Humans have been brewing alcohol since the dawn of recorded history, and distilling alcohol stretches back over a thousand years. Distilling plays a major role in the Texas and U.S. economy. Industries as diverse as farming, tourism, construction, and retail all rely on, and contribute to alcohol production.
This multidisciplinary certificate is designed to complement an existing major in a related field, by providing a background understanding of topics related to the distilling industry—the science, the business, and the history, as well as an internship—students need to become competitive in the marketplace.
Students who want to work in the business side of the industry might take a business degree and then the extra coursework for this certificate. People who want to be distillers might take a biology or chemistry degree, while someone interested in supplying the industry might take an agriculture degree, or someone looking to design bottles or labels might take a graphic or industrial design degree.
The distilling program has both undergraduate certificates and associate degree option to complement existing fields of study. Follow the links above to find out how to add this new and exciting certificate to your degree portfolio.
| Subject | Semester Hours |
|---|---|
| FDST 1271 (Distillery Operations) | 2 |
| FDST 1272 (Vodka Production) | 2 |
| FDST 2374 (Whiskey Production) | 3 |
| Social & Behavioral Science Core | 3 |
| Math/Life & Physical Science Core | 3 |
| Elective | 3 |
| FDST 1273 (Rum Production) or FDST 1274 (Cider Production) | 2 |
| FDST 2372 (Gin & Absinthe Production) | 3 |
| FDST 2373 (Brandy Production) or FDST 2375 (Tequila Production) | 3 |
| Lang, Phil, Cul/Crea Arts/Communication Core | 3 |
| CAO Core Option | 3 |
| CAO Core Option | 3 |
| Elective | 3 |
| Elective | 3 |
| Elective | 3 |
| Elective | 3 |
| Elective | 3 |
| Elective | 3 |
| Elective | 3 |
| Elective | 3 |
| Elective | 3 |
| total: | 60 |
*Please review your Student Planner or contact your Student Success Coach/Faculty Mentor to review which courses may be used to fill this degree requirement.
| Subject | Semester Hours |
|---|---|
| FDST 1271 (Distillery Operations) | 2 |
| FDST 1272 (Vodka Production) | 2 |
| FDST 2374 (Whiskey Production) | 3 |
| FDST 1273 (Rum Production) or FDST 1274 (Cider Production) | 2 |
| FDST 2372 (Gin & Absinthe Production) | 3 |
| FDST 2373 (Brandy Production) or FDST 2375 (Tequila Production) | 3 |
| Math/Biological & Physical Sciences Core | 3 |
| total: | 18 |
*Please review your Student Planner or contact your Student Success Coach/Faculty Mentor to review which courses may be used to fill this degree requirement.
| Subject | Semester Hours |
|---|---|
| FDST 2371 (Grape and Wine Chemistry) | 3 |
| FDST 2286 (Internship) | 2 |
| FDST 1291 (Special Topics in Food Science - Brandy) | 2 |
| FDST 1291 (Special Topics in Food Science - Cider) | 2 |
| total: | 9 |
Analyze the operation of various sizes and styles of stills as well as the safety requirements of operating a commercial distillery.
Demonstrate the production of vodka through the use of various substrates.
Demonstrate the production of rum through the use of various sugar substrates.
Demonstrate the use of various botanicals in the distillation of gin.
Demonstrate the production of brandy through the use of various fruit substrates.
Demonstrate the production of whiskey through the use of various sugar substrates.
Demonstrate the production of tequila through the use of various sugar substrates.
Demonstrate the production of cider through the use of various substrates
An overview of the chemistry of grapes and wine with a focus on the impact of viticultural and enological factors. Topics include acids, sugars, phenolics, fermentation end- products, additives, winemaking units and calculations, and soil chemistry.
Last updated: 08/08/2022