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 : $1,354.16
  • 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 :9.0
  • Resident Student Cost : $1,017.36
  • Non-Resident Student Cost : $1,152.00
  • International Student Cost : $2,621.52
  • Resident BAS Student Cost : $1,984.59
  • Non-Resident BAS Student Cost : $2,119.23
  • International BAS Student Cost : $2,621.52
Quarter 4
  • 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

Part Time

  • Resident Cost : $5,538.96
  • NonResident Cost : $6,272.00
  • International Student Cost : $14,272.72

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

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

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

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. Prerequisite: WIN 133 or instructor permission.

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 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