Food & Wine Pairing

Certificate

The Food & Wine Pairing Certificate program specializes in the concepts of bridging the intricacies of food and wine. Discover what constitutes a successful pairing; study what foods are compatible with various wine varietals; learn how to prepare a menu appropriate to your wine selections.

Students in this program utilize their training by preparing food and managing on-campus events. Students also learn good service techniques and wine terminology. These classes are intended for novices as well as for professionals who are expanding their level of knowledge and skills.

Estimated Length of Completion

Degree Quarters Credits
Certificate Full Time: 4
Part Time: 7 to 8
46.0

Program lengths are estimates, not guarantees. For the most current program information, please check with the program contact.

MUST BE 21 YEARS OR OLDER TO APPLY

  • 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.
  • Demonstrate marketing/sales skills in service, retailing, accounting and management of a restaurant beverage program
  • Design and evaluate menus utilizing various food and beverage combinations.

For current employment and wage estimates, please visit the following online resources and search for the relevant occupational term:

All costs are estimates and are not guarantees. For the most current program information, check with an adviser by calling 206.934.5391. There are additional costs for books and supplies. Each student is responsible for the purchase of certain supplies and required tools before the instruction begins.

Part Time

  • Resident Cost : Please contact or email for information.
  • NonResident Cost : Please contact or email for information.
  • International Student Cost : Please contact or email for information.

Hours may vary based on specific program requirements.

Worker Friendly

This program is offered at times and in formats that meet the needs of working adults. This includes:

  • Online
  • Coursework is generally completed over the internet, within a quarterly timeframe, contact with instructor via email. Some courses may require limited on-campus visits.

Worker Friendly

This program is offered at times and in formats that meet the needs of working adults. This includes:

  • Hybrid
  • Hybrid courses provide students with the scheduling flexibility of fewer campus visits while covering the same materials as an equivalent class held entirely on campus. Hybrid classes usually have at least one on-campus meeting per week combined with a "virtual classroom" with online content, lessons and activities.

Worker Friendly

This program is offered at times and in formats that meet the needs of working adults. This includes:

  • Evening
  • Courses with a start time of 4:00 PM or later.

Worker Friendly

This program is offered at times and in formats that meet the needs of working adults. This includes:

  • Daytime
  • Courses offered between 8:00 AM and 4:00 PM

Coursework

Course Course ID Credits Availability

An introduction to the theory of wine grape growing and winemaking. The course will survey history, grape varieties, wine-producing regions & wine styles, climate & soil influence on grape & wine quality, vineyard practices, fermentation science, wine aging & handling methods, and winery sanitation. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 101 4.0

Introduction to the theory of grape growing including botany, anatomy, history, distribution, propagation, varieties, wine type, climate, production practices, and common diseases and pests. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 121 3.0

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.

WIN 123 4.0

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.

WIN 131 4.0

Introduction to the world's wine-producing regions, including history, viticulture practices and winemaking styles. Includes sensory evaluation of representative wines. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 133 4.0

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.

WIN 151 4.0

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. Prerequisite: WIN 151.

WIN 152 4.0

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. Prerequisite: WIN 133 or instructor permission.

WIN 160 4.0

Select 9 credits from any WIN course not already taken

Course Course ID Credits Availability

Please see Advising for list of approved courses

3.0
Course Course ID Credits Availability

This course is 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. Prereq: placement into ENGL097. Section 70 & 77 have fees, contact instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at http://www.seattlecolleges.com/directory

ENGL 107 5.0

Emphasis on applications of mathematics to vocational and technical courses. Prereq: Satisfactory performance on Math placement test. Section 70: online fee; email instructor and read http://sites.southseattle.edu/online/welcome-letter. Find your instructor's email at: http://www.seattlecolleges.com/DISTRICT/employeedirectory/directorysearch.aspx

MATH 110 3.0

Covers dynamics of workplace organizations. Theory and concepts include major topics: communication, conflict, leadership, group process, ethics and management. Primarily for vocational students. Section 70 online fee, contact instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at: http://www.seattlecolleges.com/district/employeedirectory/directorysearch.aspx PREREQ: ENGL 105; ASSET: 43 W, 43 R; COMPASS: 68 W, 81 R

PSYC 240 3.0