FERM 301: Food Fermentation, 4 credits (to be developed)
FERM 303: Brewing/Wine Making, 4 credits (to be developed)
FERM 401: Practical Fermentation, 4 credits (to be developed)
FERM 499: Fermentation Capstone, 12 credits (to be developed)
Note: FERM 499 may be completed through an internship at an approved fermentation partner in the U.S. or in France through the Ambialet campus or supervised research project on or off campus.