS 112, PHI 215, PHI 240 Gen Ed: HUM 110, HUM 115, REL 110, REL 211 Social/Behavioral Science Elective - Choose one of the following: UGETC: ANT 210, ECO 251, ECO 252, GEO 111, HIS 111, HIS 112, HIS 131, HIS 132, POL 120, PSY 150, SOC 210 Gen Ed: HIS 121, HIS 122, PSY 241, PSY 281, SOC 213 2017-2018 Rockingham Community College 91
- Subject
- BDF
- Credits (min)
- 4
- Credits (max)
- 4
- Type
- course
- Edition
- 2026
- Source
- rockinghamcc.edu
BDF 261Bev Marketing & Sales 3 03
State Prerequisites: State Corequisites: Local Prerequisites: BDF 110 Local Corequisites: This course covers the planning and resources required to market grains/hops/fruit and brewed or distilled products. Upon completion, students should be able to demonstrate a basic proficiency of the marketing principles and practices for craft beverages and the grains/hops/fruit from which they are produced. Emphasis is placed on the nature of the craft beverage market including industry/consumer trends, economic, legal, and social considerations related to branding, pricing, promotion, and distribution. SP
- Subject
- BDF
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026
- Source
- rockinghamcc.edu
Source: Rockingham Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61