Marketing & Sales of Food & Wine

Associate of Applied Science Degree (AAS)

With the Marketing & Sales of Food & Wine Associate of 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. The program prepares students for a career involving selling wine to wholesalers, retailers, restaurants, and to the public as a winery or hospitality industry entrepreneur or employee.

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.

Estimated Length of Completion

Degree Quarters Credits
Associate of Applied Science Degree (AAS) Full Time: 6
Part Time: 11
92.0

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

Must be 21 years or order to apply. Students must meet with an advisor for entry into this program. A placement test is required to ensure language and computational skills are sufficient for program success.

  • 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.

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.

Full Time

Quarter 1
  • Credits :14.0
  • Resident Student Cost : $1,354.16
  • Non-Resident Student Cost : $1,506.96
  • International Student Cost : $3,165.68
  • Resident BAS Student Cost : $2,249.26
  • Non-Resident BAS Student Cost : $2,402.06
  • International BAS Student Cost : $3,165.68
Quarter 2
  • Credits :12.0
  • Resident Student Cost : $1,242.28
  • Non-Resident Student Cost : $1,393.48
  • International Student Cost : $3,039.24
  • Resident BAS Student Cost : $2,227.18
  • Non-Resident BAS Student Cost : $2,378.38
  • International BAS Student Cost : $3,039.24
Quarter 3
  • Credits :14.0
  • Resident Student Cost : $1,354.16
  • Non-Resident Student Cost : $1,506.96
  • International Student Cost : $3,165.68
  • Resident BAS Student Cost : $2,249.26
  • Non-Resident BAS Student Cost : $2,402.06
  • International BAS Student Cost : $3,165.68
Quarter 4
  • Credits :15.0
  • Resident Student Cost : $1,410.10
  • Non-Resident Student Cost : $1,563.70
  • International Student Cost : $3,228.90
  • Resident BAS Student Cost : $2,260.30
  • Non-Resident BAS Student Cost : $2,413.90
  • International BAS Student Cost : $3,228.90
Quarter 5
  • Credits :15.0
  • Resident Student Cost : $1,410.10
  • Non-Resident Student Cost : $1,563.70
  • International Student Cost : $3,228.90
  • Resident BAS Student Cost : $2,260.30
  • Non-Resident BAS Student Cost : $2,413.90
  • International BAS Student Cost : $3,228.90
Quarter 6
  • Credits :12.0
  • Resident Student Cost : $1,242.28
  • Non-Resident Student Cost : $1,393.48
  • International Student Cost : $3,039.24
  • Resident BAS Student Cost : $2,227.18
  • Non-Resident BAS Student Cost : $2,378.38
  • International BAS Student Cost : $3,039.24
Quarter 7
  • Credits :11.0
  • Resident Student Cost : $1,186.34
  • Non-Resident Student Cost : $1,336.74
  • International Student Cost : $2,976.02
  • Resident BAS Student Cost : $2,216.14
  • Non-Resident BAS Student Cost : $2,366.54
  • International BAS Student Cost : $2,976.02

Part Time

  • Resident Cost : $10,399.68
  • NonResident Cost : $11,776.00
  • International Student Cost : $26,797.76

Quarter Start Dates: Wine Studies classes begin in Fall.

Students may still enroll in the program during other quarters to begin their related academic classes (Not required if a student has already completed these classes. Students must provide an official transcript.).

Class Times: Check the MySouth Student Portal. Students will meet during the class timeframe listed, however in order to maintain safe distances in on-site labs students will be grouped and have specified times on campus. Please check with your instructor for more information.

Other related academic classes are required that meet outside of these class times. These classes can be completed online and/or in-person depending on availability. Check with an advisor regarding when to take related academic classes.


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

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

Please see Advising for list of approved courses

WIN 130 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

A survey of wine and its role in history, religion, art, culture and society from pre-history to the Age of Enlightenment. Includes sensory evaluation of representative wines. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 132 3.0

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

Please see Advising for list of approved courses

WIN 140 4.0

Introduction to wine marketing and sales methods, basic approaches to packaging, advertising, promotion, retail and wholesale selling of wine. Lab fees will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 141 4.0

Overview of winery operations with emphasis on inventory, record keeping and tracking, 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. Material fee may be assessed. For section 70, there is an online fee. Students must be 18 years of age to taste wine.

WIN 142 4.0

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 regulatory agencies and legal requirements and decisions related to import and export of wine. . Students must be 18 years of age to participate in wine tasting. Recommended that WIN 141 and 142 be taken in advance of this class.

WIN 143 4.0

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.

WIN 145 4.0

Please see Advising for list of approved courses

WIN 150 2.0

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

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.

WIN 170 4.0

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 fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisites: WIN 133

WIN 233 4.0

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. Prerequisite: WIN 133.

WIN 235 3.0

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 permission. ment.

WIN 257 4.0
Course Course ID Credits Availability

This course is designed to give a review of basic math skills, with particular emphasis on percentages, interest, discounts, arithmetic of payroll, taxes, bank statements, reconcilliations, trade and cash discounts, establishing retail prices, consumer credit, simple and compound interest, annuities, business and consumer loans. Basic calculator skills will be introduced.

BUS 116 5.0

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 online fee, section 77 hybrid fee, contact instructor and read sites.google.com/southseattle.edu/eLearning/welcome-letter Find your instructor's email at: people.seattlecolleges.edu

ENGL 107 5.0

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

Please see Advising for list of approved courses

5.0