Fermentation Culture, B.A.

Major Requirements: (45 credits)

 The Fermentation Culture, B.A. program is approved and the remaining curriculum will be developed and approved during the 2014-2015 academic year.

• CHEM 103 - Human Chemistry I
• MGMT 102 - Production/Operations Management
• PSYC 302 - Sensation and Perception

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• BIOL 110 - Introduction to Biology: Evolution, Ecology, and Plant Biology or
• BIOL 111 - Introduction to Biology: Molecules, Cells, and Animal Physiology

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• FERM 101 - History of Fermentation or
• HIST 220 - History of Science

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• FERM 201 - Introduction to Fermentation Science
• 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.

Collateral Requirements: (18-19 credits)

• STAT 101 - Elementary Statistics or
• STAT 301 - Quantitative Business Analysis I or
• BIOL 315 - Biostatistics

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• SOC 104 - Sin and Society or
• SCWK 320 - Alcohol Abuse and Alcoholism

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• Any Philosophy or Religious Studies course 300-level or higher

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• PLSC 304 - State and Local Government or
• PLSC 312 - Public Policy Analysis

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• COMM 310 - Advertising or
• COMM 320 - Web Design and Development or
• MKTG 302 - Marketing

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• ENGL 208 - Writing and Communicating in Business or
• Any English 200-level course or higher