DST 101 (3-0-3)
Introduction to Distillery Operations
This course studies the planning, creation and implementation of a craft beverage operation. Topics explored include planning of location, size, delays, starting and growing the operation, the legal and regulatory opportunities, branding, marketing and sales, and the equipment and technical needs for the operation.
DST 102 (2-2-3)
Craft Spirit Production I
This course introduces the study of equipment, process, technology, ingredients, fermentation and marketplace for craft spirit production.
DST 103 (2-2-3)
Craft Spirit Production II
This course applies the study of equipment, process, technology, ingredients, fermentation
and marketplace for craft spirit production.
PR: DST 102
DST 104 (3-0-3)
Spirits of the World
This course concentrates on the basics of spirits appreciation through research and tasting. Topics include historical influences on variety, geographical traits on spirits, proper storage, service, and menu creation and offerings. Activities include researching food and spirit/cocktail pairings for compatibility and profitability as well as tasting and comparing spirits from around the world, both straight and mixed in cocktails.
DST 250 (0-9-3)
Craft Spirit Distillation Internship
This course provides students with the opportunity for concentrated study, observation,
and work in the area of individual interest in the field of Craft Spirit Distillation.
An instructor-approved internship is required. The internship allows students to combine
classroom theory and real-world industry experience, while exploring potential career
paths. The course requires completion of 135 hours of fieldwork. Grading is on a pass/fail
PR: DST 102
PR/CR: DST 103