Bishop's University

What you'll study

Coursework emphasises the chemistry and microbiology of brewing, process steps from mashing to conditioning, and laboratory techniques used to monitor quality. Expect modules that cover ingredient selection (malts, hops, water, yeast), fermentation science, sanitation and microbiological control, analytical methods for beer evaluation, and formulation/product development. Practical laboratory and pilot-scale brewing exercises are commonly used to translate theory into hands-on skills.

Entry requirements

Typical entrants hold a bachelor’s degree in a relevant discipline (for example science, engineering, or food technology) or have substantial industry experience. Programmes generally look for evidence of academic ability or professional competence and may require a statement of purpose and references. Applicants without a directly related degree may be expected to demonstrate relevant practical experience.

Career prospects

Graduates commonly move into roles in craft and commercial breweries, quality assurance and laboratory positions, product development, and technical support for ingredient suppliers. The certificate can also help experienced brewers formalise their technical skill set, pursue supervisory responsibilities, or prepare for further study in brewing, fermentation science or food technology.

Scholarships & funding angle

Funding for short graduate certificates is typically limited compared with full degrees; prospective students should explore university bursaries, program-specific awards, employer sponsorship, and industry partnerships. Part-time study or cooperative arrangements with breweries can offset costs, and researching provincial or national skills-training grants may reveal additional support options.