Marketing & Sales of Food & Wine

Associate of Applied Science - Transfer Degree (AAS-T)

With the Marketing & Sales of Food & Wine Associate of 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. 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 - Transfer Degree (AAS-T) Full Time: 6
Part Time: 11 to 12
94.0

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 : $1,427.06
  • Non-Resident Student Cost : $1,589.56
  • International Student Cost : $3,335.64
  • Resident BAS Student Cost : $2,369.28
  • Non-Resident BAS Student Cost : $2,532.88
  • International BAS Student Cost : $3,335.64
Quarter 2
  • Credits :12.0
  • Resident Student Cost : $1,309.18
  • Non-Resident Student Cost : $1,469.98
  • International Student Cost : $3,202.42
  • Resident BAS Student Cost : $2,345.94
  • Non-Resident BAS Student Cost : $2,507.84
  • International BAS Student Cost : $3,202.42
Quarter 3
  • Credits :14.0
  • Resident Student Cost : $1,427.06
  • Non-Resident Student Cost : $1,589.56
  • International Student Cost : $3,335.64
  • Resident BAS Student Cost : $2,369.28
  • Non-Resident BAS Student Cost : $2,532.88
  • International BAS Student Cost : $3,335.64
Quarter 4
  • Credits :15.0
  • Resident Student Cost : $1,486.00
  • Non-Resident Student Cost : $1,649.35
  • International Student Cost : $3,402.25
  • Resident BAS Student Cost : $2,380.95
  • Non-Resident BAS Student Cost : $2,545.40
  • International BAS Student Cost : $3,402.25
Quarter 5
  • Credits :15.0
  • Resident Student Cost : $1,486.00
  • Non-Resident Student Cost : $1,649.35
  • International Student Cost : $3,402.25
  • Resident BAS Student Cost : $2,380.95
  • Non-Resident BAS Student Cost : $2,545.40
  • International BAS Student Cost : $3,402.25
Quarter 6
  • Credits :12.0
  • Resident Student Cost : $1,309.18
  • Non-Resident Student Cost : $1,469.98
  • International Student Cost : $3,202.42
  • Resident BAS Student Cost : $2,345.94
  • Non-Resident BAS Student Cost : $2,507.84
  • International BAS Student Cost : $3,202.42
Quarter 7
  • Credits :11.0
  • Resident Student Cost : $1,250.24
  • Non-Resident Student Cost : $1,410.19
  • International Student Cost : $3,135.81
  • Resident BAS Student Cost : $2,334.27
  • Non-Resident BAS Student Cost : $2,495.32
  • International BAS Student Cost : $3,135.81

Part Time

  • Resident Cost : $11,198.22
  • NonResident Cost : $12,693.76
  • International Student Cost : $28,850.48

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 online class schedule. 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 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.

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

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.

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. 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.

WIN 133 4.0

No Description available

4.0

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.

WIN 141 4.0

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.

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 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.

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

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.

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.

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.

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 feeswill be assessed. Students must be 18 years of age to participate in wine tasting. Prerequistes: 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.

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 concurrent enrollment.

WIN 257 4.0
Course Course ID Credits Availability

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.

ENGL& 101 5.0

Intended for non-science majors; fulfills QSR requirement for AA Degree. Topics include financial computations (e.g. loans and interest), modeling linear and exponential growth (e.g. population growth and disease spread), and basic probability and statistics (e.g. understanding data and risk), with an emphasis on applications. Other topics selected by instructor.

MATH& 107 5.0

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.

PSYC& 100 5.0

Course Substitute : Individuals, Cultures, and Societies (5 credits ) or The Natural World (5 credits ) View List of Approved Courses

No Description available

Z999_001 5.0