Through a partnership with the St. Louis Brewers Heritage Foundation, SLU's brewing science and operations certificate draws on the expertise of a flourishing brewing community.
Excellence in Education
Designed for working adults, the School for Professional Studies (SPS) holds its curriculum to the same academic standards as other colleges at SLU while offering online and traditional options for education.
Partnering with the St. Louis Brewers Heritage Foundation, Saint Louis University's School for Professional Studies is proud to offer you our online certificate in brewing science and operations. Brewing experts in the St. Louis area will teach you the scientific processes of brewing and fermentation, the engineering operations components of breweries, beer style and evaluation, the process used to manage a brewery, and how fermented beverages impact society.
As part of the School for Professional Studies, this program offers enterprising adults like you a flexible option to meet your personal and career goals. With multiple start dates from SLU Online, you can begin working toward your certificate at any time.
The list of possible jobs in the brewing industry is quite extensive. Graduates of the brewing science and operations certificate will be prepared to pursue various in-demand positions in the following broad categories:
Supply Chain Management
Sales, Marketing and Distribution
Fieldwork and Research Opportunities
Both local and virtual students will have the opportunity to participate in fieldwork as a part of the certificate in brewing science and operations program. Local students will be able to visit several St. Louis breweries where brewing professionals will provide guided lectures and first-hand demonstrations of the brewing process. Virtual students will be able to attend these visits via streaming video and can post questions via live chat.
Age: 22 years or older (exceptions may be made)
Work Experience: At least three years or the equivalent
Education: High school diploma or composite GED score of at least 2250
Interview: Successful completion of a meeting with an academic coach (this can be done over the phone or on campus)
Grade Point Average: Minimum transfer cumulative GPA of 2.50 (unless qualified for conditional admittance)
Transcript: An official transcripts from the most recent institution attended
Scholarships and Financial Aid
There are two principal ways to help finance a Saint Louis University education:
Scholarships: awarded based on academic achievement, service, leadership and financial need. The School for Professional Studies offers numerous scholarships and awards specially for new students.
Financial Aid: provided in the form of grants and loans, some of which require repayment.
To determine eligibility for financial assistance, submit the Free Application for Federal Student Aid (FAFSA) early for maximum consideration. FAFSA is available online at: http://www.fafsa.ed.gov
For information on other scholarships and financial aid, visit the student financial services office online at http://finaid.slu.edu.
Graduates will be able to apply the scientific processes (chemical, biological and physical) of brewing and fermentation.
Graduates will be able to describe the engineering operations components of a brewery.
Graduates will be able to explain beer style and evaluation.
Graduates will be able to explain the processes used to manage a brewery.
Graduates will be able to describe how fermented beverages impact society (history, community, society, economic).
Roadmaps are recommended semester-by-semester plans of study for programs and assume full-time enrollment unless otherwise noted.
Courses and milestones designated as critical (marked with !) must be completed in the semester listed to ensure a timely graduation. Transfer credit may change the roadmap.
This roadmap should not be used in the place of regular academic advising appointments. All students are encouraged to meet with their advisor/mentor each semester. Requirements, course availability and sequencing are subject to change.