The Craft Beer Brewing program offers courses and training for students pursuing a career in the exciting craft beer industry. The Certificate in Brewing provides a pathway to enter the brewing workforce in under a year. Advanced courses, such as Sensory Analysis Training and Craft Brewing Laboratory, enhance skills for industry professionals seeking advancement.
Courses provide students with the opportunity to do the following:
- Brew, keg and can beer in a local brewery
- Tour Triangle-area breweries
- Train under the supervision of local industry professionals
- Connect with employment opportunities
- Prepare for Cicerone and BJCP exams
- Perform industry-standard qualitative testing
- Develop proficiency assessing beer styles and off-flavors
- Discover the beer-brewing process from grain to glass
Students must be at least 21 years old to take any of the courses in the program.
Whether you're a beer enthusiast, an avid home brewer or a professional seeking advancement, or you simply have dream of opening your own brewery, find out what Wake Tech's Craft Beer Brewing courses have to offer.
Industry-recognized credential: Professional Certificate in Beer Brewing
Complete in: 12 months or less
Requirements:
- Commercial Craft Brewing – 96 hours
- Craft Brewing Internship – Minimum 120 hours
- 90% attendance and 75% passing grade
Wine Education
Discover the world of wine with Wake Tech's Wine Education program. Courses are designed for both enthusiasts and hospitality professionals eager to deepen their understanding of tasting evaluation, styles, grapes, growing regions and pairing food and wine. Whether you're just beginning your journey or looking to refine your palate, the courses offer hands-on learning experiences led by a Certified Specialist of Wine and Certified Sommelier.
Students who complete the Essentials of Wine course have the option to sit for the Certified Specialist of Wine (CSW), a respected credential in the restaurant, hospitality and wine industries. The rigorous 100-question CSW exam tests a candidate's wine knowledge and mastery of key elements within the worlds of viticulture and wine production. Students will have access to study materials, workbooks and online content from the Society of Wine Educators to prepare for the certification exam.
Students must be at least 21 years old to take any of the courses in the program.
Industry-recognized credential: Certified Specialist of Wine, from the Society of Wine Educators
Complete in: Six months or less
Craft Beer & Wine Courses
Craft Brewing Internship: Work-Based Learning
The course includes a two hour orientation at the start of the term and a two hour debrief at the end. After successfully fulfilling the internship requirements, students will be awarded the Certificate of Professional Beer Brewing from Wake Tech.
Course Objectives
Students will be prepared for entry level employment as a Packaging Technician, Production Assistant, Brewer or Cellar Hand. Students already employed in the brewing industry will receive crossed-training in all facets of beer production helping elevate them into new roles in the industry.
Outline of Instruction
1. Week 1: Class Introduction & Expectations
a. Requirements for Completion
b. Rules and Safety in the Brewery
c. Internship Locations
d. Student time sheets
e. Managing Hours
2. Weeks 1-16: Students Complete Hours at Designated Brewery
a. Progress meeting with instructor once a week
b. Instructor check-ins with breweries
c. Instructor visits brewery during intern work hours
d. Students perform measurable learning outcomes in brewery
e. Upon completion of hours, brewer performs student evaluation
3. Weeks 12-16: Job Preparation
a. Resume Building
b. Cover Letter Review
c. Interviewing Skills
4. Week 16: Job Pursuit & Application
a. Resume & Cover Letter Refinement
b. Forum Discussion
c. Searching for Jobs
d. Networking, Volunteering & Advancement
Contact Hours
144
CEUs
No
Industry Standard, State or National Certification
Certification
Workforce Sector Credential: Certificate of Professional Beer Brewing. Wake Tech Beer Brewing Education Committee.BREWINGP35
Website
https://www.nccommunitycolleges.edu/college-faculty-staff/academics/wor…
Certification Learning Outcomes/Requirements
Learning outcomes are unique to each individual student based on their previous experience and status in the beer brewing industry. Students are required to complete 140 hours of training and experience in a professional setting as part of WBL-3100G3. Common learning outcomes include developing skills for entry level and mid level positions in craft breweries. Skills include producing wort on a commercial brewhouse, tracking and maintaining fermentation, cleaning and sanitizing brewing equipment, and packaging beer in various containers. Learning outcomes and training exercises are based on the workforce industry committee's input.
CE or CU Articulation
No
Prerequisites
Must have completed and passed the Commercial Craft Brewing BDF-3600B2 course.
*Must be 21 years of age or older*
Learning Supplies Needed
None
Clinical Site/Special Facilities
Operating brewery production facility.
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Students who have passed the Commercial Craft Brewing course and are seeking to complete the Wake Tech Certificate in Beer Brewing. Intended for students aspiring to attain entry or mid level employment as a Production Assistant, Packaging Technician, Brewer or Cellarperson. Also for students currently employed in the brewing industry seeking advancement.
Specific Industry or Business Support Needs
Cellarperson, Assistant Brewer, Production Assistant, Packaging Technician
Wake County Need for Industry Positions
The expanding brewing industry in North Carolina is in need of entry and mid-level applicants. Continued education for current brewery employees.
Industry or Job Titles Related to Training Outcomes for Employment
Assistant Brewer
Production Assistant
Packaging Technician
Cellar Hand
Related Courses
BDF-3600B2
BDF-3600A2
BDF-3600C2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Craft Brewing Laboratory: Yeast Management & Microbiological Testing
Wake Tech Craft Brewing is proudly partnered with the Brewers Association! This course includes additional online quality management education brought to you by the BA. After completing all learning modules, students will receive the BA Beer Quality Management certificate for the their training.
Craft Brewing Lab offers students the chance to develop skills with microscopes, analyze and propagate yeast, and perform quality testing in a commercial brewery setting. This course is ideal for students who have completed the Commercial Craft Brewing course or are currently employed in a brewery.
Course Objectives
Students will be prepared for entry level employment as a Laboratory Technician, Quality Assurance Specialist, Brewer or Cellar/Packaging Technician. Participants already employed in the brewing industry will further their knowledge of QA/QC and will be equipped to improve existing SOPs in the brewery and/or transition into new roles.
Outline of Instruction
Introduction
-Review of basic brewing procedures
-Quality theory
-Control Points
-Basic lab equipment
Safety
-Chemicals used
-Chemical handling
-PPE
Quality Control & Quality Assurance
-Hazard Analysis
-Critical Control Points
-Assess brewing procedures
-Perform qualitative checks
Biology
-Biology of beer and brewing
-Microscopy
-Aseptic methods
-Isolating cultures
-Plating and slanting
-Gram staining
-Growth medias
-Dilution
Yeast
-History and science of yeast in beer
-Yeast counting, methodology & equipment
-Vitality & Viability
-Forced fermentation
-Propagation
-Plating and cultures
Fermentation
-Wort extract measurement
-Role of pH
-Attenuation
-Diacetyl/VDK testing
-Forced wort test
Contact Hours
26
CEUs
1
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
Commercial Craft Brewing BDF-3600B2
Or
Current/Former Brewing Professional
*Must be 21 years of age or older*
Learning Supplies Needed
Recommended Reading:
"Yeast: The Practical Guide to Beer Fermentation" by Chris White with Jamil Zainasheff ISBN: 9780937381960
Clinical Site/Special Facilities
N/A
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Upon completing the Commercial Craft Brewing course, students are now ready to take a deeper dive into quality in the brewery. This course is designed for students who are seeking employment as a Brewer, Cellar/Packaging Technician, Laboratory Technician or Quality Specialist. Students currently employed in brewing production roles hoping to further their knowledge of QA/QC and brewery lab procedures are encouraged to register as well.
Specific Industry or Business Support Needs
Laboratory Technician, QA/QC Specialist, Brewer, Cellar/Packaging Technician
Wake County Need for Industry Positions
The expanding craft beer industry in the Triangle has a need for quality trained brewers and laboratory personnel. Additionally, this course serves as continued education for employees in beer production in Wake County.
Industry or Job Titles Related to Training Outcomes for Employment
Lab Technician
Lab Manager
QA/QC Technician
Brewer
Cellarhand
Packaging Technician
Related Courses
WBL-3100G3
BDF-3600B2
BDF-3600C2
CUL-4020A3
SEF-3001PI2
SEF-3001PH2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Sensory Analysis Training for the Brewing Industry
This course also prepares students for Level 2 Certified Cicerone® exams. Students will study the Cicerone® syllabus, perform practice tasting exams, and given access to study materials such as flashcards and videos. More about the Cicerone® Program: "The Cicerone® Certification Program has become the industry standard for identifying those with significant knowledge and professional skills in beer sales and service. Set yourself apart when you earn the title of Certified Cicerone®, a certification for skilled beer professionals. Workers in every role in the industry, from bartenders to brewery executives, have earned this credential." It is strongly recommended that students planning to sit for the Level 2 Certified Cicerone® exam complete the Level 1 Beer Server Certificate prior to registering for this course.
Wake Tech Craft Brewing is now proudly partnered with the Brewers Association! This course includes additional online draught safety education brought to you by the BA. After completing the learning module, students will receive the BA Draught Line Safety certificate for their training.
Whether you are a current or aspiring professional brewer, homebrewer, sales representative, bartender, or craft beer aficionado, Sensory Analysis Training will strengthen your skill set.
Course Objectives
Students will be able to demonstrate the importance and differences in keeping and serving beer styles and be able to identify and analyze the different ingredients, problematic off-flavors, and pairing abilities of beer.
Outline of Instruction
Keeping and Serving Beer
a. Purchasing & Accepting
b. Storage
c. Serving
d. Glassware
e. Draft System and Maintenance
Palate Calibration
a. Flavors and Sources
b. Ingredients and Processes
c. Evaluation Techniques
Off Flavors
a. Common Off-Flavors
b. Identifying and Sources
c. Practice Cicerone Off-Flavor Exam
Common Beer Styles
a. Belgian and French
b. British Isles
c. German
d. American
e. Specialty Beers
Food & Beer
a. Successfully Pairing Food & Beer
b. Terminology and Concepts
c. Common Beer & Food Combinations
d. Classic Pairings
BJCP & Cicerone Preparation
a. Exam Format, Contents, & Resources
b. Style Guidelines & Scoresheets
c. Practice Exams
Contact Hours
36
CEUs
1
Industry Standard, State or National Certification
Certification
These class hours will feed into the NCDOC & USDOL Apprenticeship standards for training. It will also prepare students for the second level of the national Cicerone Certification Program.
Website
https://www.cicerone.org/us-en/certifications/certified-cicerone
http://www.nccommerce.com/workforce/job-seekers/apprenticeships/pre-app…
https://www.dol.gov/general/topic/training/apprenticeship
Certification Learning Outcomes/Requirements
Test Prep for Level 2: Certified Cicerone exams.
CE or CU Articulation
No
Prerequisites
*Must be 21 years of age to enroll*
Recommendations:
-Passed Cicerone Level I: Certified Beer Server Exam
-Completed Commercial Craft Brewing ISC-3600C2
OR
-Currently employed in the brewing/beverage industry
Learning Supplies Needed
Recommended reading:
Tasting Beer by Randy Mosher ISBN: 978-1612127774
Brewers Association: Draft Beer Quality Manual ISBN-13: 978-1938469602
Free Download: https://www.brewersassociation.org/educational-publications/draught-bee…
Clinical Site/Special Facilities
Needs to be in location with a draft system (generally a brewery) or culinary lab.
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Students who have completed Commercial Craft Brewing and employees of the craft brewing industry seeking to expand their skillset.
Specific Industry or Business Support Needs
Several brewery employees and owners in Wake County want to become certified as well as have their employees certified through this training. The 2023 NC Brewers Conference in Winston-Salem also had information sessions on the importance in starting this training for their employees and brewers.
Wake County Need for Industry Positions
This would help to amplify any application in the brewing industry. Cicerone level two is very hard to achieve and there are only a few in our whole region who hold this national, and well respected, credential.
Industry or Job Titles Related to Training Outcomes for Employment
Cellar Hand
Cicerone
Head Brewer
Assistant Brewer
Draft Line Technician
Sales Representative
Related Courses
WBL-3100G3
BDF-3600A2
BDF-3600B2
CUL-4020A3
SEF-3001PI2
SEF-3001PH2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Wine 101: An Introduction to Wine
This class meets one evening a week for 8 weeks. Students will gain knowledge about grape varieties, growing regions, evaluation, service, and storage of wine. The course also features companion materials for outside study including articles, videos, and a tasting matrix.
Ideal for beginners wanting to learn more about wine, as well as those interested in earning certification with the Wine and Spirits Education Trust (WSET) or the Court of Master Sommeliers (CMS) and obtaining a wine position.
Must be 21 years of age to enroll.
Course Objectives
Students will gain knowledge about grape varieties, growing regions, evaluation, service, and storage of wine.
Outline of Instruction
Week One - Introduction To Wine
• Introduction
• A Brief History of Wine
• What's in the Bottle; What is Wine
• Wine Types & Styles
Week Two - The Influence Of Site, Winemaking, & Geography
• The Influence of Site and Grape Types
• The Influence of Winemaking
• Geography of Wine
Week Three- Learning how to Taste Part One
• Learning the matrix of tasting
• Explanation of each tasting component
• Taking notes whenever you drink wine
Week Four - Tasting Continued
• Review of tasting components
• Reviewing students wine notes
Week Five - Reading Labels & Principle Wine Regions Of The World
• How to Read Wine Labels
• Old World
• New World
• Other regions
Week Six - Serving, Storing & Pairing
• Proper Storing & Serving
• Wine Pairing Basics
• Ordering Wine at a Restaurant
Week Seven - Review
• Overall course review
• Exam preparation
• Questions
Week Eight - Exam
• Hour 1 - Tasting
• Hour 2 - Multiple Choice
• Cheers!
Contact Hours
30
CEUs
1
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
*Must be 21 years of age*
Learning Supplies Needed
Recommended Reading:
Wine Folly, The Essential Guide to Wine by MADELINE PUCKETTE, JUSTIN HAMMACK
978-0-525-53648-2
Clinical Site/Special Facilities
Sink, dishwasher, glassware, kitchen or bar facilities
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Beginners wanting to learn more about wine, as well as those interested in earning certification with the Wine and Spirits Education Trust (WSET) or the Court of Master Sommeliers (CMS) and obtaining a wine position.
Specific Industry or Business Support Needs
Bartender, Waiter, Taproom Manager, Tasting Room Attendant, Beverage Manager
Wake County Need for Industry Positions
Wine education is beneficial to employees of the service, restaurant, and hospitality industries. Wake County is home to nearly 5,000 businesses in the service and hospitality field.
Industry or Job Titles Related to Training Outcomes for Employment
Related Courses
BDF-3600B2
BDF-3600C2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Essentials of Wine
Each week, students explore key wine-related topics, including major wine-producing regions. In selected classes throughout the course, students meet in person at campus locations to taste representative samples while building sensory evaluation skills. The remaining weekly synchronous instructor-led sessions are held in an online format. Additional asynchronous online modules supplement classroom learning, along with independent reading and other flexible study options. At the conclusion, students have the option to sit for the Certified Specialist of Wine (CSW), a respected credential in the restaurant, hospitality and wine industries. Students will have access to study materials, workbooks and online content from the Society of Wine Educators (SWE) to prepare for the certification exam.
Whether you're pursuing a career in wine or simply want to deepen your understanding, Essentials of Wine is your gateway to building confidence in your wine knowledge!
More from the Society of Wine Educators (SWE):
The Certified Specialist of Wine (CSW) Exam is a rigorous exam that tests a candidate's wine knowledge and mastery of key elements within the worlds of viticulture and wine production. This certification is widely recognized and regarded by the international wine industry.
Students who choose to sit for the CSW Exam will register for the test in a separate class with Wake Tech, following Essentials of Wine. The exam class includes review, the cost of testing and an in-person proctor. The CSW Exam consists of 100 multiple-choice questions, with all question content drawn exclusively from the CSW Study Guide. Candidates are provided one hour to complete the exam.
Course Objectives
Students will learn the fundamental principles of wine production, grape varieties, global wine regions, tasting techniques and wine evaluation to build a strong foundation in wine knowledge and appreciation.
Outline of Instruction
Science of Wine, Wine Tasting, Food and Wine Pairing and Wine Service
History of Wine, Viticulture and Viniculture
Old World Wine: France Part 1 (Loire Valley, Bordeaux, Champagne and Alsace)
Old World Wine: France Part 2 (Burgundy-end); Italy Part 1 (through Piedmont)
Italy Part 2 (remainder of chapter) and Old-World Wine Tasting
Spain and Portugal
Germany and other EU producers
New World Wine: North America
New World Wine: South America
New World Wine: Australia and New Zealand and New World Wine Tasting
New World Wine: Africa and Asia
Course Material Review Session and Blind Wine Tasting
CSW Exam
Contact Hours
52
CEUs
1
Industry Standard, State or National Certification
Certification
Certified Specialist of Wine, Society of Wine Educators
Website
https://societyofwineeducators.org/education-certifications/certified-s…
Certification Learning Outcomes/Requirements
The Certified Specialist of Wine (CSW) Exam is a rigorous exam that tests a candidate's wine knowledge and mastery of key elements within the worlds of viticulture and wine production.
CE or CU Articulation
No
Prerequisites
Must be 21 years of age or older
Learning Supplies Needed
N/A
Clinical Site/Special Facilities
N/A
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
This course is perfect for anyone passionate about wine, from beginners looking to explore wine culture to industry professionals seeking formal certification.
Specific Industry or Business Support Needs
Bartender, beverage manager, bar manager, sales representative, distributor, wine specialist
Wake County Need for Industry Positions
U.S. Bureau of Labor Statistics:
May 2023 Raleigh Metropolitan and Nonmetropolitan Area Occupational Employment and Wage Estimates
Food Preparation- and Serving-related Occupations
Total Number of Employees: 15,880 (food service managers, bartenders, wait staff, chefs/head cooks)
NCWorks Food Services and Drinking Places:
Establishments: 2,907 establishments in this industry (Q1 2024)
Job Demand: 1,019 openings available (April 24, 2025)
Industry or Job Titles Related to Training Outcomes for Employment
Beverage manager
Bartender
Sales representative
Distributor
Wine specialist
Hospitality
Related Courses
BDF-3600B2
BDF-3600C2
HOS-3007A3
SEF-3001A3
CUL-3075D3
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Sip & Savor: A Wine & Food Pairing Experience
In this single-meeting class you'll taste curated small plates alongside perfectly paired wine pours. Student will learn the basic principles behind flavor matching, from acidity and tannins to sweetness and body. Guided by Wake Tech's own wine professional instructor, you'll walk away with exciting culinary ideas and a more confident palate.
No prior experience required-just bring your curiosity and appetite!
Note: Must be 21 or older to participate. Proper ID required.
Course Objectives
Students will learn basic food and wine pairing concepts that can be applied in restaurant or home kitchen.
Outline of Instruction
1. Welcome & Introduction
2. Wine Tasting Fundamentals
3. Food Pairing Basics
4. Guided Tasting: Plates & Pours
5. Q&A & Resources
Contact Hours
2.5
CEUs
No
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
*Must be 21 years of age or older*
Learning Supplies Needed
None
Clinical Site/Special Facilities
Kitchen
Requirements for Successful Completion
100% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Related Courses
CUL-3075D3
CUL-3075B3
CUL-3075A3
BDF-3600C2
CUL-4010C3
BDF-3600B2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | |
|---|---|---|---|---|---|---|
| 319197 | 12/05/25 - 12/05/25 | Public Safety Education Campus | 119.00 | 10 | Register |
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
