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 OLDER TO APPLY

  • 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 : $1,320.92
  • Non-Resident Student Cost : $1,469.90
  • International Student Cost : $3,128.62
  • Resident BAS Student Cost : $2,194.22
  • Non-Resident BAS Student Cost : $2,343.20
  • International BAS Student Cost : $6,191.50
Quarter 2
  • Credits :11.0
  • Resident Student Cost : $1,157.18
  • Non-Resident Student Cost : $1,303.85
  • International Student Cost : $2,943.13
  • Resident BAS Student Cost : $2,161.88
  • Non-Resident BAS Student Cost : $2,308.55
  • International BAS Student Cost : $6,156.85
Quarter 3
  • Credits :14.0
  • Resident Student Cost : $1,320.92
  • Non-Resident Student Cost : $1,469.90
  • International Student Cost : $3,128.62
  • Resident BAS Student Cost : $2,194.22
  • Non-Resident BAS Student Cost : $2,343.20
  • International BAS Student Cost : $6,191.50
Quarter 4
  • Credits :12.0
  • Resident Student Cost : $1,211.76
  • Non-Resident Student Cost : $1,359.20
  • International Student Cost : $3,004.96
  • Resident BAS Student Cost : $2,172.66
  • Non-Resident BAS Student Cost : $2,320.10
  • International BAS Student Cost : $6,168.40
Quarter 5
  • Credits :16.0
  • Resident Student Cost : $1,430.08
  • Non-Resident Student Cost : $1,580.60
  • International Student Cost : $3,252.28
  • Resident BAS Student Cost : $2,215.78
  • Non-Resident BAS Student Cost : $2,366.30
  • International BAS Student Cost : $6,214.60
Quarter 6
  • Credits :16.0
  • Resident Student Cost : $1,430.08
  • Non-Resident Student Cost : $1,580.60
  • International Student Cost : $3,252.28
  • Resident BAS Student Cost : $2,215.78
  • Non-Resident BAS Student Cost : $2,366.30
  • International BAS Student Cost : $6,214.60
Quarter 7
  • Credits :8.0
  • Resident Student Cost : $882.08
  • Non-Resident Student Cost : $998.80
  • International Student Cost : $2,305.04
  • Resident BAS Student Cost : $1,720.88
  • Non-Resident BAS Student Cost : $1,837.60
  • International BAS Student Cost : $4,916.24

Part Time

Hours may vary based on specific program requirements.


Coursework

Course Course ID Credits Availability

A course to obtain a lift truck operator's safety certification card. Student will learn current regulations as well as demonstrating practical fork lift operation.

HDM 171 2.0

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

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 112, WIN 121, WIN 123, WIN 131, WIN 133, and permission of instructor. Corequisite: WIN 101 This Production class starts based on harvest and production needs. Students will be contacted.

WIN 103 4.0

Intermediate course in winemaking that will emphasize the theories and practices of various fermentation process, theories of racking, topping, and preservation methods. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 102, WIN 103, WIN 107. Corequisite: WIN 108.

WIN 104 4.0

Advanced overview of topics in winemaking. Emphasizes the final stages of wine production including the philosophy of usage and maintenance of barrels, elements of mixing wine varietals and the final stages of finishing wine production and bottling/packaging. Students must be 18 years of age to participate in wine tasting. Wine Program lab fees apply. Prerequisite: WIN 103 and WIN 104.

WIN 105 4.0

Practical application of theories and principles being concurrently studied and discussed in WIN 103, Elements of Wine Production. This laboratory will involve hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 101, WIN 112, WIN 121, WIN 123, WIN 131, WIN 133, and permission of instructor. Corequisite: WIN 105. This Produc tion class starts based on harvest and production needs. Students will be contacted.

WIN 107 1.0

Intermediate studies in winemaking. Students will apply theories and principles being concurrently studied and discussed in Elements of Wine Production II. This laboratory will involve hands-on practicum. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisites: WIN 102, WIN 103, WIN 107. Corequisite: WIN 104.

WIN 108 1.0

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. Prerequisites: WIN 104 and WIN 108. Corequisite: WIN 105.

WIN 109 1.0

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. Prerequisites: MATH 102 or any college level math and instructor permission.

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. Prerequisite: WIN 112 or instructor permission.

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. 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

Please see Advising for list of approved courses

WIN 140 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

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 regulatory agencies and legal requirements and decisions related to import and export of wine. . Students must be 18 years of age to participate in wine tasting. Recommended that WIN 141 and 142 be taken in advance of this class.

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

Please see Advising for list of approved courses

WIN 150 2.0
Course Course ID Credits Availability

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 & 77 have fees, contact instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at http://www.seattlecolleges.com/directory

ENGL 107 5.0

Bridges the gap between Intermediate Algebra and Pre-Calculus functions and is for students in Math and Science. Strongly recommended in preparation for MATH& 141. 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/directory Prereq: Math 095 or Math 098 with 2.0 or equivalent.

MATH 102 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

Please see Advising for list of approved courses

5.0