This course is eligible for 50% funding through the HCI Micro-Credential Course Learner Subsidy. Please refer to the fees and how to apply sections for specific details and eligibility criteria.
Beer and fermented beverages are brewed all over the world. It is important that brewers and the other people who work in the beer industry can critically evaluate a beer according to style and analysis the faults in the beverage due to the fermentation, packaging or service. Consumer preference is to be served good quality beers that are to style, served at the correct temperature, in a hygienic and safe way. Understanding the brewing faults that can show in beer, how to manage, serve beer and set up dispensing equipment correctly is a skill that is required for the industry.
Applicants should hold:
- A Leaving Certificate with minimum grades in Maths 06/H7; English 06/H7 or Irish 06/H7
OR
- A full QQI level 5 or 6 award
OR
- Meet TU Dublin assessment criteria for mature entry.
TBC
3 contact hours per week (12 weeks in total), plus self directed learning.
Timetabled days TBC.
Information on application opening dates will be published in February 2025.
