Brewing and Distilling with Entrepreneurship

The Programme aims to enable learners to:

• Develop detailed knowledge and understanding of the fundamental subjects and topics which are essential in gaining the broad spectrum of expertise required for malting, brewing and distilling: cereal science and technology, yeast science, microbiology, biochemistry, process technology, business strategies, management, food safety, practical and project skills (malting, brewing and distilling), quality control and quality assurance, flavour assessment, analytical chemistry.
• Develop a sound understanding and knowledge of policy, legislation, ethical, health and safety issues of concern as they relate to the design, manufacture, marketing and sale of alcoholic drinks and for the raw materials, processing aids, by-products and wastes of the industry.
• Develop specialist knowledge of the malting, brewing, fermentation, processing, distillation, maturation, packaging and distribution process stages in the production of alcoholic drinks.
• Develop knowledge and understanding of the methods and research skills for investigating new and existing problem areas in malting, brewing and distilling, so that the ability is acquired to conduct independent research and to solve problems.
• Develop knowledge and understanding of the business environment pertaining to malting, brewery and distillery companies including the main areas of strategic planning, operations management, organisational structure, human resources management, marketing, finance, intellectual property and due diligence.
• Critically analyse and evaluate subject material and concepts.
• Develop understanding and appreciation of enterprise, creativity, entrepreneurship and commercial awareness in brewing and distilling sectors.
• Develop entrepreneurial skills in business and commercial planning and the creation of commercial value in brewing and distilling sectors.

The Programme aims to enable learners to:-

• Comprehend, analyse and critically evaluate theory, research findings, process applications.
• Diagnose attributes and defects in alcoholic drinks.
• Recognise, evaluate and comment on alternative theories, opinions and points of view.
• Explore alternative theories and hypotheses.
• Understand and use data and information effectively.
• Apply and interpret statistical and numerical information.
• Develop skills in creative thinking, analysis of industrial and commercial environments.
• Develop skills in analysis of business and commercial feasibility for entrepreneurial venturing and value creation.

• Carry out a detailed literature survey and be competent and expert at collecting, organising and presenting information from www, library, journals, books.
• Make critical judgement and evaluations.
• Understand the process operations of malting, brewing and distilling, including the planning of recipes, quantities, process parameters.
• The programme has very close links with industry, networking during industrial visits and following talks by visiting lecturers is a key component of the course.
• Develop core skills such as initiative and creativity.
• Demonstrate ability to develop business skills and apply them to a project.

• Take responsibility for their learning and become more independent as learners.
• Work effectively alone and as part of a team.
• Develop skills in sourcing resources for commercial applications.

• Manage data and information efficiently and effectively.
• Use a range of techniques for work presentation: written, word processed, spreadsheets, presentation packages
• Develop business, market and financial skills.