Courses may include
These are some of the courses offered in this program. It is not a complete list and courses are subject to change in advance of the academic year.
Recognizing prior learning / transfer credits
If you have previous learning (course, employment, etc...) that's relevant to your program, you may be able to apply to earn credit. Not all programs are eligible. Learn about our recognizing prior learning (RPL) process.
BABP 1000 - Introduction to the Beverage Industry
This course serves as an introduction to the beverage industry, covering the wide array of sectors including alcoholic and non-alcoholic beverages. The course focuses on the application of established business practices within the industry by providing analytical and historical knowledge of the beverage industry structure. Students explore the industry within Atlantic Canada and beyond, preparing them for future careers or entrepreneurial ventures.
BABP 1005 - Brewing and Beverage Operations
In this course students learn how breweries and beverage production facilities are structured to support efficient operations that balance quality and safety with cost-effectiveness. They explore the common roles of an operation, including production, packaging, taproom, and those who support the business side of things. Students also examine the roles of different departments, and the function of the equipment found within them. They then move beyond the physical setup of an operation to apply Good Management Practices to brewing and beverage production. This includes safety processes and practices such as hazard identification and mitigation, and the safe handling of chemicals.
BABP 1010 - Brewing I
This course introduces students to the brewing process. Students operate brewery equipment and use chemicals to clean and sanitize brewing equipment according to NSCC safe work practices and industry standards. The class produces simple beer styles (blonde, cream ale, Kolsch, amber ale, best bitter, California common, Irish red, pale ale) using the brewing equipment to a quality suitable for retail. Students record recipe-specific and quality-control brewing data as per requirements. In doing so they learn the inputs and outputs of the brewing process.
BABP 1015 - Ready to Drink Beverage Production I
The course introduces students to the fundamentals of formulating Ready to Drink alcoholic beverages. Students investigate the concepts behind developing a ready-to-drink cocktail, and then familiarize themselves with the ingredients used to produce them. Students make benchtop, small scale batches of beverages while learning the different functions, sensory, and analytical aspects of the ingredients. They develop the skills needed to take a concept and create a formulation that can be scaled to production.
BABP 1020 - Cider I
Cider production is distinct from brewing; it is created and fermented like wine rather than beer. This course introduces students to the essential techniques and knowledge needed to make cider. Students learn the entire process, from selecting apples and extracting juice to fermentation, finishing, filtering, and packaging. With a focus on practical skills, they gain hands-on experience in fermentation, yeast selection, and blending to craft ciders. Additionally, the course covers industry trends, market demands, and regulations, preparing students to enter the growing craft cider industry with both technical skills and business insights.
BABP 1025 - Non-Alcoholic Fermented Beverage Production
This course explores and defines the principles, techniques, and applied knowledge involved in the ever-growing world of producing non-alcoholic fermented beverages, including kombucha, kefir, ginger beer, and innovative non-alcoholic cocktail ingredients. The course emphasizes fermentation biology, food-safe practices, flavour development, production techniques, lab equipment used to test alcohol, and sourcing ingredients with sustainability practices at the forefront. Students can conceptualize a non-alcoholic fermented beverage and demonstrate the steps necessary to execute it.
BABP 1030 - Sensory Evaluation I
This course is an introduction to sensory science with a focus on beer. Students study the history of beer, the origins of beer styles and their evolution over time. The course covers the fundamental categories of sensory evaluation and the vocabulary used to communicate these evaluations. Students study the sensory attributes of basic off-flavours. They learn about the various types of evaluations used, the methods for documenting these evaluations, and the guidelines or standards that can be used as references. Students learn the importance of properly serving a beer and the impact it can have on overall product enjoyment.
BABP 1035 - Beverage Science I
This course builds on the introductory beverage-specific courses to offer science-based topics for each beverage style. Students cover topics which investigate the science behind flavours, freshness, water chemistry, foam chemistry and fermentation. Students develop important scientific skills and knowledge which will in turn help them create safe and high quality beverages.
BABP 1070 - Communications and Professional Practices
It is essential for team members to communicate and collaborate effectively in the brewing and beverage production industries. Miscommunications can lead to errors, wasteful and inefficient production, and even serious safety issues.
This course introduces students to behaviours, practices, and attitudes that support efficient, productive, and safe working environments in brewing and beverage production. Students apply written and verbal communication practices commonly found in production facilities. They write standard operating procedures, production logs, incident reports, and both internal and external digital communications. They also communicate product information and production updates verbally. In doing so they apply inclusive communication practices that support diverse and positive working environments. They also apply visual and written communication techniques to support common industry social media activities.
BABP 1110 - Brewing II
This course is the second installment of the beer brewing classes. In this course students further their brewing skills by developing their knowledge of brewing chemistry and raw ingredient selection. Students produce beer styles that highlight specific brewing ingredients and/or a recipe parameters for their unique contribution to the final product. (West Coast IPA, NEIPA, Session IPA, dark mild, witbier, Irish stout, coffee or chocolate stout, fruit beers). Students discuss the distinguishing recipe and process parameters for IPA beers and the fruit/herb/spice/other beer category. The course explores the main auxiliary inputs required for the brewing process.
BABP 1140 - Finishing and Packaging
This course provides a comprehensive overview of the packaging and finishing process for fermented beverages, focusing on key factors such as material selection, carbonation management, filtration, clarification, microbial stability, and shelf life optimization. Students learn how to examine and select the appropriate packaging for different types of beverages. Through a combination of hands-on experience, industry insights, and case studies, students gain an understanding of how packaging impacts product quality, consumer experience, and facility capacity.
BABP 2015 - Ready to Drink Beverage Production II
The course builds from the learnings of Ready To Drink Beverage Production I. Students investigate how to prepare a benchtop formulation of a Ready to Drink Beverage for scale up and production. The class produce pilot scale batches of beverages while learning processing methods at production scale, carbonation, general quality control parameters for production, canning, pasteurization, stability evaluations and shelf life evaluation. Students develop skills to successfully produce a safe and stable ready-to-drink beverage product.
BABP 2025 - Non-Alcoholic Fermented Beverage Production II
This course builds on the foundational concepts introduced in Non-Alcoholic Fermented Beverage Production I, observing the more complex aspects of manufacturing, marketing, and scaling non-alcoholic fermented beverages. Students discuss market trends, refine their knowledge of production techniques, and develop personalized yet marketable products. The course also covers more advanced fermentation methods, sensory analysis, regulatory compliance and in-house lab analysis.
Expanding on the kombucha, kefir, and ginger beer covered in Non-Alcoholic Fermented Beverage Production I, students design either an experimental ferment (such as shrubs, milk kefirs, or adaptogen-containing beverages) or create their kombucha, complete with an explanation of the process, marketability, stability, and packaging.
CARP 1100 - Work Experience I
The work experience component provides the learner with an opportunity to apply new skills and concepts appropriate for entry-level positions within the occupation. Learners will assess their own performance and be evaluated by an industry partner. Learners will identify personal outcomes they wish to attain during the work experience and will keep a journal.
CARP 3100 - Work Experience II
The work experience component provides the learner with an opportunity to apply skills and concepts appropriate for entry level positions within the occupation. Learners will assess their own performance and be evaluated by an industry partner. Learners will identify personal outcomes they wish to attain during the work experience and will keep a journal.
SAFE 1000 - Introduction to WHMIS (Workplace Hazardous Materials Information Systems)
This course offers learners basic overview of WHMIS principles and establishes a solid foundation to support workplace-specific training on the safe storage and handling of controlled/hazardous products. Upon successful completion of the course, students receive basic WHMIS certification.
SAFE 1001 - Introduction to NS OH&S Act
This course offers students an introduction to the Occupational Health & Safety (OH&S) Act of Nova Scotia, which is required by any person employed in a Nova Scotia workplace. This is a generic, introductory course that provides basic knowledge of the Act for students and is considered to be the basis from which more specific training can be given.
SAFE 1020 - Safety Basics – Restricted Spaces
The learner is introduced to the basic requirements and procedures involved with working in restricted spaces. The definition and potential hazards of restricted spaces are discussed The course material is infused throughout the curriculum and may be delivered in the classroom, shop or other opportunity as designed and developed by the instructor.
SAFE 1021 - Safety Basics – Hazard Identification
The learners are introduced to the types of hazards encountered in workplaces and the approach that should be followed when recommending and implementing appropriate controls. Two key elements of Hazard Identification are addressed: Hazard Assessment and Inspection. The Nova Scotia Occupational Health and Safety Act is discussed. The course material is to be infused throughout the curriculum and may be delivered in the classroom, shop or other opportunity as designed and developed by the instructor.
SAFE 1022 - Safety Basics – Working at Heights
The student is introduced to hazards and responsibilities concerned with working at heights in the workplace. Guardrails, travel restraints, roof work, fall arrest components will be discussed. The course material is to be infused throughout the curriculum and may be delivered in the classroom, shop or other opportunity as designed and developed by the instructor.
SAFE 1023 - Safety Basics – Lock-out Tag Out
Lock-out Tag Out introduces students to the hazards related to energized systems and procedures to ensure worker safety. Related legislation and risk management is discussed and the student is exposed to the various types of lock-out devices. The course material is to be infused throughout the curriculum and may be delivered in the classroom, shop or other opportunity as designed and developed by the instructor.
SAFE 1025 - Certified Fall Arrest and Protection
This course provides participants with an understanding of the hazards associated with working from heights and compliance with Workplace Health and Safety Regulations (2013). Throughout the course, participants will gain experience in the donning of a harness, an overview and presentation of system components involved when working from heights and learn how to complete a fall calculation and emergency procedures.
