Marketing & Sales of Food & Wine

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.

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.

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.

Course Substitute : BUS 113 - Diversity Issues in Business (3 credits)

Covers dynamics of organizations and human resources in the workplace: motivational theory, leadership, group processes, organizational theory, participatory management, conflict management and counseling. Primarily for professional-technical students.

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.

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.

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.

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.

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.

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.

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.

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A practice-oriented overview of the common compliance issues faced by winery businesses, including: entity formation, licensing, operational compliance, marketing compliance, and taxation. This course will focus on federal and Washington State laws and regulations, and will also introduce key differences in Oregon and California State regulatory schemes. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

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.

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.