Biological, Environ/Resource, Chemistry, Geology, and Earth Sciences
Associate in Science-Transfer, Track 1
Two-year Degree
90 Units
There are two options for Associate in Science (AS) degree students. Track 1 is designed for students interested in biology, environmental/resources sciences, chemistry, geology, or earth sciences.
The science pre-major AS degree program prepares students for transfer to science programs at four-year colleges and universities and will give students basic skills needed by scientists studying fields such as Biology, Chemistry, Environmental Science, Geology, and Earth Science. Students study basic mathematical and scientific principles with an emphasis on problem solving and critical thinking. Additionally, the program provides students with extensive laboratory experience. The curriculum also develops other job-related skills such as communications, human relations and technical report writing. Credits earned with the AS degree at South Seattle College can be applied toward the first two years of a four-year bachelor’s degree in sciences such as Biology, Chemistry, Environmental Science, Geology, and Earth Science.
Track 1 is popular with pre-med, pre-pharm, and pre-dental students.
It's time to apply for Financial Aid for next year by completing either the FAFSA or the WASFA.
Need help paying for college?
To apply for financial aid, including grants and scholarships you don’t have to pay back, visit our Paying for College page for details. Part-time and full-time students can qualify for financial aid funds.
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
ENGL& 235: Technical Writing
Explores basic formats and content of technical communication. Covers writing process; analysis of purpose and audience for various reports and documents; research, documentation, presentation of technical material; and communication in digital media. Projects include writing and editing, digital communication, and collaboration. Prereq: ENGL& 101.
5
Units
MATH& 151
Calculus I
5
1.0 minimum grade.
MATH& 151: Calculus I
The sequence MATH&151, &152 and &163 covers limits, differential calculus and its applications, integral calculus and its applications, intro to differential equations, series including Taylor series, vector geometry in three dimensions, multivariable calculus, partial differentiation, double integrals in Cartesian and polar coordinates and applications. Fulfills QSR requirement for A.A. degree.
5
Units
MATH& 152
Calculus II
5
MATH& 152: Calculus II
The sequence MATH&151, &152 and &163 covers limits, differential calculus and its applications, integral calculus and its applications, intro to differential equations, series including Taylor series, vector geometry in three dimensions, multivariable calculus, partial differentiation, double integrals in Cartesian and polar coordinates and applications. Fulfills QSR requirement for A.A. degree.
5
Units
Third Quarter Math
Choose a course
5
Complete 1 course. 1.0 minimum grade.
MATH& 146: Introduction to Statistics
Covers descriptive methods, probability and probability distributions, samples, decisions, hypothesis testing and statistical inferences.
5
Units
MATH& 163: Calculus 3
The sequence MATH&151, &152 and &163 covers limits, differential calculus and its applications, integral calculus and its applications, intro to differential equations, series including Taylor series, vector geometry in three dimensions, multivariable calculus, partial differentiation, double integrals in Cartesian and polar coordinates and applications. Fulfills QSR requirement for A.A. degree.
5
Units
Areas of Knowledge
Complete 15 units from the following distribution area:
Individuals, Cultures, & Societies (ICS)
Visual, Literary, & Performing Arts (VLPA)
Individuals, Cultures, & Societies or Visual, Literary, & Performing Arts (ICS or VLPA)
1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
Individuals, Cultures, & Societies (ICS)
5
Complete 1 course. 1.0 grade minimum.
Individuals/Cultures/Societies
5
Units
Visual, Literary, & Performing Arts (VLPA)
5
Complete 1 course. 1.0 grade minimum.
Visual, Literary and Perf Arts or VLPA Studio Class
5
Units
ICS or VLPA
Choose a course
5
Complete 1 course. 1.0 grade minimum.
Individuals/Cultures/Societies
5
Units
Visual, Literary and Perf Arts
5
Units
Major Area of Study
Complete 3 course BIOL or PHYS sequence.
Complete 3 course CHEM sequence.
1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
Biology or Physics Sequence
Choose a course
15
Majors Biology Sequence
15
Units
General Physics Sequence
15
Units
Engineering Physics Sequence
15
Units
CHEM& 161
General Chemistry With Lab I
6
CHEM& 161: General Chemistry With Lab I
For science majors. A three-quarter sequence introducing basic concepts of chemistry: structure and bonding, chemical reactivity, physical measurement, stoichiometry, structure of matter, gas laws, intermolecular forces, solutions, chemical kinetics, equilibrium, acid/base, thermodynamics, redox and electrochemistry. Satisfies the general chemistry requirement for science and engineering majors, pre-Med, pre-Pharmacy, pre-Veterinary, etc. Lab included. This class has an additional Science Lab Course Fee.
6
Units
CHEM& 162
General Chemistry With Lab II
6
CHEM& 162: General Chemistry With Lab II
For science majors. Second of three-quarter sequence introducing basic chemistry concepts: structure, bonding, chemical reactivity, physical measurement, stoichiometry, structure of matter, gas laws, intermolecular forces, solutions, chemical kinetics, equilibrium, acid/base, thermodynamics, redox and electrochemistry. Satisfies the general chemistry requirement for science and engineering majors, pre-Med, pre-Pharmacy, pre-Veterinary, etc. Lab included. This class has an additional Science Lab Course Fee.
6
Units
CHEM& 163
General Chemistry With Lab III
6
CHEM& 163: General Chemistry With Lab III
For science majors. Covers chemistry principles, structure of matter, atomic and molecular theory, the elements, quantitative relationships, nuclear chemistry, aqueous solutions, kinetics, chemical thermodynamics, oxidation and reduction, electro-chemistry, periodicity, equilibrium systems, qualitative analysis and organic chemistry. Fulfills the QSR requirement for A.A. degree. This class has an additional Science Lab Course Fee.
The Associate in Arts (AA) degree is the most flexible of the transfer degrees and can be tailored to meet your academic and transfer goals. The AA-DTA degree (DTA = Direct Transfer Agreement) is a 90-credit transfer degree that fulfills the first two years of general education requirements for most four-year degrees in the arts and humanities and social sciences. To earn the AA, students must achieve a cumulative grade point average of 2.0 or better in courses 100 and above, complete at least 15 credits at the Seattle College awarding the degree, and meet the requirements outlined below.
It's time to apply for Financial Aid for next year by completing either the FAFSA or the WASFA.
Need help paying for college?
To apply for financial aid, including grants and scholarships you don’t have to pay back, visit our Paying for College page for details. Part-time and full-time students can qualify for financial aid funds.
Complete 1 course from each of the following groups. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
ENGL& 101
English Composition I
5
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102
Composition II
5
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
Quantitative/Symbolic Reasoning
5
Quantitative/SymbolicReasoning
5
Units
Areas of Knowledge
Complete 15 units from each distribution area. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
Individuals/Cultures/Societies
15
Complete 15 units in at least two course subjects.
Individuals/Cultures/Societies
15
Units
Natural World Lab Science
5
Complete 5 units of Natural World Lab Science
Natural World Lab Science
5
Units
Natural World or Natural World Lab Science
10
Complete 10 units of Natural World or Natural World Lab Science. Including Natural World Lab, complete 15 units in at least two course subjects.
Natural World or Natural World Lab Science
10
Units
Visual, Literary and Perf Arts
10
Complete 15 units in at least two course subjects. Students may use 5 credits from VLPA Studio course group.
Visual, Literary and Perf Arts
10
Units
Visual, Literary and Perf Arts or VLPA Studio Class
5
Visual, Literary and Perf Arts or VLPA Studio Class
5
Units
Electives
Complete 30 units. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
Transfer Elective
Choose a course
5
Individuals/Cultures/Societies
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
5
Units
Natural World or Natural World Lab Science
5
Units
ACCT& 201: Principles of Accounting I
Defines basic accounting concepts, principles and procedures for recording business transactions and developing financial accounting reports.
5
Units
ACCT& 202: Principles of Accounting II
Examines application of basic accounting concepts, principles and procedures to more complex business situations in a corporate setting.
5
Units
ACCT& 203: Principles of Accounting III
Analysis of accounting data as part of the managerial process of planning, decision-making and control. Concentrates on economic decision-making in enterprises.
5
Units
BUS& 101: Introduction to Business
Survey of American business in a global context: business and economic terminology, forms of business ownership, management, accounting, finance, international marketing and foreign exchange rates. Also covers small businesses, business start-ups and franchising.
5
Units
BUS& 201: Business Law
Covers nature, development and operation of principles of business law relating to contracts, commercial paper, corporations, agency, partnerships and sales.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Transfer Elective
Choose a course
5
Individuals/Cultures/Societies
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
5
Units
Natural World or Natural World Lab Science
5
Units
ACCT& 201: Principles of Accounting I
Defines basic accounting concepts, principles and procedures for recording business transactions and developing financial accounting reports.
5
Units
ACCT& 202: Principles of Accounting II
Examines application of basic accounting concepts, principles and procedures to more complex business situations in a corporate setting.
5
Units
ACCT& 203: Principles of Accounting III
Analysis of accounting data as part of the managerial process of planning, decision-making and control. Concentrates on economic decision-making in enterprises.
5
Units
BUS& 101: Introduction to Business
Survey of American business in a global context: business and economic terminology, forms of business ownership, management, accounting, finance, international marketing and foreign exchange rates. Also covers small businesses, business start-ups and franchising.
5
Units
BUS& 201: Business Law
Covers nature, development and operation of principles of business law relating to contracts, commercial paper, corporations, agency, partnerships and sales.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Transfer Elective
Choose a course
5
Individuals/Cultures/Societies
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
5
Units
Natural World or Natural World Lab Science
5
Units
ACCT& 201: Principles of Accounting I
Defines basic accounting concepts, principles and procedures for recording business transactions and developing financial accounting reports.
5
Units
ACCT& 202: Principles of Accounting II
Examines application of basic accounting concepts, principles and procedures to more complex business situations in a corporate setting.
5
Units
ACCT& 203: Principles of Accounting III
Analysis of accounting data as part of the managerial process of planning, decision-making and control. Concentrates on economic decision-making in enterprises.
5
Units
BUS& 101: Introduction to Business
Survey of American business in a global context: business and economic terminology, forms of business ownership, management, accounting, finance, international marketing and foreign exchange rates. Also covers small businesses, business start-ups and franchising.
5
Units
BUS& 201: Business Law
Covers nature, development and operation of principles of business law relating to contracts, commercial paper, corporations, agency, partnerships and sales.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Electives
15
Electives
15
Units
Special Requirements
Complete 1 course from each of the following groups. 1.0 minimum grade.
The AA degree is designed to fulfill a set of desired learning outcomes for the general education of a college undergraduate in the United States in the 21st Century :
Communication (Reading, Oral or Signed, Written, Other Forms of Expression)
Critical Thinking, Inquiry and Analysis, and Problem Solving
Global Learning and Intercultural Knowledge and Competence
The Wine Production Certificate program teaches the basic knowledge and skills necessary to produce quality wines. Students study wine production from vine to bottle, including up-to-date winery practices and day-to-day operations. They learn the chemistry of wine and how it can be used to affect winemaking decisions. They also learn how viticulture practices affect wine quality. In addition to classroom learning, students get hands-on experience by participating in a full year of winery operations in our state-of-the-art commercial teaching winery.
Grapes are donated by renowned growers throughout Washington State. Students pick, sort, ferment and see the grapes through to the finished product.
Visit our Steps to Enroll to learn more about how to apply (the application is always free).
Additional Program Specific Steps
Students must meet with an advisor for entry into this program. English and Math placement is required to ensure language and computational skills are sufficient for program success.
It's time to apply for Financial Aid for next year by completing either the FAFSA or the WASFA.
Need help paying for college?
To apply for financial aid, including grants and scholarships you don’t have to pay back, visit our Paying for College page for details. Part-time and full-time students can qualify for financial aid funds.
Workforce Funding
This academic plan may be eligible for additional funding through Workforce Education. Students in this program may be eligible for:
This certificate is for students focused on learning a skill or technology for immediate employment in the wine industry.
Credits earned in certificate programs are generally applicable toward an Associate in Applied Science (AAS) or Associate in Applied Science-Transfer (AAS-T) degree.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 103
Elements of Wine Production
4
WIN 103: Elements of Wine Production
Introduction to the elementary production of wines including considerations that take place during the harvesting of grapes, transportation, stemming and crush. May include field trip if season permits. Orientated for the beginning student. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 101,
4
Units
WIN 104
Elements of Wine Production II
4
WIN 104: Elements of Wine Production II
Intermediate course in topics in winemaking that will emphasize the theories and practices of various fermentation process, theories of racking, topping, aging, and preservation methods. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 105
Elements of Wine Production III
4
WIN 105: Elements of Wine Production III
Advanced overview of topics in winemaking. Emphasizes the final stages of wine production including the usage and maintenance of barrels, introduction to blending wines, and topics in bottling and packaging. Students must be 18 years of age to participate in wine tasting. Wine Program lab fees apply.
4
Units
WIN 112
Wine Science
5
WIN 112: Wine Science
An introduction to scientific aspects of wine composition and production for the student with a limited background in chemistry and microbiology. The course prepares students to understand scientific material presented in more advanced enology courses. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
5
Units
WIN 122
Wine Chemistry and Microbiology
4
WIN 122: Wine Chemistry and Microbiology
Covers wine chemistry and microbiology including wine acidity, sulfur dioxide, protein and phenolic equilibria and other concerns. Learn to make informed decisions on style, crush options, cellar practices, fining, stabilization and quality assurance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 142
Wine Business -Winery Operations
4
WIN 142: Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
HDM 171
Lift Truck Operator
2
HDM 171: Lift Truck Operator
Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.
2
Units
General Education Requirements
Complete 1 course from each of the following groups. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
Composition
Choose a course
5
Complete 1 course. 1.0 minimum grade.
ENGL 107: Applied Composition
This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.
5
Units
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
ENGL& 235: Technical Writing
Explores basic formats and content of technical communication. Covers writing process; analysis of purpose and audience for various reports and documents; research, documentation, presentation of technical material; and communication in digital media. Projects include writing and editing, digital communication, and collaboration. Prereq: ENGL& 101.
5
Units
BUS 131: Integrated Communications I
Review and refine basic English grammar, spelling, punctuation and word usage skills by composing effective basic business letters and memos. Intro to oral communication skills essential to successful giving/receiving of information and cultural aspects of the communication process.
5
Units
Computation
Choose a course
5
Complete 1 course. 1.0 minimum grade.
Quantitative/SymbolicReasoning
5
Units
MATH 102: College Algebra
For students in Math and Science. Bridges the gap between Intermediate Algebra and Pre-Calculus functions. Strongly recommended in preparation for MATH& 141(S).
5
Units
MATH 110: Applied Math for Technicians
Emphasizes application of mathematics in professional technical courses.
3
Units
BUS 116: Business Math/Spreadsheets
Use business math applications to work with percentages, invoices, trade and cash discounts, markups and markdowns, payroll, depreciation and other business applications. Use Excel software to create spreadsheets. 2.0 or higher required for BIT Certificates and degrees.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Human Relations
Choose a course
5
Complete 1 course. 1.0 minimum grade.
PSYC& 100: General Psychology
Introduction to the scientific study of human behavior including research methods, brain and behavior, learning, cognitive psychology, development, personality, abnormal psychology, and social thinking and behavior. Additional topics may include: emotions, perception, motivation, intelligence, genes and evolution, and health.
5
Units
PSYC& 200: Lifespan Psychology
Survey of human physical, psychological, and sociocultural development from conception through death. Emphasis on major developmental theories, research and research methods of studying lifespan development.
5
Units
PSYC& 220: Psychological Disorders
Provides students with an overview of research and theories related to psychological disorders. Emphasis on the psychological, social, historical, cultural, and physiological research into psychological disorders. Addresses ethical issues of diagnosis and treatment and major diagnostic categories such as anxiety, mood, psychotic, dissociative, eating, and personality disorders, and disorders of childhood and older adulthood.
5
Units
PSYC 222: Survey of Physiological Psychology
Covers workings of the nervous system. Explores the brain's capacity in language, hunger and thirst, learning and memory, emotions, sexual behavior, depression, schizophrenia and repair after injury.
5
Units
PSYC 230: Human Sexuality
Provides an overview of research and theories in the broad field of human sexuality. Emphasis on the psychological, social, historical, cultural, and physiological research into human sexuality. May be taken as SOC 230.
5
Units
PSYC 245: Social Psychology
Explores how social settings influence the individual. Examines the effect of others on self-concept, social cognition, aggression, conformity, helping, loving and liking, competition and cooperation, and prejudice and discrimination. Research on contemporary issues around race, gender, and other social identities will be covered and discussed.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
5
Units
SOC 120: Sociology of The Media
Uses the sociological perspective to examine print and electronic media, including television, film, news, and advertising. Students analyze the impact of media institutions on identity formation and on social, political, and cultural discourse. Students also assess how American cultural values shape and are shaped by the media, both historically and in the present.
1 to 5 Units
SOC 230: Human Sexuality
Survey of sexual behavior. Covers historical, physiological, psychological and social components of sexuality and its deviations. May be taken as PSYC 230.
5
Units
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
BUS 113: Diversity Issues In Business
Intro to legal, gender, racial and cultural aspects of business. Examines diversity, self-exploration as a basis for understanding others, historical overviews of ethnic influences on American business, workforce demographics and cross-cultural communication.
The sample schedule and quarterly to-do list below will help you explore courses and complete tasks on time. The sample schedule assumes a fall quarter start, but you can begin in any quarter and start at any placement level. Some courses are offered in a variety of formats including online (e-learning), in-person, and hybrid. Available formats vary by quarter. Please work with your advisor to create a customized education plan that meets your goals.
Before you begin:
Please visit the Steps to Enroll page for everything you need to do.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 103
Elements of Wine Production
4
WIN 103: Elements of Wine Production
Introduction to the elementary production of wines including considerations that take place during the harvesting of grapes, transportation, stemming and crush. May include field trip if season permits. Orientated for the beginning student. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 101,
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
Apply for financial aid for the upcoming school year in Fall or early Winter Quarter to maximize your funding options.
Create a resume with assistance from Embedded Career Specialist.
Attend job fair.
Click course row to read description.
Course
Course Title
Units
WIN 104
Elements of Wine Production II
4
WIN 104: Elements of Wine Production II
Intermediate course in topics in winemaking that will emphasize the theories and practices of various fermentation process, theories of racking, topping, aging, and preservation methods. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 112
Wine Science
5
WIN 112: Wine Science
An introduction to scientific aspects of wine composition and production for the student with a limited background in chemistry and microbiology. The course prepares students to understand scientific material presented in more advanced enology courses. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
5
Units
WIN 141
Wine Marketing and Sales
4
WIN 141: Wine Marketing and Sales
Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. A materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
HDM 171
Lift Truck Operator
2
HDM 171: Lift Truck Operator
Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.
Advanced overview of topics in winemaking. Emphasizes the final stages of wine production including the usage and maintenance of barrels, introduction to blending wines, and topics in bottling and packaging. Students must be 18 years of age to participate in wine tasting. Wine Program lab fees apply.
4
Units
WIN 122
Wine Chemistry and Microbiology
4
WIN 122: Wine Chemistry and Microbiology
Covers wine chemistry and microbiology including wine acidity, sulfur dioxide, protein and phenolic equilibria and other concerns. Learn to make informed decisions on style, crush options, cellar practices, fining, stabilization and quality assurance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
Quarter 4,
13 Units
Check the calendar for WorkSource career workshops.
This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.
5
Units
Quantitative/SymbolicReasoning
3
BUS 116 recommended. See advisor for additional options.
Quantitative/SymbolicReasoning
3
Units
Human Relations Course
Organizational Behavior
5
See advisor for additional options.
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
The Marketing and Sales of Food and Wine Certificate program prepares students for a career involving selling wine to wholesalers, retailers, restaurants and the public. Students study marketing techniques, including packaging, pricing and branding of wines; explore the demographics of wine sales and marketing of brands throughout the world; and learn about compliance and government regulations.
Students gain practical experience by working in retail sales, packaging, advertising and promotion of wine in our on-campus tasting room. Emphasis is placed on merchandising, marketing of products, labeling, online sales, inventory, government compliance, social media, and wine club. Additionally, students work at our interactive wine release events, and are given opportunities to work at many industry events throughout Seattle and Washington State.
Visit our Steps to Enroll to learn more about how to apply (the application is always free).
Additional Program Specific Steps
Students must meet with an advisor for entry into this program. English and Math placement is required to ensure language and computational skills are sufficient for program success.
This certificate is for students focused on learning a skill or technology for immediate employment in the wine industry.
Credits earned in certificate programs are generally applicable toward an Associate in Applied Science (AAS) or Associate in Applied Science-Transfer (AAS-T) degree.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 132
Wine History
4
WIN 132: Wine History
A survey of wine and its role in history, religion, art, culture and society from pre-history to the new world and the modern era. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 133
Introduction to Wines of The World
4
WIN 133: Introduction to Wines of The World
Introduction to the world's wine-producing regions, including history, viticulture practices and winemaking styles. The seated class includes sensory evaluation of representative wines. Materials fees will be assessed. The online class encourages tasting groups and provides a guide for creating one. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 141
Wine Marketing and Sales
4
WIN 141: Wine Marketing and Sales
Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. A materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 142
Wine Business -Winery Operations
4
WIN 142: Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 151
Introduction to Food and Wine Pairing
4
WIN 151: Introduction to Food and Wine Pairing
Learn the basic elements of the character and key components of wines. Includes the four primary taste sensations present in everyday food (salty, sweet, bitter and savory) and how these affect the taste of wine. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 160
Sommelier Service and Beverage Management
4
WIN 160: Sommelier Service and Beverage Management
This class will focus on product knowledge, professional standards in service, and management of alcoholic beverages in retail and foodservice industry. The student will gain practical knowledge of table service, regulations, and compliance, conducting tastings, cellar management, and pricing, cost controls, and development of wine lists. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 257
Food & Wine Pairing: Cheeses & Desserts
4
WIN 257: Food & Wine Pairing: Cheeses & Desserts
A focused study of the cohesive pairing in bringing desserts and wine together. Course covers the various styles and production of sweet, fortified and dessert wine and the history and development of desserts, pastry and confection. Included in this class will be the production and plating, pairing and presentation of wine and desserts as partners. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 151 or concurrent enrollment.
4
Units
General Education Requirements
Complete 1 course from each of the following groups. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
Composition
Choose a course
5
Complete 1 course. 1.0 minimum grade.
ENGL 107: Applied Composition
This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.
5
Units
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
ENGL& 235: Technical Writing
Explores basic formats and content of technical communication. Covers writing process; analysis of purpose and audience for various reports and documents; research, documentation, presentation of technical material; and communication in digital media. Projects include writing and editing, digital communication, and collaboration. Prereq: ENGL& 101.
5
Units
BUS 131: Integrated Communications I
Review and refine basic English grammar, spelling, punctuation and word usage skills by composing effective basic business letters and memos. Intro to oral communication skills essential to successful giving/receiving of information and cultural aspects of the communication process.
5
Units
Computation
Choose a course
5
Complete 1 course. 1.0 minimum grade.
Quantitative/SymbolicReasoning
5
Units
MATH 102: College Algebra
For students in Math and Science. Bridges the gap between Intermediate Algebra and Pre-Calculus functions. Strongly recommended in preparation for MATH& 141(S).
5
Units
MATH 110: Applied Math for Technicians
Emphasizes application of mathematics in professional technical courses.
3
Units
BUS 116: Business Math/Spreadsheets
Use business math applications to work with percentages, invoices, trade and cash discounts, markups and markdowns, payroll, depreciation and other business applications. Use Excel software to create spreadsheets. 2.0 or higher required for BIT Certificates and degrees.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Human Relations
Choose a course
5
Complete 1 course. 1.0 minimum grade.
PSYC& 100: General Psychology
Introduction to the scientific study of human behavior including research methods, brain and behavior, learning, cognitive psychology, development, personality, abnormal psychology, and social thinking and behavior. Additional topics may include: emotions, perception, motivation, intelligence, genes and evolution, and health.
5
Units
PSYC& 200: Lifespan Psychology
Survey of human physical, psychological, and sociocultural development from conception through death. Emphasis on major developmental theories, research and research methods of studying lifespan development.
5
Units
PSYC& 220: Psychological Disorders
Provides students with an overview of research and theories related to psychological disorders. Emphasis on the psychological, social, historical, cultural, and physiological research into psychological disorders. Addresses ethical issues of diagnosis and treatment and major diagnostic categories such as anxiety, mood, psychotic, dissociative, eating, and personality disorders, and disorders of childhood and older adulthood.
5
Units
PSYC 222: Survey of Physiological Psychology
Covers workings of the nervous system. Explores the brain's capacity in language, hunger and thirst, learning and memory, emotions, sexual behavior, depression, schizophrenia and repair after injury.
5
Units
PSYC 230: Human Sexuality
Provides an overview of research and theories in the broad field of human sexuality. Emphasis on the psychological, social, historical, cultural, and physiological research into human sexuality. May be taken as SOC 230.
5
Units
PSYC 245: Social Psychology
Explores how social settings influence the individual. Examines the effect of others on self-concept, social cognition, aggression, conformity, helping, loving and liking, competition and cooperation, and prejudice and discrimination. Research on contemporary issues around race, gender, and other social identities will be covered and discussed.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
5
Units
SOC 120: Sociology of The Media
Uses the sociological perspective to examine print and electronic media, including television, film, news, and advertising. Students analyze the impact of media institutions on identity formation and on social, political, and cultural discourse. Students also assess how American cultural values shape and are shaped by the media, both historically and in the present.
1 to 5 Units
SOC 230: Human Sexuality
Survey of sexual behavior. Covers historical, physiological, psychological and social components of sexuality and its deviations. May be taken as PSYC 230.
5
Units
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
BUS 113: Diversity Issues In Business
Intro to legal, gender, racial and cultural aspects of business. Examines diversity, self-exploration as a basis for understanding others, historical overviews of ethnic influences on American business, workforce demographics and cross-cultural communication.
The sample schedule and quarterly to-do list below will help you explore courses and complete tasks on time. The sample schedule assumes a fall quarter start, but you can begin in any quarter and start at any placement level. Some courses are offered in a variety of formats including online (e-learning), in-person, and hybrid. Available formats vary by quarter. Please work with your advisor to create a customized education plan that meets your goals.
Before you begin:
Please visit the Steps to Enroll page for everything you need to do.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 151
Introduction to Food and Wine Pairing
4
WIN 151: Introduction to Food and Wine Pairing
Learn the basic elements of the character and key components of wines. Includes the four primary taste sensations present in everyday food (salty, sweet, bitter and savory) and how these affect the taste of wine. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting.
Apply for financial aid for the upcoming school year in Fall or early Winter Quarter to maximize your funding options.
Create a resume with assistance from Embedded Career Specialist.
Attend job fair.
Click course row to read description.
Course
Course Title
Units
WIN 132
Wine History
4
WIN 132: Wine History
A survey of wine and its role in history, religion, art, culture and society from pre-history to the new world and the modern era. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 133
Introduction to Wines of The World
4
WIN 133: Introduction to Wines of The World
Introduction to the world's wine-producing regions, including history, viticulture practices and winemaking styles. The seated class includes sensory evaluation of representative wines. Materials fees will be assessed. The online class encourages tasting groups and provides a guide for creating one. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 142
Wine Business -Winery Operations
4
WIN 142: Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
Set up an informational interview with someone in your desired field.
Check the calendar for WorkSource career workshops.
Build relationships with faculty and staff at South to learn more about your pathway and future opportunities.
Click course row to read description.
Course
Course Title
Units
WIN 141
Wine Marketing and Sales
4
WIN 141: Wine Marketing and Sales
Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. A materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 160
Sommelier Service and Beverage Management
4
WIN 160: Sommelier Service and Beverage Management
This class will focus on product knowledge, professional standards in service, and management of alcoholic beverages in retail and foodservice industry. The student will gain practical knowledge of table service, regulations, and compliance, conducting tastings, cellar management, and pricing, cost controls, and development of wine lists. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 257
Food & Wine Pairing: Cheeses & Desserts
4
WIN 257: Food & Wine Pairing: Cheeses & Desserts
A focused study of the cohesive pairing in bringing desserts and wine together. Course covers the various styles and production of sweet, fortified and dessert wine and the history and development of desserts, pastry and confection. Included in this class will be the production and plating, pairing and presentation of wine and desserts as partners. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 151 or concurrent enrollment.
4
Units
Quarter 4,
15 Units
Apply for jobs.
Check the calendar for WorkSource career workshops.
This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.
5
Units
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
Computation
Choose a course
5
BUS 116 recommended.
Quantitative/SymbolicReasoning
5
Units
BUS 116: Business Math/Spreadsheets
Use business math applications to work with percentages, invoices, trade and cash discounts, markups and markdowns, payroll, depreciation and other business applications. Use Excel software to create spreadsheets. 2.0 or higher required for BIT Certificates and degrees.
5
Units
MATH 110: Applied Math for Technicians
Emphasizes application of mathematics in professional technical courses.
3
Units
Human Relations
Choose a course
5
SOC 253 recommended. See advisor for additional options.
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
The Wine Production Associate in Applied Science-Transfer (AAS-T) degree program teaches the basic knowledge and skills necessary to produce quality wines. Students study wine production from vine to bottle, including up-to-date winery practices and day-to-day operations. They learn the chemistry of wine and how it can be used to affect winemaking decisions. They also learn how viticulture practices affect wine quality. In addition to classroom learning, students get hands-on experience by participating in a full year of winery operations in our state-of-the-art commercial teaching winery.
Grapes are donated by renowned growers throughout Washington State. Students pick, sort, ferment and see the grapes through to the finished product.
This degree is designed for students to learn technical skills for employment, but who may also want to transfer to a Bachelor of Applied Science (BAS) degree program or a four-year institution.
Visit our Steps to Enroll to learn more about how to apply (the application is always free).
Additional Program Specific Steps
Students must meet with an advisor for entry into this program. English and Math placement is required to ensure language and computational skills are sufficient for program success.
It's time to apply for Financial Aid for next year by completing either the FAFSA or the WASFA.
Need help paying for college?
To apply for financial aid, including grants and scholarships you don’t have to pay back, visit our Paying for College page for details. Part-time and full-time students can qualify for financial aid funds.
Workforce Funding
This academic plan may be eligible for additional funding through Workforce Education. Students in this program may be eligible for:
This degree prepares students for transfer into Bachelor of Applied Science (BAS) degree programs. The Seattle Colleges offer compatible bachelor’s degrees that create educational pathways, build on two-year technical degrees, and expand career opportunities.
Students should contact the appropriate college division dean or Advising Center for a current list of baccalaureate institutions accepting the Associate in Applied Science-Transfer (AAS-T) degree.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 103
Elements of Wine Production
4
WIN 103: Elements of Wine Production
Introduction to the elementary production of wines including considerations that take place during the harvesting of grapes, transportation, stemming and crush. May include field trip if season permits. Orientated for the beginning student. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 101,
4
Units
WIN 104
Elements of Wine Production II
4
WIN 104: Elements of Wine Production II
Intermediate course in topics in winemaking that will emphasize the theories and practices of various fermentation process, theories of racking, topping, aging, and preservation methods. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 105
Elements of Wine Production III
4
WIN 105: Elements of Wine Production III
Advanced overview of topics in winemaking. Emphasizes the final stages of wine production including the usage and maintenance of barrels, introduction to blending wines, and topics in bottling and packaging. Students must be 18 years of age to participate in wine tasting. Wine Program lab fees apply.
4
Units
WIN 107
Winery Production I
5
WIN 107: Winery Production I
Practical application of theories and principles of grape harvest/processing & wine fermentation activities studied and discussed in WIN 103, Elements of Wine Production. This course combines real-time lecture and hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
5
Units
WIN 108
Winery Production II
4
WIN 108: Winery Production II
Practical application of theories and principles of winter winemaking activities studied and discussed in WIN 104, Elements of Wine Production II. This course combines real-time lecture and hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 109
Winery Production III
4
WIN 109: Winery Production III
Advanced studies in winemaking. Practical application of the theories and principles of WIN 105. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 112
Wine Science
5
WIN 112: Wine Science
An introduction to scientific aspects of wine composition and production for the student with a limited background in chemistry and microbiology. The course prepares students to understand scientific material presented in more advanced enology courses. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
5
Units
WIN 122
Wine Chemistry and Microbiology
4
WIN 122: Wine Chemistry and Microbiology
Covers wine chemistry and microbiology including wine acidity, sulfur dioxide, protein and phenolic equilibria and other concerns. Learn to make informed decisions on style, crush options, cellar practices, fining, stabilization and quality assurance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 131
Introduction to Washington Wines
4
WIN 131: Introduction to Washington Wines
Intro to wines produced in Washington, including history, viticulture practices and winemaking styles. Includes sensory evaluation of representative Washington wines. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 133
Introduction to Wines of The World
4
WIN 133: Introduction to Wines of The World
Introduction to the world's wine-producing regions, including history, viticulture practices and winemaking styles. The seated class includes sensory evaluation of representative wines. Materials fees will be assessed. The online class encourages tasting groups and provides a guide for creating one. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 141
Wine Marketing and Sales
4
WIN 141: Wine Marketing and Sales
Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. A materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 142
Wine Business -Winery Operations
4
WIN 142: Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 143
Wine Business-Distribution Network and Suppliers
4
WIN 143: Wine Business-Distribution Network and Suppliers
Further examination of Sales and Distribution. Reviews the roles of brokers and distributors. Topics will include the costs of distribution including margins, mark ups, freight and taxes. Covers decisions related to import and export of wine. Regulatory agencies and legal requirements.Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 145
Wine Business - Entrepreneurship and Innovation
4
WIN 145: Wine Business - Entrepreneurship and Innovation
Systematic look at components of successful wine-related businesses with emphasis on the decisions faced by entrepreneurs. Concepts of financial management, profitability, break-even analysis, capital budgeting, and cash flow analysis. Students will be exposed to key aspects of the business including creating a business plan, regulatory climate for making and selling wine, and brand promotion. Recommended that WIN 141 and WIN 142 be taken prior to WIN 145 but not required for registration.
In this course, students will learn advanced cellar logistics, equipment maintenance and repair, troubleshooting, labor relations, and best practices required to manage a small to medium scale wine production facility. This will also include operation, repair, troubleshooting, and maintenance of small to medium scale bottling lines.
3
Units
Related Instruction
Complete 1 course. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
HDM 171
Lift Truck Operator
2
HDM 171: Lift Truck Operator
Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.
2
Units
General Education Requirements
Complete 1 course from each of the following groups. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
ENGL& 101 or ENGL& 102
Choose a course
5
Complete 1 course. 1.0 minimum grade.
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
Quantitative/Symbolic Reasoning
5
Complete 1 course. 1.0 minimum grade.
Quantitative/SymbolicReasoning
5
Units
Human Relations
Choose a course
5
Complete 1 course. 1.0 minimum grade.
PSYC& 100: General Psychology
Introduction to the scientific study of human behavior including research methods, brain and behavior, learning, cognitive psychology, development, personality, abnormal psychology, and social thinking and behavior. Additional topics may include: emotions, perception, motivation, intelligence, genes and evolution, and health.
5
Units
PSYC& 200: Lifespan Psychology
Survey of human physical, psychological, and sociocultural development from conception through death. Emphasis on major developmental theories, research and research methods of studying lifespan development.
5
Units
PSYC& 220: Psychological Disorders
Provides students with an overview of research and theories related to psychological disorders. Emphasis on the psychological, social, historical, cultural, and physiological research into psychological disorders. Addresses ethical issues of diagnosis and treatment and major diagnostic categories such as anxiety, mood, psychotic, dissociative, eating, and personality disorders, and disorders of childhood and older adulthood.
5
Units
PSYC 222: Survey of Physiological Psychology
Covers workings of the nervous system. Explores the brain's capacity in language, hunger and thirst, learning and memory, emotions, sexual behavior, depression, schizophrenia and repair after injury.
5
Units
PSYC 230: Human Sexuality
Provides an overview of research and theories in the broad field of human sexuality. Emphasis on the psychological, social, historical, cultural, and physiological research into human sexuality. May be taken as SOC 230.
5
Units
PSYC 245: Social Psychology
Explores how social settings influence the individual. Examines the effect of others on self-concept, social cognition, aggression, conformity, helping, loving and liking, competition and cooperation, and prejudice and discrimination. Research on contemporary issues around race, gender, and other social identities will be covered and discussed.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
5
Units
SOC 230: Human Sexuality
Survey of sexual behavior. Covers historical, physiological, psychological and social components of sexuality and its deviations. May be taken as PSYC 230.
5
Units
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
Transferrable Elective
Choose a course
5
Complete 1 course. 1.0 minimum grade.
ACCT& 201: Principles of Accounting I
Defines basic accounting concepts, principles and procedures for recording business transactions and developing financial accounting reports.
5
Units
ACCT& 202: Principles of Accounting II
Examines application of basic accounting concepts, principles and procedures to more complex business situations in a corporate setting.
5
Units
ACCT& 203: Principles of Accounting III
Analysis of accounting data as part of the managerial process of planning, decision-making and control. Concentrates on economic decision-making in enterprises.
5
Units
BUS& 101: Introduction to Business
Survey of American business in a global context: business and economic terminology, forms of business ownership, management, accounting, finance, international marketing and foreign exchange rates. Also covers small businesses, business start-ups and franchising.
5
Units
BUS& 201: Business Law
Covers nature, development and operation of principles of business law relating to contracts, commercial paper, corporations, agency, partnerships and sales.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Individuals/Cultures/Societies
5
Units
Natural World or Natural World Lab Science
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
The sample schedule and quarterly to-do list below will help you explore courses and complete tasks on time. The sample schedule assumes a fall quarter start, but you can begin in any quarter and start at any placement level. Some courses are offered in a variety of formats including online (e-learning), in-person, and hybrid. Available formats vary by quarter. Please work with your advisor to create a customized education plan that meets your goals.
Before you begin:
Please visit the Steps to Enroll page for everything you need to do.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 103
Elements of Wine Production
4
WIN 103: Elements of Wine Production
Introduction to the elementary production of wines including considerations that take place during the harvesting of grapes, transportation, stemming and crush. May include field trip if season permits. Orientated for the beginning student. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 101,
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
ENGL& 101
English Composition I
5
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
Apply for financial aid for the upcoming school year in Fall or early Winter Quarter to maximize your funding options.
Create a resume with assistance from Embedded Career Specialist.
Attend job fair.
Click course row to read description.
Course
Course Title
Units
WIN 104
Elements of Wine Production II
4
WIN 104: Elements of Wine Production II
Intermediate course in topics in winemaking that will emphasize the theories and practices of various fermentation process, theories of racking, topping, aging, and preservation methods. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 112
Wine Science
5
WIN 112: Wine Science
An introduction to scientific aspects of wine composition and production for the student with a limited background in chemistry and microbiology. The course prepares students to understand scientific material presented in more advanced enology courses. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
5
Units
WIN 142
Wine Business -Winery Operations
4
WIN 142: Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
HDM 171
Lift Truck Operator
2
HDM 171: Lift Truck Operator
Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.
Check the calendar for WorkSource career workshops.
If planning to transfer:
Attend information sessions of program of interest at transfer institution or South, if applicable
Research Bachelor of Applied Science (BAS) degrees that have your intended major/program for deadlines and admissions. Contact your primary advisor for assistance with transfer planning.
Advanced overview of topics in winemaking. Emphasizes the final stages of wine production including the usage and maintenance of barrels, introduction to blending wines, and topics in bottling and packaging. Students must be 18 years of age to participate in wine tasting. Wine Program lab fees apply.
4
Units
WIN 122
Wine Chemistry and Microbiology
4
WIN 122: Wine Chemistry and Microbiology
Covers wine chemistry and microbiology including wine acidity, sulfur dioxide, protein and phenolic equilibria and other concerns. Learn to make informed decisions on style, crush options, cellar practices, fining, stabilization and quality assurance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 141
Wine Marketing and Sales
4
WIN 141: Wine Marketing and Sales
Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. A materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
Build relationships with faculty and staff at South to learn more about your pathway and future opportunities.
Click course row to read description.
Course
Course Title
Units
Human Relations Course
Organizational Behavior
5
See advisor for additional options.
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
Quantitative/SymbolicReasoning
5
MATH&107 recommended.
Quantitative/SymbolicReasoning
5
Units
Transferrable College Elective
Choose a course
5
See advisor for recommendations.
Individuals/Cultures/Societies
5
Units
Natural World or Natural World Lab Science
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
5
Units
Quarter 5,
13 Units
Set up an informational interview with someone in your desired field.
Check the calendar for WorkSource career workshops.
If planning to transfer, apply to a BAS degree, universities, colleges, and scholarships.
Click course row to read description.
Course
Course Title
Units
WIN 107
Winery Production I
5
WIN 107: Winery Production I
Practical application of theories and principles of grape harvest/processing & wine fermentation activities studied and discussed in WIN 103, Elements of Wine Production. This course combines real-time lecture and hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
5
Units
WIN 131
Introduction to Washington Wines
4
WIN 131: Introduction to Washington Wines
Intro to wines produced in Washington, including history, viticulture practices and winemaking styles. Includes sensory evaluation of representative Washington wines. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 143
Wine Business-Distribution Network and Suppliers
4
WIN 143: Wine Business-Distribution Network and Suppliers
Further examination of Sales and Distribution. Reviews the roles of brokers and distributors. Topics will include the costs of distribution including margins, mark ups, freight and taxes. Covers decisions related to import and export of wine. Regulatory agencies and legal requirements.Students must be 18 years of age to participate in wine tasting.
Check the calendar for WorkSource career workshops.
Click course row to read description.
Course
Course Title
Units
WIN 108
Winery Production II
4
WIN 108: Winery Production II
Practical application of theories and principles of winter winemaking activities studied and discussed in WIN 104, Elements of Wine Production II. This course combines real-time lecture and hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 133
Introduction to Wines of The World
4
WIN 133: Introduction to Wines of The World
Introduction to the world's wine-producing regions, including history, viticulture practices and winemaking styles. The seated class includes sensory evaluation of representative wines. Materials fees will be assessed. The online class encourages tasting groups and provides a guide for creating one. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 150
4
WIN 150
4
Units
Quarter 7,
11 Units
Apply for jobs.
Check the calendar for WorkSource career workshops.
Advanced studies in winemaking. Practical application of the theories and principles of WIN 105. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 145
Wine Business - Entrepreneurship and Innovation
4
WIN 145: Wine Business - Entrepreneurship and Innovation
Systematic look at components of successful wine-related businesses with emphasis on the decisions faced by entrepreneurs. Concepts of financial management, profitability, break-even analysis, capital budgeting, and cash flow analysis. Students will be exposed to key aspects of the business including creating a business plan, regulatory climate for making and selling wine, and brand promotion. Recommended that WIN 141 and WIN 142 be taken prior to WIN 145 but not required for registration.
In this course, students will learn advanced cellar logistics, equipment maintenance and repair, troubleshooting, labor relations, and best practices required to manage a small to medium scale wine production facility. This will also include operation, repair, troubleshooting, and maintenance of small to medium scale bottling lines.
The Wine Production Associate in Applied Science (AAS) degree program teaches the basic knowledge and skills necessary to produce quality wines. Students study wine production from vine to bottle, including up-to-date winery practices and day-to-day operations. They learn the chemistry of wine and how it can be used to affect winemaking decisions. They also learn how viticulture practices affect wine quality. In addition to classroom learning, students get hands-on experience by participating in a full year of winery operations in our state-of-the-art commercial teaching winery.
Grapes are donated by renowned growers throughout Washington State. Students pick, sort, ferment and see the grapes through to the finished product.
Visit our Steps to Enroll to learn more about how to apply (the application is always free).
Additional Program Specific Steps
Students must meet with an advisor for entry into this program. English and Math placement is required to ensure language and computational skills are sufficient for program success.
It's time to apply for Financial Aid for next year by completing either the FAFSA or the WASFA.
Need help paying for college?
To apply for financial aid, including grants and scholarships you don’t have to pay back, visit our Paying for College page for details. Part-time and full-time students can qualify for financial aid funds.
Workforce Funding
This academic plan may be eligible for additional funding through Workforce Education. Students in this program may be eligible for:
This degree is for students focused on learning a skill or technology for immediate employment in the wine industry.
Some Associate in Applied Science (AAS) programs and some courses in AAS degree programs may transfer to four-year colleges or universities. Consult a program advisor or transfer institution concerning course transferability prior to enrollment.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 103
Elements of Wine Production
4
WIN 103: Elements of Wine Production
Introduction to the elementary production of wines including considerations that take place during the harvesting of grapes, transportation, stemming and crush. May include field trip if season permits. Orientated for the beginning student. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 101,
4
Units
WIN 104
Elements of Wine Production II
4
WIN 104: Elements of Wine Production II
Intermediate course in topics in winemaking that will emphasize the theories and practices of various fermentation process, theories of racking, topping, aging, and preservation methods. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 105
Elements of Wine Production III
4
WIN 105: Elements of Wine Production III
Advanced overview of topics in winemaking. Emphasizes the final stages of wine production including the usage and maintenance of barrels, introduction to blending wines, and topics in bottling and packaging. Students must be 18 years of age to participate in wine tasting. Wine Program lab fees apply.
4
Units
WIN 107
Winery Production I
5
WIN 107: Winery Production I
Practical application of theories and principles of grape harvest/processing & wine fermentation activities studied and discussed in WIN 103, Elements of Wine Production. This course combines real-time lecture and hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
5
Units
WIN 108
Winery Production II
4
WIN 108: Winery Production II
Practical application of theories and principles of winter winemaking activities studied and discussed in WIN 104, Elements of Wine Production II. This course combines real-time lecture and hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 109
Winery Production III
4
WIN 109: Winery Production III
Advanced studies in winemaking. Practical application of the theories and principles of WIN 105. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 112
Wine Science
5
WIN 112: Wine Science
An introduction to scientific aspects of wine composition and production for the student with a limited background in chemistry and microbiology. The course prepares students to understand scientific material presented in more advanced enology courses. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
5
Units
WIN 122
Wine Chemistry and Microbiology
4
WIN 122: Wine Chemistry and Microbiology
Covers wine chemistry and microbiology including wine acidity, sulfur dioxide, protein and phenolic equilibria and other concerns. Learn to make informed decisions on style, crush options, cellar practices, fining, stabilization and quality assurance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 131
Introduction to Washington Wines
4
WIN 131: Introduction to Washington Wines
Intro to wines produced in Washington, including history, viticulture practices and winemaking styles. Includes sensory evaluation of representative Washington wines. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 133
Introduction to Wines of The World
4
WIN 133: Introduction to Wines of The World
Introduction to the world's wine-producing regions, including history, viticulture practices and winemaking styles. The seated class includes sensory evaluation of representative wines. Materials fees will be assessed. The online class encourages tasting groups and provides a guide for creating one. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 141
Wine Marketing and Sales
4
WIN 141: Wine Marketing and Sales
Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. A materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 142
Wine Business -Winery Operations
4
WIN 142: Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 143
Wine Business-Distribution Network and Suppliers
4
WIN 143: Wine Business-Distribution Network and Suppliers
Further examination of Sales and Distribution. Reviews the roles of brokers and distributors. Topics will include the costs of distribution including margins, mark ups, freight and taxes. Covers decisions related to import and export of wine. Regulatory agencies and legal requirements.Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 145
Wine Business - Entrepreneurship and Innovation
4
WIN 145: Wine Business - Entrepreneurship and Innovation
Systematic look at components of successful wine-related businesses with emphasis on the decisions faced by entrepreneurs. Concepts of financial management, profitability, break-even analysis, capital budgeting, and cash flow analysis. Students will be exposed to key aspects of the business including creating a business plan, regulatory climate for making and selling wine, and brand promotion. Recommended that WIN 141 and WIN 142 be taken prior to WIN 145 but not required for registration.
In this course, students will learn advanced cellar logistics, equipment maintenance and repair, troubleshooting, labor relations, and best practices required to manage a small to medium scale wine production facility. This will also include operation, repair, troubleshooting, and maintenance of small to medium scale bottling lines.
3
Units
Related Instruction
Complete 1 course. 2.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
HDM 171
Lift Truck Operator
2
HDM 171: Lift Truck Operator
Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.
2
Units
General Education Requirements
Complete 1 course from each of the following groups. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
Composition
Choose a course
5
Complete 1 course. 1.0 minimum grade.
ENGL 107: Applied Composition
This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.
5
Units
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
ENGL& 235: Technical Writing
Explores basic formats and content of technical communication. Covers writing process; analysis of purpose and audience for various reports and documents; research, documentation, presentation of technical material; and communication in digital media. Projects include writing and editing, digital communication, and collaboration. Prereq: ENGL& 101.
5
Units
BUS 131: Integrated Communications I
Review and refine basic English grammar, spelling, punctuation and word usage skills by composing effective basic business letters and memos. Intro to oral communication skills essential to successful giving/receiving of information and cultural aspects of the communication process.
5
Units
Computation
Choose a course
5
Complete 1 course. 1.0 minimum grade.
Quantitative/SymbolicReasoning
5
Units
MATH 102: College Algebra
For students in Math and Science. Bridges the gap between Intermediate Algebra and Pre-Calculus functions. Strongly recommended in preparation for MATH& 141(S).
5
Units
MATH 110: Applied Math for Technicians
Emphasizes application of mathematics in professional technical courses.
3
Units
BUS 116: Business Math/Spreadsheets
Use business math applications to work with percentages, invoices, trade and cash discounts, markups and markdowns, payroll, depreciation and other business applications. Use Excel software to create spreadsheets. 2.0 or higher required for BIT Certificates and degrees.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Human Relations
Choose a course
5
Complete 1 course. 1.0 minimum grade.
PSYC& 100: General Psychology
Introduction to the scientific study of human behavior including research methods, brain and behavior, learning, cognitive psychology, development, personality, abnormal psychology, and social thinking and behavior. Additional topics may include: emotions, perception, motivation, intelligence, genes and evolution, and health.
5
Units
PSYC& 200: Lifespan Psychology
Survey of human physical, psychological, and sociocultural development from conception through death. Emphasis on major developmental theories, research and research methods of studying lifespan development.
5
Units
PSYC& 220: Psychological Disorders
Provides students with an overview of research and theories related to psychological disorders. Emphasis on the psychological, social, historical, cultural, and physiological research into psychological disorders. Addresses ethical issues of diagnosis and treatment and major diagnostic categories such as anxiety, mood, psychotic, dissociative, eating, and personality disorders, and disorders of childhood and older adulthood.
5
Units
PSYC 222: Survey of Physiological Psychology
Covers workings of the nervous system. Explores the brain's capacity in language, hunger and thirst, learning and memory, emotions, sexual behavior, depression, schizophrenia and repair after injury.
5
Units
PSYC 230: Human Sexuality
Provides an overview of research and theories in the broad field of human sexuality. Emphasis on the psychological, social, historical, cultural, and physiological research into human sexuality. May be taken as SOC 230.
5
Units
PSYC 245: Social Psychology
Explores how social settings influence the individual. Examines the effect of others on self-concept, social cognition, aggression, conformity, helping, loving and liking, competition and cooperation, and prejudice and discrimination. Research on contemporary issues around race, gender, and other social identities will be covered and discussed.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
5
Units
SOC 120: Sociology of The Media
Uses the sociological perspective to examine print and electronic media, including television, film, news, and advertising. Students analyze the impact of media institutions on identity formation and on social, political, and cultural discourse. Students also assess how American cultural values shape and are shaped by the media, both historically and in the present.
1 to 5 Units
SOC 230: Human Sexuality
Survey of sexual behavior. Covers historical, physiological, psychological and social components of sexuality and its deviations. May be taken as PSYC 230.
5
Units
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
BUS 113: Diversity Issues In Business
Intro to legal, gender, racial and cultural aspects of business. Examines diversity, self-exploration as a basis for understanding others, historical overviews of ethnic influences on American business, workforce demographics and cross-cultural communication.
3
Units
Elective
Choose a course
5
Complete units to reach total of 90. 1.0 minimum grade.
ACCT& 201: Principles of Accounting I
Defines basic accounting concepts, principles and procedures for recording business transactions and developing financial accounting reports.
5
Units
ACCT& 202: Principles of Accounting II
Examines application of basic accounting concepts, principles and procedures to more complex business situations in a corporate setting.
5
Units
ACCT& 203: Principles of Accounting III
Analysis of accounting data as part of the managerial process of planning, decision-making and control. Concentrates on economic decision-making in enterprises.
5
Units
BUS& 101: Introduction to Business
Survey of American business in a global context: business and economic terminology, forms of business ownership, management, accounting, finance, international marketing and foreign exchange rates. Also covers small businesses, business start-ups and franchising.
5
Units
BUS& 201: Business Law
Covers nature, development and operation of principles of business law relating to contracts, commercial paper, corporations, agency, partnerships and sales.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Individuals/Cultures/Societies
5
Units
Natural World or Natural World Lab Science
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
The sample schedule and quarterly to-do list below will help you explore courses and complete tasks on time. The sample schedule assumes a fall quarter start, but you can begin in any quarter and start at any placement level. Some courses are offered in a variety of formats including online (e-learning), in-person, and hybrid. Available formats vary by quarter. Please work with your advisor to create a customized education plan that meets your goals.
Before you begin:
Please visit the Steps to Enroll page for everything you need to do.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 103
Elements of Wine Production
4
WIN 103: Elements of Wine Production
Introduction to the elementary production of wines including considerations that take place during the harvesting of grapes, transportation, stemming and crush. May include field trip if season permits. Orientated for the beginning student. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 101,
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
ENGL 107
Applied Composition
5
ENGL 107: Applied Composition
This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.
Apply for financial aid for the upcoming school year in Fall or early Winter Quarter to maximize your funding options.
Create a resume with assistance from Embedded Career Specialist.
Attend job fair.
Click course row to read description.
Course
Course Title
Units
WIN 104
Elements of Wine Production II
4
WIN 104: Elements of Wine Production II
Intermediate course in topics in winemaking that will emphasize the theories and practices of various fermentation process, theories of racking, topping, aging, and preservation methods. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 112
Wine Science
5
WIN 112: Wine Science
An introduction to scientific aspects of wine composition and production for the student with a limited background in chemistry and microbiology. The course prepares students to understand scientific material presented in more advanced enology courses. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
5
Units
WIN 142
Wine Business -Winery Operations
4
WIN 142: Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
HDM 171
Lift Truck Operator
2
HDM 171: Lift Truck Operator
Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.
Advanced overview of topics in winemaking. Emphasizes the final stages of wine production including the usage and maintenance of barrels, introduction to blending wines, and topics in bottling and packaging. Students must be 18 years of age to participate in wine tasting. Wine Program lab fees apply.
4
Units
WIN 122
Wine Chemistry and Microbiology
4
WIN 122: Wine Chemistry and Microbiology
Covers wine chemistry and microbiology including wine acidity, sulfur dioxide, protein and phenolic equilibria and other concerns. Learn to make informed decisions on style, crush options, cellar practices, fining, stabilization and quality assurance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 141
Wine Marketing and Sales
4
WIN 141: Wine Marketing and Sales
Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. A materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
Build relationships with faculty and staff at South to learn more about your pathway and future opportunities.
Click course row to read description.
Course
Course Title
Units
Human Relations Course
Organizational Behavior
5
See advisor for additional options.
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
BUS 116
Business Math/Spreadsheets
5
See advisor for additional options.
BUS 116: Business Math/Spreadsheets
Use business math applications to work with percentages, invoices, trade and cash discounts, markups and markdowns, payroll, depreciation and other business applications. Use Excel software to create spreadsheets. 2.0 or higher required for BIT Certificates and degrees.
5
Units
Transferrable College Elective
Choose a course
1
Students must complete 1 elective credit. Most courses are offered at 5 credits. See an advisor for further considerations.
Individuals/Cultures/Societies
1
Units
Natural World or Natural World Lab Science
1
Units
Visual, Literary and Perf Arts or VLPA Studio Class
1
Units
Quarter 5,
13 Units
Set up an informational interview with someone in your desired field.
Check the calendar for WorkSource career workshops.
Click course row to read description.
Course
Course Title
Units
WIN 107
Winery Production I
5
WIN 107: Winery Production I
Practical application of theories and principles of grape harvest/processing & wine fermentation activities studied and discussed in WIN 103, Elements of Wine Production. This course combines real-time lecture and hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
5
Units
WIN 131
Introduction to Washington Wines
4
WIN 131: Introduction to Washington Wines
Intro to wines produced in Washington, including history, viticulture practices and winemaking styles. Includes sensory evaluation of representative Washington wines. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 143
Wine Business-Distribution Network and Suppliers
4
WIN 143: Wine Business-Distribution Network and Suppliers
Further examination of Sales and Distribution. Reviews the roles of brokers and distributors. Topics will include the costs of distribution including margins, mark ups, freight and taxes. Covers decisions related to import and export of wine. Regulatory agencies and legal requirements.Students must be 18 years of age to participate in wine tasting.
Check the calendar for WorkSource career workshops.
Click course row to read description.
Course
Course Title
Units
WIN 108
Winery Production II
4
WIN 108: Winery Production II
Practical application of theories and principles of winter winemaking activities studied and discussed in WIN 104, Elements of Wine Production II. This course combines real-time lecture and hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 133
Introduction to Wines of The World
4
WIN 133: Introduction to Wines of The World
Introduction to the world's wine-producing regions, including history, viticulture practices and winemaking styles. The seated class includes sensory evaluation of representative wines. Materials fees will be assessed. The online class encourages tasting groups and provides a guide for creating one. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 150
4
WIN 150
4
Units
Quarter 7,
11 Units
Apply for jobs.
Check the calendar for WorkSource career workshops.
Advanced studies in winemaking. Practical application of the theories and principles of WIN 105. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 145
Wine Business - Entrepreneurship and Innovation
4
WIN 145: Wine Business - Entrepreneurship and Innovation
Systematic look at components of successful wine-related businesses with emphasis on the decisions faced by entrepreneurs. Concepts of financial management, profitability, break-even analysis, capital budgeting, and cash flow analysis. Students will be exposed to key aspects of the business including creating a business plan, regulatory climate for making and selling wine, and brand promotion. Recommended that WIN 141 and WIN 142 be taken prior to WIN 145 but not required for registration.
In this course, students will learn advanced cellar logistics, equipment maintenance and repair, troubleshooting, labor relations, and best practices required to manage a small to medium scale wine production facility. This will also include operation, repair, troubleshooting, and maintenance of small to medium scale bottling lines.
With the Marketing and Sales of Food and Wine Associate in Applied Science-Transfer (AAS-T) degree, you will learn the necessary information to become a certified sommelier (wine history and origin expertise along with matching wines to foods) and what it takes to effectively market and promote wine and food. Completion of this degree opens doors to a huge spectrum of career opportunities. Please see some of the exciting careers available to you in the “Career Opportunities” tab below.
Students study marketing techniques, including packaging, pricing and branding of wines; explore the demographics of wine sales and marketing of brands throughout the world; and learn about compliance and government regulations.
Students gain practical experience by working in retail sales, packaging, advertising and promotion of wine and food in our on-campus tasting room. Emphasis is placed on merchandising, marketing of products, labeling, online sales, inventory, government compliance, social media, and wine club. Additionally, students work at our interactive wine release events, and are given opportunities to work at many industry events throughout Seattle and Washington State.
Visit our Steps to Enroll to learn more about how to apply (the application is always free).
Additional Program Specific Steps
Students must meet with an advisor for entry into this program. English and Math placement is required to ensure language and computational skills are sufficient for program success.
It's time to apply for Financial Aid for next year by completing either the FAFSA or the WASFA.
Need help paying for college?
To apply for financial aid, including grants and scholarships you don’t have to pay back, visit our Paying for College page for details. Part-time and full-time students can qualify for financial aid funds.
Workforce Funding
This academic plan may be eligible for additional funding through Workforce Education. Students in this program may be eligible for:
This degree prepares students for transfer into Bachelor of Applied Science (BAS) degree programs. The Seattle Colleges offer compatible bachelor’s degrees that create educational pathways, build on two-year technical degrees, and expand career opportunities.
Students should contact the appropriate college division dean or Advising Center for a current list of baccalaureate institutions accepting the Associate in Applied Science-Transfer (AAS-T) degree.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 130
Wine Tourism Introduction
4
WIN 130: Wine Tourism Introduction
Practical application of principles of tourism to winery brand and sales. Students will engage in a quarter-long practicum for specific case and provide pitch with accompanying research and implementation materials. Wine program fee applies. Students must be over 18.
4
Units
WIN 131
Introduction to Washington Wines
4
WIN 131: Introduction to Washington Wines
Intro to wines produced in Washington, including history, viticulture practices and winemaking styles. Includes sensory evaluation of representative Washington wines. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 132
Wine History
4
WIN 132: Wine History
A survey of wine and its role in history, religion, art, culture and society from pre-history to the new world and the modern era. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 133
Introduction to Wines of The World
4
WIN 133: Introduction to Wines of The World
Introduction to the world's wine-producing regions, including history, viticulture practices and winemaking styles. The seated class includes sensory evaluation of representative wines. Materials fees will be assessed. The online class encourages tasting groups and provides a guide for creating one. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 141
Wine Marketing and Sales
4
WIN 141: Wine Marketing and Sales
Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. A materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 142
Wine Business -Winery Operations
4
WIN 142: Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 143
Wine Business-Distribution Network and Suppliers
4
WIN 143: Wine Business-Distribution Network and Suppliers
Further examination of Sales and Distribution. Reviews the roles of brokers and distributors. Topics will include the costs of distribution including margins, mark ups, freight and taxes. Covers decisions related to import and export of wine. Regulatory agencies and legal requirements.Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 145
Wine Business - Entrepreneurship and Innovation
4
WIN 145: Wine Business - Entrepreneurship and Innovation
Systematic look at components of successful wine-related businesses with emphasis on the decisions faced by entrepreneurs. Concepts of financial management, profitability, break-even analysis, capital budgeting, and cash flow analysis. Students will be exposed to key aspects of the business including creating a business plan, regulatory climate for making and selling wine, and brand promotion. Recommended that WIN 141 and WIN 142 be taken prior to WIN 145 but not required for registration.
4
Units
WIN 151
Introduction to Food and Wine Pairing
4
WIN 151: Introduction to Food and Wine Pairing
Learn the basic elements of the character and key components of wines. Includes the four primary taste sensations present in everyday food (salty, sweet, bitter and savory) and how these affect the taste of wine. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 152
Advanced Food and Wine Pairing
4
WIN 152: Advanced Food and Wine Pairing
This course will evaluate, discuss and investigate classical and new cuisines and how they can be paired with wines throughout the world. Food preparation demonstrations and various methods of preparation will be covered as it relates to wines. The course will focus on classic cuisines, new cuisines and regional preparations and wines paired with them. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 160
Sommelier Service and Beverage Management
4
WIN 160: Sommelier Service and Beverage Management
This class will focus on product knowledge, professional standards in service, and management of alcoholic beverages in retail and foodservice industry. The student will gain practical knowledge of table service, regulations, and compliance, conducting tastings, cellar management, and pricing, cost controls, and development of wine lists. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 170
Food & Wine Pairing: Other Ferments
4
WIN 170: Food & Wine Pairing: Other Ferments
An introduction to beer sensory evaluation, service and food pairing methods. The course will cover beer history including Purity Laws, the brewing process, ingredients, beer styles, brewery operation and quality control, beer categories and styles. The student will study the business of beer including the purchasing, storage and handling of beer, beer manufacture and distribution. Materials fee will be assessed. Students must be 18 years of age to participate in tasting.
4
Units
WIN 233
Advanced Wines of The World - France & Spain
4
WIN 233: Advanced Wines of The World - France & Spain
In depth study of France and Spain's wine producing regions including grape varieties, origin of cultivars, geological exploration, vine cultivation and viticulture, history of the regions winemaking, food specific to each region, and regulations for wine categories. Sensory evaluation of representative wines assessed in each class. Materials feeswill be assessed. Students must be 18 years of age to participate in wine tasting. Prerequistes: WIN 133
4
Units
WIN 235
Advanced Wines of The World: New World
4
WIN 235: Advanced Wines of The World: New World
In depth exploration of the New World wine producing regions, including identifying key differences in production, taste, cost, and other factors making each wine region unique. Explore the influence of the increasingly important role of varieties since the 20th century. Sensory evaluation of representative wines assessed in each class. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 257
Food & Wine Pairing: Cheeses & Desserts
4
WIN 257: Food & Wine Pairing: Cheeses & Desserts
A focused study of the cohesive pairing in bringing desserts and wine together. Course covers the various styles and production of sweet, fortified and dessert wine and the history and development of desserts, pastry and confection. Included in this class will be the production and plating, pairing and presentation of wine and desserts as partners. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 151 or concurrent enrollment.
4
Units
WIN 150
4
Wine Retail Sales
4
Units
General Education Requirements
Complete 1 course from each of the following groups. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
Composition
Choose a course
5
Complete 1 course. 1.0 minimum grade.
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
Quantitative/Symbolic Reasoning
5
Complete 1 course. 1.0 minimum grade.
Quantitative/SymbolicReasoning
5
Units
Human Relations
Choose a course
5
Complete 1 course. 1.0 minimum grade.
PSYC& 100: General Psychology
Introduction to the scientific study of human behavior including research methods, brain and behavior, learning, cognitive psychology, development, personality, abnormal psychology, and social thinking and behavior. Additional topics may include: emotions, perception, motivation, intelligence, genes and evolution, and health.
5
Units
PSYC& 200: Lifespan Psychology
Survey of human physical, psychological, and sociocultural development from conception through death. Emphasis on major developmental theories, research and research methods of studying lifespan development.
5
Units
PSYC& 220: Psychological Disorders
Provides students with an overview of research and theories related to psychological disorders. Emphasis on the psychological, social, historical, cultural, and physiological research into psychological disorders. Addresses ethical issues of diagnosis and treatment and major diagnostic categories such as anxiety, mood, psychotic, dissociative, eating, and personality disorders, and disorders of childhood and older adulthood.
5
Units
PSYC 222: Survey of Physiological Psychology
Covers workings of the nervous system. Explores the brain's capacity in language, hunger and thirst, learning and memory, emotions, sexual behavior, depression, schizophrenia and repair after injury.
5
Units
PSYC 230: Human Sexuality
Provides an overview of research and theories in the broad field of human sexuality. Emphasis on the psychological, social, historical, cultural, and physiological research into human sexuality. May be taken as SOC 230.
5
Units
PSYC 245: Social Psychology
Explores how social settings influence the individual. Examines the effect of others on self-concept, social cognition, aggression, conformity, helping, loving and liking, competition and cooperation, and prejudice and discrimination. Research on contemporary issues around race, gender, and other social identities will be covered and discussed.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
5
Units
SOC 230: Human Sexuality
Survey of sexual behavior. Covers historical, physiological, psychological and social components of sexuality and its deviations. May be taken as PSYC 230.
5
Units
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
Transferrable Elective
Choose a course
5
Complete 1 course. 1.0 minimum grade.
ACCT& 201: Principles of Accounting I
Defines basic accounting concepts, principles and procedures for recording business transactions and developing financial accounting reports.
5
Units
ACCT& 202: Principles of Accounting II
Examines application of basic accounting concepts, principles and procedures to more complex business situations in a corporate setting.
5
Units
ACCT& 203: Principles of Accounting III
Analysis of accounting data as part of the managerial process of planning, decision-making and control. Concentrates on economic decision-making in enterprises.
5
Units
BUS& 101: Introduction to Business
Survey of American business in a global context: business and economic terminology, forms of business ownership, management, accounting, finance, international marketing and foreign exchange rates. Also covers small businesses, business start-ups and franchising.
5
Units
BUS& 201: Business Law
Covers nature, development and operation of principles of business law relating to contracts, commercial paper, corporations, agency, partnerships and sales.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Individuals/Cultures/Societies
5
Units
Natural World or Natural World Lab Science
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
The sample schedule and quarterly to-do list below will help you explore courses and complete tasks on time. The sample schedule assumes a fall quarter start, but you can begin in any quarter and start at any placement level. Some courses are offered in a variety of formats including online (e-learning), in-person, and hybrid. Available formats vary by quarter. Please work with your advisor to create a customized education plan that meets your goals.
Before you begin:
Please visit the Steps to Enroll page for everything you need to do.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 151
Introduction to Food and Wine Pairing
4
WIN 151: Introduction to Food and Wine Pairing
Learn the basic elements of the character and key components of wines. Includes the four primary taste sensations present in everyday food (salty, sweet, bitter and savory) and how these affect the taste of wine. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
Composition
Choose a course
5
ENGL& 101 recommended.
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
Apply for financial aid for the upcoming school year in Fall or early Winter Quarter to maximize your funding options.
Create a resume with assistance from Embedded Career Specialist.
Attend job fair.
Click course row to read description.
Course
Course Title
Units
WIN 132
Wine History
4
WIN 132: Wine History
A survey of wine and its role in history, religion, art, culture and society from pre-history to the new world and the modern era. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 133
Introduction to Wines of The World
4
WIN 133: Introduction to Wines of The World
Introduction to the world's wine-producing regions, including history, viticulture practices and winemaking styles. The seated class includes sensory evaluation of representative wines. Materials fees will be assessed. The online class encourages tasting groups and provides a guide for creating one. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 142
Wine Business -Winery Operations
4
WIN 142: Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
Check the calendar for WorkSource career workshops.
If planning to transfer:
Attend information sessions of program of interest at transfer institution or South, if applicable
Research Bachelor of Applied Science (BAS) degrees that have your intended major/program for deadlines & admissions. Contact your primary advisor for assistance with transfer planning.
Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. A materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 160
Sommelier Service and Beverage Management
4
WIN 160: Sommelier Service and Beverage Management
This class will focus on product knowledge, professional standards in service, and management of alcoholic beverages in retail and foodservice industry. The student will gain practical knowledge of table service, regulations, and compliance, conducting tastings, cellar management, and pricing, cost controls, and development of wine lists. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 257
Food & Wine Pairing: Cheeses & Desserts
4
WIN 257: Food & Wine Pairing: Cheeses & Desserts
A focused study of the cohesive pairing in bringing desserts and wine together. Course covers the various styles and production of sweet, fortified and dessert wine and the history and development of desserts, pastry and confection. Included in this class will be the production and plating, pairing and presentation of wine and desserts as partners. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 151 or concurrent enrollment.
Build relationships with faculty and staff at South to learn more about your pathway and future opportunities.
Click course row to read description.
Course
Course Title
Units
Quantitative/Symbolic Reasoning
5
MATH& 107 recommended.
Quantitative/SymbolicReasoning
5
Units
Human Relations
Choose a course
5
SOC 253 recommended. See advisor for additional options.
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
5
Units
PSYC& 100: General Psychology
Introduction to the scientific study of human behavior including research methods, brain and behavior, learning, cognitive psychology, development, personality, abnormal psychology, and social thinking and behavior. Additional topics may include: emotions, perception, motivation, intelligence, genes and evolution, and health.
5
Units
Transferrable College Elective
Choose a course
5
See advisor for course recommendations.
Individuals/Cultures/Societies
5
Units
Natural World or Natural World Lab Science
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
5
Units
Quarter 5,
12 Units
Set up an informational interview with someone in your desired field.
Check the calendar for WorkSource career workshops.
If planning to transfer, apply to a BAS degree, universities, colleges, and scholarships.
Click course row to read description.
Course
Course Title
Units
WIN 131
Introduction to Washington Wines
4
WIN 131: Introduction to Washington Wines
Intro to wines produced in Washington, including history, viticulture practices and winemaking styles. Includes sensory evaluation of representative Washington wines. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 143
Wine Business-Distribution Network and Suppliers
4
WIN 143: Wine Business-Distribution Network and Suppliers
Further examination of Sales and Distribution. Reviews the roles of brokers and distributors. Topics will include the costs of distribution including margins, mark ups, freight and taxes. Covers decisions related to import and export of wine. Regulatory agencies and legal requirements.Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 170
Food & Wine Pairing: Other Ferments
4
WIN 170: Food & Wine Pairing: Other Ferments
An introduction to beer sensory evaluation, service and food pairing methods. The course will cover beer history including Purity Laws, the brewing process, ingredients, beer styles, brewery operation and quality control, beer categories and styles. The student will study the business of beer including the purchasing, storage and handling of beer, beer manufacture and distribution. Materials fee will be assessed. Students must be 18 years of age to participate in tasting.
Check the calendar for WorkSource career workshops.
Click course row to read description.
Course
Course Title
Units
WIN 152
Advanced Food and Wine Pairing
4
WIN 152: Advanced Food and Wine Pairing
This course will evaluate, discuss and investigate classical and new cuisines and how they can be paired with wines throughout the world. Food preparation demonstrations and various methods of preparation will be covered as it relates to wines. The course will focus on classic cuisines, new cuisines and regional preparations and wines paired with them. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 235
Advanced Wines of The World: New World
4
WIN 235: Advanced Wines of The World: New World
In depth exploration of the New World wine producing regions, including identifying key differences in production, taste, cost, and other factors making each wine region unique. Explore the influence of the increasingly important role of varieties since the 20th century. Sensory evaluation of representative wines assessed in each class. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 150
4
WIN 150
4
Units
Quarter 7,
12 Units
Apply for jobs.
Check the calendar for WorkSource career workshops.
WIN 145: Wine Business - Entrepreneurship and Innovation
Systematic look at components of successful wine-related businesses with emphasis on the decisions faced by entrepreneurs. Concepts of financial management, profitability, break-even analysis, capital budgeting, and cash flow analysis. Students will be exposed to key aspects of the business including creating a business plan, regulatory climate for making and selling wine, and brand promotion. Recommended that WIN 141 and WIN 142 be taken prior to WIN 145 but not required for registration.
4
Units
WIN 233
Advanced Wines of The World - France & Spain
4
WIN 233: Advanced Wines of The World - France & Spain
In depth study of France and Spain's wine producing regions including grape varieties, origin of cultivars, geological exploration, vine cultivation and viticulture, history of the regions winemaking, food specific to each region, and regulations for wine categories. Sensory evaluation of representative wines assessed in each class. Materials feeswill be assessed. Students must be 18 years of age to participate in wine tasting. Prerequistes: WIN 133
4
Units
WIN 130
Wine Tourism Introduction
4
WIN 130: Wine Tourism Introduction
Practical application of principles of tourism to winery brand and sales. Students will engage in a quarter-long practicum for specific case and provide pitch with accompanying research and implementation materials. Wine program fee applies. Students must be over 18.
With the Marketing and Sales of Food and Wine Associate in Applied Science (AAS) degree, you will learn the necessary information to become a certified sommelier (wine history and origin expertise along with matching wines to foods) and what it takes to effectively market and promote wine and food. Completion of this degree opens doors to a huge spectrum of career opportunities. Please see some of the exciting careers available to you in the “Career Opportunities” tab below.
Students study marketing techniques, including packaging, pricing and branding of wines; explore the demographics of wine sales and marketing of brands throughout the world; and learn about compliance and government regulations.
Students gain practical experience by working in retail sales, packaging, advertising and promotion of wine and food in our on-campus tasting room. Emphasis is placed on merchandising, marketing of products, labeling, online sales, inventory, government compliance, social media, and wine club. Additionally, students work at our interactive wine release events, and are given opportunities to work at many industry events throughout Seattle and Washington State.
Visit our Steps to Enroll to learn more about how to apply (the application is always free).
Additional Program Specific Steps
Students must meet with an advisor for entry into this program. English and Math placement is required to ensure language and computational skills are sufficient for program success.
It's time to apply for Financial Aid for next year by completing either the FAFSA or the WASFA.
Need help paying for college?
To apply for financial aid, including grants and scholarships you don’t have to pay back, visit our Paying for College page for details. Part-time and full-time students can qualify for financial aid funds.
Workforce Funding
This academic plan may be eligible for additional funding through Workforce Education. Students in this program may be eligible for:
This degree is for students focused on learning a skill or technology for immediate employment in the aviation maintenance industry.
Few courses in the Associate in Applied Science (AAS) degree programs will transfer to four-year colleges or universities. Students interested in further education should consider the Associate in Applied Sciences-Transfer (AAS-T) degree. Consult a program advisor or transfer institution concerning course transferability prior to enrollment.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 130
Wine Tourism Introduction
4
WIN 130: Wine Tourism Introduction
Practical application of principles of tourism to winery brand and sales. Students will engage in a quarter-long practicum for specific case and provide pitch with accompanying research and implementation materials. Wine program fee applies. Students must be over 18.
4
Units
WIN 131
Introduction to Washington Wines
4
WIN 131: Introduction to Washington Wines
Intro to wines produced in Washington, including history, viticulture practices and winemaking styles. Includes sensory evaluation of representative Washington wines. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 132
Wine History
4
WIN 132: Wine History
A survey of wine and its role in history, religion, art, culture and society from pre-history to the new world and the modern era. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 133
Introduction to Wines of The World
4
WIN 133: Introduction to Wines of The World
Introduction to the world's wine-producing regions, including history, viticulture practices and winemaking styles. The seated class includes sensory evaluation of representative wines. Materials fees will be assessed. The online class encourages tasting groups and provides a guide for creating one. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 141
Wine Marketing and Sales
4
WIN 141: Wine Marketing and Sales
Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. A materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 142
Wine Business -Winery Operations
4
WIN 142: Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 143
Wine Business-Distribution Network and Suppliers
4
WIN 143: Wine Business-Distribution Network and Suppliers
Further examination of Sales and Distribution. Reviews the roles of brokers and distributors. Topics will include the costs of distribution including margins, mark ups, freight and taxes. Covers decisions related to import and export of wine. Regulatory agencies and legal requirements.Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 145
Wine Business - Entrepreneurship and Innovation
4
WIN 145: Wine Business - Entrepreneurship and Innovation
Systematic look at components of successful wine-related businesses with emphasis on the decisions faced by entrepreneurs. Concepts of financial management, profitability, break-even analysis, capital budgeting, and cash flow analysis. Students will be exposed to key aspects of the business including creating a business plan, regulatory climate for making and selling wine, and brand promotion. Recommended that WIN 141 and WIN 142 be taken prior to WIN 145 but not required for registration.
4
Units
WIN 151
Introduction to Food and Wine Pairing
4
WIN 151: Introduction to Food and Wine Pairing
Learn the basic elements of the character and key components of wines. Includes the four primary taste sensations present in everyday food (salty, sweet, bitter and savory) and how these affect the taste of wine. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 152
Advanced Food and Wine Pairing
4
WIN 152: Advanced Food and Wine Pairing
This course will evaluate, discuss and investigate classical and new cuisines and how they can be paired with wines throughout the world. Food preparation demonstrations and various methods of preparation will be covered as it relates to wines. The course will focus on classic cuisines, new cuisines and regional preparations and wines paired with them. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 160
Sommelier Service and Beverage Management
4
WIN 160: Sommelier Service and Beverage Management
This class will focus on product knowledge, professional standards in service, and management of alcoholic beverages in retail and foodservice industry. The student will gain practical knowledge of table service, regulations, and compliance, conducting tastings, cellar management, and pricing, cost controls, and development of wine lists. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 170
Food & Wine Pairing: Other Ferments
4
WIN 170: Food & Wine Pairing: Other Ferments
An introduction to beer sensory evaluation, service and food pairing methods. The course will cover beer history including Purity Laws, the brewing process, ingredients, beer styles, brewery operation and quality control, beer categories and styles. The student will study the business of beer including the purchasing, storage and handling of beer, beer manufacture and distribution. Materials fee will be assessed. Students must be 18 years of age to participate in tasting.
4
Units
WIN 233
Advanced Wines of The World - France & Spain
4
WIN 233: Advanced Wines of The World - France & Spain
In depth study of France and Spain's wine producing regions including grape varieties, origin of cultivars, geological exploration, vine cultivation and viticulture, history of the regions winemaking, food specific to each region, and regulations for wine categories. Sensory evaluation of representative wines assessed in each class. Materials feeswill be assessed. Students must be 18 years of age to participate in wine tasting. Prerequistes: WIN 133
4
Units
WIN 235
Advanced Wines of The World: New World
4
WIN 235: Advanced Wines of The World: New World
In depth exploration of the New World wine producing regions, including identifying key differences in production, taste, cost, and other factors making each wine region unique. Explore the influence of the increasingly important role of varieties since the 20th century. Sensory evaluation of representative wines assessed in each class. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 257
Food & Wine Pairing: Cheeses & Desserts
4
WIN 257: Food & Wine Pairing: Cheeses & Desserts
A focused study of the cohesive pairing in bringing desserts and wine together. Course covers the various styles and production of sweet, fortified and dessert wine and the history and development of desserts, pastry and confection. Included in this class will be the production and plating, pairing and presentation of wine and desserts as partners. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 151 or concurrent enrollment.
4
Units
WIN 150
Wine Retail Sales
4
WIN 150: Wine Retail Sales
In this course, students will explore the world of wine retail sales management. The curriculum encompasses the foundational aspects of purchasing and receiving, inventory management, point-of-sale systems, and sales and profitability. Students will learn the principles of merchandising, marketing, public relations, sales and service. The course will cover management of retail operations, addressing staffing, upskilling, staff training, turnover, and retention.
4
Units
General Education Requirements
Complete 1 course from each of the following groups. 1.0 minimum grade.
92 total units
Click course row to read description.
Course
Course Title
Units
Composition
Choose a course
5
Complete 1 course. 1.0 minimum grade.
ENGL 107: Applied Composition
This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.
5
Units
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
ENGL& 235: Technical Writing
Explores basic formats and content of technical communication. Covers writing process; analysis of purpose and audience for various reports and documents; research, documentation, presentation of technical material; and communication in digital media. Projects include writing and editing, digital communication, and collaboration. Prereq: ENGL& 101.
5
Units
BUS 131: Integrated Communications I
Review and refine basic English grammar, spelling, punctuation and word usage skills by composing effective basic business letters and memos. Intro to oral communication skills essential to successful giving/receiving of information and cultural aspects of the communication process.
5
Units
Computation
Choose a course
5
Complete 1 course. 1.0 minimum grade.
Quantitative/SymbolicReasoning
5
Units
MATH 102: College Algebra
For students in Math and Science. Bridges the gap between Intermediate Algebra and Pre-Calculus functions. Strongly recommended in preparation for MATH& 141(S).
5
Units
MATH 110: Applied Math for Technicians
Emphasizes application of mathematics in professional technical courses.
3
Units
BUS 116: Business Math/Spreadsheets
Use business math applications to work with percentages, invoices, trade and cash discounts, markups and markdowns, payroll, depreciation and other business applications. Use Excel software to create spreadsheets. 2.0 or higher required for BIT Certificates and degrees.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Human Relations
Choose a course
5
Complete 1 course. 1.0 minimum grade.
PSYC& 100: General Psychology
Introduction to the scientific study of human behavior including research methods, brain and behavior, learning, cognitive psychology, development, personality, abnormal psychology, and social thinking and behavior. Additional topics may include: emotions, perception, motivation, intelligence, genes and evolution, and health.
5
Units
PSYC& 200: Lifespan Psychology
Survey of human physical, psychological, and sociocultural development from conception through death. Emphasis on major developmental theories, research and research methods of studying lifespan development.
5
Units
PSYC& 220: Psychological Disorders
Provides students with an overview of research and theories related to psychological disorders. Emphasis on the psychological, social, historical, cultural, and physiological research into psychological disorders. Addresses ethical issues of diagnosis and treatment and major diagnostic categories such as anxiety, mood, psychotic, dissociative, eating, and personality disorders, and disorders of childhood and older adulthood.
5
Units
PSYC 222: Survey of Physiological Psychology
Covers workings of the nervous system. Explores the brain's capacity in language, hunger and thirst, learning and memory, emotions, sexual behavior, depression, schizophrenia and repair after injury.
5
Units
PSYC 230: Human Sexuality
Provides an overview of research and theories in the broad field of human sexuality. Emphasis on the psychological, social, historical, cultural, and physiological research into human sexuality. May be taken as SOC 230.
5
Units
PSYC 245: Social Psychology
Explores how social settings influence the individual. Examines the effect of others on self-concept, social cognition, aggression, conformity, helping, loving and liking, competition and cooperation, and prejudice and discrimination. Research on contemporary issues around race, gender, and other social identities will be covered and discussed.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
5
Units
SOC 120: Sociology of The Media
Uses the sociological perspective to examine print and electronic media, including television, film, news, and advertising. Students analyze the impact of media institutions on identity formation and on social, political, and cultural discourse. Students also assess how American cultural values shape and are shaped by the media, both historically and in the present.
1 to 5 Units
SOC 230: Human Sexuality
Survey of sexual behavior. Covers historical, physiological, psychological and social components of sexuality and its deviations. May be taken as PSYC 230.
5
Units
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
BUS 113: Diversity Issues In Business
Intro to legal, gender, racial and cultural aspects of business. Examines diversity, self-exploration as a basis for understanding others, historical overviews of ethnic influences on American business, workforce demographics and cross-cultural communication.
3
Units
Pick one from the following list
Choose a course
5
Complete 3-5 units. 1.0 minimum grade.
ACCT& 201: Principles of Accounting I
Defines basic accounting concepts, principles and procedures for recording business transactions and developing financial accounting reports.
5
Units
ACCT& 202: Principles of Accounting II
Examines application of basic accounting concepts, principles and procedures to more complex business situations in a corporate setting.
5
Units
ACCT& 203: Principles of Accounting III
Analysis of accounting data as part of the managerial process of planning, decision-making and control. Concentrates on economic decision-making in enterprises.
5
Units
BUS& 101: Introduction to Business
Survey of American business in a global context: business and economic terminology, forms of business ownership, management, accounting, finance, international marketing and foreign exchange rates. Also covers small businesses, business start-ups and franchising.
5
Units
BUS& 201: Business Law
Covers nature, development and operation of principles of business law relating to contracts, commercial paper, corporations, agency, partnerships and sales.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Individuals/Cultures/Societies
5
Units
Natural World or Natural World Lab Science
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
The sample schedule and quarterly to-do list below will help you explore courses and complete tasks on time. The sample schedule assumes a fall quarter start, but you can begin in any quarter and start at any placement level. Some courses are offered in a variety of formats including online (e-learning), in-person, and hybrid. Available formats vary by quarter. Please work with your advisor to create a customized education plan that meets your goals.
Before you begin:
Please visit the Steps to Enroll page for everything you need to do.
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 123
Sensory Evaluation
4
WIN 123: Sensory Evaluation
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 151
Introduction to Food and Wine Pairing
4
WIN 151: Introduction to Food and Wine Pairing
Learn the basic elements of the character and key components of wines. Includes the four primary taste sensations present in everyday food (salty, sweet, bitter and savory) and how these affect the taste of wine. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
Composition or ENGL& 101 or ENGL& 102
Choose a course
5
ENGL 107 recommended.
ENGL 107: Applied Composition
This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.
5
Units
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
Apply for financial aid for the upcoming school year in Fall or early Winter Quarter to maximize your funding options.
Create a resume with assistance from Embedded Career Specialist.
Attend job fair.
Click course row to read description.
Course
Course Title
Units
WIN 132
Wine History
4
WIN 132: Wine History
A survey of wine and its role in history, religion, art, culture and society from pre-history to the new world and the modern era. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 133
Introduction to Wines of The World
4
WIN 133: Introduction to Wines of The World
Introduction to the world's wine-producing regions, including history, viticulture practices and winemaking styles. The seated class includes sensory evaluation of representative wines. Materials fees will be assessed. The online class encourages tasting groups and provides a guide for creating one. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 142
Wine Business -Winery Operations
4
WIN 142: Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. A materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 160
Sommelier Service and Beverage Management
4
WIN 160: Sommelier Service and Beverage Management
This class will focus on product knowledge, professional standards in service, and management of alcoholic beverages in retail and foodservice industry. The student will gain practical knowledge of table service, regulations, and compliance, conducting tastings, cellar management, and pricing, cost controls, and development of wine lists. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 257
Food & Wine Pairing: Cheeses & Desserts
4
WIN 257: Food & Wine Pairing: Cheeses & Desserts
A focused study of the cohesive pairing in bringing desserts and wine together. Course covers the various styles and production of sweet, fortified and dessert wine and the history and development of desserts, pastry and confection. Included in this class will be the production and plating, pairing and presentation of wine and desserts as partners. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 151 or concurrent enrollment.
Build relationships with faculty and staff at South to learn more about your pathway and future opportunities.
Click course row to read description.
Course
Course Title
Units
Human Relations
Choose a course
5
SOC 253 recommended. See advisor for additional options.
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
5
Units
Computation
Choose a course
5
BUS 116 recommended. See advisor for additional options.
BUS 116: Business Math/Spreadsheets
Use business math applications to work with percentages, invoices, trade and cash discounts, markups and markdowns, payroll, depreciation and other business applications. Use Excel software to create spreadsheets. 2.0 or higher required for BIT Certificates and degrees.
5
Units
Quantitative/SymbolicReasoning
5
Units
MATH 110: Applied Math for Technicians
Emphasizes application of mathematics in professional technical courses.
3
Units
Elective
Choose a course
5
See advisor for recommendations.
Individuals/Cultures/Societies
5
Units
Natural World or Natural World Lab Science
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
5
Units
Quarter 5,
12 Units
Set up an informational interview with someone in your desired field.
Check the calendar for WorkSource career workshops.
Click course row to read description.
Course
Course Title
Units
WIN 131
Introduction to Washington Wines
4
WIN 131: Introduction to Washington Wines
Intro to wines produced in Washington, including history, viticulture practices and winemaking styles. Includes sensory evaluation of representative Washington wines. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 143
Wine Business-Distribution Network and Suppliers
4
WIN 143: Wine Business-Distribution Network and Suppliers
Further examination of Sales and Distribution. Reviews the roles of brokers and distributors. Topics will include the costs of distribution including margins, mark ups, freight and taxes. Covers decisions related to import and export of wine. Regulatory agencies and legal requirements.Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 170
Food & Wine Pairing: Other Ferments
4
WIN 170: Food & Wine Pairing: Other Ferments
An introduction to beer sensory evaluation, service and food pairing methods. The course will cover beer history including Purity Laws, the brewing process, ingredients, beer styles, brewery operation and quality control, beer categories and styles. The student will study the business of beer including the purchasing, storage and handling of beer, beer manufacture and distribution. Materials fee will be assessed. Students must be 18 years of age to participate in tasting.
Check the calendar for WorkSource career workshops.
Click course row to read description.
Course
Course Title
Units
WIN 152
Advanced Food and Wine Pairing
4
WIN 152: Advanced Food and Wine Pairing
This course will evaluate, discuss and investigate classical and new cuisines and how they can be paired with wines throughout the world. Food preparation demonstrations and various methods of preparation will be covered as it relates to wines. The course will focus on classic cuisines, new cuisines and regional preparations and wines paired with them. Material fees will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 235
Advanced Wines of The World: New World
4
WIN 235: Advanced Wines of The World: New World
In depth exploration of the New World wine producing regions, including identifying key differences in production, taste, cost, and other factors making each wine region unique. Explore the influence of the increasingly important role of varieties since the 20th century. Sensory evaluation of representative wines assessed in each class. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
4
Units
WIN 150
Wine Retail Sales
4
WIN 150: Wine Retail Sales
In this course, students will explore the world of wine retail sales management. The curriculum encompasses the foundational aspects of purchasing and receiving, inventory management, point-of-sale systems, and sales and profitability. Students will learn the principles of merchandising, marketing, public relations, sales and service. The course will cover management of retail operations, addressing staffing, upskilling, staff training, turnover, and retention.
4
Units
Quarter 7,
12 Units
Apply for jobs.
Check the calendar for WorkSource career workshops.
WIN 145: Wine Business - Entrepreneurship and Innovation
Systematic look at components of successful wine-related businesses with emphasis on the decisions faced by entrepreneurs. Concepts of financial management, profitability, break-even analysis, capital budgeting, and cash flow analysis. Students will be exposed to key aspects of the business including creating a business plan, regulatory climate for making and selling wine, and brand promotion. Recommended that WIN 141 and WIN 142 be taken prior to WIN 145 but not required for registration.
4
Units
WIN 233
Advanced Wines of The World - France & Spain
4
WIN 233: Advanced Wines of The World - France & Spain
In depth study of France and Spain's wine producing regions including grape varieties, origin of cultivars, geological exploration, vine cultivation and viticulture, history of the regions winemaking, food specific to each region, and regulations for wine categories. Sensory evaluation of representative wines assessed in each class. Materials feeswill be assessed. Students must be 18 years of age to participate in wine tasting. Prerequistes: WIN 133
4
Units
WIN 130
Wine Tourism Introduction
4
WIN 130: Wine Tourism Introduction
Practical application of principles of tourism to winery brand and sales. Students will engage in a quarter-long practicum for specific case and provide pitch with accompanying research and implementation materials. Wine program fee applies. Students must be over 18.
Explain and demonstrate wine tasting techniques in a systematic approach.
Define and describe classic wine making terminology, methods, styles and varieties.
Describe wine regions globally, viticulture practices and wine styles. Describe and demonstrate purchasing, storage/cellaring, wine inventory and accounting.
Define and develop a strategic and tactical marketing and sales approach to a beverage program.
Apply guidelines for the handling wines from vineyard during production to consumption.
Analyze and critique various wines through sensory evaluations.
Develop operational systems, establish and analyze budgets, pricing, inventory controls, reporting and forecasting.
Demonstrate skills in beverage service and the principles of beverage and food pairing.
The Welding Fabrication Technology Certificate program provides training in all aspects of welding and fabrication operations, including blueprint reading, planning operation sequence, applying geometry, heat effects and metal properties, layout, positioning, fitting, welding and material handling. This program prepares students to pass welder certification tests through the Washington Association of Building Officials (WABO). This program is full-time only. We don’t offer a part-time option.
Completion of this certificate opens doors to a huge spectrum of career opportunities. Please see some of the exciting careers available to you in the “Career Opportunities” tab below.
Visit our Steps to Enroll to learn more about how to apply (the application is always free).
Additional Program Specific Steps
Students must meet with an advisor for entry into this program. English and Math placement is required to ensure language and computational skills are sufficient for program success.
It's time to apply for Financial Aid for next year by completing either the FAFSA or the WASFA.
Need help paying for college?
To apply for financial aid, including grants and scholarships you don’t have to pay back, visit our Paying for College page for details. Part-time and full-time students can qualify for financial aid funds.
Workforce Funding
This academic plan may be eligible for additional funding through Workforce Education. Students in this program may be eligible for:
This certificate is for students focused on learning a skill or technology for immediate employment in the welding industry.
Credits earned in certificate programs are generally applicable toward an Associate in Applied Science (AAS) or Associate in Applied Science-Transfer (AAS-T) degree.
Exploration of the applications and criteria for selecting the most widely used welding and weld-related metal joining processes, including, GMAW, FCAW, SMAW, GTAW, submerged metal arc, oxyacetylene, brazing, soldering and cutting, plasma arc cutting and resistance welding. Covers types of welds and weld joints.
5
Units
WFT 105
Print Reading and Welding Symbols
5
WFT 105: Print Reading and Welding Symbols
Learn to read and interpret industrial prints for both mechanical and structural welded fabrications. Includes interpreting various views and types of prints and welding symbols and their application.
5
Units
WFT 111
Materials and Testing
5
WFT 111: Materials and Testing
Covers theory and application of metallurgical principles applied to weld design and heat affected zone (HAZ), heat treating and distortion (pre-post), and heat effects on crystalline structure of ferrous and non-ferrous metals. Includes methods of destructive and nondestructive testing.
5
Units
WFT 120
Intro to Welding OxyAcetylene/Shielded Metal Arc
6
WFT 120: Intro to Welding OxyAcetylene/Shielded Metal Arc
Practice safe and efficient use of oxyacetylene flame for cutting and joining applications. Perform sound welds using the Shielded Metal Arc Welding (SMAW) process.
6
Units
WFT 121
SMAW Shielded Metal Arc Welding
6
WFT 121: SMAW Shielded Metal Arc Welding
Learn advance configurations and position for welding with the Shielded Metal Arc Welding process including vertical and overhead. Prepare for the WABO certification testing procedure. Prereq: Placement into Engl 105 and Math 110 or instructor permission. Coreqs: Any of the following: TDR 131, ENGL 101 or ENGL 105 with ICT 103, MAT 110, PSYC 240, WFT 115.
6
Units
WFT 124
Gas Metal Arc Welding
6
WFT 124: Gas Metal Arc Welding
Lab practice and competencies with equipment, multiple positions and applications of GMAW uses. Combines weld theory, operation of OXY-Acetylene and SMAW processes, using mild steel, low alloy steel, aluminum, and stainless steel.
6
Units
WFT 125
FCAW Flux Core Arc Welding
6
WFT 125: FCAW Flux Core Arc Welding
Lab practice and competencies with equipment, multiple positions and applications of FCAW uses (Inner shield/Duel Shield). Combines weld theory, operation of OXY-Acetylene, and SMAW processes, using mild steel, low alloy and stainless steel.
6
Units
WFT 127
Gas Tungsten Arc Welding
6
WFT 127: Gas Tungsten Arc Welding
Learn equipment, theory of operation and applications of the Gas Tungsten Arc Welding (GTAW) process, also called TIG and Heliarc, that is used in pressure piping systems, aerospace products and with heat-sensitive metals.
Learn the practical transfer of blueprint information onto metal using a variety of techniques. Covers applications of geometric shape constructions and divisions in the shop environment. Demonstrate proficiencies with Carbon Arc Cutting, Plasma Arc Cutting, and manual OXY Fuel Cutting.
6
Units
Related Instruction
Complete 1 course. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
HDM 171
Lift Truck Operator
2
HDM 171: Lift Truck Operator
Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.
2
Units
General Education Requirements
Complete 1 course from each of the following groups. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
Composition
Choose a course
5
Complete 1 course. 1.0 minimum grade.
ENGL 107: Applied Composition
This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.
5
Units
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
ENGL& 235: Technical Writing
Explores basic formats and content of technical communication. Covers writing process; analysis of purpose and audience for various reports and documents; research, documentation, presentation of technical material; and communication in digital media. Projects include writing and editing, digital communication, and collaboration. Prereq: ENGL& 101.
5
Units
BUS 131: Integrated Communications I
Review and refine basic English grammar, spelling, punctuation and word usage skills by composing effective basic business letters and memos. Intro to oral communication skills essential to successful giving/receiving of information and cultural aspects of the communication process.
5
Units
Computation
Choose a course
5
Complete 1 course. 1.0 minimum grade.
Quantitative/SymbolicReasoning
5
Units
MATH 102: College Algebra
For students in Math and Science. Bridges the gap between Intermediate Algebra and Pre-Calculus functions. Strongly recommended in preparation for MATH& 141(S).
5
Units
MATH 110: Applied Math for Technicians
Emphasizes application of mathematics in professional technical courses.
3
Units
BUS 116: Business Math/Spreadsheets
Use business math applications to work with percentages, invoices, trade and cash discounts, markups and markdowns, payroll, depreciation and other business applications. Use Excel software to create spreadsheets. 2.0 or higher required for BIT Certificates and degrees.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Human Relations
Choose a course
5
Complete 1 course. 1.0 minimum grade.
PSYC& 100: General Psychology
Introduction to the scientific study of human behavior including research methods, brain and behavior, learning, cognitive psychology, development, personality, abnormal psychology, and social thinking and behavior. Additional topics may include: emotions, perception, motivation, intelligence, genes and evolution, and health.
5
Units
PSYC& 200: Lifespan Psychology
Survey of human physical, psychological, and sociocultural development from conception through death. Emphasis on major developmental theories, research and research methods of studying lifespan development.
5
Units
PSYC& 220: Psychological Disorders
Provides students with an overview of research and theories related to psychological disorders. Emphasis on the psychological, social, historical, cultural, and physiological research into psychological disorders. Addresses ethical issues of diagnosis and treatment and major diagnostic categories such as anxiety, mood, psychotic, dissociative, eating, and personality disorders, and disorders of childhood and older adulthood.
5
Units
PSYC 222: Survey of Physiological Psychology
Covers workings of the nervous system. Explores the brain's capacity in language, hunger and thirst, learning and memory, emotions, sexual behavior, depression, schizophrenia and repair after injury.
5
Units
PSYC 230: Human Sexuality
Provides an overview of research and theories in the broad field of human sexuality. Emphasis on the psychological, social, historical, cultural, and physiological research into human sexuality. May be taken as SOC 230.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
5
Units
SOC 120: Sociology of The Media
Uses the sociological perspective to examine print and electronic media, including television, film, news, and advertising. Students analyze the impact of media institutions on identity formation and on social, political, and cultural discourse. Students also assess how American cultural values shape and are shaped by the media, both historically and in the present.
1 to 5 Units
SOC 230: Human Sexuality
Survey of sexual behavior. Covers historical, physiological, psychological and social components of sexuality and its deviations. May be taken as PSYC 230.
5
Units
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
BUS 113: Diversity Issues In Business
Intro to legal, gender, racial and cultural aspects of business. Examines diversity, self-exploration as a basis for understanding others, historical overviews of ethnic influences on American business, workforce demographics and cross-cultural communication.
The sample schedule and quarterly to-do list below will help you explore courses and complete tasks on time. The sample schedule assumes a fall quarter start, but you can begin in any quarter and start at any placement level. Some courses are offered in a variety of formats including online (e-learning), in-person, and hybrid. Available formats vary by quarter. Please work with your advisor to create a customized education plan that meets your goals.
Before you begin:
Please visit the Steps to Enroll page for everything you need to do.
Exploration of the applications and criteria for selecting the most widely used welding and weld-related metal joining processes, including, GMAW, FCAW, SMAW, GTAW, submerged metal arc, oxyacetylene, brazing, soldering and cutting, plasma arc cutting and resistance welding. Covers types of welds and weld joints.
5
Units
WFT 120
Intro to Welding OxyAcetylene/Shielded Metal Arc
6
WFT 120: Intro to Welding OxyAcetylene/Shielded Metal Arc
Practice safe and efficient use of oxyacetylene flame for cutting and joining applications. Perform sound welds using the Shielded Metal Arc Welding (SMAW) process.
6
Units
WFT 121
SMAW Shielded Metal Arc Welding
6
WFT 121: SMAW Shielded Metal Arc Welding
Learn advance configurations and position for welding with the Shielded Metal Arc Welding process including vertical and overhead. Prepare for the WABO certification testing procedure. Prereq: Placement into Engl 105 and Math 110 or instructor permission. Coreqs: Any of the following: TDR 131, ENGL 101 or ENGL 105 with ICT 103, MAT 110, PSYC 240, WFT 115.
6
Units
MATH 110
Applied Math for Technicians
3
MATH 110: Applied Math for Technicians
Emphasizes application of mathematics in professional technical courses.
Check the calendar for WorkSource career workshops.
Prepare for Washington Association Building Officials (WABO) welder certification tests.
Click course row to read description.
Course
Course Title
Units
WFT 105
Print Reading and Welding Symbols
5
WFT 105: Print Reading and Welding Symbols
Learn to read and interpret industrial prints for both mechanical and structural welded fabrications. Includes interpreting various views and types of prints and welding symbols and their application.
5
Units
WFT 124
Gas Metal Arc Welding
6
WFT 124: Gas Metal Arc Welding
Lab practice and competencies with equipment, multiple positions and applications of GMAW uses. Combines weld theory, operation of OXY-Acetylene and SMAW processes, using mild steel, low alloy steel, aluminum, and stainless steel.
6
Units
WFT 125
FCAW Flux Core Arc Welding
6
WFT 125: FCAW Flux Core Arc Welding
Lab practice and competencies with equipment, multiple positions and applications of FCAW uses (Inner shield/Duel Shield). Combines weld theory, operation of OXY-Acetylene, and SMAW processes, using mild steel, low alloy and stainless steel.
6
Units
ENGL 107
Applied Composition
5
ENGL 107: Applied Composition
This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.
5
Units
HDM 171
Lift Truck Operator
2
HDM 171: Lift Truck Operator
Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.
Covers theory and application of metallurgical principles applied to weld design and heat affected zone (HAZ), heat treating and distortion (pre-post), and heat effects on crystalline structure of ferrous and non-ferrous metals. Includes methods of destructive and nondestructive testing.
5
Units
WFT 127
Gas Tungsten Arc Welding
6
WFT 127: Gas Tungsten Arc Welding
Learn equipment, theory of operation and applications of the Gas Tungsten Arc Welding (GTAW) process, also called TIG and Heliarc, that is used in pressure piping systems, aerospace products and with heat-sensitive metals.
Learn the practical transfer of blueprint information onto metal using a variety of techniques. Covers applications of geometric shape constructions and divisions in the shop environment. Demonstrate proficiencies with Carbon Arc Cutting, Plasma Arc Cutting, and manual OXY Fuel Cutting.
6
Units
Human Relations Course
Choose a course
5
See advisor for additional options.
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
The Welding Fabrication Technology Associate in Applied Science Transfer (AAS-T) program provides training in all aspects of welding and fabrication operations, including blueprint reading, planning operation sequence, applying geometry, heat effects and metal properties, layout, positioning, fitting, welding and material handling. This program prepares students to pass welder certification tests through the Washington Association of Building Officials (WABO).
This degree is designed for students to learn technical skills for employment, but who may also want to transfer to a Bachelor of Applied Science (BAS) degree program or a four-year institution. This program is full-time only. We don’t offer a part-time option.
Completion of this degree opens doors to a huge spectrum of career opportunities. Please see some of the exciting careers available to you in the “Career Opportunities” tab below.
Visit our Steps to Enroll to learn more about how to apply (the application is always free).
Additional Program Specific Steps
Students must meet with an advisor for entry into this program. English and Math placement is required to ensure language and computational skills are sufficient for program success.
It's time to apply for Financial Aid for next year by completing either the FAFSA or the WASFA.
Need help paying for college?
To apply for financial aid, including grants and scholarships you don’t have to pay back, visit our Paying for College page for details. Part-time and full-time students can qualify for financial aid funds.
Workforce Funding
This academic plan may be eligible for additional funding through Workforce Education. Students in this program may be eligible for:
This degree prepares students for transfer into Bachelor of Applied Science (BAS) degree programs. The Seattle Colleges offer compatible bachelor’s degrees that create educational pathways, build on two-year technical degrees, and expand career opportunities.
Students should contact the appropriate college division dean or Advising Center for a current list of baccalaureate institutions accepting the Associate in Applied Science-Transfer (AAS-T) degree.
Exploration of the applications and criteria for selecting the most widely used welding and weld-related metal joining processes, including, GMAW, FCAW, SMAW, GTAW, submerged metal arc, oxyacetylene, brazing, soldering and cutting, plasma arc cutting and resistance welding. Covers types of welds and weld joints.
5
Units
WFT 105
Print Reading and Welding Symbols
5
WFT 105: Print Reading and Welding Symbols
Learn to read and interpret industrial prints for both mechanical and structural welded fabrications. Includes interpreting various views and types of prints and welding symbols and their application.
5
Units
WFT 111
Materials and Testing
5
WFT 111: Materials and Testing
Covers theory and application of metallurgical principles applied to weld design and heat affected zone (HAZ), heat treating and distortion (pre-post), and heat effects on crystalline structure of ferrous and non-ferrous metals. Includes methods of destructive and nondestructive testing.
5
Units
WFT 120
Intro to Welding OxyAcetylene/Shielded Metal Arc
6
WFT 120: Intro to Welding OxyAcetylene/Shielded Metal Arc
Practice safe and efficient use of oxyacetylene flame for cutting and joining applications. Perform sound welds using the Shielded Metal Arc Welding (SMAW) process.
6
Units
WFT 121
SMAW Shielded Metal Arc Welding
6
WFT 121: SMAW Shielded Metal Arc Welding
Learn advance configurations and position for welding with the Shielded Metal Arc Welding process including vertical and overhead. Prepare for the WABO certification testing procedure. Prereq: Placement into Engl 105 and Math 110 or instructor permission. Coreqs: Any of the following: TDR 131, ENGL 101 or ENGL 105 with ICT 103, MAT 110, PSYC 240, WFT 115.
6
Units
WFT 124
Gas Metal Arc Welding
6
WFT 124: Gas Metal Arc Welding
Lab practice and competencies with equipment, multiple positions and applications of GMAW uses. Combines weld theory, operation of OXY-Acetylene and SMAW processes, using mild steel, low alloy steel, aluminum, and stainless steel.
6
Units
WFT 125
FCAW Flux Core Arc Welding
6
WFT 125: FCAW Flux Core Arc Welding
Lab practice and competencies with equipment, multiple positions and applications of FCAW uses (Inner shield/Duel Shield). Combines weld theory, operation of OXY-Acetylene, and SMAW processes, using mild steel, low alloy and stainless steel.
6
Units
WFT 127
Gas Tungsten Arc Welding
6
WFT 127: Gas Tungsten Arc Welding
Learn equipment, theory of operation and applications of the Gas Tungsten Arc Welding (GTAW) process, also called TIG and Heliarc, that is used in pressure piping systems, aerospace products and with heat-sensitive metals.
Learn the practical transfer of blueprint information onto metal using a variety of techniques. Covers applications of geometric shape constructions and divisions in the shop environment. Demonstrate proficiencies with Carbon Arc Cutting, Plasma Arc Cutting, and manual OXY Fuel Cutting.
6
Units
WFT 201
Intermediate Welding 1
6
WFT 201: Intermediate Welding 1
Practice intermediate level configurations and positions for welding. Choose between SMAW, GMAW, FCAW, or GTAW process on mild steel plate or pipe. Students will cut and bevel plate or pipe and fit up in preparation for welding, using oxy fuel and hand tools. Safely set up and use electric arc welding equipment to deposit multi-pass welds.
6
Units
WFT 202
Advanced Welding 1
6
WFT 202: Advanced Welding 1
Practice welding technique in preparation for welder certification testing, using SMAW, GMAW, FCAW, or GTAW process on steel plate or pipe. Students will assemble and weld test coupons, then perform destructive testing on test specimens. Students will evaluate weld quality using WABO standards. Students will follow Weld Procedure Specifications (WPS) and complete Welder Performance Qualification Reports (WPQR)
6
Units
WFT 227
Intermediate Welding 2
6
WFT 227: Intermediate Welding 2
A project-oriented set of practical exercises that conveys knowledge of common shop equipment along with theory of operation and applications of the SMAW, GMAW, FCAW, and GTAW processes. Student may fabricate project from choice of provided blueprints or design and create their own preapproved fabrication project.
6
Units
WFT 238
Advanced Welding 2
6
WFT 238: Advanced Welding 2
Improve fabrication skills including design and development, blueprint reading, layout, cutting processes, fit up, tack welding, final welding and finishing, and product assessment. Student will fabricate project from choice of provided blueprints or design and create their own approved fabrication project.
6
Units
Related Instruction
Complete 2 courses. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
HDM 171
Lift Truck Operator
2
HDM 171: Lift Truck Operator
Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.
2
Units
ENGR 115
CAD CNC Plasma Table Programming and Operation
5
ENGR 115: CAD CNC Plasma Table Programming and Operation
Programming, maintenance and proper use of computerized cutting system such as CNC plasma cutters, laser cutters, routers, and mills using G code. Includes basic 2D and 3D CAD instruction.
5
Units
General Education Requirements
Complete 1 course from each of the following groups. 1.0 minimum grade.
Click course row to read description.
Course
Course Title
Units
Composition
Choose a course
5
Complete 1 course. 1.0 minimum grade.
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
Quantitative/Symbolic Reasoning
5
Complete 1 course. 1.0 minimum grade.
Quantitative/SymbolicReasoning
5
Units
Human Relations
Choose a course
5
Complete 1 course. 1.0 minimum grade.
PSYC& 100: General Psychology
Introduction to the scientific study of human behavior including research methods, brain and behavior, learning, cognitive psychology, development, personality, abnormal psychology, and social thinking and behavior. Additional topics may include: emotions, perception, motivation, intelligence, genes and evolution, and health.
5
Units
PSYC& 200: Lifespan Psychology
Survey of human physical, psychological, and sociocultural development from conception through death. Emphasis on major developmental theories, research and research methods of studying lifespan development.
5
Units
PSYC& 220: Psychological Disorders
Provides students with an overview of research and theories related to psychological disorders. Emphasis on the psychological, social, historical, cultural, and physiological research into psychological disorders. Addresses ethical issues of diagnosis and treatment and major diagnostic categories such as anxiety, mood, psychotic, dissociative, eating, and personality disorders, and disorders of childhood and older adulthood.
5
Units
PSYC 222: Survey of Physiological Psychology
Covers workings of the nervous system. Explores the brain's capacity in language, hunger and thirst, learning and memory, emotions, sexual behavior, depression, schizophrenia and repair after injury.
5
Units
PSYC 230: Human Sexuality
Provides an overview of research and theories in the broad field of human sexuality. Emphasis on the psychological, social, historical, cultural, and physiological research into human sexuality. May be taken as SOC 230.
5
Units
PSYC 245: Social Psychology
Explores how social settings influence the individual. Examines the effect of others on self-concept, social cognition, aggression, conformity, helping, loving and liking, competition and cooperation, and prejudice and discrimination. Research on contemporary issues around race, gender, and other social identities will be covered and discussed.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
5
Units
SOC 230: Human Sexuality
Survey of sexual behavior. Covers historical, physiological, psychological and social components of sexuality and its deviations. May be taken as PSYC 230.
5
Units
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
Transferrable Elective
Choose a course
5
Complete 1 course. 1.0 minimum grade.
ACCT& 201: Principles of Accounting I
Defines basic accounting concepts, principles and procedures for recording business transactions and developing financial accounting reports.
5
Units
ACCT& 202: Principles of Accounting II
Examines application of basic accounting concepts, principles and procedures to more complex business situations in a corporate setting.
5
Units
ACCT& 203: Principles of Accounting III
Analysis of accounting data as part of the managerial process of planning, decision-making and control. Concentrates on economic decision-making in enterprises.
5
Units
BUS& 101: Introduction to Business
Survey of American business in a global context: business and economic terminology, forms of business ownership, management, accounting, finance, international marketing and foreign exchange rates. Also covers small businesses, business start-ups and franchising.
5
Units
BUS& 201: Business Law
Covers nature, development and operation of principles of business law relating to contracts, commercial paper, corporations, agency, partnerships and sales.
5
Units
BUS 210: Business and Economic Statistics
Studies statistical methods and their application to business and economic data.
5
Units
Individuals/Cultures/Societies
5
Units
Natural World or Natural World Lab Science
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
The sample schedule and quarterly to-do list below will help you explore courses and complete tasks on time. The sample schedule assumes a fall quarter start, but you can begin in any quarter and start at any placement level. Some courses are offered in a variety of formats including online (e-learning), in-person, and hybrid. Available formats vary by quarter. Please work with your advisor to create a customized education plan that meets your goals.
Before you begin:
Please visit the Steps to Enroll page for everything you need to do.
Visit the Library to get help with research; check out resources; access computers and study space; and create media projects.
Visit the Tutoring Center to learn about tutoring services offered in-person and online.
Click course row to read description.
Course
Course Title
Units
WFT 100
Welding Theory
5
WFT 100: Welding Theory
Exploration of the applications and criteria for selecting the most widely used welding and weld-related metal joining processes, including, GMAW, FCAW, SMAW, GTAW, submerged metal arc, oxyacetylene, brazing, soldering and cutting, plasma arc cutting and resistance welding. Covers types of welds and weld joints.
5
Units
WFT 120
Intro to Welding OxyAcetylene/Shielded Metal Arc
6
WFT 120: Intro to Welding OxyAcetylene/Shielded Metal Arc
Practice safe and efficient use of oxyacetylene flame for cutting and joining applications. Perform sound welds using the Shielded Metal Arc Welding (SMAW) process.
6
Units
WFT 121
SMAW Shielded Metal Arc Welding
6
WFT 121: SMAW Shielded Metal Arc Welding
Learn advance configurations and position for welding with the Shielded Metal Arc Welding process including vertical and overhead. Prepare for the WABO certification testing procedure. Prereq: Placement into Engl 105 and Math 110 or instructor permission. Coreqs: Any of the following: TDR 131, ENGL 101 or ENGL 105 with ICT 103, MAT 110, PSYC 240, WFT 115.
Work with Embedded Career Specialist and arrange third quarter internship.
Prepare for Washington Association Building Officials (WABO) welder certification tests.
Click course row to read description.
Course
Course Title
Units
WFT 105
Print Reading and Welding Symbols
5
WFT 105: Print Reading and Welding Symbols
Learn to read and interpret industrial prints for both mechanical and structural welded fabrications. Includes interpreting various views and types of prints and welding symbols and their application.
5
Units
WFT 124
Gas Metal Arc Welding
6
WFT 124: Gas Metal Arc Welding
Lab practice and competencies with equipment, multiple positions and applications of GMAW uses. Combines weld theory, operation of OXY-Acetylene and SMAW processes, using mild steel, low alloy steel, aluminum, and stainless steel.
6
Units
WFT 125
FCAW Flux Core Arc Welding
6
WFT 125: FCAW Flux Core Arc Welding
Lab practice and competencies with equipment, multiple positions and applications of FCAW uses (Inner shield/Duel Shield). Combines weld theory, operation of OXY-Acetylene, and SMAW processes, using mild steel, low alloy and stainless steel.
6
Units
Composition
Choose a course
5
ENGL& 101 recommended.
ENGL& 101: English Composition I
English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.
5
Units
ENGL& 102: Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.
5
Units
Quarter 3,
22 Units
Check the calendar for WorkSource career workshops.
If planning to transfer:
Attend information sessions of program of interest at transfer institution or South (if applicable)
Research Bachelor of Applied Science (BAS) degrees that have your intended major/program for deadlines & admissions. Contact your primary advisor for assistance with transfer planning.
Apply to BAS program(s) if interested.
Click course row to read description.
Course
Course Title
Units
WFT 111
Materials and Testing
5
WFT 111: Materials and Testing
Covers theory and application of metallurgical principles applied to weld design and heat affected zone (HAZ), heat treating and distortion (pre-post), and heat effects on crystalline structure of ferrous and non-ferrous metals. Includes methods of destructive and nondestructive testing.
5
Units
WFT 127
Gas Tungsten Arc Welding
6
WFT 127: Gas Tungsten Arc Welding
Learn equipment, theory of operation and applications of the Gas Tungsten Arc Welding (GTAW) process, also called TIG and Heliarc, that is used in pressure piping systems, aerospace products and with heat-sensitive metals.
Learn the practical transfer of blueprint information onto metal using a variety of techniques. Covers applications of geometric shape constructions and divisions in the shop environment. Demonstrate proficiencies with Carbon Arc Cutting, Plasma Arc Cutting, and manual OXY Fuel Cutting.
6
Units
Human Relations Course
Choose a course
5
See advisor for additional options.
SOC 253: Organizational Behavior
Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.
5
Units
SOC& 101: Introduction to Sociology
Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.
5
Units
Quarter 4,
19 Units
Set up an informational interview with someone in your desired field.
If planning to transfer, apply to a BAS degree, universities, colleges, and scholarships.
Schedule WABO tests.
Click course row to read description.
Course
Course Title
Units
WFT 201
Intermediate Welding 1
6
WFT 201: Intermediate Welding 1
Practice intermediate level configurations and positions for welding. Choose between SMAW, GMAW, FCAW, or GTAW process on mild steel plate or pipe. Students will cut and bevel plate or pipe and fit up in preparation for welding, using oxy fuel and hand tools. Safely set up and use electric arc welding equipment to deposit multi-pass welds.
6
Units
WFT 227
Intermediate Welding 2
6
WFT 227: Intermediate Welding 2
A project-oriented set of practical exercises that conveys knowledge of common shop equipment along with theory of operation and applications of the SMAW, GMAW, FCAW, and GTAW processes. Student may fabricate project from choice of provided blueprints or design and create their own preapproved fabrication project.
6
Units
HDM 171
Lift Truck Operator
2
HDM 171: Lift Truck Operator
Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.
2
Units
Transferrable College Elective
Choose a course
5
See advisor for course recommendations.
Natural World or Natural World Lab Science
5
Units
Visual, Literary and Perf Arts or VLPA Studio Class
5
Units
Individuals/Cultures/Societies
5
Units
Quarter 5,
17 Units
Check the calendar for WorkSource career workshops.
Practice welding technique in preparation for welder certification testing, using SMAW, GMAW, FCAW, or GTAW process on steel plate or pipe. Students will assemble and weld test coupons, then perform destructive testing on test specimens. Students will evaluate weld quality using WABO standards. Students will follow Weld Procedure Specifications (WPS) and complete Welder Performance Qualification Reports (WPQR)
6
Units
WFT 238
Advanced Welding 2
6
WFT 238: Advanced Welding 2
Improve fabrication skills including design and development, blueprint reading, layout, cutting processes, fit up, tack welding, final welding and finishing, and product assessment. Student will fabricate project from choice of provided blueprints or design and create their own approved fabrication project.
6
Units
ENGR 115
CAD CNC Plasma Table Programming and Operation
5
ENGR 115: CAD CNC Plasma Table Programming and Operation
Programming, maintenance and proper use of computerized cutting system such as CNC plasma cutters, laser cutters, routers, and mills using G code. Includes basic 2D and 3D CAD instruction.
