Wine Production

Associate of Applied Science Degree (AAS)

The Wine Production Associate of Applied Science (AAS) Degree program teaches the basic knowledge and skills necessary to produce quality wines. Students study wine production from vine to bottle, including up-to-date winery practices and day-to-day operations. They learn the chemistry of wine and how it can be used to affect winemaking decisions. They also learn how viticulture practices affect wine quality. In addition to classroom learning, students get hands-on experience by participating in a full year of winery operations in our state-of-the-art commercial teaching winery.

Grapes are donated by renowned growers throughout Washington State. Students pick, sort, ferment and see the grapes through to the finished product.

Estimated Length of Completion

Degree Quarters Credits
Associate of Applied Science Degree (AAS) Full Time: 7
Part Time: 13
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.
  • Demonstrate production of winemaking and viticultural practices throughout the calendar year.
  • Analyze and critique various wines through sensory evaluations.
  • Develop and analyze operational budgets, production and labor costs, wine pricing, inventory controls, tracking, reporting and forecasting
  • Identify and evaluate results of viticultural and winemaking practices and take appropriate actions as needed.
  • Observe and create plans utilizing professionalism and management skills for winery supervision and operation.

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 :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
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 :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 5
  • Credits :16.0
  • Resident Student Cost : $1,544.94
  • Non-Resident Student Cost : $1,709.14
  • International Student Cost : $3,468.86
  • Resident BAS Student Cost : $2,392.62
  • Non-Resident BAS Student Cost : $2,557.92
  • International BAS Student Cost : $3,468.86
Quarter 6
  • Credits :16.0
  • Resident Student Cost : $1,544.94
  • Non-Resident Student Cost : $1,709.14
  • International Student Cost : $3,468.86
  • Resident BAS Student Cost : $2,392.62
  • Non-Resident BAS Student Cost : $2,557.92
  • International BAS Student Cost : $3,468.86
Quarter 7
  • Credits :8.0
  • Resident Student Cost : $953.04
  • Non-Resident Student Cost : $1,080.32
  • International Student Cost : $2,455.36
  • Resident BAS Student Cost : $1,858.08
  • Non-Resident BAS Student Cost : $1,986.24
  • International BAS Student Cost : $2,455.36

Part Time

  • Resident Cost : $10,959.96
  • NonResident Cost : $12,423.68
  • International Student Cost : $28,236.64

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

Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.

HDM 171 2.0

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

Introduction to the elementary production of wines including considerations that take place during the harvesting of grapes, transportation, stemming and crush. May include field trip if season permits. Orientated for the beginning student. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 101,

WIN 103 4.0

Intermediate course in topics in winemaking that will emphasize the theories and practices of various fermentation process, theories of racking, topping, aging, and preservation methods. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 104 4.0

Advanced overview of topics in winemaking. Emphasizes the final stages of wine production including the usage and maintenance of barrels, introduction to blending wines, and topics in bottling and packaging. Students must be 18 years of age to participate in wine tasting. Wine Program lab fees apply.

WIN 105 4.0

Practical application of theories and principles of grape harvest/processing & wine fermentation activities studied and discussed in WIN 103, Elements of Wine Production. This course combines real-time lecture and hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 107 5.0

Practical application of theories and principles of winter winemaking activities studied and discussed in WIN 104, Elements of Wine Production II. This course combines real-time lecture and hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 108 4.0

Advanced studies in winemaking. Practical application of the theories and principles of WIN 105. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 109 4.0

An introduction to scientific aspects of wine composition and production for the student with a limited background in chemistry and microbiology. The course prepares students to understand scientific material presented in more advanced enology courses. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 112 5.0

Covers wine chemistry and microbiology including wine acidity, sulfur dioxide, protein and phenolic equilibria and other concerns. Learn to make informed decisions on style, crush options, cellar practices, fining, stabilization and quality assurance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 122 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

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

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
Course Course ID Credits Availability

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 : equivalent or higher level MATH course

For students in Math and Science. Bridges the gap between Intermediate Algebra and Pre-Calculus functions. Strongly recommended in preparation for MATH& 141(S).

MATH 102 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

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

No Description available

Z999_001 5.0