Marketing and Sales of Food and Wine

WIN 101: Introduction to Enology & VIticulture

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 Units