Certificate in Applied Craft Brewing
Mr. Matthew Peetz, Senior Term Professor, Director
Office: Room 203 Felix Pomponio Family Science Center
Regis University
Mail Code: D-8
3333 Regis Boulevard
Denver, CO 80221-1099
Phone: 303-964-6114
The Certificate in Applied Craft Brewing in Regis College is designed for students who have taken undergraduate collegiate courses in basic biology and chemistry (one course each) or have experience in the brewing industry, and who seek to pursue or advance careers in craft brewing. This certificate provides focused study of the science, business, and practice of craft brewing with an emphasis on applying coursework. The program culminates with an internship experience in a brewery or brewing-relevant setting. Admission to this program is separate from the traditional undergraduate program in Regis College.
Learning Format
This program is offered as four eight-week , online asynchronous-synchronous courses with synchronous meetings one night per week and a sixteen-week independent internship administered online. Two courses each also require a one-weekend visit to campus for brewing, laboratory work, and brewery tours. The program may be completed in one year.
Faculty
The Applied Craft Brewing Certificate is distinguished by a faculty with expertise in the brewing industry.
Admission
Application Requirements
- An online application form.
- A short essay outlining student interest in the program submitted with the application.
- Official transcripts demonstrating completion of an undergraduate degree and/or completion of the two required collegiate courses. This may be waived by the Director for applicants with substantial experience in the brewing or distilling industry.
- Proof of age of 21 or older by beginning of first program course.
- Pass a criminal background check after admission.
Application Cycle
Application for admission for an August start date opens January 15th and will begin to be considered on February 1st. Admission will continue on a rolling basis until the class is full. Additional applications may be considered through August 20th for the August program start and will be considered through January 10th for the January program start.
Deposit
Applicants must reply and send non-refundable $350 deposit within 14 days of receipt of the offer of admission. Extension of this deadline may be granted by the program director on a case-by-case basis.
Probationary Admission
Students who show promise for the program but were not competitive for admission, may be admitted at the discretion of the Program Director on a probationary basis. Successful completion of the first course with a grade of C (2.000) or better removes the probationary status and entitles students to good academic standing.
Specificity of Admission
Admission is granted for this specific program and may not be transferred among programs. Switching programs requires re-application, and admission to the new program is not guaranteed.
International Students
All international students seeking admission should check directly with the Program Office for specific information for requirements.
Applied Craft Brewing Certificate Charges for the 2024-2025 Academic Year
| Charge | Amount |
|---|---|
| Tuition (per semester hour) | $621 |
| General Fee (per semester hour) | $61 |
| Wellness Offset Fee (per course, excludes online courses) | $45 |
| Course Material Fee (per semester hour)1 | $35 |
| Technology Fee (per semester hour) | $20 |
| Home Brewing Supplies | $250 |
- 1
Opt-Out Available. Information regarding tuition payment options and refunds of tuition is available in the General Information section of this Catalog.
Academic Information
The Applied Craft Brewing Certificate Program follows the eight-week course schedule and the sixteen-week course schedule (for internship), Add/Drop and withdrawal deadlines coordinate with those in Regis College. The same policies regarding appeals of disputed grades, academic student conduct, and academic dismissal that apply in the Regis College undergraduate program also apply to students in the Applied Craft Brewing Certificate.
Final Examinations
Final examinations occur during the regularly scheduled class period, via individual scheduling outside of class time, or via online examination. Eight-week courses do not have separate scheduled examination periods.
Incomplete Grades
A student who is unable to take a final examination or complete final class coursework for a valid reason (i.e., emergency circumstances beyond the student’s control) is eligible for a grade of incomplete. A student must specifically request an Incomplete grade in writing from the instructor, who will determine if the reason is valid based on his/her judgment and the policies outlined in the course syllabus. Students must resolve an Incomplete grade by the end of the next equivalent length academic period (e.g., by the end of the next semester for semester courses or by the end of the next eight-week course period for eight-week courses).
Transfer Credit
Transfer credit is not awarded for the specialized coursework in the Applied Craft Brewing Certificate.
Academic Standing and Penalty
Students whose cumulative grade point average falls below 2.000 are placed on academic probation. Students placed on probation must raise their cumulative program grade point average to 2.000 in the subsequent term to be eligible for completion of the certificate. Suspension appeals are submitted to the Program Director. The review committee will be constructed in the same way as the review committee for appeal of disputed grades except that the program director will serve as the instructor usually does in that process. The student may be asked to attend part or all of the appeal review meeting.
Certificate Award
Students earn the certificate after all requirements are met and documentation is on file. Incomplete grades may result in later award of certificate. A program cumulative grade point average of 2.000 is required for award of the certificate. Transcripts are not released if any financial indebtedness to Regis University exists.