Marketing & Sales of Food & Wine

Certificate

The Marketing and Sales of Food & Wine Certificate program prepares students for a career involving selling wine to wholesalers, retailers, restaurants and the public. 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 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
Certificate Full Time: 4
Part Time: 6 to 8
49.0

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.

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 :9.0
  • Resident Student Cost : $1,072.17
  • Non-Resident Student Cost : $1,215.36
  • International Student Cost : $2,762.28
  • Resident BAS Student Cost : $2,090.34
  • Non-Resident BAS Student Cost : $2,234.52
  • International BAS Student Cost : $2,762.28
Quarter 4
  • 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

Part Time

  • Resident Cost : $5,837.37
  • NonResident Cost : $6,616.96
  • International Student Cost : $15,039.08

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

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

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

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 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

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

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.

BUS 116 5.0

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.

ENGL 107 5.0

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.

PSYC 240 3.0