Extended Learning

Program Details

• ADMISSION

  Individual Courses - Admission Process

  If you would like to complete one or all of the courses below but do not want to pursue a full certificate program, please register using the links below. Please add all desired courses to your cart BEFORE checking out.

  The courses below are open to the public and do not require submission of the program application to register. 

  Course - Open to Public	Term	Course Fee	Registration
  ENGB 1310 (2 units)	Spring 2021	$500	This course has been cancelled.

  Full Certificate Programs - Admission Requirements and Process

  • You must be 21 years of age or older
  • ONE of the following is required for admission to the Certificate of Specialized Study in Basic EngiBeering:
    • Associate degree from an accredited college that included a course in life science and a course in physical science
    • Two years of college (60 semester units) that included a course in life science and a course in physical science
    • Two years of brewery operations experience

  How to apply to the Basic EngiBeering and/or the Advanced Brewing Science program

  1. Submit the EngiBeering program application
     • Upload your current résumé (required)
  2. To expedite the application process, upload unofficial transcripts reflecting an associate degree or 60 semester units including a life or physical science course, if these are the admission requirements you meet
  3. Submit official transcripts to CSUSM
     • In addition to submitting the program application, you must request and submit one official transcript from each academic institution attended*
     • Delivering transcripts to CSUSM
       • Electronic delivery is the preferred method. Verify with your school if an electronic transcript is available. They can be provided through external or third party vendors (Credential Solutions, eTranscriptCA, National Student Clearinghouse, Parchment, etc.). When ordering your transcript, please choose California State University San Marcos as the intended recipient from the school name dropdown. If California State University San Marcos is not listed, please use transcripts@csusm.edu as the recipient email address.
       • If you select to mail your transcript, all official transcripts must delivered in sealed envelopes to the address below.
       • Office of Admissions and Recruitment
         California State University San Marcos
         333 S. Twin Oaks Valley Road
         San Marcos, CA 92096
         ATTN: EngiBeering

  *Official transcripts from foreign institutions MUST be sent through postal mail.

  View Catalog Page

• COSTS

  Certificate Program	Total Units	Unit Rate	Total Tuition Costs*
  Basic EngiBeering	10	$250	$2,500
  Advanced Brewing Science	26	$250	$6,500

  *Semester fees not included. View complete breakdown of Extended Learning fees.

  All quoted tuition rates are based on previous academic years and are subject to change without notice.

  Funding and Financial Aid

  • Visit the Extended Learning funding page or call 760-750-4850 to learn more about your funding options
  • Active duty military, veterans and dependents should visit the military services page or call 760-750-8705
• COURSE SEQUENCE

  View course descriptions and specific program requirements on the Basic EngiBeering Certificate Catalog Page and the Advanced Brewing Science Catalog Page.

  Please note: This program has a set schedule of courses that you are expected to follow as part of your cohort.

  CSUSM offers three options for taking courses in EngiBeering.

  Certificate Program	Courses (units)
  1: Take One or All Courses Open to Public	ENGB 1300 (2) ENTR 1400 (3)
  2: Apply for the Certificate in Basic EngiBeering	Required: ENGB 1300 (2) ENGB 1301 (1) ENGB 1310 (2) ENGB 1350 (2) Elective - choose one: ENGB 1351 (3) ENTR 1400 (3) ENGB 1401 (3)
  3: Apply for the Certificate in Advanced Brewing Science* Prerequisite: Certificate in Basic EngiBeering	Required: ENGB 1351 (3) ENTR 1400 (3) ENGB 1401 (3) ENGB 1490 (2) ENGB 1500 (3) ENGB 1501 (3) Elective - choose any additional ENGB course at the 1300 or 1400 level

  *One of the first three courses will have been taken in the Basic EngiBeering program, so those three units are not included as part of this certificate

• ADVISORY BOARD

  CSUSM’s EngiBeering® Advisory Board 

  Tomme Arthur, Co-founder and Director of Brewery Operations at The Lost Abbey, Port Brewing Company 
  Tomme Arthur has been active in the San Diego brewing community since landing his first brewing position in 1996 at the now-defunct Cervecerias La Cruda (The Hangover Brewery). He followed with positions at White Labs and Pizza Port, where he served as head brewer and then director of brewery operations. While Tomme was head brewer at Pizza Port, the brewery won 12 Great American Beer Festival medals and Tomme was twice named Small Brewpub Brewer of the Year. For the past 14 years, he has been the co-founder and director of brewery operations for Port Brewing and The Lost Abbey in San Marcos, California, where he and the brewery have continued to accrue awards and medals. In 2018, Tomme was the recipient of the Russell Schehrer Award, which honors brewers who have displayed innovation in craft brewing.

  Marty Mendiola, Co-founder, Brewmaster and COO at Second Chance Beer Company
  Marty Mendiola graduated in 1992 from Chico State, also home to Sierra Nevada Brewing Company, which was Marty’s introduction to craft beers. In 1994, he became a bartender at Karl Strauss Brewing Company and in 1997, he completed the Master Brewers Program at UC Davis. That same year, Marty began a 17-year career with Rock Bottom Breweries as a brewer first and then as senior brewer. Active in the San Diego Brewers Guild, Marty served as president of the guild from 2010 to 2012. In 2015, he co-founded Second Chance Beer Company, where he serves as brewmaster and COO. During his brewing career, Marty has won many national and international competitions, and his brews have been awarded six World Beer Cups and 14 Great American Beer Festival medals. In addition, he was named Brewer of the Year, Brewpubs category, at the Great American Beer Festival in 2013.

  Jeremy Moynier, Senior Manager, Innovation Program and Supply Chain at Stone Brewing
  Jeremy Moynier began his beverage career in 1994 on the Central Coast of California working in hospitality, vineyard operations, and wine production. In 2004, he moved back to San Diego and joined Stone Brewing. As senior manager of the Innovation Team, Jeremy is responsible for new beer development and release, and additionally focuses on sensory and quality at the brewery. A big part of his role centers on ingredients, especially hops, which includes selection, trials, grower relations and working with industry groups including the Hop Quality Group, Hop Research Council and the Brewer’s Association Supply Chain Subcommittee. Jeremy also judges beer at competitions, including the Great American Beer Festival.

  Paul Sangster, Co-founder and Brewmaster of Rip Current Brewing
  A longtime craft beer enthusiast, Paul Sangster started home brewing in 1992. After going all-grain in 2008, he won several hundred competition medals, eventually leading to the NHC Ninkasi (top home brewer in the world) and the California Homebrewer of the Year award, both in 2011. As a Master BJCP judge, he has organized and judged many competitions, including the Great American Beer Festival.

  In 2012, Paul co-founded Rip Current Brewing, where he serves as a managing partner and brewmaster. Rip Current is a small, 15bbl brewery producing a wide variety of quality ales, lagers and barrel-aged beers. In 2015, Rip Current won Very Small Brewing Company of the Year at the GABF and has won awards at large competitions such as the California Craft Brewers Cup Best of Show in 2019. Paul has served on the San Diego Brewers Guild board of directors for five years and was president in 2018.

• FAQ

  What services do you offer to active military, veterans and dependents?

  Please visit our military and veteran services page to learn how we can help.

  Who are the instructors for this program?

  Paul Sangster, Co-founder of Rip Current Brewing
  Award winner in every category of brew competitions, master judge rank in beer judge certification and former leader of QUAFF and Society of Barley Engineers.

  Kyle Adams, General Manager at Prohibition Brewing Company
  Over 10 years of brewing management experience on multiple systems ranging in size from a five-gallon home brew system to a 300-gallon Premier Stainless automated system.

  Gwen Conley, Director of Quality Assurance at a brewery for nine years
  Recognized author in the field of sensory analysis of beer with eight years of teaching experience.

  James Jancovich, Associate Professor in the CSUSM Department of Biological Sciences
  Classically trained microbiologist with experience teaching microbiology, sterile technique and sanitation, microbial growth and fermentation science.

  James Petti, Head Brewer, VP and Co-Owner of Wavelength Brewing Co.
  11 years brewing industry experience, including tasting room management, bottling line, brewing, consulting and new brewery design/setup. Worked for various breweries including Port Brewing and Karl Strauss, and handled all production at Wavelength.

  Mike Stevenson, Co-Owner and Head Brewer at Culver Beer Company
  Many years of international and local experience in the brewing industry.

  Jacqueline Trischman (Program Director), Professor in the CSUSM Department of Chemistry and Biology
  Experience in the study of the chemistry of hops, bacterial fermentation on an industrial scale, and teaching chemistry to non-science majors.

Extended Learning