Diploma in Distilling
Who should attend?
Typical candidates are team leaders, operational managers and technicians. They take the Diploma in Distilling either as a stepping-stone to the Master Distiller qualification or as an end in itself. IBD members who have successfully completed the programme and passed their Diploma level examinations are awarded the use of the post nominal “Dipl. Dist”.
How will you benefit?
The objective of the Diploma in Distilling is to give international recognition of comprehensive knowledge and understanding of the principles of Distilling Science and Technology. It is a measure of the candidates’ theoretical knowledge of distilling science and technology. It is an important qualification in its own right, as well as representing the necessary thorough grounding for the application of those principles for the Master Distiller Examination.
Typically Diploma Level candidates are team leaders, operational managers and technicians. They take the Diploma Level qualification either as an end in itself or as a stepping stone to the Master Level qualification. It provides them with the theoretical knowledge and understanding that enables them to do their jobs better by improving the basis on which decisions are taken.
IBD members who have successfully completed the programme and passed their Diploma Level examinations are awarded the use of the post nominal “Dipl. Dist”.
Whilst there is neither educational qualification nor work experience specified for sitting the Diploma Level examinations, candidates must satisfy themselves (and the Examiners) that they have sufficient scientific knowledge to understand the subject matter.
MODULE 1 Materials and Fermentable Extract
Module 1A – Raw Materials & Preparation of Cereal Wort
- Cereals and Enzymes used in Processing Cereals for Grain Whisky and Grain Neutral Spirits
- Malt Processing in the Distillery
- Mashing in Malt Whisky Distilleries
- Cooking and Mashing in Grain Distilleries
- Laboratory Analysis
Module 1B – Preparation of Molasses Wort
- Sugar Sources
- Processing of Molasses to Wort
- Laboratory Analysis
Module 1C – Preparation of Grape Must
- Structure and Morphology of Grapes
- Growth Factors and Biochemical Changes in the Maturation of Grapes
- De-stemming / De-stalking and Pressing
- Treatment and Composition of Must
- Pitching of Yeast / Spontaneous Fermentation
- Laboratory Analysis
MODULE 2 Fermentation, Distillation & Maturation
- Properties of Yeast
- Yeast Metabolism
- Pot Distillation
- Continuous Distillation
- Post-distillation Modification of Flavour
MODULE 3 PROCESS TECHNOLOGY
- Heat Transfer
- Effluents and Co-products
- Fluid Flow
- Materials of Construction
- Instrumentation and Process Control
- Packaging Process
- Health and Safety
To gain the Diploma in Distilling qualification, candidates will be required to:
- Be a member of the Institute of Brewing & Distilling
- The three Modules may be sat in any order, and there are no time limits for sitting one or all of the Modular Examinations
- The Diploma in Brewing takes place in June of each year
- Candidates must register with the Institute by 1st November of the previous year.
- It is recommended that candidates sit one module per year
Please note: We are currently not in a position to offer this course, but intend to offer it in the future
Included in the course price are: – The course material, the Institute of Brewing and Distilling (IBD) examination (recognised in over 100 countries around the world). Access to the e-Learning site for the duration of the course.
Required prior learning for the course: General Certificate in Distilling is requirement (if you are not sure, contact us, so that we can help you choose the course level according to your needs and objectives).
Guided learning hours: It is recommended that a candidate should allocate at least 360 hours of study. This is a NQF / IQF Level 4 (First/second year of a science degree)
Learning outcomes – at the end of this course, the candidate should be able to take responsibility as a team leader or operational manager or technician for one of the following areas in the production process:
depending on the spirit produced, one of the following aspects of production
- Raw materials & preparation of cereal wort
- Preparation of molasses wort
- Preparation of grape must
- Fermentation, distillation & maturation
- Process technology
Progression Routes – Upon successful completion of the IBD Diploma in Distilling, the candidate may progress to the following qualifications:
Master Distiller: The Master Distiller is the highest level of distilling qualification offered by the IBD. It is a measure of the level of a candidate’s competence in the technical management of the distilling processes. Although they are competence-based assessments, it is essential that the candidate has a background which includes a detailed technical knowledge of the scientific theory and principles that underpins the process