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  1. Programs
  3. Distillation, Wine and Brewing Studies

Distillation, Wine and Brewing Studies

University of Kentucky

CertificateCIP: 01.1005

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Lexington, Kentucky

    South Limestone, Lexington, Kentucky, 40506-0032

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 51-9012.00

Skills

Critical ThinkingReading ComprehensionActive ListeningSpeakingOperations MonitoringMonitoringOperation and ControlQuality Control AnalysisJudgment and Decision MakingWritingCoordinationScienceActive LearningComplex Problem Solving

Knowledge

Production and ProcessingEnglish LanguageFood ProductionChemistryMechanicalPublic Safety and SecurityEducation and TrainingComputers and ElectronicsMathematics

Abilities

Near VisionProblem SensitivityOral ComprehensionInformation OrderingWritten ComprehensionOral ExpressionPerceptual SpeedSelective AttentionControl PrecisionCategory FlexibilityWritten ExpressionDeductive ReasoningInductive ReasoningArm-Hand SteadinessReaction TimeFlexibility of ClosureVisual Color DiscriminationSpeech Recognition

Tasks

  • Dump, pour, or load specified amounts of refined or unrefined materials into equipment or containers
  • Operate machines to process materials in compliance with applicable safety, energy, or environmental
  • Monitor material flow or instruments, such as temperature or pressure gauges, indicators, or meters,
  • Record production and test data for each food product batch, such as the ingredients used, temperatu
  • Clean and sterilize vats and factory processing areas.
  • Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manuf
  • Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples wi
  • Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dim
  • Maintain records of testing results or other documents as required by state or other governing agenc
  • Inspect food processing areas to ensure compliance with government regulations and standards for san
  • Check raw ingredients for maturity or stability for processing, and finished products for safety, qu
  • Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nut
  • Test processing equipment to ensure products are produced according to specifications.

Technology

Spreadsheet softwareOffice suite softwareWeb platform development softwareData base user interface and query softwareElectronic mail softwarePresentation softwareWord processing softwareInventory management softwareEnterprise resource planning ERP softwareObject or component oriented development softwareGraphical user interface development softwareGraphics or photo imaging softwareAnalytical or scientific softwareSales and marketing software

Tools

Adjustable wrenchesClaw hammersColorimetersDesktop computersGauging rodsGraduated buretsGrease gunsHandheld refractometersHydrometersIndustrial platform scalesLocking pliersPersonal computersPhillips head screwdriversPlatform scalesPower drillsAgitatorsBalance scalesBall millsBeatersCandy cookersCandy stovesCentrifugal clarifiersCheese cuttersCheese finishing tablesCheese pressesCheese vatsChocolate meltersCommercial cream separatorsCommercial induction cookersCommercial use homogenizers

Work Values

SupportWorking ConditionsIndependenceRelationshipsRecognitionAchievement
Career Pathways

Occupations this program prepares you for

  • Separating, Filtering, Clarifying, Precipitating, and Still Machine Setters, Operators, and Tenders51-9012.00
  • Food Batchmakers51-3092.00
  • Food Science Technicians19-4013.00
  • Food Scientists and Technologists19-1012.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • Measured quantities of raw or semi-processed materials — independently load or transfer into designated processing equipment in accordance with batch specifications.
  • Separation, filtration, and clarifying machines — operate routinely with reduced oversight to meet production targets while complying with safety and environmental standards.
  • Process instruments including temperature, pressure, and flow meters — monitor continuously during a shift and take corrective action within established parameters.
  • Valve sequences and control adjustments — execute to separate, filter, mix, or transfer materials efficiently during standard production runs in a manufacturing plant.
  • Machine control settings — set up and fine-tune for varying material types or batch sizes based on work orders and prior operating experience.
  • Sample quality attributes such as consistency, dryness, and texture — examine and compare against acceptance criteria, documenting results in shift logs or spreadsheet software.
  • Centrifuge machines, conveyors, and pumps — start and monitor for abnormal vibration, noise, or output deviations and escalate issues appropriately.
  • Equipment inspection findings — record in maintenance logs or ERP software and communicate clearly to maintenance personnel or shift supervisors.
  • Time-sensitive processing tasks — prioritize and manage across multiple machines during a shift to maintain continuous material flow with minimal downtime.
  • Verbal operating instructions and shift handover communications — listen actively and ask clarifying questions to ensure accurate task transfer between crews.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported