SVC at SHU - Certificate Courses
BRS 101 – Sanitation and Safety
This course covers the principles of sanitation as well as the practices necessary for maintaining safety in the brewery environment. Best practices to keep beer free from contamination are stressed. Topics include chemical use and storage, safe use of common brewery equipment, and general workplace safety. Course completion involves OSHA 10 certification and a Brewers Association safety certification.
BRS 105 – Field Work
This course reinforces and extends the knowledge and concepts being learned in BRS 110 into workplace settings such as breweries, grain and hops farms, tap rooms, malting and milling operations, and science labs. Students have opportunities to visit these local businesses and receive some hands-on learning while working with and listening to the owners and operators of these segments of the industry.
BRS 110 - Introduction to Brewing Ingredients, Sensory Analysis and Beer Service
This courses introduces the principles of beer service beer styles, sensory analysis, and the primary ingredients used in the brewing process. The evaluation of craft brewed beverages will be conducted using sight, smell, taste, and the factors affecting quality will be examined. The course prepares student to take the Cicerone Certification Program Certified Beer Server exam and the ServSafe Alcohol certification exam.
BRS 111 – Craft Beverage Brewing
This course introduces students to producing craft brewed beverages on commercial brewing equipment Students apply the principles of sanitation and safety, fermentation, mathematics, technology, scheduling, laboratory testing, evaluation/flavor analysis, packaging, storage, and basic laboratory quality control and quality assurance, while producing multiple batches of beer. Recording of brewing calculations, controls, and taxation requirements are also performed for the operation and governmental regulations.
BRS 201 – Operations and Management
In this course, students integrate knowledge and skills learned in previous courses with proper beer and foodservice protocol and etiquette in the planning, organization, operation, promotion, and management of brewing facilities. Additional course topics include point of sale (POS) system operations and report generation, selection of practical social media marketing concepts, menu sales techniques, menu knowledge, and proper suggestive selling to increase traffic and sales in a taproom/brewpub. Laws that govern the sale of alcoholic beverages and proper procedures for managing alcoholic beverages are covered, including storage, service, purchasing, and cash handling. Students will demonstrate the appropriate methods for pairing craft brewed beverages with food and integrate proper beer and food service protocol and etiquette.
BRS 211 – Advanced Craft Beverage Brewing
This course extends the knowledge and skills in BRS 111 while incorporating more of the managerial and supervisory aspects covering advanced production of craft brewed beverages on commercial brewing equipment. Students will continue to apply and also actually manage and supervise the principles of sanitation and safety, fermentation, mathematics, technology, scheduling, laboratory testing, evaluation/flavor analysis, packaging, storage, and laboratory quality control and quality assurance, while producing multiple batches of beer. Management and supervision of the recording of brewing calculations, controls, and taxation requirements are also performed, both for the operation and governmental regulations.
BRS 212 – Craft Brewing Internship
This course is designed for students to participate in a brewery related internship experience of paid or unpaid work and learning activities involving employers and departmental instructional staff. Students work 6 hours per week for 14 weeks (or equivalent) under supervision at department approved employment locations. Performance is monitored by the instructional staff and the students’ work location supervisor. Students must have permission of the Department and attend an internship orientation meeting before registering for this course. Course work is completed online through Blackboard.
NON CREDIT
CST 100 – Central Sterile Processing Technician
This program represents the basic study of Central Sterile Processing and preparation for national certification as a Central Sterile Processing Technician. This certificate program includes human anatomy/physiology, microbiology and infection control, decontamination and sterilization processes, handling, care and identification of surgical instrumentation. This course is designed to provide application of sterile processing functions through in-class and on-site didactic, lecture and demonstration.
CNA 100 – Certified Nursing Assistant
Certified Nursing Assistant program (total of 120 hours of theory and clinical) will prepare students for the state licensure exam which measures student nursing skills, knowledge and judgment. The CNA course content includes infection control, legal and ethical responsibilities, communications, body mechanics, moving and positioning residents, personal care skills, nutrition, measuring vital signs, and restorative care. Successful completion and clinical experience qualifies a student to take the state exam for certification as a Nursing Assistant in the State of Connecticut.
PCT 100 – Patient Care Technician
Patient Care Technicians are allied healthcare workers who, upon completion of this certificate program (total of 384 hours of theory and clinical), are CPR certified, technically competent in basic phlebotomy, electrocardiogram, data entry skills and eligible for state certification as a nurse aide. These skills enable the Patient Care Technician to work with a variety of patients in physicians’ offices, clinics, extended care facilities, surgical centers, hospitals, and community agencies.