My Academic Plan
Courses are displayed to show the fastest path to your degree and
should be completed in the order listed. If you are unable to complete all courses listed in a semester,
complete as many courses in this sequence as your schedule allows. If you have questions or concerns about your MAP, please
see your Academic Advisor.
Program Description
This program is designed for students transferring to a four-year school to complete their BS degree in Fermentation Sciences. It allows students to complete the first two years of the BS degree at the community college. Students explore all aspects of the beer brewing, wine making and fermented foods industries. Students will learn about craft beer fermentation science, wort production, yeast fermentation, beer contaminants, brewery cleaning, beer styles through sensory tests and tastings, styles of wines and fermentation, and food fermentation lab experiences. Career paths for Fermentation Science degree holders include fermentation scientist or technician, production operator, brewer, cellar operator, brewery manager, winemaker, cheese maker, chef, and bakery positions. Students can earn an Associate of Science (A.S.) degree with a Fermentation Sciences designation at FRCC and transfer as a junior to Colorado State University or Metropolitan State University of Denver. FRCC offers a path to the vibrant beer brewing and fermented foods industries. Colorado ranks 3rd by the Brewer's Association in the number of craft breweries per capita and 1st on the economic impact per capita of all 50 states. Students MUST be 21 before enrolling in this program.
Learn more about this program
First Semester
| ENG 1021 | English Composition I: GT-CO1 | 3 |
| BIO 1111 | General College Biology I w/Lab: GT-SC1 | 5 |
| FER 1001 | Craft Beer Brewing | 4 |
| MAT 1340 | College Algebra: GT-MA1 | 4 |
| Total Credit Hours: | 16 |
Second Semester
| ENG 1022 | English Composition II: GT-CO2 | 3 |
| ELECTIVE | Any Approved Elective List or Intro to Chemistry I w/Lab (CHE 1011) or Calculus I (MAT 2410) or any GT-MA1 or GT-SC1 | 5 |
| CHE 1011 | Intro to Chemistry I w/Lab: GT-SC1 | 5 |
| CIS 1015 or CIS 1018 | Intro to Computer Information Systems (CIS 1015) or Intro to PC Applications (CIS 1018) | 3 |
| GT- HI1 | Colorado History (HIS 2135) or Any GT-HI1 | 3 |
| Total Credit Hours: | 15 |
Third Semester
| SOC 1001 | Intro to Sociology I: GT-SS3 | 3 |
| BIO 2108 | General College Microbiology w/Lab: GT-SC1 | 5 |
| GT- AH | LIT 1015/2025/2068, PHI 2005, or Any GT-AH | 3 |
| COM 1150 | Public Speaking | 3 |
| Total Credit Hours: | 14 |
Semester Note: General College Microbiology w/Lab (BIO 2108)
is offered at the Boulder County Campus in the fall semester and
at Larimer Campus in the spring semester. If General College Microbiology w/Lab (
BIO 2108) is not offered at your campus in the third semester, you
may take Physics Algebra-Based I w/Lab (PHY 1111) in its place.
Fourth Semester
| PHY 1111 | Physics: Algebra-Based I w/Lab: GT-SC1 | 5 |
| GT- AH | LIT 1015/2025/2068, PHI 2005, or Any GT-AH | 3 |
| GT- SS | ECO 2002, PSY 1001, or Any GT-SS1 or GT-SS2 | 3 |
| FER 2001 or FER 2003 | Wine Fundamentals (FER 2001) or Fermented Foods Science (FER 2003) | 4 |
| Total Credit Hours: | 15 |