Course Catalog

Lists scheduled and available courses.

Course Catalog

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Catalog

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Craft Beer Laboratory Skills 1: Basic Laboratory Skills
Craft Beer Laboratory Skills 1: Basic Laboratory Skills
This course will establish a foundation in laboratory skills and safety.
Level: Beginner
Class is Portable: No
Craft Beer Laboratory Skills 2: Microbiology
Craft Beer Laboratory Skills 2: Microbiology
Students in this introductory class will learn the importance of the microbio
Level: Intermediate
Class is Portable: No
Craft Beer Laboratory Skills 3: Analytical Chemistry/Instrumentation
Craft Beer Laboratory Skills 3: Analytical Chemistry/Instrumentation
Course three will include basic chemistry techniques and some more advanced i
Level: Intermediate
Class is Portable: No
Elements of Current Good Manufacturing Practices (CGMP) for Biomanufacturing
Elements of Current Good Manufacturing Practices (cGMP) in Biomanufacturing Processes
Understand the fundamentals of current Good Manufacturing Practices (CGMP) fo
Level: Beginner
Class is Portable: Yes
Elements of Current Good Manufacturing Practices (CGMP) for the Food, Beverage, and Natural Products Industries
Introduction to Good Manufacturing Practices (GMPs) for Food, Beverage, and Natural Products
This course will provide an overview of current Food and Drug Administration
Level: Beginner
Class is Portable: Yes

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Scheduled Classes

September 26 - HPLC in Theory & Practice
September 30 - Introduction to Computer Validation
September 30 - Aseptic Processing I
October 1 - Sake Brewing
October 3 - Cleanroom Gowning Certification
October 24 - Sample Preparation for HPLC Analysis
November 4 - Validation of Automated Equipment & Process Control Systems
November 7 - Fundamentals of Validation
November 14 - HACCP and Sanitation for Craft Beverages
November 18 - Aseptic Processing II
November 22 - Micropipetting Techniques for Precision & Accuracy
December 4 - Sterilization and Controlled Temperature Environment Validation
December 4 - Good Lab Practices: FDA and EPA Regulations
December 6 - Segment Two - Seafood HACCP (AFDO Accredited)
February 3 - Aseptic Processing I
May 4 - Aseptic Processing I
June 8 - Aseptic Processing II